Pork sausages with duck confit and pears
- Preparation 1 h 20 min
- Cooking 25 min
- Servings 20 sausages
- Freezing Absolutely
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
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!
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Our sommeliers suggest
Barone Ricasoli, Terra di Brolio
Strong tonus with black cherry, roasted and licorice notes, perfect to go along these sausages with duck confit and fennel seeds! The Ricasoli house, always a good choice...
See the product
La Pure Laine, La Voie Maltée
Scottish maple ale, the Pure Laine offers sweet notes of maple, caramel, toast and berries. Low in alcohol, its residual sugar will still be rather thin and will emphasize the notes of duck confit and cooked pear. A little greasy and a little sweet, the sausages will pair well with notes of maple.
See the product
*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!
Our sommeliers suggest
Barone Ricasoli, Terra di Brolio
Strong tonus with black cherry, roasted and licorice notes, perfect to go along these sausages with duck confit and fennel seeds! The Ricasoli house, always a good choice...
See the product
La Pure Laine, La Voie Maltée
Scottish maple ale, the Pure Laine offers sweet notes of maple, caramel, toast and berries. Low in alcohol, its residual sugar will still be rather thin and will emphasize the notes of duck confit and cooked pear. A little greasy and a little sweet, the sausages will pair well with notes of maple.
See the product
*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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