Roast Sausage with Potatoes
Episode 107: Economical Offal
Recipe: Roast Sausage with Potatoes
This sausage is made without a casing, so its preparation is very easy. Its taste develops during the curing, which should take place in the refrigerator. I find black trumpet mushrooms, sometimes called “poor man’s truffles,” in the woods around my house. They can be used fresh or dried. You can substitute dried porcini mushrooms, if they are easier to find.
Serves 4
SAUSAGE
1/3 cup dried black trumpet mushrooms (see headnote)
1 pound ground pork about 18 to 20% fat
1/3 cup shelled pistachios
2 teaspoons curing salt, preferably Morton Tender Quick
1 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
2 tablespoons dry white wine
2 tablespoons unsalted butter
1 medium onion, split into halves
15 small Red Bliss potatoes, (about 1 1/2 pounds), peeled and halved
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE SAUSAGE: Cover the black trumpet mushrooms with 1 cup of water in a saucepan and bring to a boil. Reduce the heat and boil gently for about 10 minutes, until most of the moisture has evaporated. Drain well and coarsely chop.
Mix the mushrooms and all the remaining sausage ingredients together. Wrap in plastic wrap to create a log about 10 inches long and 1 1/2 inches thick. Let cure for at least 48 hours, in the refrigerator or as long as 1 week.
TO COOK THE SAUSAGE: Melt the butter in a large saucepan. Unroll the sausage from the plastic wrap very carefully, so as not to break it, and place in the saucepan. Brown on all sides over low heat, turning if gently, for 6 to 8 minutes.
Add the onion and potatoes, cover, and cook for 30 minutes; turn the sausages and potatoes after 15 minutes so that they brown all around.
Remove the sausage to a platter and sprinkle the potatoes with the salt and pepper. Transfer the potatoes and onions to a warm serving platter. Slice the sausage, arrange next to the potatoes and onions, and serve.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
M. Pepin, Thank you for teaching us how to cook! Wishing you and yours a joyful new year!
You inspire us to continue to locate local,fresh, sustainable sources of ingredients. Merci!
What do I have to do to be invited to have dinner at your home?
I am going to the store tonight and gather the ingredients to make this sausage dinner. I make my own boudin and other sausages so this type of dinner speaks to me and my family.
I wish the Braised Tongue with Lentils recipe was on site.
Jacques, yours is the best food show on television. Nothing on Food Network even comes close.
So simple, so tasty. I’ve built on this recipe with other flavours like olives, peppercorns, chilli flakes, rosemary, sage and more. This is a great, fun method. Thank you, Mr. Pépin – you are a wonderful teacher!
Jacques, I love you and your recipes. You are an excellent teacher, fun to watch and so talented. I like your recipe for roast sausage with potato and will make it soon. Thanks for your great program!
Jacques also cooked the sausage another way on the show, by just boiling it. Does anyone remember for how long? Thanks.
I made this sausage with Venison (70% Venison, 15% lean Pork, 15% Pork fat, by weight) and it was great after 48 hours of cure and even better after 4 days. I served it as an appetizer with lightly caramelized onions.
I made this sausage with ground pork butt…I did not have any dried mushrooms, so used some crimini that is cut up and added to the ground pork,,,,I cured it for 4 days and then steamed the sausage for about 2 hours….I served it as an appetizer with a honey mustard sauce,