Balifor Sausage

Join me as I make Balifor Sausage – From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here: https://amzn.to/3FOuL2J

From Tika’s Cookbook

This sausage is a specialty of the Pig and Whistle
tavern. The proprietor, William Sweetwater,
prefers serving it on cold meat trays after it’s been
well cooked.

1 pound lean ground pork
1 tablespoon dried chives
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
½ cup water
1 clove crushed garlic
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon cayenne

In a large bowl, blend all seasonings with water.
Add pork and knead with hands to insure blending.
Refrigerate mixture overnight.
Shape refrigerated mixture into approximately
24 small patties. Fry patties with ⅛ inch of water
in bottom of pan over medium heat, flipping
occasionally. When water evaporated, turn heat
to low and brown sausage on both sides. Serve
hot with catsup or on a cold meat and cheese tray.

Transcript

Cold Open

If I read the directions earlier, I would’ve started this yesterday.

Intro

Today I am making Balifor Sausage from Tika’s Cookbook in Leaves from the Inn of the Last Home. If you have made this recipe, share your thoughts in the comments below!

Discussion

This is a pretty simple recipe for what I would term, breakfast sausage. I had all of the ingredients, so I thought, so I plunged ahead without reading the directions till I was supposed to shoot, and quickly realized I was missing chives.Then my wife reminded me that we have a chive plant in our front yard flower bed, and the crisis was averted. I collected one pound of ground pork, we had a cousin slaughter one and we got a quarter of it. One tablespoon dried chives, I of course opted for fresh, one teaspoon Worcestershire sauce, one-fourth teaspoon black pepper, one-half cup water, one clove crushed garlic, one teaspoon dry mustard, one teaspoon salt, and one-fourth teaspoon cayenne. I started by chopping my chives, then adding all of the wet and dry ingredients into the large glass bowl. The recipe says to crush the garlic, not mince, crush, and add it to the liquid. This means that someone is going to have a chunk of garlic… as a prize? Then I add the ground pork, and then do what every adult with childlike sensibilities is best at, got my hands dirty. I actually hate how my hands feel with the ground fat all over them, but I’m doing this for the sausage, so the sacrifice was worth it!

The recipe recommends that you leave it in the refrigerator overnight, but because I didn’t read it until the day of recording, I put it in there all day. I had a long snowshoe trip planned with my family, and an interview later in the evening so I returned after all of that was over. In a cast iron pan, I warmed up approximately one-eighth inch of water in the bottom, which was closer to a half inch, and rolled up the patties and added them to the medium heated pan. It recommends making them small, so there are approximately twenty four patties, but I like my sausage large, so this is all I could get out of it. I ended up draining some of the water, as I was boiling them rather than frying them, and once the water evaporated, I turned them over occasionally so they could brown on either side.

This is a good, basic sausage recipe. I would suggest adding more spices to give you a kick, as the cayenne only warms you up for a minute. And the recipe suggested eating it with Katsup. I would prefer it on a buttered bagel with an egg from my backyard chickens and a slice of sharp cheddar.