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Potato Sausage- Heirloom Bean, Potato Tuile
Ready Time: 160min
Prep Time: 35min
Cook Time: 140min
Recipe by: Mark Schmitt Trust Restaurant Group
Potato Sausage with Heirloom Bean and Potato Tuile. This house-made sausage is full of flavor and can be eaten warm, cold or in between and is a more refined take on a classic dish.
3.5 lb. pork shoulder diced
1.5 lb. pork fat back
½ lb., 1000 gr fresh russet potato peeled
3 Tablespoons, 50 g kosher salt
½ Tablespoon, 12 gr white pepper
½ teaspoon, 4 gr allspice
¼ cup, 60 gr Spanish onion diced
1 cup, 40 gr instant potato dehydrated potato flakes
1 cup parmesan cheese
1⁄2 cup dehydrated hash browns
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
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.
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.
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