Pork Sausage with Corn-Miso Butter Corn and Roasted Broccoli & Cauliflower

Pan-Browned Pork Sausage

A short covered cook heats the sausages gently before browning, keeping the filling juicy and the casings intact.

Ingredients

• 4 large links fresh, mildly seasoned pork sausage, about 1½ pounds total
• 1 teaspoon ghee
• ⅓ cup water

Instructions

1. Put the sausages, ghee, and water in a large skillet over medium heat. Bring to a gentle simmer, cover, and cook for 8–10 minutes, turning once.
2. Uncover and let the water evaporate. Reduce the heat if the casings begin to split.
3. Brown in the remaining fat for 8–12 minutes, turning regularly, until golden in patches and the centers register 160°F on an instant-read thermometer inserted from one end.
4. Rest for 3 minutes before serving whole.

Notes

• Do not prick the casings; keeping them intact helps retain the juices.

Pan-Roasted Corn with Corn-Miso Butter, Spring Onions & Green Garlic

Browning the kernels before adding the miso butter builds roasted sweetness without scorching the fermented paste. Spring onions and green garlic add a fresh, savory counterpoint.

Ingredients

• 4 cups fresh corn kernels, cut from about 5–6 ears
• 2 small spring onions, bulbs and tender greens thinly sliced and kept separate
• 2 stalks green garlic, tough outer layers removed, tender white and pale-green portions thinly sliced
• 1 tablespoon ghee, divided
• 2 tablespoons unsalted butter, softened
• 1½ tablespoons Shared Cultures corn miso
• 1–2 tablespoons water, as needed
• to taste kosher salt and freshly ground black pepper

Instructions

1. Mash the softened butter and corn miso together until evenly blended.
2. Pat the corn dry. Heat a wide, heavy skillet over medium-high heat and add half the ghee. Add half the corn in a shallow layer and leave undisturbed for 2 minutes before tossing. Cook for another 2–3 minutes until browned in spots; transfer to a bowl.
3. Repeat with the remaining ghee and corn. Return all the corn to the skillet and reduce the heat to medium.
4. Add the spring onion bulbs and green garlic. Cook, stirring, for 3–4 minutes, until softened but not darkened.
5. Turn the heat to low and fold in the miso butter and spring onion greens. Add water a little at a time only if needed to make a light glaze. Toss for 30–60 seconds, then remove from the heat.
6. Taste before adding salt, then season with black pepper. The corn should remain juicy and distinct rather than swimming in sauce.

Notes

• A crowded skillet steams the kernels; use two batches even if all the corn technically fits.
• If using frozen corn, thaw and dry it thoroughly before cooking.

Roasted Broccoli & Cauliflower with Forager’s Vinaigrette

Broad cut surfaces develop browned edges in a hot oven. Dressing after roasting preserves the vinaigrette’s acidity and keeps it from burning.

Ingredients

• 1 pound cauliflower, cut into 1½–2-inch florets with flat cut surfaces
• 1 pound broccoli, cut into large florets, tender stems peeled and sliced
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons Noma Projects Forager’s Vinaigrette, or to taste
• 2 tablespoons roughly chopped flat-leaf parsley, optional

Instructions

1. Heat the oven to 425°F. Dry the vegetables thoroughly.
2. Toss the cauliflower with half the olive oil and half the salt and pepper. Spread cut-side down on a large rimmed sheet pan, leaving space between pieces. Roast for 8 minutes.
3. Toss the broccoli with the remaining olive oil, salt, and pepper. Add it to the pan if there is ample room, or use a second sheet pan.
4. Roast for another 17–22 minutes, turning once, until the cauliflower is golden and just tender and the broccoli has dark, crisp tips. Remove the broccoli earlier if it finishes first.
5. Transfer the hot vegetables to a wide bowl. Shake the vinaigrette, drizzle over 2 tablespoons, and toss lightly. Taste and add the remaining tablespoon as needed.
6. Fold in the optional parsley just before serving.

Notes

• Use two sheet pans rather than crowding the vegetables; rotate their positions halfway through roasting.
• Add the vinaigrette gradually so the vegetables are lightly coated rather than wet.

Overall Timing / Workflow

The vegetables roast while the sausages cook, leaving the final stretch free to finish the corn and dress everything while hot.

Instructions

1. 0:00 — Heat the oven to 425°F. Cut and dry the broccoli and cauliflower, strip the corn, and slice the spring onions and green garlic.
2. 0:15 — Put the cauliflower in the oven. Mix the corn-miso butter and start the sausages in their covered skillet.
3. 0:23 — Add the broccoli to the oven. Uncover the sausages when ready and let their water evaporate before browning.
4. 0:25 — Start browning the corn in a separate wide skillet, working in batches.
5. 0:35 — Check and turn the roasting vegetables. Finish the corn with the alliums, then lower the heat and add the miso butter.
6. 0:40–0:50 — Confirm the sausages have reached 160°F and rest them. Remove the vegetables when browned and tender, toss with vinaigrette, and plate immediately.

Plating

Keeping the sides in distinct piles preserves the corn’s buttery glaze and the roasted vegetables’ bright dressing.

Instructions

1. Place one whole sausage along the upper edge of each warm plate.
2. Spoon the glazed corn beside the sausage, allowing a little to tuck beneath it.
3. Arrange the broccoli and cauliflower alongside the corn, with their browned faces showing. Spoon any remaining vegetable dressing over the florets rather than across the entire plate.

Leftover Path

Storing the components separately makes it easier to reheat the sausages thoroughly without overcooking the vegetables.

Instructions

1. Refrigerate the components in separate airtight containers within 2 hours and use within 3–4 days.
2. Slice the sausage and reheat in a covered skillet over medium-low heat with a small splash of water until it reaches 165°F.
3. Warm the corn gently in a small pan with a spoonful of water, stirring just until hot so the miso butter does not scorch.
4. Reheat the broccoli and cauliflower in a 400°F oven for 8–12 minutes. Alternatively, serve them cool as a dressed vegetable salad.
5. For a quick second meal, combine the warmed sausage and corn and serve with the vegetables alongside.