Charcutière Sauce Recipes

PORK MEDALLIONS WITH CHARCUTERIE SAUCE

Steps:

• Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
• Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
• Serve 3 medallions on each plate with lots of sauce, with bread alongside.

FRENCH CHARCUTERIE PLATTER

Steps:

• Arrange everything on a platter and serve.

PORK CHOPS CHARCUTIERE

Steps:

• Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender. Add broth and wine, stirring to loosen browned bits from skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Return chops to skillet. Cover and cook 8-10 minutes longer or until meat is tender. Place chops on a serving platter and keep warm. Stir mustard into skillet. Return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is thickened. Spoon sauce over chops; sprinkle with celery leaves.

PIEDS-PAQUETS WITH SAUCE CHARCUTIèRE

Steps:

• Preheat the oven to 350°F (180°C). Place the lamb, pig's trotters, and oil in a deep baking dish covered with buttered foil or a Dutch oven covered with its lid. Cover the meats with all the vegetables, the thyme, and the garlic. Sprinkle with the salt and pepper, and pour in the wine. Add water to barely cover the meat.
• Cover with a sheet of buttered aluminum foil and place in the oven. Bake for 3 1/2 to 4 hours, or until the trotters are easily pierced with a fork and the lamb is tender enough to shred. Check from time to time and add more water as needed to maintain the original level.
• While the meats are cooking, make the sauce. Pour the stock into a small pot, bring to a simmer over high heat, and simmer until reduced by one-third. Stir in the mustard, butter, vinegar, gherkins, capers, shallot, tarragon, pepper, and lardons; reduce the heat to low, and cook for 5 minutes to blend the flavors. Taste and adjust the seasoning, adding more vinegar if you want a bit more bite. Remove from the heat and let cool before serving.
• Remove the meats from the oven, uncover, and let cool. Remove the meats from the stock with a large slotted spoon, and transfer to a big plate or a tray. When the meats are cool enough to handle with your hands, start roughly shredding the lamb meat, discarding any bones. Place the lamb in a bowl. For the trotters, pull the meat off the bones with your hands, a knife, or a fork, discarding any bones and other unusable bits. The trotter meat is gelatinous, and it will be the glue you use to hold the packages together. Chop the trotter meat into small chunks and add to the lamb. Strain the cooking liquid through a fine-mesh sieve into a small bowl and set aside.
• To make the packages, preheat the oven to 425°F (220°C). Add the spinach and all the herbs to the meats and mix well. Then add 1 cup (250 ml) of the strained cooking liquid and mix well with your hands. The mixture should feel malleable and moist. If it feels dry, add up to 1/2 cup (125 ml) more liquid. Taste and adjust the seasoning.
• Form the meat mixture into 16 balls of equal size (about the size of a lemon). Lay the caul fat on a flat work surface, space the balls evenly on top, then cut the caul fat into squares large enough to encase the balls individually. Wrap each ball in caul fat, covering it completely.
• Select a baking dish in which the balls will fit snugly, and oil it with the olive oil. Give each ball an elongated shape by squeezing it gently with your hands. Bake for 20 minutes, or until heated through and the tops are nicely browned.
• Serve right away with the sauce and a pile of fries.