Wine-Friendly Recipe: Pork “Stew” with Andouille Sausage, Lardon and Mushrooms

Alain Geoffroy 2010 Chablis - wine club selectionMost winter stews feature beef and pair with red wine.  This refreshing alternative features pork and pairs with a Chablis or unoaked Chardonnay (see all my available Chardonnay’s here).  Equally warming during cold winter months, but less fatty.  

Ingredients (6 Servings)
- 3 lbs Boneless pork shoulder
- 2 Andouille sausage, cut into thirds
- 6 Ozs Lardons or thick bacon, cut into 1/4 inch squares
- 12-16 Ozs Mushrooms (washed and trimmed and roughly chopped)
- 12 Baby onions
- 1/3 Cup flour
- 100 g of butter
- 1 Large carrot
- 5 Ozs Water
- 1 Bottle of Chablis or un-oaked white wine
- 1 Bouquet garni (2 springs ea. tied in cheese cloth: Parsley, Thyme, Bay leaves)
- 3-4 Tbsp of butter
- 12-18 Small Red or Yukon Gold potatoes as accompaniment.

Procedure:
Cut the pork into 1″ pieces (or save time and have your butcher do this after de-boning the shoulder).  Place an empty stew pot over medium heat for three minutes, add some olive oil, count to five,  then add the meat, carrot and the baby onions. When the meat is browned on all sides sprinkle in the flour, stir well, then add the butter.

Stir to integrate and then add the bottle of wine, the water, and then the bouquet garni.  Simmer for ~50 minutes, then add the lardons, salt and pepper and the mushrooms, increase the heat slightly and simmer another 10 minutes without the lid, allowing the sauce to reduce. Add the sausage pieces and simmer for another 5 minutes.  If still not thick enough, combine 2 Tbsp flour and 1Tbsp butter by hand, then stir into the pot, increasing heat to maintain a steady simmer (small bubbles on the side only).

Serve with steamed potatoes splashed with your best olive oil and a pinch of coarse sea salt.

To Serve – spoon the pork into the center of a shallow dish and surround it with the sausage, then carefully pour the thickened sauce over all. Place a bunch of parsley at one side and the potatoes at the other, then sprinkle with finely chopped parsley as a final garnish.

Recipe adapted from Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux.

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