Recipe: Chef Andrew Cowan’s Pork Foie Gras Bratwurst
Chef Andrew Cowan loves Alberta Pork! For his June is Pork month recipe he kicked a standard BBQ dish up a notch with foie gras to give it some gourmet flavour. His pork and foie gras bratwurst served up with a new potato salad was so popular at Packrat Louie that he’s keeping it on his summer menu. Find out how delicious pork and foie gras is together with Chef Cowan’s recipe, or pop into Packrat and enjoy this dish Alberta pork dish on the patio all summer long.
1500g Alberta pork shoulder, ground (if you don’t have a grinder ask the butcher to grind it for you)
500g foie gras chopped into small cubes
30g kosher salt
6g white pepper
6g ground ginger
250ml 35% Cream
Put paddle attachment and bowl for stand mixer into a fridge for 2-3 hours before mixing sausage. This is a very important step as it’s key to keeping all ingredients as cold as possible so the sausage won’t separate when cooked. Mix all ingredients in bowl on medium speed for 4 minutes – mixture is ready to go when it becomes a bit tacky.
If you’re using natural hog casing in a sausage stuffer, stuff sausages to 4″-5″ links (or you can make patties). Refrigerate overnight before cooking. Poach sausages in either a light (delete Alberta) pork stock or your favourite beer and finish on the grill for 2-3 minutes. Serve on a bun with mustard, seared foie gras, sauerkraut and pickles.