Grilled Pork Tomahawk And House Sausage Recipe

Temper and season tomahawk

Remove the tomahawk from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat dry with paper towels. Rub with 1 tablespoon olive oil, then season evenly on all sides with 1 tablespoon kosher salt, 1 teaspoon black pepper and 1 teaspoon garlic powder. Let rest while you prepare the grill.

Preheat grill (two-zone)

Preheat a gas or charcoal grill to create two zones: direct high heat (aim for grates ~500°F/260°C) and an indirect cooler zone (~300–350°F/150–175°C). If using a charcoal grill, bank coals to one side; for gas, light one side only.

Sear the tomahawk

Place tomahawk over the direct high-heat zone and sear 2–3 minutes per side, including the fat/edge, until well browned and a crust forms. Use tongs to rotate and sear the bone side briefly. Watch for flare-ups; move to indirect if flames get excessive.

Finish over indirect heat

After searing, move tomahawk to the cooler indirect zone. Close the lid and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium—this will take approximately 18–30 minutes depending on thickness. Check temperature with an instant-read thermometer inserted into the thickest part, not touching bone.

Rest and finish

Remove tomahawk from grill and rest on a cutting board tented loosely with foil for 10–12 minutes. While resting, sprinkle the herb salt evenly over the meat and finish with a light dusting of fennel pollen (about 1 teaspoon) just before serving to retain aroma.

Make sausage mixture

In a bowl, combine 1 lb coarsely ground pork shoulder and 0.25 lb diced pork fat. Add 1.5 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp crushed fennel seed, 0.5 tsp paprika, 1 minced garlic clove and 2 tbsp cold water. Mix thoroughly but gently until the mixture becomes tacky and uniform. Cover and chill if not using immediately.

Stuff or form sausages

If using casings, rinse and soak per package instructions. Fit a sausage stuffer and fill casings, twisting into ~4–5 inch links to make about 6 links. Alternatively, form the mixture into 6 oval patties for easier pan/grill cooking.

Pre-cook (optional) or grill direct

You can poach the links in simmering water for 10 minutes to set them, then finish on the grill; or cook directly on the grill. To poach: simmer gently (not rolling boil) for 10 minutes, then transfer to grill. If grilling directly, place sausages on the cooler side of the grill and cook with lid closed, turning occasionally, until internal temperature reaches 155–160°F (68–71°C), about 12–18 minutes depending on size.

Finish and rest

If poached, finish over direct medium-high heat 2–3 minutes per side to develop color. Brush lightly with 1 teaspoon olive oil to prevent sticking. Remove sausages and rest 3–5 minutes before serving alongside the tomahawk.

Make lemon vinaigrette

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 0.5 teaspoon Dijon mustard, 0.5 teaspoon honey or maple syrup, 1 teaspoon minced shallot, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Whisk or shake vigorously until emulsified and taste; adjust salt or lemon as needed.

Assemble salad

Place 4 cups baby arugula in a large bowl. Add one thinly sliced apple. Drizzle about half the vinaigrette over the greens and apples and toss gently to coat. Add more dressing to taste — aim for a light coating (reserve any extra dressing for other uses).

Plate and serve

Arrange a portion of dressed arugula and apple on each plate beside the sliced tomahawk and 2–3 house sausages. Spoon any resting juices from the tomahawk lightly over the meat. Finish the plate with the herb salt and fennel pollen on the tomahawk as noted. Serve immediately.