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Potato Sausage- Heirloom Bean, Potato Tuile

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Potato Type: Russet
Prep Method: Baked


Breakfast/BrunchMain Dish

Prep Time

35 Mins

Cook Time

140 Mins


Serves 1



Potato Sausage

  • 3.5 lb. pork shoulder diced
  • 1.5 lb. pork fat back
  • ½ lb., 1000 gr fresh russet potato peeled
  • 3 Tablespoons, 50 g kosher salt
  • ½ Tablespoon, 12 gr white pepper
  • ½ teaspoon, 4 gr allspice
  • ¼ cup, 60 gr Spanish onion diced
  • 1 cup, 40 gr instant potato dehydrated potato flakes

Potato Tuile

  • 1 cup parmesan cheese
  • 1⁄2 cup dehydrated hash browns

Heirloom Beans

  • 1 cup dried anazasi (any heirloom bean)
  • 4 cup chicken stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 Tablespoon salt
  • 2 Tablespoons evoo
  • 1 large shallot


Potato Sausage Preparation

  1. Freeze all meat then grind through the medium die once.
  2. Incorporate all ingredients together and then pass through the grinder a second time. Mix well by hand till meat starts to stick to your hand.
  3. Place in sausage press and pipe in hog casing or sheep pending plating needs.
  4. Allow to cook once linked for at least 2 hours prior to cooking.
  5. Pan sear or grill on medium-low heat for the first couple minutes then raise temp to get color.
  6. Clean frisee and reserve in iced water to crisp up.

Potato Tuile Preparation

  1. Robot coupe together till smooth and make 6 small piles on a silpat then bake at 350 °F for 10 minutes till golden brown.
  2. Allow to cool then reserve for plating.

Heirloom Beans

  1. Soak beans for 20 minutes then add all ingredients besides salt to a pot and cook slowly till beans are tender.
  2. Reduce liquid till it coats the beans.


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Mark Schmitt Trust Restaurant Group

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