Chicago Pork and Black Pepper Sausage, Mustard Ice Cream

Chicago Pork and Black Pepper Sausage, Mustard Ice Cream - Recipe Finder

Chicago Pork and Black Pepper Sausage, Mustard Ice Cream

Info

Course:
Main Course
Prep Time:
25 Minutes
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Splurge

Photo by:

Top Chef, Season 8, Episode 1, Quickfire Challenge, Winner

Ingredients

Pork and Black Pepper Sausage:

3 ounce Bratwurst
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
3 ounce Bacon, chopped
1 ounce Absinthe
1/2 ounce Salt
Butter, to sear
Thyme, garnish

Relish:

2 cups Pepperoncinis, diced
1 cup Red Onion, diced
1 cup Cucumber, diced
1 Tablespoon Red Wine Vinegar
1 teaspoon Fish Sauce
1 teaspoon Lime Juice

Mustard Ice Cream:

1 cup Golden Mustard
2 tablespoons Agave Nectar
1/2 cup Heavy Cream
1/2 Teaspoon Cinnamon
3/4 cup Liquid Nitrogen

Fresh Coriander Chutney:

1/2 cup Sweet Pickle Relish
1 tablespoon Cilantro, chopped
1/2 teaspoon Celery Seed
1/2 Lime, juiced
1/2 teaspoon Coriander Seed
Fish sauce, a few drops

Pork and Black Pepper Sausage:

3 ounce Italian Sausage

Pork and Black Pepper Sausage:

6 ounce Pork Meat, ground

Directions

Pork and Black Pepper Sausage:

1. Mix all together. Sear with butter and dust with thyme and garlic.

2. Roll mix in a plastic wrap and form a sausage link. Remove plastic wrap, keeping the link form, and heat in pan until done.

Relish:

1. Mix all ingredients together.

Mustard Ice Cream

1. Mix ingredients in mixer with whisk

2. Pour liquid nitrogen until ice cream consistency

Fresh Coriander Chutney:

1. Combine ingredients in a bowl and serve