Pork And Water Chestnut Sausage Recipes

PORK AND CHESTNUT SAUSAGE

Steps:

• In a large sauté pan, melt the butter over medium heat. Add the chestnuts, onion, celery, thyme, nutmeg, sugar, salt, and pepper and stir to mix. Cook until the vegetables begin to sweat, about 2 minutes. Transfer to a medium bowl and set aside to cool completely.
• Add the pork to the cooled chestnut mixture, and knead with your hands until thoroughly blended. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. The sausage can be used right away.
• Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)

SAUSAGE WATER CHESTNUT DRESSING/STUFFING

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP

Steps:

• To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
• To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
• When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.