Ingredients:

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions:
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

I got the food grinder attachment to my KitchenAid mixer for Christmas (thanks Mom & Sis!) and now it's time to make some sausage. Here's a real easy sausage recipe made with maple syrup, lean ground pork (or you substitute turkey or chicken), and spiced with herbs to make a flavorful homemade sausage low in fat. Enjoy!

Ingredients

• 2 pounds lean pork (diced into 1/4-inch pieces)


• 2 teaspoon finely ground sea salt


• 1 1/2 teaspoons freshly ground black pepper


• 2 teaspoons finely chopped fresh sage leaves


• 2 teaspoons finely chopped fresh thyme leaves


• 1/2 teaspoon finely chopped fresh rosemary leaves


• 1 tablespoon brown sugar


• 1/2 teaspoon fresh grated nutmeg


• 1/2 teaspoon cayenne pepper


• 1/2 teaspoon red pepper flakes


• 1/2 cup maple syrup

Equipment need: meat grinder

Directions

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork mixture. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate. Use within 1 week, or freeze for up to 3 months.

For immediate use, sauté over medium-low heat until brown and cooked through, approximately 10 to 15 minutes.

Labels: pork, sausage