If your like me, you grew up on breakfast sausage and pancakes on Saturday mornings. Of course, as an adult, I had to learn to make my own sausage, that's a given. And so here is an alteration of a basic breakfast sausage, shaped like a meatball, and searved with a drizzle of coconut-flavored syrup.
1 lb. lean ground pork
1 large egg
1 tbs. salt
2 tbs. ground Sage
1/2 tsp. ground Savory
1/4 tsp. Cayenne Pepper
1/2 tsp. coarse grind Black Pepper
1/3 cup Coconut Milk
2 cups water
2 cups sugar
2 tbs. butter
1/4 cup coconut milk
Make the syrup first and set aside. Just combine the ingredients, bring to a boil, and cook for about twenty minutes, or until the temp. reaches the syrup stage on a candy thermometer.
For the sausage meatballs, combine all ingredients thouroughly, roll into 1/2 inch meatballs, and pan fry until lightly browned on all sides.
Serve in a pretty bowl with sloping sides, with syrup drizzled over the tops.
These go great with Southeastern Asian food. The coconut milk isn't quite strong enough to taste in the sausage, unless you really concentrate. But it does intensify the other flavors slightly. Tastes pretty good. And how did I come up with this combination, I have no idea. Was just experimenting this morning
Seeeeeya; Goodweed of the North