Cervelas with Cranberry Bean Puree and Vinegar Sauce
- 2 cervelas sausages. 14 ounces each (400 g)
- 1 carrot
- 1 yellow onion, 2 ounces (60 g)
- 3 ounces celery (80 g)
- 1 sprig thyme
- 1 bay leaf
- parsley stems
- 5 black peppercorns
- coarse gray sea salt
- aged wine vinegar
Cranberry Bean Puree
Step 1: Cervelas
Peel, wash, and drain all of the aromatics to be cooked with the cervelas. Evenly dice into a salpicon.
Tie up a bouquet garni with the parsley stems, the thyme, and half a bay leaf.
Enclose the peppercorns in a muslin pouch.
Prick the casing of the cervelas with a trussing needle, and place in a pot deep enough to be covered with cold water. Add the vegetable salpicon, the bouquet garni, the muslin peppercorn pouch, and a handful of coarse gray sea salt.
Place the container on the burner, and heat to a light simmer. Skim, and cook over a low heat without boiling for approximately 20 minutes.
Remove the pot from the heat and let the cervelas cool in its own juices. Once the cervelas have completely cooled, take them out and carefully remove the casing.
Step 2: Cranberry Bean Puree
Shell the beans. Enclose the white peppercorns in a muslin pouch.
Put the beans into a pot, and pour in just enough stock and cold water to cover. Bring to a boil, skim, and add the sage, rosemary, and white peppercorn pouch. Cook for 1 hour at a light simmer. Season with salt when three-quarters of the way cooked.
Remove the aromatics from the pot, and drain the beans, reserving the cooking liquid. Reduce the beans to a puree in a blender while still hot. Dilute this puree slightly with a bit of the reduced juices, and to finish, emulsify with extra-virgin olive oil.
Strain through a fine-meshed chinois into a stainless steel container. Cover with plastic wrap, and place over a double boiler to keep warm.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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