Garlic Sausage - a step towards making a cassoulet
Posted: Mon Sep 15, 2014 05:32
This is one of my steps towards making a cassoulet. I want a garlic sausage that is fine ground. I used pork belly as I wanted a high fat content sausage
Garlic Sausage
Pork 1Kg
Salt 16g
White Pepper 3g
Cognac 100g
Herb de Provance* 3g
Garlic 12g
*My Herb de Provance Mix (version 6)
1 Tbsp thyme
2 Tbsp Chervil
2 Tbsp Basil
2 Tbsp Rosemary
1 Tbsp Winter Savory
2 tsp Lavender Flowers (Isn`t Provance famous for its lavender!)
2 tsp Tarragon
1 tsp Fennel seeds
1 1/2 tsp Oregano
1 1/2 tsp marjoram
1 tsp Mint
2 powdered bay leaves
Use dried herbs.
Have yet to work out weights
Prepartion:
Mix together all of the ingredients and store in a tightly sealed container; or mix in a food processor to obtain a finer mixture if desired). This blend is excellent in soups, on potatoes, rice, pasta, meat, poultry, fish, roasted vegetables, sausages or bread. Mix with 1/4 lb butter for a real treat.
Ingredents
Stuffed Sausage
Poached in water and home made chicken stock. Poached at 75 degrees until internal temperature was 69 degrees took 30 mins.
Taste
Verdict
Wonderful subtle flavour. Could push up the garlic content. Would make a great cured sausage. May be too subtle for my cassoulet. Would work in a clear broth pasta/bean soup.
Decision
Will use it in my cassoulet. Tomorrow's project
Garlic Sausage
Pork 1Kg
Salt 16g
White Pepper 3g
Cognac 100g
Herb de Provance* 3g
Garlic 12g
*My Herb de Provance Mix (version 6)
1 Tbsp thyme
2 Tbsp Chervil
2 Tbsp Basil
2 Tbsp Rosemary
1 Tbsp Winter Savory
2 tsp Lavender Flowers (Isn`t Provance famous for its lavender!)
2 tsp Tarragon
1 tsp Fennel seeds
1 1/2 tsp Oregano
1 1/2 tsp marjoram
1 tsp Mint
2 powdered bay leaves
Use dried herbs.
Have yet to work out weights
Prepartion:
Mix together all of the ingredients and store in a tightly sealed container; or mix in a food processor to obtain a finer mixture if desired). This blend is excellent in soups, on potatoes, rice, pasta, meat, poultry, fish, roasted vegetables, sausages or bread. Mix with 1/4 lb butter for a real treat.
Ingredents
Stuffed Sausage
Poached in water and home made chicken stock. Poached at 75 degrees until internal temperature was 69 degrees took 30 mins.
Taste
Verdict
Wonderful subtle flavour. Could push up the garlic content. Would make a great cured sausage. May be too subtle for my cassoulet. Would work in a clear broth pasta/bean soup.
Decision
Will use it in my cassoulet. Tomorrow's project