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June 10, 2014 2 Comments

One of the quickest selling items in the shop is our homemade sausage. In particular, our Green Sausage. A savory mix of pork, swiss chard, dried shallots, garlic, and various herbs our Green Sausage can be enjoyed simply grilled by itself, but the possibilities to mix it with other dishes are endless. We decided on pasta... And, since I'm making a pasta dish I thought I would add an Italian appetizer, the Caprese salad.  We have the best fresh, locally made hand-crafted mozzarella cheese from Blue Ridge Dairy Co. in the shop along with every other ingredient you need for this dish. Tonight I paired these dishes with our Sancerre white wine. Delicious with lighter dishes like fish and poultry, it also pairs well with mild cheeses.  It's fresh, crisp but delicate with subtle flavors of minerals and flowers. Perfect for a breezy summer night and a great white wine all around!    Step 1 - Gather all of your ingredients!   3-5 Green Sausages Pasta of your choice (We are using our gluten free penne by Rustichella D'Abruzzo which is genuinely the best gluten free pasta I have ever had) 1 stick of grass fed butter 1 cup of white wine (preferably dry) 1/2 c. chicken stock 1 shallot 3 cloves of smashed garlic 1 bundle of thyme 2 cups of veggies - I went with spinach 1 lemon 1 TBSP parlsey Step 2 - Grill or sautee your sausages until fully cooked. Let them cool, then slice them to desired size and set aside. Step 3 - Bring to a boil a pot of heavily salted (3 TBSP or so) water. Save the salted water you boiled the pasta in to add to the pasta and sauce as needed. The trick to pasta is to boil it in heavily salted water for just about 1/2 the time instructed then finish cooking in your sauce. Step 4 - As your water is boiling, get your sauce going. I used one stick of grass fed butter, 3 smashed cloves of garlic, and a bundle of thyme. The garlic and the thyme will be removed and are just to impart flavor. Dice your shallot and add to the sauce. Let these cook together for a few minutes then add 1 cup of chicken stock. Then add 1 cup of wine and let it cook off for approximately 2 minutes. Discard the thyme and garlic. Step 5 - Bring it all together! Strain your half-cooked pasta (save the water!) then put the pasta in your sauce to finish the cooking process. Add the sausage and cook together until the pasta is almost done while adding the saved water to keep everything in a nice amount of sauce. I usually end up adding about a cup of this water to make it all perfect. I like to add the spinach at the very last minute to it still had a little crunch to it. Step 6 - Squeeze some fresh lemon juice into your finished pasta, sprinkle with fresh parsley and enjoy!   **A few notes - I like to add a few dashes of red pepper flakes for a little kick as well. I made this dish without much dairy, but it would be delicious with the addition of a little cream and some parmesan on top.            

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