Grilled sausage with herbed muscadine sauce
This is the sauce we served over local sausages & succulent pulled pork at our Kinfolk workshop this past weekend. It can easily be adjusted to suit your tastes, more honey if you like it sweeter, more mustard for more bite, a bit more cayenne for a stronger kick. Whatever you like.
Ingredients
- 2 Tbsp butter
- 1 small shallot minced
- 1 clove garlic minced
- 2 cups muscadines skins & pulp separated, seeds removed
- 1 tsp chopped thyme
- 1 Tbsp minced mint
- 1 tsp tarragon
- 2 tsp dijon mustard
- pinch of cayenne pepper
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 cup honey
- 4 good pork sausages
Instructions
- Melt butter in a medium sauce pan.
- Sweat shallots and garlic in the butter until fragrant & translucent, about 3 minutes.
- Meanwhile puree muscadine skins in a mini processor or blender.
- Add pulps and skin puree to shallots and garlic along with herbs, mustard, cayenne, paprika, salt, and honey. Stir to combine.
- Simmer over medium heat stirring occasionally for about ten minutes.
- Taste for seasoning and adjust as desired with honey and salt.
- Simmer five minutes longer.
- Puree sauce in a blender or a mini food processor, and pass through a fine mesh sieve into a clean bowl with the back of a ladle using a swirling motion. If the sauce is not as thick as you’d like, place it back on the eye and boil until thickened.
- Remove from heat and store in a clean glass jar in the fridge.
- To grill sausage puncture them with a fork all over to prevent them from exploding, and heat your grill or grill pan on high.
- Cook sausages about 3-5 minutes per side, until charred and cooked through. Serve drizzled with sauce and extra on the side.
Notes
If it isn’t thick as you’d like and you need to thicken it in a hurry use some of the sauce and a tablespoon or two of cornstarch to make slurry. Whisk that back into your sauce over the heat, and cook until just thickened.