Pork and Thyme Sausages (aka Torpedoes)

I’m still on a high from the successful chicken satay outing the other day. I had the day off afterwards, and couldn’t wait to get back on the grill again. So much so I was dreaming about it! The next recipe on the list was homemade pork and thyme sausages.

For the pork and thyme sausages:

  • 1 lb ground pork
  • 1 garlic clove (finely chopped)
  • 1 onion (finely chopped)
  • 1 small red chilli pepper (de-seeded and finely chopped)
  • 2/3 cup almonds (toasted and ground)
  • 1 cup fresh breadcrumbs
  • 1 tbsp fresh thyme (finely chopped)
  • Salt and pepper
  • Flour for dusting

@TheSkivvy kindly pointed out that my sausages were shaped more like giant torpedoes. Grrr… the life of a tortured artiste.

Bar-B-Khoo Torpedoes

I was paranoid that the torpedoes… I mean, sausages were going to fall to bits; like what happened with the pork and sage kabobs. But they managed to keep their shape pretty good in the grill pan. The trick was to handle them really carefully and try not to turn them until each side was browned. I also kept the temperature on a direct heat, between 300-350. Beeeautiful!

U-Boats on the Grill

They tasted really good, but the almonds did give the old jaw quite a work out. I think next time I’ll miss out on the almonds and add an extra teaspoon of thyme to improve the herby kick. Overall, another success added to my belt, not to mention breakfast for tomorrow. Double bonus!

There's a Sausage Under There... Somewhere

Lessons Learned:

  • Use more thyme on this one
  • Miss out on the almonds
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