Ginger Pork Sausage

6 cloves of garlic, sliced
1" piece of ginger peeled and minced
3 oz. pancetta, finely chopped
2 1/2 lbs. pork shoulder, ground
8 oz. pork fat, ground
1/2 cup red wine
1/4 cup grappa
1/2 tsp. red pepper flakes
2 1/2 tsp. sea salt
1/2 cup olive oil
1 red onion, sliced
1 bunch of red chard
In a large bowl, conbine the garlic, ginger, pancetta, pork, fat, wine, grappa, salt and pepper flakes. Mix well and refrigerate overnight.
Heat the olive oil in a large heavy skillet. Form the meat mixture into patties and brown; remove sausage and drain. Add the onions and red chard and cook until wilted. Serve with a good whole grain bread.

...and here is the recipe for the Swiss Chard in the picture:

Chard with Golden Raisins

½ cup GOLDEN raisins

2/3 cup Sherry

1 bunch Swiss chard, stems cut to 1/2” and leaves chopped

1/3 cup brown sugar

2 T. olive oil

3-4 cloves garlic, sliced

Sauté the garlic in the olive oil in a medium skillet. Meanwhile plump up the raisins by heating the sherry and simmering the raisins until juicy plump. Add the Chard into the oil/garlic and stir until wilted. Stir in a little brown sugar and serve!