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Patrick Owens’ Sausage

The Langdon’s and Opal chef uses this recipe in his grilled quail with glazed Brussels sprouts, pearl barley, and sausage

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For the sausage:

1 lb. freshly ground pork, preferably from a pork shoulder
2 Tbs. minced garlic
1/4 cup dry white wine
1 Tbs. finely chopped fennel seed
1/2 Tbs. red chili flakes
1 Tbs. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh oregano leaves
2 Tbs. kosher salt
1 Tbs. black pepper


Mix all of the ingredients together in a bowl, cover, and refrigerate overnight to allow the flavors to develop.

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