Chef Marc Djozlija of Wolfgang Puck Bar & Grill at Caesars Palace – Las Vegas, NV
Adapted by StarChefs.com

Yield: 12 Servings

Ingredients:

Sausage:
• 2 pounds pork butt
• 2 pounds duck meat
• 1ounce cure salt
• 1 Tablespoon ground black pepper
• 1 Tablespoon parsley, chopped
• ½ teaspoon garlic, chopped
• 1 teaspoon powdered ginger
• ½ teaspoon sugar
• Pinch of ground mace
• Pinch of ground nutmeg
• 1/3 cup chicken stock, chilled
  
  Mustard Glaze:
• ¼ cup Dijon mustard
• 1 shallot, roughly chopped
• 1 bay leaf
• 1 sprig of thyme
• 1 cup white wine
• ½ cup honey
• Salt and pepper to taste
• 1 cup chicken stock
• ½ cup whole grain mustard
• ¼ cup roasted peppers, diced
  
  Potatoes:
• 2 pounds yukon gold potatoes
• 2 cups apple cider vinegar
• ½ cup sugar
• ¼ pound butter
• Salt and pepper to taste

Method:
For Sausage:
Combine all ingredients except the chicken stock in a large plastic container and place in the freezer for one hour. Using a meat grinder, grind the mixture on a ¼ inch die. Place half of the mixture in a food processor and puree until smooth. Add additional mixture to the processor and blend together for 2 minutes while slowly adding the chicken stock to emulsify. Using a sausage caser, pump mixture into medium hog casings.

For Mustard Glaze:
Place Dijon mustard, shallot, bay leaf, thyme, white wine, honey, salt, and pepper in a small pot. On medium heat, reduce the mixture by half. Add the chicken stock and reduce the mixture to a glaze. Strain the mixture through a china cap. Add the whole grain mustard and roasted peppers for garnish.

For Potatoes:
Combine vinegar and sugar in a small pot and bring to a boil. Remove from heat and set aside. In a separate pot, boil the potatoes. After the potatoes have been boiled, break them apart in your hand and place in a hot sauté pan. Deglaze the potatoes with the vinegar-sugar mixture. Cook until the liquid has evaporated. Add a little butter and salt and pepper to the mixture and incorporate well.

To Serve:
Grill or sauté the sausage until it is cooked. Place the potatoes on the plate, the sausage on top of the potatoes and spoon the mustard glaze over the sausage.