Pork sausages with duck confit and pears
- Preparation 1 h 20 min
- Cooking 25 min
- Servings 20 sausages
- Freezing Absolutely
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These pork sausages with duck confit and pears are filled with flavours, juices and happiness. To serve sliced as a starter, at the brunch to impress your bros or as a main dish with your favourite rice or salad!
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Ingredients
- 3 tablespoons butter
- 3 bartlett pears, peeled and cut in big cubes
- 3 teaspoons fennel seeds
- 1 tablespoon black peppercorn
- 10 juniper berries
- 2 bay leaves
- 2kg medium lean ground pork
- 500g smoked bacon, cut in big cubes
- 4 cooked duck confit legs, meat removed and coarsely chopped
- 2 tablespoons sea salt
- 1/3 cup fresh chives, finely chopped
- 1/4 cup white wine
- Pork sausages casings for about 4 pounds
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Preparation
- In a big pan at medium heat, melt the butter and add the pears with 1 teaspoon of fennel seeds. Stir well and cook for 5 minutes. Remove from pan and let cool down for 5 minutes.
- Pour the pepper, juniper berries and bay leaves in a blender and shred until fine.
- In a big bowl, add the pears, spices mix and the rest of the ingredients then mix well with your hands.
- Fill your sausages with your favourite machine ( without grinding again to keep the texture ) and make sure your casings are wet at all time to make it easier for you.
- Preheat the oven at 400°F.
- Place your sausages on a baking tray and cook in the oven for about 15-20 minutes, or until they are cooked and nicely grilled, flipping them once in a while!
Our sommeliers suggest
Domaine de La Charmoise Touraine Gamay
Loire Valley, France
This Loire gamay, with notes of cherry and strawberry, is a light red with a hint of damp earth. It won't be flattened by the fat of the pork and the duck confit, and its fruit reaches for the pears, juniper and fennel in the sausages. Serve it just slightly chilled, with sausages straight off the barbecue!
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La Pure Laine, La Voie Maltée
Cooked pear and duck confit are sweet and rich at the same time. A low-alcohol maple brown ale that isn't too sweet sits on top of that without adding to it. Its roasted notes go after the sausage skin, and its slim finish keeps the dish from sticking to the palate.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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