Pork and fig sausage
2 pounds pork loin ground
Freshly ground white pepper 2 pinches
2 tablespoons grapeseed or other neutral vegetable oil
2 tablespoons pork pan juices (or extra virgin olive oil)
1/2 cup finely diced onions
6-8 slices Italian hard salami, diced
1/2 cup diced cornichons
1/2 pound fresh figs, finely diced
Grind it all through a fine plate, except figs. Add grapeseed oil and olive oil (pork pan juice if you got it), and form a paste for sausage, mix in finely diced figs. Stuff into hog casings. Tie off into links. Your now ready to cook your sausage.
When I made them, it seemed to need a bit more water, I added an extra 2 tablespoons of water and it got to the paste consistancy.
Now you just need to roast your sausages, or cook them how ever you want to cook them.
I served this with braised lentils.
2 tablespoons extra-virgin olive oil
2 ounces bacon, finely diced
1 small onion, minced
1 carrot, minced
1 garlic clove, minced
1/2 pound brown lentils
3 cups water
1 bay leaf
Salt and freshly ground pepper
Sliced sausages (above recipe)
In a large saucepan, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderately high heat, until browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a bowl and wipe out the saucepan. (can remove the casing but I like it sliced)
Heat the remaining tablespoon of olive oil in the saucepan. Add the bacon, onion, carrot and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, water and bay leaf, season with salt and pepper and bring to a boil. Cover partially and simmer over very low heat until the lentils are tender, about 20 minutes. Discard the bay leaf and stir in the sausage. Season the lentils with salt and pepper and serve.
You now have my braised lentils with italian pork and fig sausage.
Taste notes: The pork is very meaty, meaty aroma, it is accented by the hard salami, The Fattyness of the salami is cut by the tang of cornichons. The figs smooth and calm it all own. The onions at a flavor in the background and pulls everthing together and adds to the figs sweetness. (I know odd). The sharp salt and spiceyness are tamed by the starch in the lentils wih have a floral sweetness in them, and a meaty flavor and slight saltyness persist when finished. Was very very good….