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Categories:
pork shoulder fresh pork salt sugar oregano cumin black pepper garlic onion powder bay leaves ground shallots dill pickles tomatoes pancetta butter extra-virgin olive oil flour milk heavy cream bitter onions Gruyere cheese yellow mustard
Viewed: 45 - Published at: a year agoIngredients
- 7 pounds pork shoulder and leg, large dice
- 3 pounds fresh pork fat diced
- 130 grams salt
- 1 1/2 tablespoons sugar
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 bay leaves ground
- pickled shallots As needed, julienned
- dill pickles As needed
- cherry tomatoes As needed blistered
- buttered toast As needed
- greens As needed seasonal
- 1 pound pancetta
- 1/2 pound butter
- 1/4 cup extra-virgin olive oil
- 1/2 pound all-purpose flour
- 1 quart milk
- 1 quart heavy cream
- 1 bottle Bitter Blonde Beer citrus and herbaceous
- 1 onions chopped
- 1 1/4 pounds gruyere cheese or Swiss cheese, shredded
- 2 tablespoons yellow mustard
Method
- 1. For the Sausage: Mix diced pork with fat and all the seasonings, put through sausage grinder, using desired die, and case. Saute until cooked through and browned
- 2. For the Mornay: Render the pancetta, melt butter and oil, and stir in flour to make a roux. Stir in milk, cream and beer. Cook over medium heat until thickened. Stir in onion, cheese and mustard until cheese is well melted
- 3. To serve: Spoon Mornay on plate, top with sausage and Garnish
