New spin on pork sausage
The cooks at Christopher Kimball's Milk Street have put a spin on pork sausage. It's based on the garlicky, European-style chouriço introduced by Portuguese settlers and served at street food carts and high-end restaurants alike. Sometimes it's baked into a bun or minced and stuffed and fried between layers of naan. To give these burgers deep, complex flavor and a rusty hue, use a combination of grated garlic, garam masala, cumin, paprika and cayenne. They’re especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato. These flavor-packed ...
