Hogburger

hogburger2
There’s very little that can compete with a well-made beefburger, but I’m prepared to stick my neck out and say this chap has a damn good go.

 Serves 1

INGREDIENTS

  • 200g Basic Pork Sausage mix (see below)
  • 1 burger bap
  • 2 teaspoons mustard
  • mayonnaise
  • 1 teaspoon Apple Ketchup
  • 1 Bibb lettuce leaf
  • 1 slice of onion
  • 2 thin slices of gherkin
  • 1 thin slice of beef tomato
  • 100g Pulled Pork
  • 1 thin slice of cheese
  • 2 rashers of candied streaky
  • bacon
  • 50ml Sausage & Onion Gravy

METHOD
Without seasoning (as the sausage is ready seasoned), grill the sausagemeat patty until charred and just cooked through. Set aside to rest in a warm place. Toast the insides of the bap and spread the mustard mayonnaise on the bottom and the ketchup on the top. Place the lettuce leaf, onion, gherkin and sausage patty on the mayonnaise side of the bun and the tomato on the ketchup side. Warm the pulled pork and place on top of the sausage patty. Top with cheese and place under the grill to melt. Place the candied bacon on top of the melted cheese and close the sandwich. Serve with the Sausage & Onion Gravy on the side.

  • BASIC PORK SAUSAGE MIX

INGREDIENTS

  • 20g fine sea salt
  • 1 teaspoon ground
  • white pepper
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground mace
  • 1 teaspoon ground
  • coriander
  • 700g pork shoulder
  • 300g pork belly

METHOD
Mix together the salt, white pepper, nutmeg, mace and ground coriander. Mince the meat on the coarse plate of your mincer and place in a non-reactive bowl. Thoroughly mix in the seasonings, then mince again through your desired plate. Use as a stuffing, to make into sausages.

Recipe courtesy of Richard from ‘Hog: Proper pork recipes from the snout to the squeak’ by Richard H. Turner, Photography by Paul Winch-Furness, published by Mitchell Beazley, £25.   www.octopusbooks.co.uk

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