Spicy lamb sausages with parsnip puree
( SERVES 8 )
Spicy lamb sausages with parsnip puree offers cumin, coriander, fennel and paprika-flavoured lamb sausages and serves them on a comforting mash.
This recipe is from Basque Kitchen & Bar and is one of the 12 finalists of Bite's Estrella Damm Tapas Competition in March 2014. Click here to see all of the finalists.
Basque Kitchen & Bar, 61 Davis Crescent, Newmarket, Auckland
For the sausage mix
|500 g||Pork caul fat|
|1 Tbsp||Caraway seed|
|1 Tbsp||Cumin seeds|
|2 Tbsp||Coriander seeds|
|1 Tbsp||Fennel seeds|
|1 Tbsp||Allspice, berries|
|1 kg||Lamb mince|
|4||Garlic cloves, crushed|
|1½ Tbsp||Hot smoky paprika|
|1||Orange, finely grated zest|
|½ tsp||Salt and freshly ground black pepper, each|
|75 ml||Olive oil|
For the parsnip puree
- Place caul fat into a bucket of cold water. Add the ¼ lemon, squeezing in the juice beforehand and leave soak for 10 minutes.
- Toast the whole spices in a heavy-based frying pan for 2 minutes until aromatic. Be careful not to burn them. Cool slightly, and then place in a mortar and pestle and grind to a coarse powder.
- In a bowl, mix together lamb mince, spices, garlic, olive oil, hot smoked paprika, orange zest, honey and salt and pepper. Using your hands, massage the flavourings into the mince for about 5 minutes to make sure they are fully incorporated. Weigh the mixture into 70g pieces and roll each one into a log.
- Remove caul fat, lay it out on bench and pat dry with a paper towel. Lay lamb logs on top of the fat and trim a rectangle shape 2cm longer than the mixture. Fold in the ends and wrap as for a spring roll. Ensure that there are no more than 2 layers. Repeat until mix is all used. Refrigerate for 2 hours before use.
- For the parsnip puree, boil parsnips with in a saucepan with milk and bayleaf. When cooked, transfer parsnips and half the milk into a blender, pulse a few times, season with sea salt and freshly ground white pepper. Add extra virgin olive oil and pulse. Leave to rest in warm place.
- To serve, preheat oven to 220 degC. Pan fry sausages in a little olive oil until coloured and then place in oven for 2 minutes, or until just cooked through. Place a spoonful of puree on 8 plates. Put two sausages on top and drizzle with pan juices.