Sunday, May 2, 2010

Some Simple Recipes

It should be easy to cook. I usually make super-duper simple dishes so I have time to do other things like make sauerkraut and cheese.

Here are some recipes I like:

Homemade Sausage:

1 lb. pork sirloin cut into 1" cubes
1/2 cup pork fat
1 tsp. ground sage
1 tsp. ground thyme
1 tsp. ground rosemary
1 tsp. ground onion powder
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
2 tsp. sea salt
1/2 tsp. ground pepper
1 tbsp. dry sherry
3 cloves garlic
3 tbsp. butter
1/4 cup stock (beef, chicken, duck or turkey)

Mix pork, fat and all spices together in food processor. Form into patties. Heat stock and butter in frying pan. Cook patties in stock and butter on low flame with pan covered until cooked through (or leave pink on the inside if preferred).

Tuna Tartar:

3/4 lb raw sashimi-grade tuna
1 avocado
2 tomaotes
1 tsp. dried wakame seaweed
1 tbsp. diced fresh dill
1 tbsp. diced fresh cilantro
2 tbsp. diced fresh scallions
juice of 1 lime
1 tbsp. soy sauce
1 tbsp. olive oil
cayenne (optional)

Rehydrate wakame in hot filtered water for about 30 minutes. Chop tuna, avocado and tomatoes and place in a medium-sized bowl. Drain wakame. Add all other ingredients to bowl and mix together. Add dash of cayenne to add some spice.


1 lb ground chuck
1/2 lb ground sirloin
1 egg
1/4 cup bread crumbs (preferably home-made)
2 tbsp red wine
1/2 cup crushed tomatoes
1/4 cup fresh basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp sea salt
3-5 cloves finely minced garlic

Grind dried herbs in a spice grinder. Mix all ingredients in a bowl (by hand, do not squeeze meat). Place in a loaf pan to set mold, then remove meatloaf onto a cookie sheet lined with parchment paper. Bake at 350 degrees for about 30 minutes or until desired temperature (135-155 degrees depending on your taste). If you have a grinder, grind the chuck and sirloin yourself.


  1. The homemade sausage looks good... I will have to try it. Are these some of the recipes from yesterdays meeting? Hopefully you had a great crowd, wish I could have made it.

  2. I'm making sausage tomorrow, but adding some beef liver into mine. Gotta get those organ meats in somehow :)