Sunday, May 17, 2015

Squash pork sausage with AIP " 4 spices " seasoning salt

Squash pork sausage 4 step by step shoots

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This recipe post is a two parter; 
  1. How to use your leftover cooked squash or yam to make a complete AIP protein and starch anytime snack 
  2. My AIP version of " 4 spices " seasoning to jazz up your dishes with an Asian flare. 

I have been playing around to find an AIP version of 5 spice seasoning and it is hard to mimic the non-AIP spices like Star Anise and fennel. I have come up with this combination of AIP compliant spices that makes my meat dishes delicious and certainly add an Asian flare. The key spice is Cekur aka Sand Ginger commonly used in Malaysian dishes. Cekur, Kencur, Galanga, 沙姜 in Chinese, is a cousin of ginger root we normally use but is more fragrant. Look for this powdered spice in your local Asian markets or you can get it here. Sometimes they are marked as ginger powder in English so look for the Chinese characters above on the packaging. I keep a batch mixed up and use them in my dry rubs, marinades, seasoning and finishing salt. I know this spice mix is what gives this tender leftover Squash Pork Sausage a special kick in the flavour department. I hope you like it cause my kids certainly didn't leave me any from my first batch. Their respond was " Oh, sorry mom, we ate them all because we thought you couldn't eat it." 
Nice one kids!

Squash pork sausage finish shot
Squash pork sausage in butter lettuce wrap


Makes 12 patties        Prep time 10 mins        Cook time 15 mins ( 10 to cook squash if you don't have any leftover and 5 mins to cook up the sausage ) 

Ingredients
  • 1lb. Ground pasture or Organic pork
  • 1/2 c cooked and mashed kobucha squash or peeled yam
  • 2 - 3 tbsp of minced fresh herbs of your choice, I used green onions, parsley and thyme here
  • 1-2 mushrooms, chopped
  • 1 tsp himalayan pink salt or AIP " 4 spice" seasoning salt (see recipe below)
  • cooking fat of you choice ( I used my Pasture Lard from Big Bear Ranch
AIP " 4 spices " seasoning salt
  • 1 part ground cinnamon
  • 1 part ground ginger powder
  • 1 part cekur ( aka. galangal) powder
  • 1 part ground clove 
  • 1 part himalayan pink sea salt
  • ( Optional ) Black pepper if you are not in AIP elimination phase
Instructions
  1. Heat cooking fat in frying pan on medium heat
  2. Saute chopped mushroom 1-2 mins to get most of the moisture out
  3. Mix all ingredients in a large bowl until well mixed
  4. Form meat mix into large meatballs and place them into pan
  5. Cook for 1 min before flattening with fork, cook for 2-3 mins
  6. Flip over patties and cook, another 2-3 mins, until inside is not pink
My kids ate them wrapped up in butter lettuce leaves from the garden!

2 comments:

  1. Hi Astrid, thank you for this recipe! It sounds so delicious I can't wait to try it. Just one thing though, I'm Indonesian and we cook with kencur a lot. But kencur is not the same thing as galanga. They look and taste different. Just want to share this to avoid confusion :)

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    Replies
    1. Hi Veni, I am glad you like this recipe and thank you for clarifying about cekur/ kencur. It can be confusing when it comes to finding Asian ingredients in the West. I often find packages of Cekur powder ( properly labelled in Chinese ) but has an English label of just Ginger powder. I haven't cooked with fresh cekur root before and can imagine it must be more packed in flavor. Take care and keep on healing with food.

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