Chef Sara Hauman, Soter Vineyards

Ingredients

Lemon Verbena Sausage

• 1 lb ground pork 60% lean preferred
• 1 tsp salt
• 1/4 cup fresh lemon verbena chopped
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/4 tsp dried ginger
• zest of one lemon

Hazelnut Romesco

• 3.5 oz dried espelette peppers de-seeded and rehydrated in warm water
• 4 oz roasted hazelnuts
• 8 oz roasted sweet peppers
• 8 oz tomatoes peeled
• 2 tbsp garlic minced
• 2 tbsp sherry vinegar
• 1 tbsp smoked paprika
• 1/2 cup olive oil
• salt

Instructions

Lemon Verbena Sausage

1. Mix all ingredients together in a large bowl making sure to really work the sausage and form an emulsification between the fat and protein. Form into patties or use a sausage stuffer and hog casings to stuff the sausage. Make sure the sausage is cooked thoroughly to 160F.

Hazelnut Romesco

1. Blend the rehydrated peppers with water until a thick paste forms. Roast the peeled tomatoes in the oven on high until they begin dried out and slightly charred. Place all ingredients into a food processor and process on high for a few minutes until the mixture is not completely smooth, but is thick. Season with salt as desired. This sauce is best when allowed to rest in the refrigerator overnight.