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Francis Derby's Morcilla at The Cannibal
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The raw ingredients: Pork shoulder, pig blood, onions, rice, garlic, secret herb blend, black pepper, salt, smoked paprika, and natural pig casing.
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Pig blood.
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Mixing the pork shoulder with the dry ingredients.
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Once the pork shoulder is coated, it is put into the freezer to firm it up so as to reduce the friction when grinding.
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Grinding.
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The pork is put through the grinder twice to reach the desired consistancy.
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The ground pork is mixed with the onion, garlic, rice, and pig blood.
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Mixing the stuffing.
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The natural pig casing is loaded onto the nozzle of the sausage stuffer.
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The stuffing is piped into the casing.
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Derby operates the hand-cranked sausage stuffer.
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Derby portions off the individual links.
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A sausage pricker is used to remove air bubbles.
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The links are cooked in a Controlled Vapor Technology, or CVap oven, for around half an hour. While the sausage would traditionally be steamed, Derby likes the precise control afforded by using a CVap.
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The cooked sausage is reheated in an oven.
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For the garnish Derby sautés cauliflower and hazelnuts in brown butter.
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Slicing sausage.
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Plating: Derby arranges the sausage over cauliflower puree.
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The sautéd cauliflower and hazelnuts are sprinkled on top, and the dish is finished off with a drizzle of cider gastric.
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