A dish from my heritage and youth. Mémère is to thank for this one. This is a popular dish in
France’s most famous gastronomical region – Lyon. This is the real deal.
2 lbs of fresh ground pork (20 % fat) 2 large onions, quartered 2 lbs of small potatoes like fingerling or small red 2 eggs 3/4 cup of sour cream 1/2 lb of mushrooms chopped fine 4 shallots, chopped fine Sea salt and fresh cracked pepper Butter Extra-virgin olive oil 1 cup of pistachios
Saute shallots and mushrooms in a few tablespoons of butter and a bit of olive oil until golden.
Add to ground pork:
2 teaspoons of sea salt,
Lots of fresh ground pepper (a few tablespoons)
Sautéed mushroom and shallots
Roux (3 tablespoons of flour mixed in with 5 tablespoons of cold water)
Mix well, place on buttered aluminum foil in a cylindrical shape and roll sausage meat tightly as in video. Make two of these. One can be placed on a very low simmer in a covered pan with several inches of water, still wrapped up in the foil for 1 hour. The other can be unwrapped gently and browned on all sides with butter and extra-virgin olive oil in a large pan. Place potatoes and onion in the pan and brown as well. Add sweet yellow pepper if desired as in video, several teaspoons of sea salt and several teaspoons of fresh ground pepper. Add 2 cups of dry red wine, roux for thickening ( 3 tablespoons of flour mixed together with 5 tablespoons of cold water) cover and simmer for an hour on a low-medium heat. Remove cover after and hour and let liquid reduce to almost none, stirring vegetables occasionally. Remove potatoes to a nice platter and top it with the sausage roll, sliced into 1/2 inch slices. Deglaze pan with one cup of dry red wine, scrapping bits off bottom of pan and reducing the liquid until it is slightly thickened, top the sausage with this sauce. This sauce is killer! It is truly a thing to witness.