- 1,8kg pork shoulder, minced and kept cold
- 200g nectarine, finely diced
- 10g chives, finely chopped
- 30g confit shallots, finely diced
- 2g buchu powder
- 4tsp salt
- 1tsp sugar
- 70g celery, finely diced
- natural hog casing
Mix everything together, very well, using your hands (wear surgical gloves). Scoop the mix into the sausage maker, cover the end with the casing, and slowly start pushing the mix into the casing. Keep a constant speed on the lever and make sure there are no air bubbles. Twist the sausages to the required size and hang in the fridge for a day.
Smoked Pomme Purée with Buttered Cabbage and Red Wine Jus
- rock salt and tray
- 5 potatoes
- 100g butter
- 50ml milk
Preheat the oven to 180˚C. Place the rock salt on the tray. Prick holes in the potatoes using a fork, place them on the tray with the salt, and cook for about 40–60 minutes, until the potatoes are soft.
Cut them in half lengthwise. It is important to keep the potatoes warm. Smoke the potatoes for about 30 minutes. Scoop the potato flesh out, and push it through a potato masher or a very fine sieve.
In a pan add half of the butter, add the potato to the pan and keep on a low heat. Continuously fold the potato with a spatula so it doesn’t burn. Add the rest of the butter, until the potato gets a shiny texture. Add a little milk to emulsify the purée. Season to taste.
- ½ head of white cabbage
- black pepper
Finely slice the cabbage. Heat a pan slightly, add the butter. Pan-fry the cabbage until soft. Season with salt and black pepper.
Red Wine Jus
- 400g smoked pork belly, diced
- 500ml vegetable oil
- 150g butter
- 6 carrots, sliced
- 3 onions, diced
- 1 head of garlic, cut in half
- 1 bottle red wine
- 500ml port
- 1 pork trotter
- 4 litres pork stock
- 3 sprigs thyme
Caramelise the smoked pork belly in hot oil and butter. Add the carrots, and when they take on a light brown colour, add the onions and garlic. Stir until all is golden. Strain off the fat and put everything back in the pot. Add the red wine, port, and trotter. Reduce to a syrup. Add the stock and thyme and bring to the boil. Turn down the heat and skim constantly. Leave to simmer for 2 hours. Strain and reduce over high heat to 500 ml. Whisk in a little butter before serving.
Môreson Chanrdonanay complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Margot Janse • Photography C&D Heierli