TRUFFLE AND PISTACHIO SAUSAGE
Provided by Food Network
Categories main-dish
Time P3DT1h20m
Yield 2 sausages
Number Of Ingredients 7
Steps:
- Put the ground pork into a large bowl. Add the wine, garlic, pepper, curing salt, pistachios, and truffles, if using. Mix well with your hands. Divide the mixture in half. Form and press each half into a sausage about 8-inches long and 2-inches in diameter. Take care to press the mixture firmly enough to eliminate air bubbles, which would result in unsightly holes in the sausages. Wrap individually in plastic wrap, twisting the ends to enclose the sausages, and then roll each of them in aluminum foil, twisting the ends of the foil. Refrigerate for at least 3 days to cure. (Freeze 1 of the sausages, if desired, and thaw it slowly in the refrigerator before cooking.)
- The very important part of poaching these sausages is to do it at a low temperature for a long time. This makes a big difference in the taste and juiciness of the meat. Bring a pot of water to between 150 and 160 degrees F. Lower the wrapped sausages into the pot, and place a heavy lid that is a little smaller than the top of the pot on top of the sausages to weigh them down in the pot and keep them immersed in the water. Cook in the same temperature range, checking the pot occasionally, for about 1 hour, or until the internal temperature of the sausages is close to the same temperature as the water, about 150 degrees F. To keep warm, let the sausages sit in the 150 to 160 degrees F water until serving time.
- Note: Morton Tender Quick Curing Salt is a curing agent composed of 99 percent salt, 1/2 percent sodium nitrate, and 1/2 percent sodium nitrite. If you use regular salt the sausages will be fine to eat but will be gray in color rather than the appealing pink color achieved with the curing agent.
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Naila Sattar
[email protected]I'm not a big fan of truffle, so I wasn't sure if I would like this sausage. But I was pleasantly surprised! The pistachio flavor really balanced out the truffle, and the sausage was delicious.
Kumar Dai
[email protected]The sausage was a little dry for my taste, but the flavor was still good.
DF_ SAVAGE
[email protected]This sausage was easy to make and turned out great. The flavor was amazing. I will definitely be making it again.
miya Bin
[email protected]I love the combination of truffle and pistachio in this sausage. It's so flavorful and rich. I'll definitely be making this again.
Xavier Webster
[email protected]This truffle and pistachio sausage was a hit at my last dinner party! The flavors were so unique and delicious. My guests couldn't get enough of it.