This beautiful farm dish by Tom Hirschfeld is worthy of making for Spring, or heck anytime of the year with some frozen, local peas! It’s very comforting and would be a hit with kids.
Notes from thirschfeld:
When it comes to pork, quality matters. If you buy pork that is enhanced with sodium triphosphate, a common practice at big box stores, it will be difficult to get it to caramelize and honestly, it will taste bland. It is done to help the meat retain moisture, but I think they add it because the producers have made the pork too lean.
If you buy pork raised with a higher fat content, you don’t need the moisture retainer. Not only that, but when pork is raised in a more sustainable fashion, it just tastes better, because the pig ate better. When I bite into good pork, pork that tastes like it should, it immediately transports me to my grandparents’ farm, sitting outside under a shade tree eating dinner on a beautiful summer’s eve.
Get the full recipe from Food52 + learn how to make your own sausage with just a sharp knife.