Petite Piglet Patties

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I was going to call these things “savoury sausage sliders,” or even “summer savoury sausage sliders,” but then the Pie suggested the above title and for some reason I started to laugh so hard I needed a tissue and had to sit down.  And then he suggested that, since we used hot italian sausage meat, we call them “picante petite piglet patties” and I may have told him to shut up at that point.

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Anyway.  These are sliders, if you hadn’t gathered that by now.  I picked up a package of ground sausage meat the other day and this is what we did with it.  Basic ingredients are about 1lb ground pork, 1 egg, half a white onion, and some fresh summer savoury.

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Mince up the savoury and the onion and chuck them in a bowl with the sausage meat and the egg.  Season with salt and pepper.

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Give that a good stir with a spoon and then mix in about 1/2 cup panko bread crumbs (or whatever kind of bread crumbs you have on hand).

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Form the goo into balls slightly larger than a golf ball but smaller than a cricket ball and flatten them into patties (I ended up with eleven patties).

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Fry those suckers up.  For some reason the light was such in my kitchen on this particular afternoon that it took us twelve tries (the Pie tried to help) of blurry patty photos before I gave up and used flash.

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While that’s on the go, why don’t you have yourself a salad, too?  Here we have a mixture of baby spinach, a small hunk of plain goat’s cheese (chevre), a handful of sliced almonds, another handful of dried cranberries, and a diced ripe pear.

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Then the dressing is 3 equal parts vegetable oil (I used almond, because we’re trying to use it up), rice vinegar, and orange juice).

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Toss it up!

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Top your sliders with whatever floats your boat.  I used mayo, tomatoes, avocado, and spinach.  The Pie voted for barbecue sauce and cheese.  We had them on some picnic buns I grabbed in the bakery section.

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All in all, a good summer meal. Don’t forget to eat your veggies! You see them peeking at you in the background? Don’t forget them!

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Snow Day Dinner: Sweet Pear Fizz

Snow Day Dinner

I’ve been thinking about this for some time.

Remember when I made poached pears?  Well, I reduced the pot liquor (not to be confused with alcoholic liquor) and then froze it to use later.  So I had all this pear syrup that I thought would go great in a beverage.

Plus we have this Golden Pear liqueur that we’re nearing the end of and we’d like to finish it up as we’ve had it kicking around for several years now.

So when Fussellette came to dinner, I thought I would try a wee experiment in mixed drinks, and this is what I came up with.

In a jug, mix the following:

1 ounce vodka

3 ounces Golden Pear liqueur

1 cup pear liquor (syrup from poached pears: pear juice, sugar, water, lemon, vanilla), frozen to slush.

2 cans club soda, chilled.

Stir and pour into glasses.  Serves four.

The next time you stew or poach fruit, save the juice or the sauce and see what kinds of liqueurs can make it into the best drink ever!

Snow Day Dinner