This one is for
@juan I wanted to utilize the things I've seen him post in the garden thread, etc. This sandwich will be served on a Muffuletta roll. Not the big one but something suitable.
First we make a homemade bratwurst style sausage. However the sausage will be in a patty form and not in a casing. For the sausage:
(this will yield more than for one sandwich ~ it's easier to make in larger batches)
2 lb pork shoulder. 8 oz. uncut slab bacon or fatback. Both diced and chilled before grinding. After grinding together I add 2 eggs, 2 tsp dry mustard, 1 tsp marjoram, 1 tsp caraway seeds, 2 tsp white pepper, 1 tsp nutmeg, 1 tsp ginger, 2 tsp onion powder, and a heavy pinch of salt. Blend thoroughly and chill overnight.
Mustard greens, garlic cloves, radishes, tomatoes, and Datil peppers will be part of this. Let's prep it. Set aside some cleaned Mustard greens. We will sauté them later. Peel some garlic cloves. 3 should suffice, and place them in a pan with some olive oil and heat them on low until soft. You could put them in the oven as well. Just looking for soft cloves that a paste can be made from.
Thinly slice a few radishes. Thinly slice a couple tomatoes, set aside. The Datil peppers will be halved and seeded. Place the radishes in a 50/50 mix of water and vinegar...just enough to cover...and refrigerate. Now, with the peppers, I want to "candy" them in a simple syrup. They won't be sweet and will still have the heat but it's important to the taste profile. Heat a little sugar and water (50/50) on the stove, medium heat until disolved. Lower to simmer and place the peppers in there until the slightly soften.
Back to the garlic cloves. Once softened remove from oil and put in a small bowll then mash into a paste. After the peppers are slightly softened in the simple syrup remove them and add to the garlic paste.
Let's get the sausage and form a nice thick patty. That will be cooked in an iron skillet. Or grill if you like.
Lightly sautee the mustard greens in the reserved oil from the roasted garlic cloves.
Grab the Muffuletta roll and warm it in the oven. Do not toast. Slice it and let's build the sandwhich. Oh, get the radishes and remove from the vigar and water...dry them on a paper towel. Salt and pepper the tomato slices.
Smear the garlic and Datil pepper mixture on both halves of the roll. Place the mustard greens on the bottom. Top with some sliced radishes. Add the sausage patty. Top with the tomatoes and then add more radishes on top of the tomatoes.
Press together and eat! My thought process is the sweet earthiness of the roasted garlic combined with the heat of the peppers, accented by a slight sweetness of the simple syrup they were softened in will blend well with the salty, juicy acid of the tomatoes with S&P and the slightly pickled radishes. The 'bite' of the radishes should go well with the greens (as will the garlic) and all of that wrapped around a mild, rich, bratwurst style patty should give a nice mellow flavor followed by lingering heat and overall flavor. The Muffuletta roll should hold it all together nicely.
Hopefully this tickles the fancy of
@juan Or maybe someone else. Hell...it just may suck. Oh well. Probably seemed a little complex with the prep but it's not. I just rambled on with my overview...as I will do. I even may have missed a step.
