• Pork Loin Chops with a Sage and Fennel Crust
• Kale, Bean, and Hot Italian Sausage Soup
• Roasted Garlic and Bread Soup with Chorizo
• Pork Tenderloin with Roasted Apples and Onions
• Beer Braised Sausages and Sauerkraut
• Brine for Pork
• Fried Sauerkraut Cakes

Pork Loin Chops with a Sage and Fennel Crust
(click for printable pdf)
Serves Four
Letting the meat "cure" overnight while coated with a salted herb crust makes the pork juicy.

3 T. Loosely packed medium-finely chopped fresh sage
1 t. Freshly ground fennel seeds
Grated zest of a half of Lemon
1 t. salt
Heaping 1/4 teaspoon freshly ground Black Pepper
6 T. loosely packed medium-finely chopped fresh parsley
4 Boneless Pork Loin Chops (1 Pound total) 1/2 inch thick.
1/4 C. Olive Oil

Using your fingers, thoroughly mix the sage, fennel seeds, lemon zest, salt, and pepper in a shallow baking dish or pie pan. Mix in the parsley. Coat the chops with the herbs Stack the chops and wrap them tightly in plastic wrap. Refrigerate for 12 to 24 hours.
Heat the olive oil in a large (12-inch) skillet set over medium-high heat. When the first wisp of smoke rises from the oil, use tongs to carefully set the chops in a pan in a single layer. (If you need to do this in batches, add more oil to the pan for the second batch and let it get hot.) Cook until the herbs on the bottom turn very deep brown, about 3 minutes. Turn the chops over and cook until the other side is deep brown and the pork is cooked through about 3 minutes. To test for doneness, press with your finger; the meat should be firm. Or cut into chop; the meat should be very light rosy pink and the meat still juicy. It continues to cook slightly as it rests. Transfer to a warm platter and let sit in a warm place for 5 minutes before serving.

Kale, Bean, and Hot Italian Sausage Soup
(click for printable pdf)

1 20-Ounce package of Hot Italian Sausage
1 C. Chopped Red Onion
1 Stalk of Celery w/ Leaves, diced
2 Cloves of Garlic, minced
5 Cups Stock or Broth
1 1/2 C. peeled, chopped carrots
11/2 C. peeled, cubed potatoes
1 small fennel bulb, chopped
1/2 t. dried fennel seed
2 t. Italian seasonings
4 C. thinly sliced green cabbage
3 C. thinly sliced kale leaves w/ tough center removed
1 15 ounce can of Cannellini Beans, rinsed and drained
1 14.5 ounce can of diced tomatoes in juice
1/2 C. freshly grated parmesan cheese, garnish
1/4 C. slice fresh basil leaves.

Brown sausage in a dutch oven or lg. saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain any fat. Add stock, potatoes, carrots, fennel, fennel seed, italian seasonings and salt & pepper to taste. Bring to a boil, reduce heat, simmer, covered for 35-40 minutes or until veggies are nearly tender. Stir in cabbage, kale, beans and tomatoes. Return to boil, reduce heat and simmer 10-15 more. Ladle into bowls and garnish w/ basil and parmesan cheese.

Roasted Garlic and Bread Soup with Chorizo
(click for printable pdf)
Serves 4

1 Large Onion (Vidalia, if possible)
1/2 lb. Chorizo Sausage, cut into 1/2 inch cubes
6 cloves Garlic, thinly sliced
1 T. Olive Oil
1/2 t. Salt
1/8 t. Freshly Ground Black Pepper
2 C. day-old Baguette or crusty bread, cut into 1/2 inch cubes, with or without crust
4 C. Stock or Broth
1/2 finely Chopped Scallions, white and green parts

Preheat oven to 425. In a 9x13" pan, mix onion, chorizo, garlic, oil, salt and pepper. Place on middle rack and roast for 15 minutes. Add bread, stir well, and roast another 5 minutes. Add broth, stir well, roast another 20 minutes. Garlic should be tender and mash easily with back of spoon. Remove from oven and taste for seasoning. If there are any larger pieces of bread, mash them up slightly using back of spoon. Serve hot, each bowl topped with sprinkled scallions.

Pork Tenderloin with Roasted Apples and Onions
(click for printable pdf)
Serves 6

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced
1/4 inch thick
1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Beer Braised Sausages and Sauerkraut
(click for printable pdf)

9 cups drained sauerkraut (Plain or with Caraway & Juniper)
1/4 pound smoked bacon, cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch –thick slices
5 1/2 cups (good, local) beer
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon Olive oil if desired
1 3/4 pounds precooked fresh Bratwurst sausages
a 1-pound piece smoked boneless pork loin (Canadian bacon), cut into 4 slices

Preheat oven to 325°F.
In a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)