Sichuan-Style Bratwurst with Fennel Soubise, Pickled Radish and Herb Gremolata

PORK FOODSERVICE
25Ingredients
45Minutes
Calories

Ingredients

US|METRIC
  • 15 pounds pork shoulder (cubed)
  • 50 grams peppercorns
  • 10 grams sichuan peppercorns
  • 5 grams garlic
  • 15 grams onion
  • 10 grams coriander
  • 6 bay leaves
  • 7 juniper berries
  • 40 grams salt
  • 20 grams 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
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    Directions

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