It's foreseeable that I will always pick basil with a headlamp before a farmer's market. I accept this destiny, hovering above herbs in the moonlight, not hugely willing. Not because it's unpleasant to spend dawn with ocimum basilicum. No, I quite enjoy singing Italian love songs with spot lighting on a captive/planted audience. But darn is it an expensive nocturne. Yes fine, my record actually selling the harvested basil is less than impressive.
This year's plan (after our basil grew like chopsticks with green wings and I sold one bunch in three markets) involved harvesting 500 feet of the plant to make pesto. A friend - lovely lady cradling basil/zinnias - helped defy fate on a foggy morning before work; we drank a cup of tea and filled our bags after sunrise. And oh the pesto we made! I'll leave the recipe to someone else, though I'll say ours was generous on garlic, Romano cheese, roasted almonds and organic extra virgin olive oil.
My sister and her husband are responsible for the delight which featured our chopstick basil many moons later. Their strategy: Kenny's flavorful breakfast sausage stacked on and under great ingredients will convince anyone they should support future (inevitable) moonlight basil excursions.
Goat and Pork Sausage with Pesto Sandwiches
1 pound goat and pork ground sausage, formed into 4 round patties Heritage Ranch
4 focaccia roll, sliced in half
4 tblspoon basil pesto
1/4 pound asiago cheese, sliced long and thin
10-12 crimini mushrooms, sliced
2 tspoon butter
Directions
Saute sliced muchrooms in butter until slightly brown.
Shape ground sausage in desireable patties.
Divide 1 tbspoon of pesto on either side of each focaccia roll.
Layer desired amount of asiago cheese on one side of each focaccia roll.
Heat heavy skillet on medium heat and cook sausage patties for 5-7 minutes, flipping halfway through.
Place pattie on bun, adding mushroom and quickly closing focaccia roll to advantage heat of meat to melt cheese.
This is beamed through the Hearth and Soul blog hop . . .
My sister and her husband are responsible for the delight which featured our chopstick basil many moons later. Their strategy: Kenny's flavorful breakfast sausage stacked on and under great ingredients will convince anyone they should support future (inevitable) moonlight basil excursions.
Goat and Pork Sausage with Pesto Sandwiches
1 pound goat and pork ground sausage, formed into 4 round patties Heritage Ranch
4 focaccia roll, sliced in half
4 tblspoon basil pesto
1/4 pound asiago cheese, sliced long and thin
10-12 crimini mushrooms, sliced
2 tspoon butter
Directions
Saute sliced muchrooms in butter until slightly brown.
Shape ground sausage in desireable patties.
Divide 1 tbspoon of pesto on either side of each focaccia roll.
Layer desired amount of asiago cheese on one side of each focaccia roll.
Heat heavy skillet on medium heat and cook sausage patties for 5-7 minutes, flipping halfway through.
Place pattie on bun, adding mushroom and quickly closing focaccia roll to advantage heat of meat to melt cheese.
This is beamed through the Hearth and Soul blog hop . . .
Yes, but is there any finer perfume than the lingering smell of freshly picked basil? How wonderful to revisit the wild scents of summer in the midst of this weather!
ReplyDeleteYour sammy looks so wonderful - all of those strong flavors, but I just know that they meld together and make for magic. Gonna have to get me some of that sausage ;)
Thank you so much for linking your creation with the Hearth and Soul hop.
I've had goat in many forms but strangely never in sausage.... With that said, your sandwich looks amazing and there is absolutely nothing better than a fresh pesto.
ReplyDeleteThanks so much for sharing at the hearth and soul hop.
thank you so much for the link and comments on my sausage. this one is my favorite that i make. it does make a fantastic sandwich. i may have to get some of this pesto and see how well they go together
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