Ingredients
Potato Sausage
- 3.5 lb. Pork Shoulder, diced
- 1.5 lb. Pork Fat Back
- ½ lb. (1000 g) Fresh Russet Potato, peeled
- 3 tablespoons (50 g) Kosher Salt
- ½ tablespoon (12 g) White Pepper
- ½ teaspoon (4 g) Allspice
- ¼ cup (60 g) Spanish Onion, diced
- 1 cup (40 g) Instant Potato Dehydrated Potato Flakes
Potato Tuile
- 1 cup Parmesan Cheese
- 1⁄2 cup Dehydrated Hash Browns
Heirloom Beans
- 1 cup Dried Anazasi (any heirloom bean)
- 4 cup Chicken Stock
- 1 Bay Leaf
- 1 Sprig Rosemary
- 1 tablespoon Salt
- 2 tablespoons Evoo
- 1 Large Shallot
Preparation
Prep Time: 35min | Cook Time: 140min
Potato Sausage Preparation
- Freeze all meat then grind through the medium die once.
- Incorporate all ingredients together and then pass through the grinder a second time. Mix well by hand till meat starts to stick to your hand.
- Place in sausage press and pipe in hog casing or sheep pending plating needs.
- Allow to cook once linked for at least 2 hours prior to cooking.
- Pan sear or grill on medium-low heat for the first couple minutes then raise temp to get color.
- Clean frisee and reserve in iced water to crisp up.
Potato Tuile Preparation
- Robot coupe together till smooth and make 6 small piles on a silpat then bake at 350 °F for 10 minutes till golden brown.
- Allow to cool then reserve for plating.
Heirloom Beans
- Soak beans for 20 minutes then add all ingredients besides salt to a pot and cook slowly till beans are tender.
- Reduce liquid till it coats the beans.
Reviews
Be the first to review this recipe by clicking the button below
Review This Recipe
