So…I’m going to skip around a bit as to the timeline of our culinary boot camp at The Culinary Institute of America in California. Let’s fast forward to my last day. After a crazy previous four days of learning, rushing, saying “BEHIND” and “CORNER” announcing every move we made…so not to bash into any hot plates or see food fly up in the air..whilst crashing into each other….we survived to the last day. They wanted us to make up our own recipes with what we made on “preservation” day. I happen to make sausage from scratch. I will show you the pictures step by step, so you can see exactly how it’s made. What can I do with sausage? Well, I can do a multitude of things…but let’s really get different types of pork together..and get a pork loin…. “butterfly it”, so we can fill it full of goodies and gently slice and serve it…and taste the herbaceous bite of the sage with the richness of the sausage…the nutty texture and flavor of the pine nut and the buttery crunch of the softened shallots. I particularly love the way prosciutto crisps around the pork loin as it cooks…adding that outside crunchy texture….then hitting the tender pork, as you slice into it with your sharp knife like butter.
I remember trying to make sausage years ago and being so intimidated by it. I thought it needed these obscure ingredients that I could never find in this country and that I’d never have it taste the way I was used to eating it at home. I found a recipe and tried it…but it was too “paprikaish”. I figured…I’d better stay away from making that again…but why? Sausage is one of the most flavorful ingredients that I basically never allow myself to eat on a regular basis…so if I’m going to have it…why not make it?! I looked at this recipe and it was simple. Another tip that I loved, was to put the sausage in the freezer before you grind it (for about 30 minutes), so that when it grinds it’s not melting and hold some shape. Also…when you make sausage…leave in the fat. That is the whole purpose of sausage! It will taste grainy and flavorless…and there won’t be any rich textures if you leave the fat out. You can indulge…just have a small amount to compliment your dish.
We needed a simple side dish, so I used a mandolin to slice some potatoes and made an herbaceous butter to go on the side of it. All in all, I was very proud of this dish! Sometimes, you need to make some extra time to create something extraordinary. We always make time for the things we love…so let’s go in the kitchen and make something with some extra effort this holiday. Another benefit to this is you will impress the HECK out of your friends and family! Color your takeout with <3!
Pork Loin Wrapped in Prosciutto with Spinach Sage Sausage Stuffing
1 4-pound boneless pork loin roast (trimmed and butterflied) https://www.google.com/search?source=hp&ei=kuFGWryiCKijggers5LwAg&q=how+do+you+butterfly+a+pork+loin&oq=how+do+you+butterfly+a+pork+&gs_l=psy-ab.1.0.0l2j0i22i30k1l8.1115.5975.0.77126.96.36.199.188.8.131.52.1595.19j1.20.0….0…1c.1.64.psy-ab..0.28.1648…0i131k1.0.oSghwrZVZ34#kpvalbx=1
- 3 shallots (chopped)
- 2 tbsp butter
12 thin prosciutto slices (about 6 ounces)
1 cup sliced sage leaves
2 1/2 cups of sausage (recipe on the bottom)
- 2 tbsp toasted pine nuts
3/4 cup pecorino cheese (shredded)
1½ teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
- 1 cup Pinot Grigi0
- butcher’s twine
Sausage Recipe (you will have left over sausage for sure)
- 2 1/2 lbs pork butt (cut into 1 inch cubes)
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 2 tsp fennel seeds (toasted)
- 3 tbsp garlic (chopped)
- 1/2 tsp sugar
- 1/2 tsp cayenne pepper
- 1/2 cup chicken stock (iced)
- 4 gold potatoes (sliced by a mandolin)
- salt and pepper
- 1/3 cup chopped fresh parsley
- 5 tbsp butter (melted)
Preheat oven to 450 degrees.
Butterfly the pork loin on a flat surface. Refer to the video I posted in the recipe. Pound it to 1/2 to 1 inch thickness. In a hot pan, saute shallots in butter and add salt and pepper to taste. Add sage leaves and allow them to fry for a minute, then sausage and add the Pinot Grigio and mix until the sausage is almost cooked through and the wine evaporates. Let the mixture cool, then fold in the pecorino cheese and toasted pine nuts at the end. Place the filling on top of the butterflied loin and wrap it up into a circle. Drape and surround the prosciutto around the pork loin. Tie the pork loin together with the butcher’s twine to keep it together as it cooks.
Put in pork loin on the lower rack for 15 minutes at 450 degrees. Lower the temperature to 325 degrees and leave it in the oven between 50-60 minutes depending on the thickness of the roast. Make sure the internal temperature of the roast is 145 degrees. Let it rest for 10 minutes before cutting it and serving it.
For the sausage, in a bowl, combine the pork, salt, black pepper, toasted fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure the seasonings are well distributed throughout the pork. Freeze for 30 minutes.
To prepare, force the seasoned meat through the grinder using the large hole plate.
Transfer to an electric mixer, using the paddle on the lowest speed and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.
Toss the raw potato slices in a bowl with the melted butter, salt and pepper and the parsley. Spread on a baking sheet and put in the oven at 325 for 15 minutes. Toss them around, so the other side gets golden brown and put them in for another 15 minutes. Enjoy!