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Recipe Collection: Dressings & Sausage

This document contains recipes for several items: 1) An Elvis dressing made with a reduction of Elvis juice and sugar, along with lime, lemon, and orange juices, tomato paste, and vegetable oil. 2) A house pork sausage with ground pork, garlic, paprika, fennel seeds, salt, peppers, parsley, and beer. 3) A lemon Dijon vinaigrette made by blending oil, vinegar, lemon juice, garlic, Dijon mustard, sugar, and lemon zest. 4) A sweet onion vinaigrette made by blending the lemon Dijon vinaigrette with grilled and caramelized red and white onions.

Uploaded by

Jose Bango
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651 views5 pages

Recipe Collection: Dressings & Sausage

This document contains recipes for several items: 1) An Elvis dressing made with a reduction of Elvis juice and sugar, along with lime, lemon, and orange juices, tomato paste, and vegetable oil. 2) A house pork sausage with ground pork, garlic, paprika, fennel seeds, salt, peppers, parsley, and beer. 3) A lemon Dijon vinaigrette made by blending oil, vinegar, lemon juice, garlic, Dijon mustard, sugar, and lemon zest. 4) A sweet onion vinaigrette made by blending the lemon Dijon vinaigrette with grilled and caramelized red and white onions.

Uploaded by

Jose Bango
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Elvis Dressing

Reduction Recipe: Reduction Yield: 1G

Ingredients:

Elvis Juice 2 QT
Sugar 2 QT

1. Heat in a pot until sugar is dissolved. Remove from heat and


cool. Do not reduce.

Dressing Recipe: Dressing Yield: 1G

Ingredients:

Lime juice 6 oz
Lemon juice 12 oz
Orange juice 12 oz
Reduction 2 PT
Tomato Paste 6 TLB
Veg Oil 3 QT

Directions:

1. Blend reduction with juice and tomato paste.


2. Slowly blend the oil until it reaches the proper consistency.
3. Label and date.
House Pork Sausage
YIELD: 10 lbs
Ground Pork 10 lbs
Garlic, minced 1C
Paprika 6T
Fennel Seeds 1/4C
Kosher Salt 1/4C
Black Pepper, Ground 3T
Cayenne Pepper 3tsp
Flat Leaf Parsley, Chopped 1/2C
Punk IPA 1/2C

1. Combine the ground pork, garlic, paprika, fennel seeds,


kosher salt, black pepper, cayenne, parsley, and beer.
2. Mix until just incorporated – do not over mix!
3. Pull a small portion out, cook, and taste for seasoning.
Adjust if necessary.
4. Either transfer the contents to a container with a lid
and label/date or, cook for pizzas.
Lemon Dijon vinaigrette
YEILD: 1.5 gal.

Ingredients:

Veg oil 3.5 qt.


Cider Vinegar 2 C.
Parsley, fresh ½ bunch
Lemon Juice 2 C.
Garlic 2 T.
Dejon Mustard ¼ C.
Sugar ½ C.
Lemon Zest 2 ea.
S&P TT

Directions:

1.) Combine all ingredients except the oil


2.) Blend all the above ingredients with a stick blender
3.) Slowly add oil while blending
4.) Label and date
Sweet onion vinaigrette
YIELD:

Lemon Dijon Vinaigrette 1Qt


Red Onion, grilled 1/2ea
Caramelized Onion 1/4C

1.) Slice and grill red onion. Caramelize white onion. Cool.
2.) Blend all ingredients in blender, and season to taste.
3.) Store, label and date.
Coriander Turmeric
Dressing
YIELD: 2G

Mayo 2G
Ground Coriander 1/2C
Turmeric 1/2C
Cilantro 3bn
Lime Juice 1/2C
Salt 1T

1. Combine everything with stick blender.


2. Store, label and date.

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