Shuptrine’s Twisted Shrimp and Pork Sausage

From Baylor School’s Chef Brian Biggs

  • 1 lb. fine ground pork
  • 1 lb. raw peeled shrimp
  • 1 cup Twisted Relish, drained, liquid reserved
  • 2 green onions, finely chopped
  • 2 tsp sesame oil
  • 1 T fresh grated ginger
  • 1 T soy sauce
  • Salt & pepper

Process all together until fine, add salt and pepper to taste. Roll into sausage links. Lay sausages in shallow well greased pan, cover with remaining liquid. Cover and bake at 350 degrees for about 20-22 minutes, check for doneness. This could even be done in a saute pan by gently poaching while covered. When done, sausages could maybe be grill marked, if desired. Garnish with relish, serve on saffron, fried or any type of rice. Garnish with fresh chopped cilantro and roasted peppers.

YUM! YUM!