Back in February, which feels like a whole lifetime ago, I was a judge at Cochon555. The pork-fueled event roams from city to city throughout the year, each pairing five chefs with five different farms to cook five courses. For Cochon555’s Dallas stop chef-owner Lance McWhorter of Culture ETX took home the win (though, chefs like Anastacia Quiñones-Pittman of José also brought their A-game).
It’s no surprise McWhorter was a favorite. He used Chubby Dog Farm Mangalitsa-crossed pigs to make his dishes, one of which was my personal favorite: heavenly caviar-topped rillettes. While I’m not quite ready to replicate such a dish, breakfast sausage I think I could handle.
Karyn and Calvin Medders of Chubby Dog Farm in East Texas are pivoting and thinking about ways to get their mindfully raised pork into more homes these days. And a recipe they’ve shared for their Chubby Dog Breakfast Sausage is the perfect way to start. (Note: If you’re supporting your local butchers, the fine folks at Deep Cuts Dallas carries Chubby Dog pork. Just look at these happy hogs.)
Chubby Dog Breakfast Sausage
1 pound ground pork
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground coriander
½ to 1 teaspoon dried sage (to taste)
½ teaspoon cayenne
½ teaspoon red pepper flakes
1 teaspoon honey
Mix spices in a small bowl or resealable plastic bag with three tablespoons of water; this will allow the flavor to adhere better. Place ground meat in a bowl and add spices. Mash the mixture with a fork until combined. Resting overnight allows the spices to meld even deeper, but it can also be cooked immediately. And then it’s choose your own adventure from there. Form into patties and griddle in a hot pan for a breakfast sandwich. Or cook and break up the meat in a hot skillet for a hash. As for the Medderses, they enjoy crumbled sausage with sweet potatoes and their choice of greens.