Tender juicy pork patties embraced in bacon and smothered in a rich and decadent shrimp cream sauce.
|BACON WRAPPED PORK PATTIES:|
|1 Pkg||Schneiders® Country Naturals® Mild Tuscan Countryside Sausage, removed from casings|
|1/2||Small onion, finely diced|
|6||Slices Schneiders® Bacon|
|SHRIMP CREAM SAUCE:|
|3 tbsp||(45 mL) Butter, divided|
|2||Cloves garlic, minced|
|1/4 cup||(60 mL) Dry white wine|
|1/2 lb||(225 g) Small raw shrimp, peeled|
|1/4 cup||(60 mL) Whipping cream (35%)|
|Salt and pepper|
|Fresh dill or parsley|
BACON WRAPPED PORK PATTIES:
GENTLY combine sausage meat and diced onion, using your hands. Divide into 6 equal portions and shape into patties. Wrap edge of each patty with a slice of bacon and secure with a toothpick.
PREHEAT oven to 350˚F (180˚C).
HEAT a large oven proof skillet over medium-high heat. Add patties and cook 2-3 minutes per side until evenly browned. Transfer pan and patties to preheated oven to finish cooking, about 15 minutes, or until bacon is crisp and the internal temperature of patty reaches 165˚F (74˚C). Remove toothpicks before serving.
SHRIMP CREAM SAUCE:
HEAT 2 tbsp (30 mL) butter in a medium saucepan. Add shallot and garlic. Cook 2-3 minutes or until tender. Pour in wine and simmer until the wine has reduced by half, about 3 minutes. Stir in shrimp and cook for 2 minutes or until shrimp is pink. Add cream, season with salt and pepper and cook for 2 minutes longer. Stir in remaining butter and serve sauce spooned around sauasage patties.
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