Cubano Sandwich Sausage With Mornay, Pickles, Blistered Tomatoes And Buttered Toast

• 7 pounds pork shoulder and leg, large dice
• 3 pounds fresh pork fat diced
• 130 grams salt
• 1 1/2 tablespoons sugar
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 bay leaves ground
• pickled shallots As needed, julienned
• dill pickles As needed
• cherry tomatoes As needed blistered
• buttered toast As needed
• greens As needed seasonal
• 1 pound pancetta
• 1/2 pound butter
• 1/4 cup extra-virgin olive oil
• 1/2 pound all-purpose flour
• 1 quart milk
• 1 quart heavy cream
• 1 bottle Bitter Blonde Beer citrus and herbaceous
• 1 onions chopped
• 1 1/4 pounds gruyere cheese or Swiss cheese, shredded
• 2 tablespoons yellow mustard

1. 1. For the Sausage: Mix diced pork with fat and all the seasonings, put through sausage grinder, using desired die, and case. Saute until cooked through and browned
2. 2. For the Mornay: Render the pancetta, melt butter and oil, and stir in flour to make a roux. Stir in milk, cream and beer. Cook over medium heat until thickened. Stir in onion, cheese and mustard until cheese is well melted
3. 3. To serve: Spoon Mornay on plate, top with sausage and Garnish

pork shoulder, fresh pork, salt, sugar, oregano, cumin, black pepper, garlic, onion powder, bay leaves ground, shallots, dill pickles, tomatoes, pancetta, butter, extravirgin olive oil, flour, milk, heavy cream, bitter, onions, gruyere cheese, yellow mustard

Taken from www.yummly.com/recipe/Cubano-Sandwich-Sausage-with-Mornay_-Pickles_-Blistered-Tomatoes-and-Buttered-Toast-2255179 (may not work)