There are times when you see something and realize it triggers a memory. I was looking at recipes for chorizo and thought how much of the flavours were shared with my family’s Hungarian background. I saw flavours like paprika and garlic that are staples of Hungarian cuisine and thought of a fresher approach to the traditional spiced pork sausage.
Roasted Sweet Pepper and Red Chilli Pork Sausage
2 medium Doef’s Greenhouses red bell peppers
2 Doef’s Greenhouses fresh red chillis
2 Tbsp fresh minced garlic
500g/1lb Sunshine Organic Farms, ground pork
1/2 tsp salt
Under a broiler, roast the bell peppers and fresh chillis until blackened all along the skin. Place in a bowl and cover with plastic wrap to steam the skins off (about 15 minutes).
Peel the roasted peppers and chillis, tear into smaller pieces and place in a blender with the garlic. Purée until smooth. In a medium bowl, combine the purée with the ground pork and salt. Mix and refrigerate for at least a few hours to allow the meat to soak up all the flavour.
This sausage can be formed into patties for a brunch dish, worked into a meatball or meatloaf as an accent flavour or crumbled and browned for soft tacos.