A home cook has shared a homemade recipe combining pork Italian sausage medallions wrapped in bacon with a creamy pommes purée and an onion-Dijon pan sauce. The dish balances rich, savory flavors with a tangy element from Dijon mustard, vinegar, and lemon juice, designed to complement the creamy and meaty components. The recipe includes detailed steps for shaping, browning, and baking the sausage medallions before finishing with a pan sauce made from onions, chicken stock, and butter. For those interested in experimental cooking or quick weeknight meals, the full breakdown offers a practical approach to elevating simple ingredients.
I’m looking for a professional critique on this recipe. It’s just a bunch of stuff I stole from online and did my best to put together cohesively. I had some pork sausage I need to cook in the fridge and thought “why not” lol Pork italian sausage medallions, wrapped in bacon with a pommes purée with an onion-Dijon pan sauce (I didn’t know what else to call it). I figured the pan sauce with Dijon (and vinegar/lemon) would be a good acidic element to add to the creamy and savory flavors of the dish to round it out. Bacon wrapped Italian sausage medallions 1 lb ground Italian sausage 4–8 thin slices bacon Black pepper Neutral oil -Divide the sausage into 4 equal portions. Shape each into a medallion -Wrap slice of bacon around the circumference of each medallion, overlapping the ends slightly. Secure with toothpicks. -Refrigerate for 15–20 minutes to help them hold their shape. -Heat a skillet over medium heat. Place each medallion on its side and slowly rotate to brown and render the bacon all the way around. Pour off excess fat as needed. -Sear both flat faces until deeply golden brown. -transfer the skillet to a 350F preheated oven. Cook until the center of each medallion reaches 160F -Rest for 3–5 minutes. Remove toothpicks or twine before serving. Onion-Dijon Pan Sauce ½ medium onion, finely diced 1 cup chicken stock 1 tsp Dijon mustard 1–2 tbsp cold unsalted butter, cubed ½–1 tsp apple cider vinegar or lemon juice 1 sprig fresh thyme, optional Black pepper, to taste -After cooking the bacon-wrapped sausage medallions, pour off excess fat, leaving rendered fat and brown bits -Add the diced onion and cook over medium-low heat for 3–5 minutes until softened and golden -Pour in a small splash of chicken stock and scrape up all the browned bits from the bottom of the pan. -Add the remaining stock and thyme. Simmer until reduced to a concentrated sauce that lightly coats a spoon. -Remove the thyme. Whisk in the Dijon mustard and black pepper. -Turn off the heat. Whisk in the cold butter, one cube at a time, until glossy. -Add the vinegar or lemon juice a little at a time, tasting until balanced. (I don’t know which one to do) -Taste and adjust the seasoning. Pommes purée recipe from Fallow’s channel here I wanted to cross reference with experienced chefs to understand your thought process and what you may do differently to elevate the dish. All of my food knowledge is basically formed from YouTube, my grandma and some kitchen experience (I’ve been a dishwasher in 2 kitchens for a bout a year now. Most recently the job I’ve been working at for nearly 2 weeks). I want to seriously elevate my cooking and potentially get a special on our menu (some of our line cooks have only been working there for a year and have a special on the menu). As far as the level of our food goes it’s about mid-high end. Hopefully I get cross trained. Seriously, I want to cook on the line and get some profesional experience. Pray with me 😂 I don’t know what exactly I’m going to do to plate it yet, or what I should garnish it with. Suggestions are welcomed!! Also I don’t have a potato ricer. But I do have a sieve. Will that be sufficient enough? Do I secure the medallions with toothpicks before I stick them in the fridge to firm up? Is that even necessary to do? If all of it is would I take the toothpicks out before searing the sides or do I work around it until I serve the dish?? submitted by /u/BreadfruitNaive9455 [link] [comments]
