Hot Sausage
Appetizers • Ukrainian
Description
A vacuum sealer is a common tool in restaurant kitchens. In an oxygen-free environment, it's convenient not only to store food, including sliced vegetables, but also to cook.
Ingredients
- Pork Blood 25 oz
- Pork fat 10 oz
- Salt 2 spoons
- White Pepper (whole) a pinch
- Nutmeg a pinch
- Truffle Oil 1 tablespoon
- Chinese Five Spice a pinch
- Pistachios 0 oz
- White bread 5 pieces
- Garlic 1½ cloves
- Cilantro 1 stalk
- Basil 1 stalk
- Thyme 2 stalks
- Olive Oil 3 spoons
- Dijon Mustard 2 spoons
- Gherkins 10 pieces
- Donut Peaches 1½ pieces
Step-by-Step Guide
Step 1
Cut the pork and fat into small pieces and grind them together with the pistachios in a meat grinder. Add truffle oil, salt, a pinch of white pepper, and a pinch of five-spice blend, along with a smaller pinch of ground nutmeg to the mixture. Mix the filling well and vacuum seal it into a rectangular brick shape.
Step 2
Bring the water to a temperature of 160°F, place the vacuum-sealed sausage in it, and cook for two hours.
Step 3
Trim the crusts off five slices of toast bread and cut the crumb into large pieces. Place it in a blender with crushed garlic, chopped herbs — cilantro, basil, and thyme leaves — and a teaspoon of olive oil. Blend everything into a green bread crumb.
Step 4
Finely slice the cornichons into thin rounds. Spread Dijon mustard on a plate and arrange the cornichons in a mound.
Step 5
Remove the cooked sausage, slice it into portions, and sauté in olive oil until golden and crispy. Then, carefully transfer it to a baking sheet, ensuring it doesn't fall apart. Cover the sausage with green bread crumbs and place it in a preheated oven at 355°F for three minutes.
Step 6
Peel a quarter of a peach, cut it into small wedges, and arrange them on a plate. Place the baked sausage alongside.
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