Roast Suckling Pig with Spicy Blood Sausage, Eggplant and Apples
- 1 rack of suckling pig, 4 1/2 pounds (2 kg)
- 1 sprig marjoram
- 1 cup pork jus (20 cl)
- coarsely ground black pepper
- fleur de sel
- 1 pound pork belly, cooked sous-vide (500 g)
- olive oil
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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