Saturday, September 29, 2012

Top Recipe - Chris Cosentino's Blood Sausage, Poached Oysters, and Egg

Thanks, Chef Cosentino, for not expecting us to make our own blood sausage....

Blood Sausage, Poached Oysters, and Egg

4 Boccalone Sanguinaccio
36 oysters (clean and shucked)
2 cups rich trotter stock
4 duck eggs
4 tbsp. butter
2 tablespoons chive batons
2 tablespoons chive flowers
Buckwheat sprouts
8 pieces of crusty bread

Start the blood sausages in a cold pan with 2 tablespoons of butter; once there is color on one side, flip and put into oven at 350 degrees. While the sausages are cooking through, start the eggs, making sure that they are sunny side up. When the eggs are ready (2 minutes) put them on a warm plate, then top with 1 sausage per plate. While the stock is reducing (with one tablespoon of butter), grill the bread over medium heat and season with olive oil, salt, and pepper. Deglaze the sausage pan with the pork stock and add the oysters, letting simmer for 1 minute. Mix with one tablespoon of butter and add chives then season to taste. Top the sausages with the sauce and oysters, and sprinkle the chive flowers and buckwheat sprouts on the plate. Serve with bread.


Posted on

No comments: