AVEQIA RECIPE

Lamb Sausage with Crispy onion, Malt mayo, Cress & Mustard seeds

Serves 8 as part of a menu, or 4 as a main course.

Spicy lamb sausages

  • 400 g Minced lamb
  • 100 g Lardo, finely chopped
  • 2 Cloves of Garlic
  • 1 tsp Fennel seeds (crushed/ground)
  • 1 tsp Cinnamon
  • 2 tsp Salt
  • 1 tsp Chiliflakes
  • 2 tbsp Smoked paprika powder
  • 1 tsp Caraway seeds
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 5 tbsp White wine

Mix the lamb mince with salt and lardo. Chop the garlic and pan fry for about 4 minutes in a little bit of cooking oil and all the spices. Add the wine and simmer for 1 minute. Allow to cool. MIx the wine and minced meat into an even batter. Place the batter in a piping bag and pipe into sausage casings. Tie them to make a sufficient number of sausages for your party. Prick the skins with a toothpick (to avoid the sausage bursting) and cook in a steam oven at 100°C for 5 minutes, or in a regular oven for 15 minutes. Allow to cool. Pan fry sausages just prior to serving to get the heat back up and to get a nice golden hue to the skins.

Malt mayonnaise

  • 1 Egg yolk
  • 1 tsp Dijon
  • 1 tbsp Malt vinegar
  • 300 ml Cooking oil

Place egg yolks, vinegar and mustard in a bowl. Add oil very carefully, just a few drops at the time, then in a thin stream whilst whisking vigourously. Continue whisking until the mayonnaise has achieved a thick consistency. Season with salt and pepper.

Cucumber relish

  • 1 Red Pepper
  • 200 g Cucumber
  • 2 tbsp Mustard seeds
  • ½ Danish cress
  • 200 ml Pickling liquid

Blacken the pepper with a blowtorch and place in a well sealed bag for 5 minues. Remove the pepper from the bag and pull the skin off, dice into  5×5 mm pieces. Now dice the cucumber into 5×5 mm cubes. Place the mustard seeds in the pickling liquid and cook for 7 min, place cucumber and peppers in the liquid (with the mustard seeds). Just before serving, strain the liquid and add the danish cress. Season with salt and pepper.

Deep fried onions and pickled onion

  • 100 g Banana shallots
  • 50 ml Plain flour
  • ½ White onion
  • 50 ml Champagne vinegar

Peel and slice shallots thinly into rings (on a mandolin if you have one). Separate the onion layers and turn over in the flour. Shake off superfluous flour and deep fry in oil (130°C) until golden and crispy. Season with salt and drain on kitchen roll. Chop the white onion finely and mix with the champagne vinegar – set aside until it’s time to serve.

Caramelised spiced sugar & smoked buns

  • 100 ml Sugar
  • 20 g Water
  • 10 Cloves
  • 3 stems Long pepper
  • 10 twigs Watercress
  • 5 Sausage buns

Mix the spices in a spice mixer to a fine powder. Boil sugar and water to a golden caramel, remove from the heat and mix the spices in gently. Pour onto a silicone mat (or baking tray with baking paper) and spread out thinly, allow to cool. Chop finely and set aside until time to serve. Pick the water cress and place in ice cold water.

Put the sausage buns in a container with a tight lid. Add some oil and smoke with smoker, allow the bread to absorb the smoke. Heat the buns in the oven at 180°C for 2 mins before serving.

 Just before service

Place sausages in buns, garnish with the pickled cucumber/pepper, malt mayo and onions. Sprinkle with a little bit of spiced sugar and tuck in!

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