Category Archives: PASTURED PORK RECIPES

Chopped Pork Liver Spread

Chopped Pork Liver Spread
 
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This recipe comes from our webmaster, Cheryl Michaels. Cheryl says "I love liver cooked the traditional way, floured and sautéed in bacon fat with onions. I only eat liver that has been raised without antibiotics, so having pastured pork from Snug Valley Farm is a real treat. Because half a package is enough for dinner, I tried using the rest to make a spread similar to the traditional chopped liver that is made with chicken livers. I found the spread needed to be spiced-up a bit so I add hot sauce and dill gherkins. Enjoy!"
Author:
Recipe for: PASTURED PORK
Cut of Meat: Pork Liver
Serves: 6
Ingredients
  • ½ lb pork liver
  • 4 Tablespoons salted butter
  • 4 Tablespoons olive oil (more if needed)
  • 1 large onion, slivered
  • 2 hard boiled eggs, cut in half
  • 1 tsp sriracha sauce
  • 5 dill gherkins (baby dill pickles) coarsely chopped
  • salt and freshly coarse-ground black pepper
Instructions
  1. Wash and dry the livers, place on a broiler pan and broil until just cooked through. Cool and chop into large chunks.
  2. Melt the butter in a sauté pan and add the oil and slivered onion. Cook on low until the onion is very soft and yellow. Add the liver pieces and stir to coat them with the oil.
  3. Place the liver mixture, eggs, and sriracha in a food processor and pulse until well chopped. Add pickles and a generous amount of salt and pepper. Pulse to mix. Liver should be a consistency that can be spread.
  4. Taste mixture and adjust seasonings. If it is too dry add a little olive oil and pulse to mix.
  5. Refrigerate until about 10 minutes before serving. Serve on toasted rounds of french or rye bread or on rye crackers.
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For a mild spread soak the liver in milk before broiling, omit the hot sauce and pickles and add nutmeg.

Have fun experimenting with this recipe. You might substitute kim chee for the pickles (adjust the salt and sriracha sauce).

Or you might try adding fresh cilantro. We'd love to know your results, comments welcomed below.

 

Sausage – Georgia Style

Sausage Georgia Style
 
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This is a great one dish meal for breakfast or dinner that Nancy grew up with.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Pork Sausage
Serves: 4
Ingredients
  • 5 yams baked and cooled; then skin removed, cut into slices or 2 cans of yams, drained and sliced
  • 1½ lb. pork Sweet Italian or Breakfast sausage, patties or links, lightly browned
  • 4 apples skin on, sliced
  • 4 Tablespoons sausage fat (from browning of sausages)
  • ¼ cup hot water
  • ¼ cup brown sugar or maple syrup
  • 1 Tablespoon Lea and Perrin’s Sauce
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a shallow baking dish with butter, line bottom with sliced yams;
  3. Place browned sausage over the yam layer;
  4. Cover sausage with apples;
  5. Sprinkle apples with brown sugar or the maple syrup;
  6. Mix sausage fat with water, Lea and Perrin’s and pour over the entire dish.
  7. Cover and bake for 40 mins or till apples are soft. Keep covered for 30 mins and then uncover for 10 mins.

 

