This recipe follows a recent episode I watched on America's Test Kitchen. I knew as soon as I saw them making it I'd want to try my hand at it using some fresh ground pastured pork from Sunny Cedars Farm.
I did not make it exactly as they did, but added my own twist to it, which I think simplifies the process because you are making a mild sausage out of the fresh ground pork.
1 lb. ground pastured pork
1 tsp. salt
3/4 tsp. baking soda
2 tbls. olive oil
5 oz. fresh button mushrooms, 2 oz. petite diced and 3 oz. sliced
2-3 tsp. minced garlic
2 tsp. rubbed sage
1 tsp. course-ground black pepper
1/2 tsp. ground nutmeg
1/3 tsp. red pepper flakes
1/2 cup heavy cream
1/2 cup white wine
3/4 cup grated Parmesan cheese
1 tbls. fresh minced parsley
16 oz. pasta of your choice (I used garlic parsley pasta noodles)
In a small bowl dissolve salt and baking soda in 4 tsp. water. Add ground pork and and fold to combine; let sit 10 minutes.
After 10 minutes add garlic, sage, black pepper, nutmeg, and red pepper flakes to ground pork and completely combine; set aside.
In a large sauce pan, add olive oil and heat over medium-high heat. Add 2 oz. petite diced mushrooms and saute until browned. Stir in ground pork mixture and cook until pork is no longer pink. Add 3 oz. sliced mushrooms, white wine and heavy cream and heat until simmering. Stir in Parmesan cheese and parsley and continue simmering 15-20 minutes. Taste and adjust seasonings if needed (I added a tiny bit more red pepper flakes).
Yield: 4 servings