Roast Suckling Pig with Spicy Blood Sausage, Eggplant and Apples

Credit: Didier Loire
1

Instructions

Step 1: Suckling Pig

Remove the skin and any fatty parts or nerves. Break up the cartilage on either side of each backbone.

Cut the rack into double chops and expose the bone. Coat with coarsely ground black pepper.

Step 2: Blood Sausage

Finely mince the onions. Chop the fatty bacon in a chopper, place in a sauté pan and melt the fat. Add the onions, 1 bay leaf, and 2 sprigs of thyme, and let stew over a low heat for an hour. Cool the mixture, then add the milk, Calvados, chopped chile and the blood.

Blend and season, then fill the casing with a rather large funnel. Close both ends by knotting them, then make a knot every 4 inches (10 cm) to form the sausages.

Fill a pot with water. Add salt, 2 bay leaves, a sprig of thyme, and 5 peppercorns. Heat to 175°F (80°C). Poach the sausages for 60 minutes, then let cool. Set aside in a wet dishtowel.

Step 3: Eggplant and Apples

Slice the eggplant in two lengthwise, and score the skin. Place in a baking dish along with the garlic, thyme, coarse salt and a dash of olive oil, then stew in a 210°F (100°C) oven for 2 hours.

Remove the eggplant from the heat, chop, and slowly reheat on the edge of the range with the finely chopped onions for 1 hour. Add the chopped marjoram, a drizzle of olive oil, and some freshly ground pepper. Keep warm.

Halve two of the apples, and remove the core. Pan-roast the apple halves in some frothy butter, and glaze with the pork jus.

The last apple is to be grated raw over the dish.

Step 4: Plating

Brush the pork with some olive oil, season with salt, and broil on both sides. Remove the meat as it reaches the desired doneness.

Pan-roast the sausages in some olive oil. Slice the pork belly and sear it in a Dutch oven, first on the sides, then on the rind to make it crispy.

Heat the pork jus and season with the marjoram leaves and pepper.

Spoon the stewed eggplant onto the serving plates, and top with the pork belly, blood sausage and roasted apple. Coat with juice, and top with grated apple and a dash of olive oil. Serve hot in a miniature frying pan, after having sliced the pork in two.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits