Great Meat by Dave Kelly

Author:Dave Kelly
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-09-16T16:00:00+00:00

Lamb sausage with marble potato salad

Homemade sausages are nothing like store-bought—once you’ve tried them you will never go back! You can make the zingy salad with any kind of new potato, and it is also ideal at a barbecue.

Serves 4

Ingredients

1 pound (450 g) lamb shoulder, diced and chilled

5 ounces (140 g) cubed pork fatback, chilled

1 1/2 tablespoons (20 g) salt

2 teaspoons (10 g) ground black pepper

2 teaspoons (10 g) minced garlic

2 teaspoons (10 g) chopped fresh rosemary

1/4 cup (55 g) crushed ice or iced water

about 2 feet (60 cm) natural sausage casings

1/4 stick (30 g) butter

For the marble potato salad

1 pound (450 g) red or white marble (small new) potatoes, washed

1 small red onion, peeled

2 piquillo chiles, seeded

2 teaspoons (10 g) whole grain mustard

3 tablespoons (45 ml) aged sherry vinegar

1/2 cup (120 ml) Spanish extra-virgin olive oil

Method

1 Grind the lamb and pork through the medium setting on a grinder or food processor. Chill for at least 30 minutes.

2 When cold, place the meat mixture, salt, pepper, garlic, rosemary, and ice or iced water back into the processor. Mix with the paddle (or in a bowl with your hands) for 1 minute, or until well incorporated. The ice or iced water makes it easier to stuff the sausages. Chill again.

3 Soak the sausage casings in warm water for 30 minutes, then fill with the meat mixture. Chill again for up to 1 day until ready to cook.

4 Meanwhile, make the salad. Steam the potatoes over boiling water until tender. Drain and cut in half. Slice the red onion and chiles into thin strips. Place in a bowl with the potatoes.

5 In a bowl, whisk together the mustard, vinegar, and olive oil. Pour over the vegetables, and stir until evenly coated.

6 To cook the sausages, melt the butter in a sauté pan. Add the sausages and fry gently until cooked through. Do not allow the pan to get too hot or the sausages will burst. Serve with the salad.

Chef’s Tips

If you want to check the flavors before putting the sausage into the casings, fry a little in a skillet, taste it, then adjust seasoning until you are satisfied.

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