Every Long Islander has a favorite first sign of spring. For some it’s the mineral smell of a fresh, warm rain. For others it’s the baby green buds speckling the trees. For foragers like our friend Kyle Fiasconaro, spring hasn’t arrived until the ramps are rampant. Ramps, or wild leeks, are a native onion that grows abundantly on the island’s forest floors. Look for their long, smooth, pointed leaves that curl slightly at the base where the stem turns red. Proceed with caution as you pluck them out from the ground; their garlic aroma is particularly potent! Tradition commands that Kyle eat his first ramp of every season raw. Luckily for those of us who’d rather refrain from fire breath, Kyle has shared one of his favorite ramp recipes: Ramp Breakfast Sausage.
Ramp Breakfast Sausage
Recipe by Kyle Fiasconaro
2 pounds ground pork
2 teaspoons salt
2 cups chopped ramp leaves
1 cup chopped ramp bulbs
½ teaspoon nutmeg
1 teaspoon brown sugar
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon fresh sage, minced
½ teaspoon dried thyme
1 tablespoon maple syrup
2 tablespoon olive oil
In a food processor, combine all ingredients except pork. Using a wooden spoon or your hands, add pork and mix well. Form meat into patties and lay in rows on wax paper. Freeze and use as needed.
