Keeping Busy With Blood Sausage Consommé

Seth Siegel-Gardner and Terrence Gallivan•

Welcome to the ninth installment of the Food Republic serial, The Worst Idea Ever?, in which chefs Seth Siegel-Gardner and Terrence Gallivan set out to open a restaurant in Houston, Texas as Pilot Light Restaurant Group. This one comes with a bonus blood sausage consommé recipe, for those who've got the skills (and access to pig's blood).

Blood Sausage Consommé, anyone? video:

We've been out of a commercial kitchen for quite some time now. Days are usually spent driving back and forth across town for various meetings and appointments. This is part of the process we know, but finding time to be creative with food has become a bit more difficult without having the luxuries of a working restaurant kitchen. Our solution is to continue to push the ideas of the upcoming restaurant We have been working on some different cocnepts to highlight the pork from our good friend Morgan Weber's farm, Revival Meats. He raises Red Wattles, Mule Foots, Old Spots and Mangalitsas. This is a consommé featuring some of the by-product (blood and bones) of the collar cut from the Mangalitsa.

Not that you'd wanna try this at home, but if so, here's an outline of how it's done:

Blood Sausage Consomme

Yield: 1 Liter

Equipment:

Pressure Cooker

Ingredients:

Step 1

  • 500g Blood Sausage
  • 100g carrot
  • 100g onion
  • 150g apple
  • 150g red wine
  • 200g blood (fresh pig)
  • 3 L water
  • 2000g bones

Step 2

  • 30g egg white
  • 30g blood (fresh pig)

Step 3

  • 50g red beets

Directions

Step 1

  • saute sausage
  • sweat down veg and apples
  • deglaze with wine
  • add bones
  • dilute blood into water and add
  • pressure cook for 1 hour

Step 2

  • Clarify, making a raft with the blood and egg whites

Step 3

  • Shave raw beets into consommé for stronger color and taste

Read the previous installment of The Worst Idea Ever.

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