Spiced Maple Ginger Pork And Squash
From chefmal 8 years ago
- 40 mins to make
- Serves 2-3
So one time I ate over my friend's house and his wife cooked the most AHHH-MAAYYZIINNGG pork and squash stew I've ever had. This was not the Mexican food you get at King Taco on the corner, okay? This was big chunks of pork loin simmered low and slow, all day. Read more This was huge chunks of onions, beans and squash and corn and anal sex in heaven in my mouth. So I did what any white guy would do: I waited a few years, then bastardized and appropriated it until it was barely recognizable and now I'm on here claiming it as my own recipe. lol But no, as delicious as my recipe is, it's not even a shadow of the original. Try this, and if you like it, go look up traditional Mexican pork and squash stew. And if that makes you cream in your pants, thank the Mexican people for their rich culture and incredible cuisine. Go, Claudia Sandoval! See less
Ingredients
- 1 pkg (About 1.3 lb) Sweet Sage Sausage, casing removed shopping list
- About 3 - 31/2 cups of butternut squash, peeled and cubed shopping list
- 1 - 1 1/2 Small onions, peeled and chopped shopping list
- 1 Bartlett Pear, cored and cubed shopping list
- 1/2 Cup Maple syrup shopping list
- 1 Tbsp Fresh grated (or minced) Ginger shopping list
- Spices: I totally didn't measure. Keep in mind that my taste buds are damaged so add like 1/4 tsp at a time until it tastes right to you. shopping list
- allspice shopping list
- Nutmeg shopping list
- cinnamon shopping list
- cloves shopping list
- Obviously, oil for frying. shopping list
How to make it
- Boil the sage sausages.
- I'm going to say that again: BOIL THE SAUSAGES, because if you've never had sweet sage sausages, they are bursting with flavor, and teeming over with grease. My stomach can't handle it, and nobody wants all that crap in their stew. So what I do is boil some water, remove their casings because it's too tough to enjoyably chew, and boil them on medium heat for 20 minutes. Yes, 20 minutes. That sounds like a lot until you see how much grease is floating in the water afterwards. It's an extra step but they're cheap as hell and their flavor is worth it to me... and the occasional piece of bone I bite into.
- While they're boiling, fry up the onions and butternut squash in a large skillet over a low flame. Make sure they get nice and fragrant, about 8-10 minutes. Add the pear chunks, then the spices and ginger. Mix well. Let that sizzle for a few more minutes. When the sausages are done boiling, take them out of their gross water and drain them on paper towels.
- Cut them into coins and add them to the pan with everything else.
- Add the maple syrup, and more spices if you think it needs it. Mix well.
- Let the sausage coins brown, another 10 minutes. Keep tasting the squash. Ideally, you want the squash to be soft and the pears to retain at least somewhat of a crunch. Add pecans or walnuts in there if you have that kind of money, I don't.
- When the squash is soft, the dish is ready. Remove from heat and serve immediately. Stay warm, cook in good health, and don't be a jerk to Mexican people.
People Who Like This Dish 1
- clbacon Birmingham, AL
- chefmal O'Fallon, MO
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