Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
Chef Note: yields 16 six ounce links or 32 three ounce links, you will have some left over)
Carrots and Turnips
Chef Note: Make ahead of time.
Dice the pork shoulder into 1 ½ inch chunks and toss with all of the spices. Place in the freezer for 20 minutes.
Grind through a fine die on your meat grinder, then stuff in to the casings twisting in to 3 ounce (or 6 ounce) links as you go. Let the sausages air dry overnight in the cooler uncovered.
The next day smoke at 160 °F for 1 hour or until an internal temperature of 145 °F then cool completely.
Add the Porkchops to the brine and refrigerate overnight. The next day remove the chops from the brine, pat dry, and vacuum seal. Set a sous vide water bath up to 142 °F and cook for two hours, remove from the bath and chill.
Slice the leeks and garlic and gently sweat in a pan with oil, being careful not to develop color, about 5 minutes. Add the white wine and allow to reduce until almost completely dry then add 1 ½ cups of the heavy cream. Bring back to a dull simmer and allow to cook until slightly thickened then add ½ pound of the blanched English peas and cook for one more minute. Transfer the contents to a high speed blender with 1 Tablespoon of butter and blend until completely smooth, season to taste with salt. Reserve warm.
Peel and small dice the potatoes, place in a small pot, and cover with water. Simmer gently until potatoes are tender, drain, then pass through a food mill. Vigorously whisk in the remaining ½ cup of cream, 4 Tablespoons of butter, and season to taste with salt. Reserve warm.
Carrots and Turnips
Peel and wash the carrots and the Turnips. On a meat slicer slice each carrot in to 1/8in strips, stackin the slices on top of each other for each carrot, repeat with the turnips. Take each stack and roll in to a cylinder and secure with butchers twine. Cook over medium heat in a saute pan with butter and thyme, basting frequently until lightly caramelized and just cooked. Remove the vegetables from the pan and let drain on paper towels.
Place the sausages in a pan in a 400 °F oven until just warmed through, about 7 minutes.
While the sausages are cooking remove the porkchops from the bags and sear in a hot pan with oil until you have caramelization on each side and they are just warmed through.
Heat the peas and sugar snaps in one cup of water with 3 Tablespoons of butter and a pinch of salt to warm.
Make a small circle of pea puree in the center of each plate.
Cut each pork chop in to two pieces and place on top of the puree.
Make a small dollop of the potatoes towards the bottom of the plate and place the sausage on top.
Place one each carrot spiral and one each turnip spiral just above where you put the sausage.
With a slotted spoon, spoon the peas and sugar snaps liberally around the plate, garnish with the pea tendrils and sweet alyssum.
Santa Margherita Pinot Grigio 2018
Richland Country Club, Nashville, Tennessee, USA. Image courtesy Richland Country Club.