Baked Beans – Caledonia County Style

Baked Beans - Northeast Kingdom Style
 
Thanks to a friend for this great baked bean recipe with ginger, molasses and maple syrup.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Cured Ham Hocks, Fat Back, Salt Pork
Ingredients
  • 2 lbs dried yellow-eye beans
  • 1 teaspoon baking soda
  • 6-8 ozs salt pork (fat back) or 6 oz fat back and one cured ham hock
  • 1 medium onion, peeled and quartered
  • ¾ teaspoon powdered ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup brown sugar
  • ¼ cup molasses
  • ¾ cup maple syrup
  • ¾ cup catsup (Hunts Natural has no corn syrup)
  • 2 teaspoons prepared yellow mustard
  • water as needed
Instructions
  1. Rinse the beans and soak overnight in enough cold water to cover them.
  2. Preheat oven to 375 degrees. Parboil (simmer) the beans in the soaking water for 30 minutes or more. When they are done the skin will come completely loose when you blow on a bean. Just before you remove them from the stove, add 1 teaspoon of baking soda and stir for two minutes.
  3. Rinse the beans well and place them in a baking dish. Add the remaining ingredients and enough water to cover. Stir well. Cover dish and place in 375 oven for 1 hour.
  4. After one hour, check beans, stir and add more water if needed. Reduce heat to 325 and cook for another 2-3 hours. Check occasionally and add more water if necessary.
  5. If too watery, uncover during the last half hour of cooking.
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Note that many things may affect the cooking times of dried beans. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown or the water you are using. The longer you par boil, the less time you will need to bake them.

 

 

Pork Chops Grilled with Honey Bourbon Marinade

Pork Chops Grilled with Honey Bourbon Marinade
 
For a delicious company meal or just your family, this easy to prepare (same day) marinated pork chop recipe with yummy ingredients will bring rave reviews. Serve with the summer’s bounty of squash and tomatoes or in winter with mashed potatoes and roasted root vegetables. And yes, Snug Valley grills all winter!
Author:
Recipe for: PASTURED PORK
Cut of Meat: Pork Chops
Ingredients
  • 4 center cut pork chops
  • Optional: 1 large apple, julienne (cut in thin strips)
  • Optional: 1 tablespoon fresh cilantro, chopped
  • Marinade:
  • 2 Tablespoons honey
  • 2 Tablespoons bourbon
  • 1 teaspoon fresh garlic, finely chopped
  • 3 Tablespoons soy sauce (if gluten free, use La Choy brand)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon red wine vinegar
Instructions
  1. In a small bowl combine the honey, bourbon, garlic, onion, soy sauce, pepper and vinegar, and mix well.
  2. Place pork in a shallow pan or glass baking dish, and pour the marinade over the chops, turning to cover both sides. Cover and marinate the pork chops in the refrigerator for at least 3 hours, turning over to coat with the marinade three times.
  3. Preheat the grill to medium. Grill pork chops on grill for 15 minutes or less, turning often so the chops won’t burn. Chops can be cooked to medium rare… pink inside.
  4. To Serve: In a small bowl, mix together the apple and cilantro. Serve the pork over the apple cilantro mixture or serve with warm German Potato Salad, home fries, or scalloped potatoes and a green or tomato salad and grilled squash.
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Adapted from Cooking Close to Home: A Year of Seasonal Recipes by Local experts Diane Imrie and Richard Jarmusz, who work at Fletcher Allen Health Care bringing local delicious food to patients and visitors alike.

Sausage – Baked Maple-Glazed Pork Sausages

5.0 from 1 reviews
Pork Sausages - Maple Glazed
 
An easy and delicious recipe for Sweet Italian or Breakfast sausage for breakfast or dinner! It requires only a few minutes in the kitchen, and everyone you serve it to will remember it! It’s a terrific pot luck dish on its own and also great served with winter squash mashed with butter and herbes de Provence or with steamed broccoli tossed with walnuts.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Sausage
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 2 pounds link Sweet Italian or Breakfast pork sausage or 2 lbs bulk sausage formed into 8 patties.
  • 6 tart apples, cored, quartered, but not peeled
  • ¼ cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees F
  2. Heat the olive oil in a flameproof casserole over medium heat. Lightly brown the sausages, about 2-3 minutes per side. Remove from the heat. Cut sausages into bite sized pieces. Return to the casserole or pan you have browned the sausages in or transfer sausage and juices to a baking dish. Add the apples. Drizzle the maple syrup on the top, cover, and roast for 30 to 45 minutes, or until the apples can be pierced easily with a fork. Serve in a shallow bowl with the apples and pan sauce spooned on top.
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HINT: Snug Valley usually doubles the recipe… we eat a lot and we also like leftovers!

From The Grassfed Gourmet Cookbook by Shannon Hayes (our go to book). Used with permission of the author.