Sage and Bourbon Whiskey Sausage with Cherry Tomato Chutney

Name: Sage and Bourbon Whiskey Sausage with Cherry Tomato Chutney
Yield: serves 4
Ingredients: 14 ounces ground pork; 2 ounces salt pork, fat only, minced; 1/2 teaspoon finely chopped fresh sage; 1 tablespoon tomato paste; 2 tablespoons bourbon whiskey; 1/2 teaspoon dry mustard; 1/2 teaspoon freshly ground black, white, or green pepper; 1/2 teaspoon kosher salt, or to taste, if needed; 3 tablespoons extra virgin olive oil; 2 tablespoons yellow mustard seeds; 2/3 cup finely chopped yellow or white onion; 4 cloves garlic, minced or pressed; 2 teaspoons chopped jalapeño chile; 2 tablespoons peeled and minced fresh ginger; 1/2 teaspoon celery seeds; 1/8 teaspoon ground cloves; 3 1/2 cups red cherry tomatoes, such as Sweet 100s, or grape tomatoes; 1 1/3 cups cider vinegar; 1/2 cup packed dark brown sugar; 2 teaspoons kosher salt; Buns, split, if making sandwiches

January 24, 2012

Bourbon whiskey, a uniquely American spirit, can be used in cooking the same way wine often is in French recipes, as a splash that lends a subtle, aromatic presence and a bit of moisture. A whiskey sausage, with its breath of musty sage, makes a perfect grilling patty for sandwiching in a bun smeared with tomato chutney. Or, you can roll the sausage into small balls and serve them with the chutney as a dipping sauce. Two things distinguish this speedy chutney from bona fide tomato ketchup: its consistency is a little looser and less dense, and it is made in little more than half an hour. It will keep in the refrigerator for up to 2 months before its savor diminishes. Use it also to accompany pork chops or grilled chicken or game.

Recipe notes