Photo credit: misshangrypants
I don't often put a recipe in my weekly email without trying it first but I was pretty excited about this one so I did😊
I love our kimchi sausage and am sharing it with the world for the first time this week. When I did a trial with my Sausage of the Month Club the most asked question was "how should I serve it". We've always put it on rice or added it to eggs but it seemed like there should be so much more out there for this delightfully tangy and crunchy sausage.
A quick internet search resulted in this recipe which calls for cream and parmesan....I was intrigued but dubious.
Last night we tried the recipe and I was floored! The fatness from the milk and the cheese went beautifully with the sharp tang of the kimchi. A lovely meal....terrible photo though.
Our kimchi sausage is made with Durham's own The Spicy Hermit kimchi and can be preordered on our Square Store or purchased this Saturday at the South Durham Farmers' Market in Greenwood Commons.
You can also purchase The Spicy Hermit kimchi from our Square Store
Here's the recipe for Creamy Kimchi and Sausage Pasta
1/2 lb (dry) your favorite pasta other than spaghetti (original recipe called for bow tie pasta)
1 medium onion, sliced thinly into half moons
5 cloves garlic, minced (original recipe called for 3 cloves)
1 lb Bull City Farm’s Kimchi sausage
1/2 cup of your favorite The Spicy Hermit Kimchi (the sausage contains Green Cabbage but I’m adding the Napa. The sweet onion would work as well), chopped into 1" squares
1.5 cup heavy whipping cream (we use our whole milk)
2 tbsp white wine
1/2 cup parmesan, grated
3 tbsp freshly chopped parsley (or 2 tbsp dried parsley)
salt and pepper
Cook pasta until just under al dente. Rinse with cold water and set aside.
Heat large frying pan with some oil and sauté onions and garlic until onions are slightly translucent. Add sausage breaking it up.
Once cooked, add the kimchi, cook for 2-3mins
Add the cream or milk then reduce heat to medium-low.
Add the white wine, pasta then salt and pepper to taste. Stir to coat then allow the whole pan to come to temperature.
Garnish with fresh parsley and parmesan and serve hot.
Modified from a recipe by misshangrypants