Jamtoberfest Sausage

(WTNH) -- Chef Nadine Nelson is in the kitchen, whipping up a Jamtoberfest Sausage.

Global Local Gourmet offers one of a kind epicurean events. Their chefs are connoisseurs of all things food and teach customized hands-on and demonstration cooking experiences and culinary tours to the novice cook and seasoned gourmand.

Nadine will be hosting an Octoberfest beer and cheese tasting in October in New Haven and Boston. The details can be found on her website: www.globallocalgourmet.tumblr.com

Jamtoberfest Sausage
5 pounds ground pork shoulder
1 Red Stripe Beer
3 tablespoons onion, minced
3 tablespoons thyme, minced
3 tablespoons garlic, minced
2 tablespoons ginger, minced
3 tablespoons liquid jerk seasoning
2 tablespoons dry jerk seasoning
3 tablespoons brown sugar
1 tablespoon curry
3 teaspoons allspice
3 teaspoons paprika
3 teaspoons black pepper
3 teaspoons salt
1 teaspoon cinnamon

Combine all ingredients, mix well & stuff into sausage casing  or form into 3 inch patties. Freeze or to cook, bake, sauté, or poach depending on your liking.
 
Curry Tomato Chutney
Makes 3 cups
 
2 tablespoons olive oil
1 onion, chopped
8 vine-ripened tomatoes, chopped
1 tablespoon Dijon mustard
½ cup apple cider vinegar
1 cup brown sugar
1 tablespoon curry
sea salt and cracked black pepper to taste
 
Place the oil and onion in a saucepan over medium heat and cook for 5 minutes or until tender. Add the tomato, mustard, vinegar, sugar, curry, salt and pepper and cook for 10-15 minutes or until slightly thickened. Spoon into sterilized jars or clean containers and store in the refrigerator. Serve with pork or ham.