Pulled pork is a BBQ classic with its origins in the US. There is lots of “folklore” attached but in essence it is a very simple dish to cook. It needs to be cooked slowly, ideally over charcoal with a little dry wood to add some smokiness. It needs to be given plenty of time to cook (more…)
We had really enjoyed our “Vitello Tonnato” when we were in Italy and wanted to try something similar now we were in France, but on this occasion we couldn’t find any veal. So ‘necessity being the mother of invention’ (more…)
After a lovely break in Tuscany we had driven into France, to the Rhône-Alpes to meet part of our “French family”. (more…)
When is a sausage not a sausage? When it is a Salsiccia!
Tuscan sausage looks a little like a shorter and fatter British banger – it too is made primarily of pork but the flavouring is a little different, garlic, coriander and cayenne pepper rather than onion nutmeg and sage. Both favour a little mace but the real difference is the breadcrumbs or rusk, found in a British Banger but not in the Tuscan Salsiccia.
So, tonight we were getting a little ‘cheeky’ pork two ways – one in a Tuscan sausage and one as a small pork fillet – both very inexpensive.
The plan was to serve with a little grilled fennel and a mixed green and bean salad. The sausage was going to be simply grilled and the pork fillet similarly but with a mustard and honey coating. And this was where the fun starts – staying in a friend’s house we had no honey in the cupboard so time for that holiday improvisation and some apricot jam!
- Tablespoon mustard (this one was French)
- Half tablespoon of apricot jam
- Salt and pepper
- A little olive oil
The egg was brought up to a very modest grilling temperature of around 140-150°C and some oak chips were added for a little smoke flavour.
The Tuscan sausage were popped on the grill. The pork fillet had had any ‘silver skin’ removed with a sharp knife and had been sitting in a little olive oil with salt and pepper for about an hour. After about five mins of gentle sausage cooking the small fillet was also added to the grill turning every few minutes so that it all took on some colour
After around another six to eight minutes the fillet was browning and it was taken off the grill and brushed with the mustard and apricot glaze (definately more of a glaze than a rub!
The fennel slices were removed from the grill and as there was plenty of mustard and apricot glaze – it too got a splash before being put back on the grill.
We were going for slightly pink pork and so when the internal reached 64°C (approx. 15-20 mins total) the fillet was taken off the grill and wrapped in foil for 10 minutes (during this time the core temperature of the Egg rose another 2°degrees).
All the vents on the BGE were closed to put out the charcoal – though the sausage and the fennel were left to finish off as we wanted the temperature of the sausage to reach at least 74°C. The pork fillet was cut into 2 portions for each plate and the sausage likewise!
If you are more comfortable with your pork cooked a little more, then the older recommended temperature for pork was 74°C so just leave on the grill a few mins more!
… buon appetito!
Pork 2 Ways - Tuscan style
Italian Sausage and Pork Fillet served with charred salad Fennel and a green and bean salad
- 2 Italian Sausage
- Small Pork Fillet
- For the glaze
- Tablespoon mustard (this one was French)
- half tablespoon of apricot jam
- salt and pepper
- a little olive oil
- Step 1 Remove the silver skin from the pork fillet with a sharp knife and sit in a little olive oil with salt and pepper for about an hour.
- Step 2 Mix the glaze – mustard, apricot jam, salt and pepper and a little olive oil
- Step 3 Bring the BGE up to a temperature of around 140-150°C (direct) and add some oak chips for a little smoke flavor.
- Step 4 Place the sausage on the grill.
- Step 5 After about five mins of gentle sausage cooking add the pork fillet to the grill turning every few minutes so that it takes on some colour
- Step 6 Add the Fennel slices to the grill
- Step 7 After around six to eight minutes remove the Pork Fillet and the fennel slices and brush with the mustard and apricot glaze and put both back on the grill.
- Step 8 For slightly pink pork remove from the grill when the internal reaches 64°C (approx. 15-20 mins total)
- Step 9 Wrap the fillet in foil for 10 minutes (during this time the core temperature of the fillet will rise another 2°degrees).
- Step 10 Close all the vents on the BGE and leave the sausage and the fennel to finish (the temperature of the sausage should reach at least 74°C.
- Step 11 Cut the pork fillet and the sausage into 2 portions for each plate
- Step 12 (If you are more comfortable with your pork cooked a little more, then the older recommended temperature for pork was 74°C so just leave on the grill a few mins more!)