French-style country meat pie sandwich
Made with three types of pork, the meat mixture is kneaded until sticky and then steamed—a labor-intensive preparation with a rich, luxurious flavor.
Ingredients
French rye bread
1 piece
butter (unsalted)
as needed
meat pie
90g
butter lettuce
7g
pickles
6g
Instructions
1
Preparation
Meat pie: Grind pork belly (1kg), leg meat (500g), and shoulder tender (500g) into minced meat, marinate overnight in a brine made with salt (50g), allspice and white pepper (5g each), saltpeter (2g), red wine and brandy (50ml each). Chop 500g of onion into small pieces, sauté briefly without letting them brown. Put the fat from pork shoulder (500g), chicken liver (1kg), garlic (10g), parsley (120g), eggs (4), milk (400ml), and the sautéed onions into a food processor and blend into a paste. Mix with the marinated minced pork, knead thoroughly until sticky, then fill into a ceramic pot lined with caul fat, wrap it, and place bay leaves (3) on top. Heat in a water bath at 130°C for about 1 hour 30 minutes, then place a weight on it and let cool.
2
Method
Cut the bread open, spread butter, layer butter lettuce, add the meat pie, top with pickles, and close the sandwich.
