As you may have realised, I’ve been working with L’Authentique Charcuterie for many weeks now. They make amazing sausages, pates and parfaits, which I am proud to be able to support. They value quality, ethical farming methods and traditional French charcuterie.
Their packaging and conversations with customers reinforce the need for quality, and treating their product with care. Direct quote about their Beef Steak Sausages: “You treat our sausages as if they were a fine cut of steak”
Which got me thinking – how do I treat a fine cut of steak? Or more importantly, how would the French treat it? In 1980?
I have always been a fan of a good green peppercorn sauce. It was a must on the menus of the French restaurants I worked in during the late 1980’s and early 90’s. It is delicious and deserves a resurgence.
And it matches surprisingly well with L’Authentique’s Beef Steak Sausages.
L’AUTHENTIQUE BEEF STEAK SAUSAGES WITH GREEN PEPPERCORN SAUCE
2 Tablespoons butter
1/4 cup shallots, finely chopped
1/4 cup brandy
1 cup good quality beef stock
1/2 cup cream
2 Tablespoons green peppercorns
6-8 L’Authentique Beef Steak Sausages (allow 1-2 per person, depending on hunger)
- In a small saucepan, heat the butter over a medium heat.
- Add the shallots and cook, stirring until soft (about 5 minutes)
- Add the brandy and bring to the boil, cooking until all the alcohol has burnt off
- Pour over beef stock, return to the boil, then reduce heat and simmer until liquid has reduced by half (about 10 minutes).
- Pour over cream, add peppercorns, return to the boil, then simmer until sauce has thickened (about 5 minutes)
- While sauce is cooking, cook the sausages as per the instructions on the pack (cook to medium rare, as with a piece of steak)
- Serve sausages with peppercorn sauce poured over the top, with crisp fried and salad or steamed beans. Bon appetit!
I’d never really considered using sausage on pizza, but this is so good! The pork and fennel flavour with mushrooms, basil and cheese works a treat. And as always, my friends from L’Authentique make the best sausages in town. They’re just meat and spices, so no danger of eating anything you really shouldn’t.
I’ve given you the recipes to make the pizza from scratch, but if you can’t be bothered or time is tight, feel free to use store bought pizza bases and sauce. It’s ok. I won’t judge you.
L’AUTHENTIQUE PORK & FENNEL SAUSAGE PIZZA
This recipe is from Al Brown’s fabulous book Stoked. It’s quite a wet dough, but I’ve found that if you use strong (high-grade) flour and give it time to develop, you can handle it without too much trouble. This makes a thick crust pizza base.
500ml warm water
2 tsp dried yeast
2 tsp sugar
4 1/2 cups strong (high grade) flour
2 tsp salt
- Put the warm water in a bowl and add yeast and sugar. Stir then leave for 5 minutes or until the yeast begins to bubble
- Using the dough hook attachment on a stand cake mixer, mix together the water/yeast mixture with the flour and salt on low speed for 8-10 minutes until smooth.
- Transfer to an oiled bowl, cover with cling film and sit in a warm place to prove. Knock back a couple of times with oiled hands
- Break off pieces of dough to size required. Place on oiled tray and stretch until relatively thin (this takes a bit of effort)
1 Tbsp olive oil
1/2 red onion, finely diced
2 cloves garlic, finely chopped
1 Tbsp dried oregano
1/2 tsp dried chilli flakes (optional)
2 x 400g tins crushed tomatoes
2 Tbsp red wine vinegar
- Heat olive oil over a low heat. Add red onion, garlic, oregano and chilli flakes (if using) and cook until onion is soft.
- Add tins of tomatoes, bring to the boil. Reduce heat and simmer until reduced and thick
- Add red wine vinegar and cook until acidity has simmered off.
- Season to taste.
Topping (per pizza):
1/2 ball fresh mozzarella
¼ cup grated parmesan
1 Tbsp fresh rosemary, finely chopped
4 mushrooms, finely sliced
2 L’Authentique Pork & Fennel Sausages, casings removed
Handful fresh basil leaves
- Heat oven to 220C.
- Shape the pizza base to fit a 30cm diameter pizza tin, and brush the top of the base with olive oil.
- Spread pizza sauce over the base until evenly covered (use about ¼ of the above recipe).
- Arrange slices of mozzarella over pizza, sprinkle over parmesan and rosemary.
- Top with mushrooms, then break up sausage and dot all over the pizza.
- Bake for 20 minutes or until base is golden.
- Remove from oven and scatter over fresh basil leaves. Serve immediately