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Recipes Used in Meat Fab Final

As part of the Meat Fab Class we had to come up with a meal for the last day of class know as Sausage Palooza. We called ours Ode to Pig, and we tried to use every part of the pig we could but in different ways each time. With this in mind and knowing that I was responsible for both a soup and an appetizer I came up with and made the following recipes. ENJOY! 

Recipe’s for Sausage Palooza Soup/Appetizer

Appetizer: Fried Pork Trotters w/ stone ground mustard

Yields: 19 1lb logs (2oz per portion)

10lb pork trotters

10lbs ham hocks

4lbs pork skin

2lbs mirepoix

1 bouquet garnie

1 cup garlic crushed

2 cups stone ground mustard

½ cup fresh oregano

¼ cup fresh thyme

Salt and pepper to taste

Bread crumbs, pulsed fine


Eggs for breading

Use the Trotters, Ham Hocks, Skin, mirepoix, bouquet garnie, and garlic to make a pork stock. Save both the liquid, Trotters, Ham Hocks, and Skin discard the rest. Set both the liquid and skins aside for the following recipes, and de-bone the meat from both the trotters and the ham hocks. Get all of the hard cartilage out of the Trotters and Ham Hocks as well. In a Bowl combined the meat with the mustard and half of each herb. Mix well and season to taste. Form into 19 1lb logs using plastic wrap and freeze to set shape and make breading easier. Combined breadcrumbs and the rest of the herbs together; removing the plastic from around the meat, bread the logs. Fry at 350 degrees until golden brown. Cut 1 oz medallions from logs and serve 2 per person.

Soup: Split Pea Soup served w/ pork cracklings

Yields: 3 Gallons (3oz per portion)

3 Gallons reserved pork stock from App Recipe

6 Onions diced

1 bouquet garnie

15cups split peas (if dried use 20cups)

Salt and pepper to taste

Sweat onions in a stock pot. Add split peas, bouquet garnie and Pork stock and simmer until peas are fully cooked and broken down (the soup should look green at this point). Remove bouquet garnie and puree with an immersion blender to smooth out any solids. Serve garnished with pork cracklings (recipe follows).

Vegan Split Pea Soup

Yields: 3 Gallons (3oz per portion)

1/2 cup vegetable oil

10 onion, chopped

3 bay leaves

10 cloves garlic, minced

20 cups dried split peas (15 if using fresh)

5 cups barley

Salt to taste

Water to cover

5 carrots, chopped

5 stalks celery, chopped

10 potatoes, diced

1 cup chopped parsley

1 tablespoon basil

1 tablespoon thyme

1 tablespoon ground black pepper

In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Simmer for 1 hour, stirring occasionally. Add the carrots, celery, potatoes, parsley, basil, thyme, and ground black pepper. Simmer for another hour or until the peas and vegetables are tender.

Pork Cracklings

Pork Skins reserved from stock

½ cup Salt

½ cup Black pepper

1 cup Fennel Seeds toasted

Corn Starch

Grind the Fennel Seeds, Salt, and Black Pepper together to create a fine powder. Lay Skins out to dry on a wire rack with a sheet pan underneath. Once dry sprinkle with seasonings and let dry out and cure. Cut into strips and toss in corn starch before frying at 350 degrees until golden brown. Season to taste with salt after frying, and serve.


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2 Comments on “Recipes Used in Meat Fab Final”

  1. Grandma October 25, 2011 at 2:16 pm #

    You know me, I had to look at the recipes, naturally wanting some I can make and looking at the split pea soup, but how should I cut it down to a normal family size> Sounds yummy, I want to make it.

    • Grant Klover October 25, 2011 at 3:16 pm #

      That is pretty easy really you just need to figure out how much you really want to make. in the case of the split pea soup it is about a 4:1 ratio. aka 1 gallon of liquid needs about 1 quart of split peas. if you are going to make a quart then I would say you need 1 cup of split peas. half an onion but the bouquet garnie stays the same. The stock itself I would recommend just normal chicken stock that you cook your ham hocks/ trotters in to begin with. this will not only cook the meat for the soup but also help flavor the final liquid for the soup.

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