We have a brand new, flavorful and delicious house-made sausage in the lineup, the Ginger Scallion Sausage. It tastes like the inside of a pork dumpling and can be included in a ton of different recipes or enjoyed simply on its own. We cooked up a couple recipe ideas to get you started but the possibilities are endless. 

We made a classic Fried Dumpling and a slightly less traditional Ginger Scallion Banh Mi. Most ingredients are available at the shop and both recipes are very simple, fun and easy to execute.

Ginger Scallion Banh Mi

A classic Vietnamese Banh Mi includes both pork and pâté; for this recipe we let our flavorful sausage do all the work. 


For the pickled vegetables:

1/2 lb daikon, peeled and cut into matchsticks

2-3 medium carrots, peeled and cut into matchsticks

½ cup water

1/2 cup Keepwell Ginger Vinegar or rice vinegar

2 tablespoons sugar

1½ teaspoons kosher salt

For the banh mi:

3 ea. Ginger-Scallion Sausages

½ cup mayonnaise

1 tablespoon Burn Hot sauce or Sriracha

1 A Baked Joint Baguette, cut into 4 pieces

2 cucumbers, sliced

Fresh cilantro

1 tablespoon soy sauce

Burn Fermented Jalapeños (optional)


To make the pickled vegetables, toss the daikon and carrots together in a bowl. Rub the veggies with the salt and sugar. Pour the vinegar/water mixture over the vegetables and let sit for at least 1 hour.

Cook the sausages on the stove, oven or grill until the internal temp reaches 160 degrees, let rest for 5 minutes. Slice in half lengthwise. Assemble the sandwiches by starting with a layer of mayo followed with a couple cucumber slices, sausage, and pickled vegetables (including the pickled Jalapeños if you like a little extra kick)! Top with a dash of soy sauce, hot sauce and fresh cilantro.


Ginger Scallion Gyoza (Pan-fried Pork Dumplings)



1 package gyoza wrappers (found in most grocery stores and any Asian market)

3-4 Ginger Scallion Sausages

Dipping Sauce:

1/3 C soy sauce or gluten free tamari

1 teaspoon minced garlic

1/2 + 1 tsp teaspoon sesame oil 


Cook the sausages in a pan until the internal temperature reaches 160 degrees. Let rest for 5 minutes and remove from pork casing. Break up into chunks small enough to fit inside the gyoza wrapper.

Place the sausage in the center of the wrapper, wet the edges with water and fold/pleat and press the edges together. There are very helpful youtube videos on how to do this, it is much easier than it looks!

Heat a couple tablespoons of peanut oil or vegetable oil in a large non-stick fry pan to medium-high heat. Arrange the dumplings so they aren't crowding each other and fry for 2-3 minutes or until they turn crispy and golden brown.

Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan and cook uncovered until they're nice and crisp on the one side that you've fried.

Mix the remaining ingredients together for your dipping sauce and enjoy!

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