Bulk vs. Links: A Case for Uncased Sausage

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

The carnivorous controversy continues. Patty or link? Crumble or morsel? On a bun, or free to swim in a sea of al dente noodles? While we adore both, we’re sharing some benefits to liberating ground pork from the confines of the case. Here’s some reasons to let that sausage run wild and free.

Caramelization 

Caramelization is the process of applying heat to sugar thus changing the chemical composition. The reaction unlocks richer, nuttier flavors and textures in your favorite foods. The more surface area your cooking subject has, the more caramelization. This is why some prefer the sticky sweetness of a morning sausage patty to a cased link.

Versatility 

From pizza and pasta, to dips and patties, a crumbly, uncased sausage ensures you’ll get a little delicious heritage pork in every bite. No more skating around those inferior pizza toppings to get to the good stuff.

Calories Lost 

We’re not one to make a “case” for removing delicious fat from heritage pork. But we don’t judge the paper towel blotters either. Some studies have shown that you can cut up to 20 calories per serving just by removing a little excess oil from your dinner plate. Sausage casing seals up the fat inside, which means you won’t get much of a blot from a linked sausage. So blot away, physically fit pork eaters!

We love them both! 

Our opinion? They’re both equally delicious and each has its own shining moments at your dinner table, cookout or breakfast feast. But this month we’ll enjoy the uncased deliciousness of Bulk Sweet Italian.

Recipe: Boneless Pork Chop Brine Bath

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

Nothing loosens up those stiff muscles quite like a soak in the tub. Pork chops would agree! Before you toss this month’s featured boneless pork chop on the grill, let it unwind in a relaxing brine bath. Simply put, a brine is a liquid solution that includes salts. The salt helps break up protein or muscle fibers resulting in a juicer, more flavorful chop. Check out this great brine recipe!

Ingredients:

  • 1/4 cup kosher salt
  • 1/4 cup molasses
  • 2 whole cloves
  • 1/2cup boiling water 3 ½ cups cold water
  • 2 boneless pork chops
  • 1/4 teaspoon vegetable oil

Directions:

  1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
  2. Pour cold water into molasses mixture; stir to combine.
  3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
  4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant read thermometer inserted into the center of the chop should read 145 degrees F.