search
Loading
|  home | feedback | help          
StarChefs
 
 
Chef Ryan Farr of Orson  San Francisco, CA with the Winston CVap Cook & Hold
Chef Ryan Farr
Orson
508 4th St
San Francisco, CA 94107
(415) 777-1508
   

Blood Sausage with Pear
Chef Ryan Farr – San Francisco, CA
Adapted by StarChefs.com
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

METHOD

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.

 
 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy