Scribd Logo
Upload

Welcome to Scribd!

  • 31 views

    Bison and Boar Sausage: Ingredients: Method

    Uploaded by

    Yifeng Liu
    The document provides recipes for two dishes to be prepared by teams of 4-8 people: 1. A bison and boar sausage involving grinding and mixing the meats with spices before stuffing into casings and cooking. 2. Potato, corn and wild rice pancakes made by combining grated potatoes, onions, eggs and herbs with corn, rice and flour, then pan-frying into patties. It also includes a recipe for braised red cabbage with apples and juniper to serve alongside the sausage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bison and Boar Sausage: Ingredients: Method

    Uploaded by

    Yifeng Liu
    31 views3 pages
    The document provides recipes for two dishes to be prepared by teams of 4-8 people: 1. A bison and boar sausage involving grinding and mixing the meats with spices before stuffing into casings and cooking. 2. Potato, corn and wild rice pancakes made by combining grated potatoes, onions, eggs and herbs with corn, rice and flour, then pan-frying into patties. It also includes a recipe for braised red cabbage with apples and juniper to serve alongside the sausage.

    Original Title

    Week 12.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides recipes for two dishes to be prepared by teams of 4-8 people: 1. A bison and boar sausage involving grinding and mixing the meats with spices before stuffing into casings and cooking. 2. Potato, corn and wild rice pancakes made by combining grated potatoes, onions, eggs and herbs with corn, rice and flour, then pan-frying into patties. It also includes a recipe for braised red cabbage with apples and juniper to serve alongside the sausage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views3 pages

    Bison and Boar Sausage: Ingredients: Method

    Uploaded by

    Yifeng Liu
    The document provides recipes for two dishes to be prepared by teams of 4-8 people: 1. A bison and boar sausage involving grinding and mixing the meats with spices before stuffing into casings and cooking. 2. Potato, corn and wild rice pancakes made by combining grated potatoes, onions, eggs and herbs with corn, rice and flour, then pan-frying into patties. It also includes a recipe for braised red cabbage with apples and juniper to serve alongside the sausage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    Bison and Boar Sausage

    (Team of 8)

    Note: Working in Teams of 8 (2 Teams of 4)

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Cut the meat and fat into small cubes
    Bison shoulder enough to fit into the grinder. Chill
    1 kg thoroughly.
    trimmed small dice
    Boar butt, lean 2. Grind the meat once with the large die
    2 kg and again with the small die. Ensure the
    trimmed small dice
    forcemeat remains very cold. If necessary,
    Pork back fat small
    .5 kg chill the meat between grindings.
    dice
    3. Mix the salt and spices with the water.
    15 g Salt Add to the ground meat and mix
    3 clove Garlic minced thoroughly.
    15 g Ginger dried ground 4. Process the sausage as demonstrated into
    the hog casings.
    .5 g Clove ground
    To Cook Sausage
    .5 g Nutmeg ground 1. Heat oil in sautoir over low heat.
    Juniper berry 2. Add sausage and sear on all sides.
    1 g 3. Transfer to parchment lined roasting pan
    crushed
    Sage fresh and place in preheated oven 175˚C.
    2 sprig 4. Pan roast sausage until safe internal
    chiffonade
    temperature of 73˚C.
    120 ml Water cold
    5. Remove from oven serve with braised
    Sausage Casing cabbage.
    Hog casings rinsed
    as
    and checked 34-42
    needed
    mm

    NOTES:
    Potato, Corn and Wild Rice Pancakes
    (Team of 4)

    Yield: 4 servings

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. In a pot bring enough salted water to a


    boil to cover rice. Add rice, reduce heat
    1 kg Potato Yukon gold
    and simmer for 20 minutes or until
    Onion white cooking tender. Drain and dry cooked rice.
    1 ea
    small dice 2. Peel potatoes. In a pot of enough salted
    1 ea Lemon juice of boiling water to cover, reduce heat and
    160 g Wild rice cooked simmer until 50% cooked. Remove
    Corn removed from potatoes and allow to dry.
    1 ear 3. Grate potato and add lemon juice to the
    cob
    potatoes to prevent discoloration, and
    3 ea Eggs lightly beaten
    toss to mix.
    .25 bunch Parsley 4. Add onions, beaten egg, parsley, thyme
    130 g Butter and oregano. Add corn and reserved rice.
    3 sprig Thyme, fresh 5. Add just enough flour to bind the potato
    mixture.
    3 sprig Oregano, fresh 6. Heat oil in a heavy iron skillet over
    60 g Flour all purpose moderate heat.
    tt Salt 7. Form patties from the potato mixture.
    Pan-fry, turning once, until golden brown
    tt White pepper, ground
    on both sides.
    8. Remove from pan with a slotted spoon or
    spatula and drain briefly on absorbent
    paper.
    9. Taste and correct seasoning.
    10. Serve with sausage.

    NOTES:
    Apple and Juniper Braised Red Cabbage with
    Chestnut
    (Team of 4)

    Yield: 4 servings

    INGREDIENTS: METHOD:

    Quantity Ingredient 11. Render bacon in a large sautoir. Add the


    Cabbage red onions, honey, and cook until the onions
    1 head are tender and golden.
    shredded finely
    Bacon smoked small 12. Add the cabbage, chestnut, apple and
    6 slice juniper. Stir over heat until cabbage is
    dice
    Onion cooking small coated with fat.
    1 ea 13. Add the cider, vinegar, herbs and spices
    dice
    and continue to simmer covered for 30
    60 ml Honey Canadian minutes or until cabbage is tender.
    375 ml Cider hard 14. Taste and correct seasoning.
    Apples Granny Smith 15. Serve with sausage.
    3 ea peeled, cored diced
    (crab apple preferred)
    Chestnut roasted
    100 g
    diced
    60 ml Red wine vinegar
    130 g Butter
    3 sprig Thyme, fresh
    3 sprig Oregano, fresh
    1 g Clove
    tt Salt
    tt White pepper, ground

    NOTES:

    You might also like