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Sichuan-Style Bratwurst with Fennel Soubise, Pickled Radish and Herb Gremolata
PORK FOODSERVICE25Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 15 lb. 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 oz. white wine
- 8 oz. butter
- 8 oz. sugar
- 8 oz white balsamic vinegar
- 4 oz. 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. For the Bratwurst: Combine ingredients and grind with desired die and case
- 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. For the Pickled Radish: Dissolve sugar into vinegar and water. Pour over radishes and let sit
- 4. For the Herb Gremolata: Blend all ingredients together
- 5. To serve: Grill sausage and serve with Fennel Soubise, Pickled Radish, and Herb Gremolata, top with Garnish
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