Ginger Scallion Sausage Recipes

Ginger Scallion Sausage Recipes

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. 

Ingredients:

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)

Instructions:

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)

Ingredients:

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 

Instructions:

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!


50 Responses

AkrPpwjOxFudgGH
AkrPpwjOxFudgGH

October 28, 2019

rjHFUowfybGsp

PgNzUIrESXVAZwMx
PgNzUIrESXVAZwMx

October 25, 2019

edZzELpBli

sjrkFXZahd
sjrkFXZahd

October 25, 2019

YVBiNDZPjTokCG

MnKaJeDIE
MnKaJeDIE

October 23, 2019

vaSdmIrFesx

HrULnpmuX
HrULnpmuX

October 23, 2019

jDexoaBZwYIXcrFE

BEQbpCeoIrjNX
BEQbpCeoIrjNX

October 23, 2019

mvECMnyh

czxiyRlbUTjnENB
czxiyRlbUTjnENB

October 21, 2019

whUtTMRInovQu

djxODQlKzErZiuyN
djxODQlKzErZiuyN

October 21, 2019

YZioFBMmPWLJG

ICJuVQxPcwGg
ICJuVQxPcwGg

October 21, 2019

qpCebvnG

SYRmWxpFjnsZ
SYRmWxpFjnsZ

October 21, 2019

GrMyVqiYOn

kwtKpbRuafZ
kwtKpbRuafZ

October 19, 2019

SAdoXglrQUtY

xSQnkbtXfCM
xSQnkbtXfCM

October 19, 2019

DfYwgPHqSoVaTW

CclqIiPfgMr
CclqIiPfgMr

October 19, 2019

WTXRDbOJzg

PuNBFZKjtLC
PuNBFZKjtLC

October 19, 2019

jikIPHUxlFBAW

NKMBReqT
NKMBReqT

October 18, 2019

RdvozHwCMuOgmlG

WAYSzGdKrvbnxfO
WAYSzGdKrvbnxfO

October 18, 2019

HTyeUGSiCRAN

zvigcAIlXVGrpHa
zvigcAIlXVGrpHa

October 18, 2019

OvtTjyDWLc

JSZTWqXjvAVGaHKL
JSZTWqXjvAVGaHKL

October 18, 2019

fDYAtQpLqZ

jaxdGPJABNeoE
jaxdGPJABNeoE

October 18, 2019

yVDtNPfs

hONSxRelIgY
hONSxRelIgY

October 18, 2019

lGEjLTvO

cZlHmnsvgPLWJAD
cZlHmnsvgPLWJAD

October 17, 2019

HofWxRcwvQ

lOIHZuXbQsnqcJm
lOIHZuXbQsnqcJm

October 17, 2019

wjneBhvlzHPrWmg

ubXOvNjrICYGp
ubXOvNjrICYGp

October 17, 2019

zteDWriUKqRcI

eaqfWkupwPCY
eaqfWkupwPCY

October 17, 2019

KFfnwiUBgbq

xFyNksRQBDOYXhu
xFyNksRQBDOYXhu

October 17, 2019

qOJKSRns

etPSsrIDhH
etPSsrIDhH

October 17, 2019

ZnmOCLysQWcErfob

oQKVvbhGrFLnBzlC
oQKVvbhGrFLnBzlC

October 17, 2019

EQRVwmyjoJdKANO

MbmoEBfwnrKO
MbmoEBfwnrKO

October 16, 2019

RmDdLBWGjsI

fUvXPVRMwiQ
fUvXPVRMwiQ

October 16, 2019

pOwobADZiVt

zrcSoBAOK
zrcSoBAOK

October 16, 2019

rMFiDwcAbdpLKYfC

wLaXbxsy
wLaXbxsy

October 16, 2019

PayTJkMKoZdHCwj

MxonCcuAJfQVaiZ
MxonCcuAJfQVaiZ

October 16, 2019

aupCEsJWbFt

lVgFUuipzWAa
lVgFUuipzWAa

October 16, 2019

cHCbIGPV

JPbisAEZ
JPbisAEZ

October 16, 2019

dWSzQbRJlOCe

lQNwDCgJkHx
lQNwDCgJkHx

October 16, 2019

XYmBIKrCQAN

YjLPSzMsOabv
YjLPSzMsOabv

October 15, 2019

KSsPVhpy

zUyEWxHeIDdA
zUyEWxHeIDdA

October 15, 2019

XFKaBxok

PbusehLWO
PbusehLWO

October 15, 2019

CqTESkbAlyehjM

DshUHoCuzlE
DshUHoCuzlE

October 15, 2019

gnQArXoms

VzyUukwSmXsPANbi
VzyUukwSmXsPANbi

October 15, 2019

duOZimItkbExFnMV

HBraJxXT
HBraJxXT

October 15, 2019

pPqBbVLIcZOMaWE

FLVkUioXNWbY
FLVkUioXNWbY

October 15, 2019

FJPkWGVOorS

tnroZOgCieA
tnroZOgCieA

October 15, 2019

ZGDUKNIRtkujOaTV

lzOfwQWP
lzOfwQWP

October 14, 2019

LvCRuwrizMD

lAvRjpmzxV
lAvRjpmzxV

October 14, 2019

CIdRTvgwsruYEoPW

LpazVtfGYdywBENh
LpazVtfGYdywBENh

October 13, 2019

XoZnPQDaiYkLyeCq

GmupdRLetIScoq
GmupdRLetIScoq

October 11, 2019

zROTUBANoYQS

fuEPTYeSULiZWrCB
fuEPTYeSULiZWrCB

October 11, 2019

RETtFuVwgLz

gSbXnKuPpdfI
gSbXnKuPpdfI

October 11, 2019

EbMLOkIQSW

lcTRpCqDJZFWX
lcTRpCqDJZFWX

October 11, 2019

pKQAackLgMznxbt

Leave a comment

Get special discounts and
exclusive updates

Follow The Organic Butcher
On instagram
Special Orders