Saucisson à L’ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard

Saucisson à L’ail

• 700 grams lean pork
• 300 grams fatback
• 12

This is a classic garlic sausage, made with plenty of fat to give it flavor and succulence. It’s cooked in what is more or less a block, cooled, and then sliced (though it could be diced or cut into another shape, depending on how you wanted to serve it). To finish, we give it a brushing of mustard and coat it with panko, for additional flavor and texture. The sausage is cooked sous vide at wha