Pork-And-Shrimp Sausage With Fennel-Celery-Radish Salad And Rustic Croutons Recipe

Name: Pork-And-Shrimp Sausage With Fennel-Celery-Radish Salad And Rustic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 pounds pork shoulder cubed, 80/20 lean to fat; 1 2/3 pounds shrimp; 1 1/2 tablespoons salt; 1/8 ounce tinted curing mix; 6 5/16 tablespoons onions minced; 1 1/8 tablespoons black pepper; 1 5/16 teaspoons sweet paprika; 13/16 teaspoon saffron; 5/8 cup chives minced; 2/3 cup nonfat powdered milk; 9/16 tablespoon garlic minced; 4 ounces ham stock; fennel As needed, thinly sliced; celery As needed, thinly sliced on bias; radishes As needed, thinly sliced; lemon juice As needed; olive oil As needed; garlic As needed, microplaned; salt To taste

Servings: persons

3 1/3 pounds pork shoulder cubed, 80/20 lean to fat
1 2/3 pounds shrimp
1 1/2 tablespoons salt
1/8 ounce tinted curing mix
6 5/16 tablespoons onions minced
1 1/8 tablespoons black pepper
1 5/16 teaspoons sweet paprika
13/16 teaspoon saffron
5/8 cup chives minced
2/3 cup nonfat powdered milk
9/16 tablespoon garlic minced
4 ounces ham stock
fennel As needed, thinly sliced
celery As needed, thinly sliced on bias
radishes As needed, thinly sliced
lemon juice As needed
olive oil As needed
garlic As needed, microplaned
salt To taste

1
1. For the Sausage: Ensure all ingredients and equipment are chilled (under 40u00b0F.) Season meat with all seasonings except ham stock. Grind through a fine grinder and place into mixer with a paddle. Paddle meat on medium and add ham stock. Paddle for 5 minutes to emulsify
2
2. Using a sausage stuffer with a small nozzle, fill sausages to make long ropes. Tie off and prick sausages all over to release trapped air bubbles. Bag and cook sous vide at 155u00b0F for one hour
3
3. For the Fennel-Celery-Radish Salad: Combine ingredients
4
4. To serve: Grill sausages and cut into 11/2-in. chunks on a bias. Serve with Fennel- Celery-Radish salad and top with Garnish

1147

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/3 pounds pork shoulder cubed, 80/20 lean to fat, 1 2/3 pounds shrimp, 1 1/2 tablespoons salt, 1/8 ounce tinted curing mix, and more.

Yes, Pork-And-Shrimp Sausage With Fennel-Celery-Radish Salad And Rustic Croutons falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork-And-Shrimp Sausage With Fennel-Celery-Radish Salad And Rustic Croutons

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