Cook With Me: Days of Wine, Roses, and Sausages

Cook With Me: Days of Wine, Roses, and Sausages

Grilled Sausages of Pork and Prosciutto

Pork and Prosciutto Sausage with Rose, Lavender and Plum

These not only sound beautiful, they taste fabulous! But I have to give credit where credit is due. To my son, Erick Snover of Sato Sushi in Edwards, Colorado for the recipe idea and to our our friends Ben and Noah of Fickle Creek Farm in Efland, NC for their lovely pork! And to the bees -- who are making flowers bloom even as we speak.

makes 8 patties

½ red bell pepper
6 cloves fresh garlic
1cup dried plum
2 pound pork shoulder, boned
1/4 pound prosciutto
1 tablespoon rose syrup
1 tablespoon fresh thyme
1/2 teaspoon each salt, crushed fennel seed and lavender

3 cups rose wine for the chef and assistant, we like Gris de Gris from Corbieres

Here's what do:
In a medium bowl gently combine bell pepper, garlic, dried plums, pork and prosciutto, rose syrup, thyme, salt, fennel seed and lavender.

Process till coarsely ground in a food processor. Divide the mix into 8 portions and shape into patties of equal size.

They can be made ahead up to this point, placed on a dish, covered, and refrigerated for 24 hours. When you're ready to cook, heat the grill.

When fierce and hot, add the patties, and cook till the patties are perfect. This involves turning once or twice. Cook to 140 Farenheit internal temp.

Just Before Tossing, Salad of Roses

Salad of Roses tossed with Honey Mustard Vinaigrette

one large handful per person – tender lettuces, petals of a dozen roses
1 cup of sugar snap peas, strings removed and sliced on the bias
10 tablespoons olive oil
8 tablespoons honey vinegar, we like the one from Busy Bee Apiaries
1 tsp or to taste, of rose syrup
sea salt to taste
fresh cracked pepper to taste

combine vinaigrette ingredients in a small bowl and toss with salad.

Our Friend, Jack Tapp's, Honey Vinegar