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Cubano Sandwich Sausage with Mornay, Pickles, Blistered Tomatoes and Buttered Toast
PORK FOODSERVICE25Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 7 lb. pork shoulder (and leg, large dice)
- 3 lb. fresh pork fat (diced)
- 130 grams salt
- 1 1/2 Tbsp. sugar
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 bay leaves (ground)
- pickled shallots (As needed, julienned)
- dill pickles (As needed)
- cherry tomatoes (As needed blistered)
- buttered toast (As needed)
- greens (As needed seasonal)
- 1 lb. pancetta
- 1/2 lb. butter
- 1/4 cup extra-virgin olive oil
- 1/2 lb. all-purpose flour
- 1 qt. milk
- 1 qt. heavy cream
- 1 btl. Bitter Blonde Beer (citrus and herbaceous)
- 1 onions (chopped)
- 1 1/4 lb. Gruyere cheese (or Swiss cheese, shredded)
- 2 Tbsp. yellow mustard
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Directions
- 1. For the Sausage: Mix diced pork with fat and all the seasonings, put through sausage grinder, using desired die, and case. Sauté until cooked through and browned
- 2. For the Mornay: Render the pancetta, melt butter and oil, and stir in flour to make a roux. Stir in milk, cream and beer. Cook over medium heat until thickened. Stir in onion, cheese and mustard until cheese is well melted
- 3. To serve: Spoon Mornay on plate, top with sausage and Garnish
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