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
This recipe was inspired by my friend Charlotte’s lovely step-father Les, who makes a version of this as his signature dish. When he heard I was planning to make this, he even provided the Oricchiette pasta! Thanks Les x
It was a perfect excuse to try L’Authentique’s latest creation – an Italian Luganega pork sausage, with parmesan, fresh garlic and white wine. I tested some of the sausages at Farro yesterday for them, and we sold out in minutes! They’re that good.
If you can’t find Luganega, feel free to exchange for a good pork and fennel sausage instead.
L’AUTHENTIQUE LUGANEGA SAUSAGE ORECCHIETTE WITH BROCCOLI
Serves 6 generously
500g orecchiette pasta
2 tablespoons olive oil
1 onion, chopped
500g Luganega sausage (approx 2 packs)
1 red capsicum, cut into small dice
1 cup chicken stock
1 head broccoli, cut into small florets
1/4 cup cream
1/2 cup parmesan, grated
1/2 cup fresh parsley, chopped
Salt/Pepper to taste
- Heat a large pot of salted water. When boiling, add the pasta and cook to the manufacturer’s instructions
- Meanwhile, in a large heavy based frying pan, heat the olive oil over a moderate heat. Add onion and cook, stirring, until onion is soft (about 5 minutes)
- Using a small sharp knife, split the sausage casing, and remove the sausage from the skins. Add the sausage meat to the pan, and cook, using a wooden spoon to break up.
- Add the chicken stock and capsicum, and cook for 5 minutes.
- Add the broccoli, stir to combine and cook for another 2 minutes
- Add the cream and parmesan and cook until the cheese has melted and combined
- Add parsley and season with salt and pepper to taste.
- Toss through the pasta and garnish with extra parsley and grated parmesan.
The first time I made a real Harvest Chicken, it was a Ray McVinnie recipe featured in Cuisine magazine I don’t even know how many years ago. The combination of flavours in my version remains the same – tomatoes, lemons, rosemary and chicken.
Although this time I’ve used L’Authentique Chicken and Bacon sausages. The flavours still work as they should, but the sausages make the process a little faster. I’ve also added potatoes to make this a one dish meal, that can go straight from oven to table.
L’AUTHENTIQUE HARVEST CHICKEN
4 potatoes, cut into 2cm chunks
½ cup olives
1 red onion, sliced
2 lemons, cut into wedges
2 sprigs fresh rosemary, leaves stripped from stem
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cup chicken stock
1 punnet cherry tomatoes
12 L’Authentique chicken and bacon sausages
Salt and pepper to taste
Bunch of parsley, leaves finely chopped
- Heat oven to 200C
- In a large roasting dish, toss potatoes, olives, onion, lemons and rosemary with olive oil and balsamic vinegar. Pour over chicken stock and roast in the oven for 25 minutes.
- Add cherry tomatoes and roast for another 10 minutes
- Lay sausages on top and roast for a final 7 minutes. If you want extra colour on your sausages, turn the oven to grill for the last 2-3 minutes.
- Remove from oven and season with salt and pepper to taste. Sprinkle over parsley and serve.