Hot Recipe: Pork Heart and Sausage Ragout

Chef Tony Maws, of Cambridge's Craigie On Main, gives us the scoop on how to whip up his famously delicious dish at home.



Published:

4 pork sausage links, roughly chopped
2 pork hearts, ground or roughly chopped
½ cup fennel, diced
1 cup white onion, diced
½ cup carrot, diced
¼ cup leek, diced
¼ cup celery, diced
1 tablespoon minced garlic
1 salt-cured anchovy, soaked
½ cup fresh (or frozen) cepes, diced
1 cup crushed tomatoes
2 teaspoons chili flakes
½ cup Armagnac
1 cup white wine
4 cups home-made chicken stock (or all-natural store bought) ,divided
½ cup heavy cream
2 tablespoons chopped sage and parsley
Extra virgin olive oil, to finish
Pecorino Romano, freshly grated, to finish

Sear pork sausage and hearts in a hot pan. Remove from pan and drain. Sweat all the vegetables, mushrooms, anchovy and chili flakes until soft, for approximately 5 minutes.  Deglaze with Armagnac and reduce until dry. Add white wine and reduce by half. Add 2 cups of the chicken stock and cook on medium-high heat until sticky. Add the remaining 2 cups of chicken stock. Simmer, covered, until the meat is tender, for about a half hour. Add heavy cream and simmer another 15 minutes. Finish with fresh herbs and a drizzle of extra virgin olive oil and freshly grated Pecorino Romano. Serve over your favorite pasta. Serves 8

Wine Recommendation:

General Manager/Beverage Director Carl York recommends a Riesling from Alsace to match with the pork heart and sausage ragout dish. “We currently offer Valentin-Zusslin’s Clos Liebenberg 2010,” says York. It makes for a “very delicious, great pairing.”

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