Kata Papageorgiou
Pork and Beef Sausage
Kata gets her butcher to freshly grind the pork and beef on the most coarse grinder setting. She varies the flavour by adding different seasonings to the same basic meat and onion mixture.
1/2 cup vegetable oil 125 mL
3 leeks, chopped (white and light green only) 3
(about 1 lb/500 g whole)
1 lb onions, chopped (about 3) 500 g
3 lbs coarsely ground pork 1.5 kg
2 lbs coarsely ground beef 1 kg
2 tbsp each salt and garlic powder 30 mL
1 tbsp each dried parsley and dried oregano 15 mL
2 tsp dried mint 10 mL
1/2 tsp each paprika and hot pepper flakes 2 mL
1/2 tsp freshly ground black pepper 2 mL
Hog sausage casings
In large skillet (in two batches if necessary), heat oil over medium-high heat. Sauté leeks and onions until very soft, about 10 minutes. Let cool completely.
In large bowl, combine cooled onion mixture, ground pork, ground beef, salt, garlic powder, parsley, oregano, mint, paprika, hot pepper flakes and pepper. Mix gently with hands until well blended. Cover and let marinate at room temperature for 30 minutes.
Meanwhile, in large bowl of warm water, soak sausage casings for about 10 minutes or until soft. Drain.
Using sausage stuffing machine, fill casings with meat mixture. Twist into links and place in a single layer on a tray and refrigerate, uncovered, for 24 hours (or hang with string from a hockey stick and let dry in cold room, less than 40°F/4°C for 24 hours).
Cut links apart and place sausages on a rimmed baking sheet, leaving 1-inch (2.5 cm) between links. Bake in 350°F (180°C) oven for about 30 minutes or until no longer pink inside. Makes16 to 20 sausages.
Kata’s Croissants
Dough:
4 tsp granulated sugar 20 mL
1/2 cup warm water 125 mL
1 tbsp active dry yeast (one 7 g pkg) 15 mL
1/2 cup warm milk 125 mL
1/2 cup vegetable oil 125 mL
2 eggs, at room temperature 2
2 tsp white vinegar 10 mL
4 cups (approx.) all-purpose flour 1 L
1/2 tsp salt 2 mL
Filling:
1 eggs 1
1 cup ricotta cheese 250 mL
1/2 cup shredded feta cheese 125 mL
Topping:
1 egg, beaten 1
Sesame seeds
Dough: In large bowl, dissolve 1 tsp (5 mL) of the sugar in water. Sprinkle with yeast and stir. Let stand for 10 minutes or until frothy. Whisk in remaining sugar, milk, oil, eggs and vinegar. With hands or wooden spoon, stir in 1 cup (250 mL) of the flour and the salt to make a smooth paste. Stir in enough of the remaining flour to make a soft dough. Turn out onto floured surface and knead for about 10 minutes or until smooth and elastic. Place in oiled bowl and turn to coat all over. Cover and let rise in a warm draft-free place for about 1 hour or until doubled in bulk.
Meanwhile, make Filling: In bowl, whisk eggs. Stir in ricotta and feta until blended.
Assembly: Punch down dough. Stretch and twist to remove air bubbles and cut into 4 equal pieces. On lightly floured surface, roll 1 piece of dough out to a 12-inch (30 cm) circle. Cut into eight wedges. Place a scant tablespoonful (15 mL) of filling at wide end of each wedge and roll up into crescent shape to enclose filling. Place about 3-inches (7.5 cm) apart on parchment-lined baking sheets. Cover loosely with plastic wrap and let rise for 30 to 60 minutes or until doubled. Repeat with remaining dough and filling.
Topping: Brush with beaten egg and sprinkle with sesame seeds. Bake in 350°F (180°C) oven for about 30 minutes or until golden brown. Makes 32 croissants.
