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Fresh All Natural PBJ Pork Sausage
Posted:
Thu May 17, 2007 6:32 pm
by xbec
Not peanut butter and jelly. Pear, Blueberry, and Jarlsburg cheese are well matched for a unique pork sausage.
This is my favorite! PBJ Pork Sausage5 pounds ground
pork (Boston butt)
1 1/2 c. grated
Jarlsberg cheese
1 cup dried blueberries
3 pears, firm, grated or chopped (Asian)
2 tablespoons salt
2 tablespoons Dijon mustard
1 tablespoon fine ground black pepper
Mix and stuff into natural casings.
* This recipe can be doubled.
Posted:
Thu May 17, 2007 6:55 pm
by jenny_haddow
Love your recipes xbec, I'm trying this one tomorrow.
Cheers
Jenj
Posted:
Sun May 20, 2007 4:25 am
by xbec
So-o-o-o-o ...
how did you like them, Jenj? If there's such a thing as an 'ordinary' sausage, this isn't one of them.
Posted:
Mon May 21, 2007 12:39 pm
by jenny_haddow
Xbec
They were really good. I made up several different batches of sausages this weekend and made up 8 or nine links using your recipe. The OH doesn't normally go for what he calls the exotic in sausages, but these disappeared very quickly, with instructions to make some more. They have a good combination of flavours without one predominating. I'll give your other recipe a go next.
Keep them coming
Cheers
Jen
Posted:
Wed May 23, 2007 9:52 pm
by jenny_haddow
Thanks xbec,
The red hots sound good as do the maple links. Recipes for those would be nice. I've not made sausages with chicken before so I shall try the chicken and feta recipe this weekend.
Thanks again xbec
Jen
Posted:
Thu May 24, 2007 2:19 am
by Lance Yeoh
jenny_haddow wrote:Thanks xbec,
The red hots sound good as do the maple links. Recipes for those would be nice. I've not made sausages with chicken before so I shall try the chicken and feta recipe this weekend.
Thanks again xbec
Jen
Jenny,
If you're going to make chicken sausages, I'll suggest the whole-leg of the chicken. It's got the best texture and a good balance of lean and fat ratio. I make chicken sausages almost all the time.
I've got to give the recipe above a go, soon as I find the cheese. Kinda hard to find a wide range of cheese around this part of the world. Even blueberries is kinda expensive.
Posted:
Thu May 24, 2007 7:24 am
by welsh wizard
Hi xbec / Jenny
The Chicken and Fetta is A1. I do not have many recipies for chicken sausages so I was not sure if this was a Top Sausage or just something different and therefore a novelty, but after my 4th 4oz sausage (i know, I know) I graded it as a real Top Sausage.
Only one problem for me was the fetta did not come through as much as I had hoped, but there again that could be because my taste buds are a little strained shall we say!
Anyway I am very interested to try tham again and any other Chicken ones that xbec chooses to post.
Many thanks WW
Posted:
Fri May 25, 2007 12:12 am
by xbec
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Wed May 25, 2016 10:56 pm
by moldy meat
just posting to find my way back here. this looks interesting.
MM
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Fri Jul 22, 2016 9:02 am
by kil2k
Good bump! Definitely one to try
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Wed Aug 10, 2016 9:26 am
by klephtZA
New to the forums and this was one of the first recipes I've tried. So impressed with the taste! Rave reviews from everyone especially my 16 month old who can't get enough it them.
Ended up swapping out the Jarslberg for emmentaler (can't get
Jarlsberg easily here) and took out the pepper as we found it jarred our taste buds. Used course grated packham pears in place of Asian (availability again an issue). Did a 50/50 dried blueberry to cranberry split (availaiblity) but found the blueberries to be superior
Thanks for a really awesome recipe!
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Wed Aug 10, 2016 2:36 pm
by wheels
Sound fantastic. Welcome to the forum.
Phil
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Thu Aug 11, 2016 11:02 am
by ChrisH
Really great recipe, i am also new to the forum and this is also ONE of the first recipes i viewed. Time to get the ingredients and give this a try! Sound like it might be strange at first but im sure it will taste awesome!
Re: Fresh All Natural PBJ Pork Sausage
Posted:
Mon Mar 20, 2017 1:13 pm
by NCPaul
I made these and the recipe in metric looks like this:
1000 g ground
pork (Boston butt)
51 g grated
Jarlsberg cheese
78 g dried blueberries
345 g pears, firm, grated or chopped (Asian)
13 g salt
15 g Dijon mustard
3.2 g fine ground black pepper
Excellent balance of tastes; really enjoyed making and eating these.