by Jefferson Munroe
- 6 pigs feet or 2 pigs feet with hock attached
- 1 lb. smoked slab bacon
- 4 brown onions
- 2 carrots
- a few thyme sprigs
- 1 bunch fresh parsley
- 2 bay leaves
- ¾ cup hazelnut oil
- 1 Tbsp. cooking oil, for skillet.
- 1 Tbsp. balsamic vinegar
- 1 red onion, sliced
- 1 bunch fresh chives, roughly chopped
- sea salt and black pepper, to taste
Put the feet, bacon, one brown onion, carrots, thyme, parsley, and bay leaves in a large pan, add water to cover, and bring to a boil. Lower the heat, skim any scum
off, and simmer for 3 hours.
Heat a tablespoon of cooking oil in a skillet over very low heat. Slice 2 brown onions and place in pan with 1 tablespoon water. Cover and cook until brown and caramelized, stirring occasionally. When
caramelized, set aside and keep warm.
Chop two brown onions, heat all but a tablespoon of hazelnut oil in a skillet, add the chopped onions and cook over very low heat, stirring occasionally, for 15 minutes, until very soft but not colored.
Remove the feet and bacon from the pan with a slotted spoon. Cut the meat from the feet and chop finely or cool a bit and pulse in a food processor until chopped. Do the same with the bacon.
Stir the meat and bacon into the onions, season with salt and pepper. Shape the mixture into sausage shapes and wrap in plastic wrap. Place in refrigerator to cool and set.
Whisk together the rest of the remaining hazelnut oil and the balsamic vinegar in a bowl and season with salt and pepper.
Unwrap the sausage shapes and cut into inch-thick slices. Arrange them on flameproof dishes and cook briefly under the broiler until hot and slightly browned.
Don’t attempt to broil on one pan and move to another plate—the lovely medallions will lose their shape and become half moons. Season with the sea salt
and black pepper and sprinkle with the vinaigrette. Garnish with the caramelized onion and red onion and serve.
Recipe yields 6 servings