Greek Sausage Crepinette with Roasted Red Pepper Sauce

 
 
 

Ingredients (36 pieces)

Amount Measure Name
1.00 lb1.00lbLamb shoulder , 1/3 fat, 2/3 lean, cubed, cold
1.00 lb1.00lbPork ,1/3 fat, 2/3 lean, cubed, cold
4.00 oz4.00ozOnions , rough chop
2.00 cl2.00clGarlic
1.00 tsp1.00tspMint , dried
1.00 tsp1.00tspOregano(1) , dried
2.00 tsp2.00tspSalt
0.50 tsp0.50tspBlack Pepper
0.10 tsp0.10tspCayenne pepper
0.30 tsp0.30tspDried red chile flakes
0.10 tsp0.10tspAllspice
0.30 tsp0.30tspDextrose
2.00 floz2.00flozWater , ice
1.50 tbsp1.50tbspPine nuts , toasted
4.00 rolls4.00rollsCaul Fat

Preparation

1. Grind lamb, pork, onion, garlic, in a midium die grinder.
2. Mix all dry ingredients and sprinkle on top.
3. Mix in with paddle of mixer, slowly adding ice water until all in emulsified.
4. Fold in toasted pine nuts.
5. Form into 1 ounce patties.
6. Rinse caul fat and lay on table. Cut into 2x2 inch squares and wrap sausage in caul fat. Put on sheet pan and bake at 375 degrees for about 12-15 minutes.

Serve with Roasted Red Pepper Sauce

 
recipe number: 1-EN-73870 recipe code: R0012140

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