Blood Sausage with Pear
Chef Ryan Farr – San Francisco, CA
Adapted by
Yield:4 Servings

Blood Sausage with Pear by Chef Ryan Farr of Orson – San Francisco, CAINGREDIENTS

3 tablespoons sourdough, no crust
½ cup cream
5 ounces fatback, 1/4-inch dice
¾ cup minced onions
1 tablespoon butter
1 tablespoon flour
2 tablespoons chopped thyme leaves
4 tablespooons spice blend
6 tablespoons carrageenan
6 tablespoons fine sea salt
½ tablespoon milk
2 cups pork blood
½ cup 1/8-inch diced pear


Soak bread in cream until very soft, and blend till smooth. Blanch fatback in boiling water until soft all the way through for about 25 minutes and reserve. Sweat the onions in butter and add the flour, thyme, spices, carrageenan, salt, milk, bread, and fat back. Add blood and gently mix using rubber spatula until protein starts to thicken. Add pear and remove from the heat. Transfer to a food safe plastic Cryovac bag. Preheat CVap to 85°C with 0 browning and set the timer for 45 minutes. Transfer blood to a perforated pan and put into CVap. Remove the blood from the CVap and lay another hotel pan on top of the bag so as to flatten it. Transfer hotel pans to an ice bath making sure the bag stays flat. Cut into 3.5 ounce portions and transfer to Silpat on a sheet tray. Cook in pre-heated CVap at 68°C, with 3 browning for 12 minutes. Remove and dust top heavily with sugar. Using a butane torch, brulee all the tops.