Smoked Lamb and Garlic Sausage
with roasted red pepper confit and mustard sauce
Makes 4 servings
Ingredients
1 lb. Gingrass Family Smoked Lamb and Garlic Sausage
Red Pepper Confit
½ ea. Small red onion, peeled and julienned
½ ea. Red bell pepper, ends cut off, seeds and core removed and julienned
½ ea. Yellow bell pepper, ends cut off, seeds and core removed and julienned
½ ea. Green bell pepper, ends cut off, seeds and core removed and julienned
2 ea. Creamer potatoes, julienned
½ Tbl. Sherry wine vinegar
1 Tbls. Virgin olive oil
1 tsp. Fresh thyme leaves, chopped fine
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.
Sweet and Sour Mustard Sauce
½ cup Coleman's dry mustard
1 cup Rice wine vinegar
1 -1/2 Tbl. Yellow miso
3/4 cup Sugar
3 ea. Eggs
½ cup Whole grain mustard
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.
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. [Previous Recipe][Next
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