Ingredients with Measurements:
- 1 cup cooked quinoa
- 1 cup finely chopped kale
- 1 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 tablespoon olive oil
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix together the cooked quinoa, chopped kale, ground pork, salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, fennel seeds, thyme, oregano, and basil until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Attach the meat grinder to your stand mixer and grind the sausage mixture through the coarse plate.
4. Attach the sausage stuffer to the meat grinder and stuff the sausage mixture into the casings according to the manufacturer's instructions.
5. Twist the sausage links into 4-inch lengths and place them on a sheet of parchment paper.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the sausage links to the skillet and cook for 10-12 minutes, turning occasionally, until browned and cooked through.
8. Serve hot with your favorite sides.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 9g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground pork.
- Spinach or Swiss chard can be substituted for the kale.
Variations:
- Add diced onions and bell peppers to the sausage mixture for extra flavor.
- Use different spices, such as cumin or coriander, to customize the sausage to your taste.
Tips and tricks:
- Make sure the sausage mixture is well chilled before grinding and stuffing to prevent the fat from melting and the sausage from becoming greasy.
- Use a kitchen scale to measure the sausage mixture and casings for consistent sausage links.
- Freeze any unused sausage links for later use.
Storage instructions:
Store leftover sausage links in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sausage links in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the sausage links on a platter with fresh herbs and lemon wedges for a beautiful presentation.
Garnishes:
Fresh herbs, lemon wedges, or sliced avocado make great garnishes for this dish.
Pairings:
Serve the sausage links with roasted vegetables, a side salad, or crusty bread.
Suggested side dishes:
Roasted sweet potatoes, sautéed green beans, or a quinoa salad would be great side dishes for this recipe.
Troubleshooting advice:
- If the sausage links are not browning evenly, adjust the heat and turn them more frequently.
- If the sausage links are too dry, add a tablespoon of water to the skillet and cover with a lid to steam them.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Cook sausage links to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Sausage-making has been a tradition in many cultures for centuries. The ancient Greeks and Romans are known to have made sausages, and the tradition spread throughout Europe and the rest of the world.
Flavor profiles:
The quinoa and kale add a nutty and slightly bitter flavor to the sausage, while the spices add warmth and depth.
Serving suggestions:
Serve these sausage links for breakfast, lunch, or dinner. They are versatile and can be paired with a variety of sides and sauces.
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