Pork and Chestnut Sausage

Ingredients

• 2 tablespoons butter
• 1/2 cup coarsely chopped freeze-dried or vacuum-packed peeled chestnuts
• 1/2 cup finely chopped yellow or white onion
• 1 1/2 tablespoons finely chopped celery
• 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
• Small pinch of freshly grated nutmeg
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound ground pork

Instructions

1. In a large saute pan, melt the butter over medium heat.
2. Add the chestnuts, onion, celery, thyme, nutmeg, sugar, salt, and pepper and stir to mix.
3. Cook until the vegetables begin to sweat, about 2 minutes.
4. Transfer to a medium bowl and set aside to cool completely.
5. Add the pork to the cooled chestnut mixture, and knead with your hands until thoroughly blended.
6. Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
7. The sausage can be used right away.
8. Saute or grill, or cook as directed in individual recipes.
9. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)