Directions for: Foie Gras Hot Doy
Ingredients
Sausage10 oz ground pigs feet meat
1 Tbsp fine salt
1 Tbsp Oktoberfest spices
1 Tbsp 35% M.F. cream
1 egg white
1 pinch breadcrumbs
Pork casings
Knob of butter
cup crushed ice
Hot doy mustard2 eggs
3 Tbsp sugar
1 Tbsp salt
cup dry mustard
cup white wine vinegar
cup pickles (finely chopped)
cup French grey shallots (finely chopped)
Coleslaw1 cup Savoy cabbage (thinly sliced)
cup turnips (julienned)
cup carrots (julienned)
cup Russet apple (julienned)
cup maple syrup
cup white vinegar
cup olive oil
Salt and freshly ground pepper
Presentation1 hot dog bun
3 cup Gruyre cheese (grated)
6 slices salted foie gras (see below)
1 white-fleshed potato (julienned)
Oil for frying
Directions
Sausage1. Put the meat, egg white, breadcrumbs, salt and ice in a food processor.
2. Blend thoroughly until the meat mixture is completely smooth pure. Refrigerate immediately.
3. Tie off one end of the pork casing and use a funnel or a sausage stuffer to insert the chilled meat mixture.
4. Using a bamboo skewer, pop any air bubbles that form in the casing as you add the meat.
5. Tie off the other end of the casing.
6. Cook the sausage in steaming water for 10 minutes.
7. Do not let the water come to boil or the casing will burst.Cool in ice water. Set aside.
Hot doy mustard1. In a round-bottomed mixing bowl, mix the egg, sugar, dry mustard, vinegar and salt.
2. Place the bowl over a pot of boiling water to make a bain-marie and cook for approximately 10 minutes, whisking the mixture constantly.
3. Mix in the pickles and the shallots. Set aside.
Coleslaw1. In a bowl, mix together all of the ingredients except the apple.
2. It is better to cut the apple and add it to the salad just before serving in order to prevent oxidation.
3. Correct seasoning and keep cool.
Presentation1. Fry the hot dog bun in a skillet with a little butter, pressing it with a spatula to make sure it is flattened and crispy.
2. Place the sausage in the bun, along with cup (50 mL) of mustard, the coleslaw and Gruyre cheese. Brown under the broiler.
3. Place the slices of salted foie gras on top. Serve with julienned French fries.
4. Salted foie gras -
5. Lay the lobe of foie gras on greaseproof paper before covering it in coarse salt. (The exterior part of the lobe).Leave for 1 hour at room temperature, then rinse the salt off the foie gras under a light stream of water
6. In a clean dishtowel, roll the foie gras into a cylinder shape.
7. Tie the end ends of the roll with string.Store the foie gras in the fridge for at least 24 hours before cutting.
See more: Steam, Main, Pork, Barbeque, Winter, Vegetables, Saute, Grill, BBQ