Yields 10 pounds
2-inch beef rounds
2 pounds pork skin, cut into 2” by 1” strips
6 pounds pork shoulder butt cut into 1 in cubes
5 tablespoons salt
6 tablespoons sugar
1 teaspoon cure #1
6 tablespoons fresh grated garlic
1 tablespoon nutmeg
2 teaspoon fennel pollen
1 teaspoon cinnamon
2 teaspoon cloves
2 teaspoon finely ground white pepper
2 qts 2 cups fresh pig blood
2 tablespoon red wine vinegar
1 teaspoon salt
1 and 1/2 cups dried currants
1 cup pine nuts
Blanch pork skin strips in boiling water for 30 mins then shock
in ice bath and spin dry.
Grind pork strips and chill. Grind pork shoulder pieces thru 1/4
in plate and then mix with cooked skin pieces and grind again.
Chill. Mix salt sugar and cure into meat and let rest 30 mins in
fridge. Add spices and garlic and mix well then stir in blood,
currants and pine nuts . Stuff into beef middles and tie at 6 inch
pieces. Poach pieces in court bouillon at 170 for 50 minutes
to internal 150 F and then chill in ice bath and then drain and
rest over nite. Dip in boiling water 2 minutes to shrink casings if loose.
Pickled Cabbage:
1 head Savoy cabbage, core removed, julienne
1 1/4 cups salt
1 1/4 cups sugar
2 cups champagne vinegar
2 cups water
3 garlic cloves smashed
1 teaspoon peppercorn
1 tablespoon coriander seed whole
1/4 cup mustard seed
1 cup pearl barley boiled in salted water until tender
1 small red onion julienne
1 cup whole parsley leaves
Olive Oil
Salt & Pepper
Remove core from Savoy cabbage and julienne. Coat evenly with 1/2 cup salt and 1/2 cup sugar and place in a perforated hotel pan, with another below to drain, overnight.
Place 1/2cup sugar,1/2 cup salt, 1 3/4 cup sugar, 1 3/4 cup vinegar, 1 3/4 cup water, garlic, peppercorns and coriander in pot and bring to a boil. Pour over drained cabbage and allow to sit at room temperature for two hours until cabbage is soft and fully pickled.
Bring 1/4 cup water, 1/4 cup vinegar, 1/4 cup mustard seeds, in a small sauce pot and allow to cook until seeds are soft (about twenty minutes). Season with salt and sugar and allow to cool.
In a hot sauté pan, add 1 tablespoon olive oil, 1/2 of the red onion, pickled cabbage, barley and mustard seeds until warm. Place disks of sausage on top and garnish with red onion, parsley and a teaspoon of mustard seeds.
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