Cooking your prepared items from Masterclass 1 and 2
Set your Traeger to 90c and hang half your kielbasa and boiling sausage to caramelise and produce a much deeper colour. When you are happy with the colour remove and place in ice cold water (do not allow to cool naturally) and refrigerate for an hour.
Take your Pastrami and truss with some Rosemary, the purpose of this is to ensure that the product cooks evenly. Place the Pastrami in a vacuum packed bag – however if you do not have one then simply use a zip lock bag, place the pastrami within then dip into a deep bowl of water until all of the air is force out then seal.
Add to a water bath set at 78C to poach together with your remaining kielbasa and boiling ring sausage for 2 1/2 hours. When the internal temperature of the Kielbasa reaches 73C you can remove and chill in cold water before refrigerating. When chilled these are ready to serve.
When the internal temperature of the Pastrami is at 70C it is ready to remove from the water bath. Place into refrigerated water with ice and allow to cool, this will help the pastrami re absorb some of the cooking juices. When chilled de-string and remove the rosemary. Massage a fine layer of honey onto the outer layer of the Pastrami then sprinkle with a mix of equal parts ground coriander and ground black pepper. Massage and squeeze the coating onto the Pastrami to create a crust. Slice on the diagonal and build into a deli sandwich using your Rye bread, mayo and pickles.
Toulouse Sausage Cassoulet Ingredients
- 4 Toulouse Sausage
- 3 tbsp Passata
- Cup of Butterbeans
- Bunch of Cilantro
- 2 Shallots
- 4 Cloves Garlic
- Cup of Beef Stock
In a hot pan add 4 sliced cloves of garlic and 2 shallots with a little oil. Dice your sausage into chunks and add to the pan. Have the heat high to start with to obtain colour then turn down the heat. Finely dice a red chilli and add to the pan. Slice the roots of Cilantro (discard the first cut) and add to the pan followed by a cup of butterbeans, use olive oil as necessary to ensure the mix does not stick to the pan. Mix in a cup of beef stock and add a spring of rosemary to the pan. Pour in around 3 tbsp of passata and season with a pinch of pepper.
Pour the cassoulet into a ceramic oven dish and sprinkle with breadcrumbs and a generous shaving of Parmesan.
Place in the oven for 10 – 15 minutes.
Fry some eggs and serve with your gently friend breakfast sausage or alongside a portion of cassoulet – garnish with chopped cilantro.