And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Potato Skillet with Italian Sausage
1 ½ lbs. baby red bliss potatoes
2 Tbsp. olive oil
1 ½ lbs. Sweet Italian Sausage, cut on bias, ¼ inch thick.
1 lb. Vidalia onion, julienned
1 tsp. garlic, minced
2 red bell peppers, cut into strips
2 cups baby kale
¼ cup chicken stock
¼ stick butter
½ tsp. dry oregano
4 basil leaves, julienned
1 tsp. salt
Fresh ground pepper
Cut potatoes in half. Par cook the potatoes for about 7 minutes in boiling water with lid on. Strain and set aside for later.
In a large saute pan over medium high heat add 1 tablespoon of olive oil and add sausage pieces. Cook until browned on each side and are cooked through. Remove from pan and set aside in a large bowl.
In the same saute pan add the additional 1 tablespoon of oil. Add the garlic, onions and peppers. Cook for about 10 minutes until the peppers start to lose their crunch and the onions begin to caramelize, add the chicken stock; let simmer for 2 minutes. Remove from pan and add to the bowl with sausage.
Using the same saute pan, add the butter, potatoes, salt, pepper and fresh herbs toss and allow potatoes to begin to brown. Once brown, add the sausage mixture with peppers, stir and then serve in grab and go containers.
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