Hot Sausage
Appetizers | Ukrainian cuisine
⏳ Time
2 hours 15 minutes
🥕 Ingredients
17
🍽️ Servings
5
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 - 24.7 oz
- Pork fat - 10.6 oz
- Salt - 2 spoons
- White Pepper (whole) - a pinch
- Nutmeg - a pinch
- Truffle Oil - 1 tablespoon
- Chinese Five Spice - a pinch
- Pistachios - 1.1 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 158°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 356°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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