3 kg potatoes
100 gm sorrel
50 gm flour
4 cloves garlic
150 gm pork lardons * -=or=-
150 gm pure pork sausagemeat
1 salt & pepper
12 large cabbage leaves
SOUP AND GARNISH
1 3/16 kg salt pork
600 gm boiling sausage (andouille)
100 gm carrots
100 gm onions
1 bouquet garni
Soak the salt pork in cold water a few hours before starting the recipe. When desalted, put it into a large saucepan (dutch oven?) with plenty of cold water and bring to the boil. Drain and reject cooking water. Once again, add cold water, covering very generously (2-3 inches above level of meat). Bring to the boil again, skim and add the peeled whole carrots and onions and the bouquet garni (parsley, bay & thyme as usual). Simmer for about 1 hour while preparing the dumplings.
Meanwhile, peel the potatoes and grate them with a coarse cheese grater. The idea is not to get slivers of potato, but more of a coherent mass. Drain this lightly in a sieve and put into a mixing bowl. Add eggs, sorrel, flour, salt and pepper. Mix all well together.
20 minutes before the end of the cooking time for the salt pork, add the boiling sausage to the pork and vegetables. In Correze they use a sausage called "Andouille", which, unlike the similarly named andouillette does _not_ contain tripe etc. The Andouille is made from minced salt pork. You could use any unsmoked boiling sausage, or at a pinch, even a smoked one.
In another large pan, put plenty of water on to boil. When boiling fast, blanch the cabbage leaves 5 minutes, then drain and refresh in cold water until needed. When the salt pork and boiling sausage are cooked, remove them from the cooking liquid and keep warm. Keep the liquid boiling very gently.
Using your hands, shape some of the potato mixture into a ball. Take one of the lardons - or some of the pure pork sausagemeat and put it into the middle of the dumpling which you then close around it again. Now wrap the dumpling in a cabbage leaf. Tie up. Continue with the rest of the potato mixture, etc. You should allow 2 large dumplings per person.
When all the dumplings are made, put them into the cooking liquor that has been simmering gently. Bring back to a simmer and cook for about 45 minutes.
When serving, unstring the farcidures, slice the pork and sausage and arrange on a serving dish with plenty of the cooking liquor and a good garlicky salad on the side.
slip into the middle of the dumpling
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