* Preheat heavy pan to medium high * Add ghee and heat * Add sliced onion and sugar * Cook for 30 minutes until caramelized * Add wine and thyme and reduce * Add remaining except cornstarch slurry and butter * Simmer until reduced by half (30 minutes) * Stir in cornstarch slurry * Add additional broth or water to adjust thickness * Finish with butter
Leeks and sage were roughly minced and sent through the grinder with the meat and spices. I used a 6 mm plate and ground once. I saved the rusk/water until the end to clean out the grinder and then stirred everything together. No paddling.
2 Comments
**Onion Gravy**
|Ingredients|Metric|US|
|:-|:-|:-|
|Ghee|14g|1 tbsp|
|Large Yellow Onion|1 each|1 each|
|Sugar|1 tsp|1 tsp|
|Red Wine|60ml|¼ cup|
|Fresh Thyme|2 sprigs|2 sprigs|
|Beef Broth|475ml|2 cups|
|Worcestershire sauce|1 tsp|1 tsp|
|Salt|1 tsp|1 tsp|
|Mustard|½ tsp|½ tsp|
|Black Pepper|¼ tsp|¼ tsp|
|Balsamic Vinegar|1 tsp|1 tsp|
|Cornstarch Slurry|1 tbsp|1 tbsp|
|Unsalted Butter|14g|1 tbsp|
* Preheat heavy pan to medium high
* Add ghee and heat
* Add sliced onion and sugar
* Cook for 30 minutes until caramelized
* Add wine and thyme and reduce
* Add remaining except cornstarch slurry and butter
* Simmer until reduced by half (30 minutes)
* Stir in cornstarch slurry
* Add additional broth or water to adjust thickness
* Finish with butter
**Sausages**
|**Ingredients**|**Percent**|**Grams**|
|:-|:-|:-|
|Back or Belly Fat|25|181|
|Lean Shoulder|75|526|
|Total Meat|100|707|
|Rusk|7|50|
|Water|1|77|
|Leek|6|42|
|Sage|2|14|
|Salt|2.2|15|
|White Pepper|.56|4|
Soaked 30 mm hog casings as needed
Leeks and sage were roughly minced and sent through the grinder with the meat and spices. I used a 6 mm plate and ground once. I saved the rusk/water until the end to clean out the grinder and then stirred everything together. No paddling.
Wow, great job, and great photo.
I want to eat this so badly.