Lunchbreak: Tete Charcuterie chef Thomas Rice makes fried jalapeno and bacon jagdwurst crumpet

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Thomas Rice

Seth Zurer

Tete Charcuterie
1114 W. Randolph Street
Chicago
(312) 733-1178
http://tetechicago.com

Event:
Baconfest Chicago
April 17 and 18
UIC Forum

For tickets and information:

www.baconfestchicago.com

Fried Jalapeno and Bacon Jagdwurst Crumpet

Ingredients:
2 1/4" slices bacon jagdwurst or other sausage (mortadella, leberkase, bologna)
1 halved crumpet or English muffin
1 Tbs bacon fat aioli
1 bunch mustard greens, arugula or other peppery green
lemon juice to taste
mustard oil to taste
fried egg (optional)
giardiniera (optional)

Directions:
Place slices of jagdwurst/sausage into a hot pan and sear until crispy and flip and just warm through. In another pan or toaster, warm the crumpet/ English muffin to desired level. Spread the aioli onto both slices of the crumpet/English muffin. Place warm slices of jagdwurst/sausage on bottom half. Mix mustard greens with a squeeze of lemon juice and  a squeeze of mustard oil. Place atop jagdwurst. Place top crumpet half atop mustard greens and enjoy.
Fried egg optional (breakfast sandwich); fried onions optional (lunch). Giardiniera always an option. Enjoy with crispy potato.

Bacon Fat Aioli

Ingredients:
1 egg yolk
1 tsp sherry vinegar
2 tsp dijon mustard
1/4 cup bacon fat
3 1/2 cups grapeseed oil
1/4 cup extra virgin olive oil
1/4 cup water
1 tsp salt
1/4 cup    bacon;chopped
1/2 cup whole grain mustard

Directions:
Place egg yolk into food processor along with sherry vinegar, dijon mustard and salt. While food processor is running drizzle in grapeseed oil slowly allowing emulsification. Drizzle olive oil and finish with bacon fat. Add as much cold water as need throughout process to keep a light consistency. Fold in whole grain mustard and chopped crispy bacon. Refrigerate.

Bacon Jagdwurst

Ingredients:
920g pork
1265g bacon
115g pork fat
232g ice
23g salt
5g pink salt
5g dextrose
58g roasted jalapeno
12g minced garlic
6g minced ginger
6g chopped sage
1g mace
1g coriander
1g white pepper
12g brown sugar
1g nutmeg
6g mustard powder
35g milk powder

Directions:
Grind the pork, pork fat, and 10% of the bacon through the smallest die separately. Refrigerate. Dice remainder of the bacon in small to medium dice and saute over medium heat for about 5 minutes to render some of the fat, drain and chill. In food processor, working in batches if needed, take the ground meat and all of the salts and dextrose and process until mixture reaches 45F Add ice, once ice is incorporated, add garlic and ginger. Slowly add your toasted and ground spices as well as the sugar. Add the milk powder last and bring to a temperature of 52F not to exceed 55F. transfer to mixing bowl. In mixing bowl fold in the chopped sage, diced roasted jalapeño and chilled diced bacon. Allow mixture to cool and stuff into desired casing (we used beef middle 60-65). Cook in water bath until internal temperature of 155F, let rest for ten minutes then shock in water bath until chilled. Store in refrigerator for up to 1 week.

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