Smoked Lamb and Garlic Sausage

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Sausages are served with a red pepper confit and sweet and sour mustard sauce.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves four

Ingredients

    • 1 lb Gingrass Family Smoked Lamb and Garlic Sausage
    • Red Pepper Confit
    • 1/2 ea Small red onion, peeled and julienned
    • 1/2 ea Red bell pepper, ends cut off, seeds and core removed and julienned
    • 1/2 ea Yellow bell pepper, ends cut off, seeds and core removed and julienned
    • 1/2 ea Green bell pepper, ends cut off, seeds and core removed and julienned
    • 2 ea Creamer potatoes, julienned
    • 1/2 Tbl Sherry wine vinegar
    • 1 Tbls Virgin olive oil
    • 1 tsp Fresh thyme leaves, chopped fine
    • Sweet and Sour Mustard Sauce
    • 1/2 cup Coleman's dry mustard
    • 1 cup Rice wine vinegar
    • 1 -1/2 Tbl Yellow miso
    • 3/4 cup Sugar
    • 3 ea Eggs
    • 1/2 cup Whole grain mustard

Instructions

Assembly

Grill the sausages over high heat until they are deep brown in color and have a crispy skin. Remove from the grill and slice into slices. Arrange the slices around the plate and drizzle with the mustard sauce. Place about 1/4 of the confit in the center and garnish with deep fried potato sticks.

Mustard Sauce

Saute the onion, peppers and potatoes in the olive oil until caramelized. Deglaze with the vinegar then add the thyme and season with salt and pepper.  Combine all ingredients except the whole grain mustard in a double boiler and whisk over heat until the mixture becomes thick. Strain into a bowl through a fine strainer and allow to cool. Whisk in the whole grain mustard and season with salt and pepper.

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