I decided to prepare mushroom sausages for today's fungifriday cooking adventure but the dish's appearance made me question sharing it until I tasted it and completely changed my opinion. :)
The mixture of mushrooms with meat created a delicious, rich, and deeper taste and balanced out the heavy texture of the meat.
Here it is...
Ingredients:
(Can be scaled up as needed)
The recipe yields 12 sausages from the following ingredients.
250 g pork shoulder or pork belly (minced or ground)
250 g beef chuck or brisket (minced or ground)
200 g mushrooms (wild or shop bought)
1 small onion (finely grated or minced)
3 cloves garlic (minced)
2 tbsp fresh parsley (chopped)
1 tsp thyme or rosemary (fresh or dried)
1 tsp smoked paprika
1 tsp black pepper (freshly ground)
1.5 tsp salt (to taste)
1 egg (for binding)
2-3 tbsp oat flour (adjust for firmness)
Optional: a pinch of chili flakes for warmth.
Prepare the mushrooms:
Chop very finely (or pulse in a food processor).
Sauté in a dry pan over medium heat until their liquid cooks off and they start to brown. The drying process in this step prevents the sausage from becoming watery. Let cool.
Mix the meat:
A large bowl contains pork and beef along with mushrooms and onion and garlic and herbs and spices.
Bind:
Add egg and oat flour. Mix everything using your hands until the mixture becomes sticky.
Shape:
Using oiled or damped hands, shape the mixture into sausage shapes.
Place on a tray lined with parchment.
Chill:
Refrigerate for 20 minutes or so to firm up before cooking.
Cook:
Pan-fry over medium heat with a little olive oil until browned and cooked through (about 6–8 minutes, turning occasionally).
Or bake at 190°C (375°F) for 20-25 minutes, flipping halfway.
Serve hot, garnish with parsley.
These were extra nice with fried rice and sliced tomatoes from the garden.
Delicious!
The spices complemented each other well, and I liked that these sausages are firm yet soft to chew, juicy, and not dry. The mushroom was the magic ingredient.
Have a lovely day.
Mariah 💗😊🍄