Low ‘n’ Slow
Low ‘n’ Slow
Homemade Lyonnaise Sausages
With crushed herb & caper potatoes, deep fried onion rings & red wine sauce
Preparation time: 35 minutes
Cooking time: 45 minutes
Total time: 80 minutes
600g Borrowdale Pork Mince (75cl)
220g Borrowdale Pork Belly
500g Deseree potatoes
50g pistachio nuts
1 large brown onion
60g hydrated (dried) porcini mushrooms, chopped
1 tsp truffle oil
20g picked flat parsley
20g picked french tarragon
100g caul fat/crepinette (natural sausage casing)
15g quality salt
Few grinds black pepper
20g Lilliput capers
1 lemon zest
1 egg white
½ bottle O’Briens gluten free lager (165ml)
50g maize cornflour, plus extra for dipping
50g tapioca flour
50g rice flour
100g diced brown onion
Red wine sauce (homemade or store bought)
Bring a pot of salted water and potatoes to a simmer, par cook the potatoes.
Place the pistachio nuts on a lined tray in an oven at 150°C for approx. 10 minutes until toasted.
Finely dice 100 grams brown onion and sweat in a frypan over low heat with lard or dripping.
Finely dice 220 grams pork belly and mix with 600 grams pork mince fold through cooked onion and pistachio with approx. 60 grams of chopped porcini mushrooms, truffle oil, flat parsley and tarragon. Add salt and pepper and reserve for later in the fridge.
Trim the crepinette into rectangular shaped pieces ready to roll sausages.
Shape the pork farce into even sizes and roll in the crepinette sheets to encase the filling. 70 grams is an ideal size.
Turn oven up to 220°C and then drain potatoes. Crush them gently using back of spoon if too hot to handle. Drizzle over melted lard/dripping adding capers and zest of lemon then place on a lined tray and into oven for 30 minutes.
To make batter for onion rings, tip egg white into a mixing bowl and whisk, followed by the beer then add maize flour, tapioca flour and rice flour. Incorporate gently with a whisk.
Preheat deep fryer to 180°C. Cut thick onion rings and dredge in corn flour. Dip into batter, drain any excess and lower carefully into deep fryer. Cook for 3–4 minutes and remove onto paper towel to drain. Start to heat red wine sauce.
When potatoes are close to finished place sausages onto baking tray and roast for 12–14 minutes.
Plate up potatoes, sausages, onion rings and finish with red wine sauce.
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