Chef Adrian Richardson Shows Viewers How To Bring La Luna Home

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STUDIO CITY (CBSLA.com) — Australian Head Chef and Owner of La Luna Bistro, Adrian Richardson visited the KCAL9 studios Wednesday!

Richardson showed viewers how to make sausage using real wholesome ingredients.

He also has a line of take-home restaurant-quality meals for customers called Hungry as Hell.

Each portion will last in the fridge for seven days or in the freezer for several months. Cooking the meal at home is simple. All you need is to place a portion or a few into a pot, cover with cold water and bring to a boil. Simmer for 8-10 minutes and enjoy.

Recipe:

How to make sausages
Juice of 1 lemon
1.5 metres natural sausage casings – but buy double in case of tears
800 g pork neck, chilled
250 g pork back fat, chilled
50 g fennels seeds
½ chopped flat-leaf parsley
1 tablespoon freshly ground white pepper
1 tablespoon salt
1 teaspoon dried chilli flakes (optional)
1. Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10-15 minutes.
2. With a very sharp knife, trim away any tendons, sinew or bits of bone from the pork neck and discard. Cut the meat into 2 cm dice. Slice the skin away from the back fat and discard. Cut fat into 2 cm dice.
3. Combine diced meat and fat in a large mixing bowl.
4. Finely grate half the fennel seeds, then add the ground whole seeds and remaining ingredients to the meat.
5. Use your hands to mix everything together well.
6. Push the mixture through a mincer fitted with a 6mm plate.
7. Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6 cm dangling. Tie a knot in the end of the casing.
8. Pack the mouth of the mincer with the sausage, being careful not to trap any air.
9. Hold casing in the palm of one hand and turn the mincer’s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.
10. When the casing is filled to within 6 cm of the end, detach it from mincer and tie a knot to seal.
11. Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
12. Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to the last prevent them unwinding.) Tie butcher’s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
Makes 6-8 sausages

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