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

Name: Saucisson à L’ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard
Yield: Makes 8 servings
Cuisine: American
Ingredients: Baby mustard greens; Fleur de sel; 10 to 15 grams water; 4 cornichons; 1 large peach; 30 grams Dijon mustard; 110 grams granulated sugar; 110 grams water; 700 grams lean pork; 300 grams fatback; 12 grams Hobbs’ Curing Salt (Sources); 5 grams kosher salt; 2 grams freshly ground white pepper; 2 grams quatre-épices; 3 grams polyphosphate (Sources); 0.6 grams freshly grated nutmeg; Dijon mustard; 40 grams minced garlic; Minced flat-leaf parsley; Finely ground panko crumbs (ground in a food processor); 16 white pearl onions, peeled; Canola oil; 100 grams champagne vinegar; 200 grams water; 4 grams yellow mustard seeds; 100 grams granulated sugar; 6 black peppercorns; 1 bay leaf; kosher salt; extra virgin olive oil

Preparation info

Makes
8
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Saucisson à L’ail

700 grams lean pork
300 grams fatback
12

Americas
United States
Starter
Sous vide

Method

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