Greek Sausage Crepinette with Roasted Red Pepper Sauce
Ingredients (36 pieces)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Lamb shoulder , 1/3 fat, 2/3 lean, cubed, cold |
| 1.00 | lb | Pork ,1/3 fat, 2/3 lean, cubed, cold |
| 4.00 | oz | Onions , rough chop |
| 2.00 | cl | Garlic |
| 1.00 | tsp | Mint , dried |
| 1.00 | tsp | Oregano(1) , dried |
| 2.00 | tsp | Salt |
| 0.50 | tsp | Black Pepper |
| 0.10 | tsp | Cayenne pepper |
| 0.30 | tsp | Dried red chile flakes |
| 0.10 | tsp | Allspice |
| 0.30 | tsp | Dextrose |
| 2.00 | floz | Water , ice |
| 1.50 | tbsp | Pine nuts , toasted |
| 4.00 | rolls | Caul 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
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