House made pork, fresh ginger, scallions, and white wine. One pound, three links.
A brand new, flavorful and delicious house-made sausage: the Ginger Scallion Sausage. It tastes like the inside of a pork dumpling and can be included in a ton of different recipes or enjoyed simply on its own.
Try this recipe:
Ginger Scallion Gyoza (Pan-fried Pork Dumplings)
1 package gyoza wrappers (found in most grocery stores and any Asian market)
3-4 Ginger Scallion Sausages
1/3 C soy sauce or gluten free tamari
1 teaspoon minced garlic
1/2 + 1 tsp teaspoon sesame oil
Cook the sausages in a pan until the internal temperature reaches 160 degrees. Let rest for 5 minutes and remove from pork casing. Break up into chunks small enough to fit inside the gyoza wrapper.
Place the sausage in the center of the wrapper, wet the edges with water and fold/pleat and press the edges together. There are very helpful youtube videos on how to do this, it is much easier than it looks!
Heat a couple tablespoons of peanut oil or vegetable oil in a large non-stick fry pan to medium-high heat. Arrange the dumplings so they aren't crowding each other and fry for 2-3 minutes or until they turn crispy and golden brown.
Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan and cook uncovered until they're nice and crisp on the one side that you've fried.
Mix the remaining ingredients together for your dipping sauce and enjoy!