Name: Sichuan-Style Bratwurst With Fennel Soubise, Pickled Radish And Herb Gremolata
Yield: 4 servings
Ingredients: 15 pounds pork shoulder cubed; 7 13/16 tablespoons peppercorns; 1 9/16 tablespoons sichuan peppercorns; 9/16 tablespoon garlic; 1 1/2 tablespoons onion; 5/8 cup coriander; 6 bay leaves; 7 juniper berries; 2 1/4 tablespoons salt; 2 7/8 tablespoons paprika; oil As needed; 2 onions; 2 fennel; 4 ounces white wine; 8 ounces butter; 8 ounces sugar; 8 ounces white balsamic vinegar; 4 ounces water; radishes As needed; 4 lemons zested; 2 cloves garlic; 1 bunch parsley; 5 sprigs mint; 2 sprigs thyme; 1 sprig tarragon

Servings: 4 persons

15 pounds pork shoulder cubed
7 13/16 tablespoons peppercorns
1 9/16 tablespoons sichuan peppercorns
9/16 tablespoon garlic
1 1/2 tablespoons onion
5/8 cup coriander
6 bay leaves
7 juniper berries
2 1/4 tablespoons salt
2 7/8 tablespoons paprika
oil As needed
2 onions
2 fennel
4 ounces white wine
8 ounces butter
8 ounces sugar
8 ounces white balsamic vinegar
4 ounces water
radishes As needed
4 lemons zested
2 cloves garlic
1 bunch parsley
5 sprigs mint
2 sprigs thyme
1 sprig tarragon

1
1. For the Bratwurst: Combine ingredients and grind with desired die and case
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2. For the Fennel Soubise: In a pot with oil, sweat onions and fennel until translucent. Add white wine and cook down by half. Puree with butter and season to taste
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3. For the Pickled Radish: Dissolve sugar into vinegar and water. Pour over radishes and let sit
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4. For the Herb Gremolata: Blend all ingredients together
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5. To serve: Grill sausage and serve with Fennel Soubise, Pickled Radish, and Herb Gremolata, top with Garnish

No nutritional information available.

No additional tips available.

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

Sichuan-Style Bratwurst With Fennel Soubise, Pickled Radish And Herb Gremolata

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