Michael Symons Pork And Garlic Sausage Braised In Beer Recipes

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PORK SAUSAGE



Pork Sausage image

Provided by Michael Symon : Food Network

Time 1h45m

Yield 8 six-inch links

Number Of Ingredients 8

1 1/2 pounds pork shoulder, cubed
1/2 pound pork fatback, cubed
1 tablespoon sugar
3 cloves garlic, minced
1 1/2 teaspoons fennel seeds, toasted
Kosher salt
1 4 1/2-foot hog casing, soaked in water 30 minutes and then flushed with water
Coleslaw, for serving

Steps:

  • Combine the pork, pork fatback, sugar, garlic, fennel seeds and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
  • At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
  • Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 1 to 2 minutes. Refrigerate until ready to use.
  • Stuff the sausages and, for best results, refrigerate overnight. Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with coleslaw.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage with Peppers, Onions, and Beer! image

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Provided by Robert M. Catalano

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g

MICHAEL SYMON'S BRAISED POT ROAST



Michael Symon's Braised Pot Roast image

A Michael Symon Recipe from The Chew. Posting for safe keeping. The recipe calls for 4 beers, not sure if that is 4 bottles/cans of beer or 4 cups so I am listing it as 4 cups.

Provided by Kerena

Categories     Roast Beef

Time 5h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 14

5 lbs chuck blade roast (silver skin removed)
1 lb thick slab bacon (large dice)
8 carrots (rinsed and peeled and cut into 2 inch pieces)
15 shallots (peeled and left whole)
5 garlic cloves (peeled and smashed)
2 tablespoons coriander seeds
2 fresh bay leaves
16 ounces apple cider
4 cups beer
8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade)
8 sprigs thyme
salt
1/2 cup mint leaf (torn)
2 lemons (zest only)

Steps:

  • Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
  • Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
  • Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
  • Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
  • Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

Nutrition Facts : Calories 375.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 533.6, Carbohydrate 19.8, Fiber 2.8, Sugar 3.3, Protein 9.1

BRAISED PORK SHANK



Braised Pork Shank image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h

Yield 6 to 12 servings

Number Of Ingredients 21

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 tablespoon coriander seeds, toasted
1 tablespoon whole black peppercorns
2 sprigs rosemary
1 bay leaf
1 head garlic, halved
6 pork shanks
Canola oil
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1 cup rough chopped celery (about 2 stalks)
2 cups rough chopped Spanish onion (about 2 onions)
1 cup rough chopped carrot (about 1 medium carrot)
3 cloves garlic, smashed
1 sprig rosemary
Small bundle thyme, tied with butcher's twine
2 cups white wine
2 cups apple cider
16 cups chicken stock

Steps:

  • For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
  • Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
  • After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
  • For the braise: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
  • Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
  • Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
  • The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

MICHAEL SYMON'S PORK AND GARLIC SAUSAGE BRAISED IN BEER



Michael Symon's Pork and Garlic Sausage Braised in Beer image

Make and share this Michael Symon's Pork and Garlic Sausage Braised in Beer recipe from Food.com.

Provided by Lennie

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
8 ounces thick slab bacon, cut into large dice
1 lb pork shoulder, cut into 1 inch cubes
1 onion, thinly sliced
12 ounces light german beer
12 ounces chicken stock (or more, to cover)
1 lb garlic sausage, sliced 1/4 inch thick
1 head cabbage, sliced thinly
2 granny smith apples, peeled seeded and sliced 1/4 inch thick
2 lbs waxy potatoes, sliced 1/4 inch thick (like Yukon Golds)
1 teaspoon caraway seed
salt and pepper
1 loaf crusty bread

Steps:

  • In a large ovenproof casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside.
  • Add the onions and saute over low heat for 10 minutes.
  • Add the browned meat, beer, and enough chicken stock to cover.
  • Bring to a boil and simmer for 45 minutes.
  • Preheat oven to 350 degrees F.
  • Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper.
  • Cover and cook in the oven until meat is tender, about 45 minutes.
  • Serve with crusty bread.

Nutrition Facts : Calories 811.7, Fat 36.4, SaturatedFat 11.5, Cholesterol 81.3, Sodium 947.7, Carbohydrate 86.9, Fiber 10.6, Sugar 13.2, Protein 31.4

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