Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 2 - 3 dozen depending on size of patties

Ingredients

• 1¼ lb Johnston’s BC Pork Loin, Cut into ¾ inch Cubes
• 1/3 lb Bacon Ends, Cut into small cubes
• 1 ½ tsp Fresh Sage, Finely Chopped
• 1¼ tsp Kosher Salt
• ½ tsp Fresh Ground Black Pepper
• ½ tsp Ground Coriander
• ½ tsp Sugar
• ½ Cup German Beer, Good Quality

Cooking Directions

1. Aioli: 3 oz grainy Dijon mustard, ½ oz hot horseradish, 3 oz good quality mayonnaise, 1 clove minced garlic, salt and pepper to taste. Mix all Aioli ingredients together.
2. Place Johnston’s Pork Loin cubes and bacon cubes in freezer to firm (30 minutes).
3. Place ½ pork and ½ bacon in processor. Pulse until finely ground.
4. Transfer to bowl and repeat for other half.
5. Gently mix sage and next 4 ingredients into mixture.
6. Stir in ¼ cup beer and chill overnight.
7. Form into 2- 3 inch patties (¼ inch thick) and cook in heated non-stick skillet until brown.
8. Add remaining beer and cover slightly ajar. Cook until evaporated.
9. Turn patties over and finish cooking through.
10. Serve on platter with artisan breads, soft pretzels and Horseradish Mustard Aioli.