Lamb Sausage with Ragout of Red Swiss Chard

Lamb Sausage with Ragout of Red Swiss Chard

Ingredients:

Lamb shoulder - 900g

Cumin - 1 tsp (1g)

Garlic cloves - 4 (8g)

Fennel seed - 2tsp (3g)

Dry Oregano - 1 tsp (1g)

Fresh ginger grated - 15g

Baking soda - 1 tsp (1g)

Smoked paprika - 2 tsp (1g)

Salt - 1 tsp (4g)

Black pepper - 1tsp (2g)

Method:

Remove meat from bone, keep fat. Cut into 1 in cubes, use meat grinder attachment for mixer. Medium grind die.

Grind meat and garlic cloves together.

The ground meat should be in a cold bowl.

Add spices, seasoning and mix well.  Cook a small sample of meat to assess seasoning. Adjust seasoning f needed.

Roll meat into 4 logs, 12” long by 2” diameter.  Wrap tightly in plastic wrap, tie off ends. Then wrap each roll in foil. Refrigerate until day of service.

Place meat rolls on sheet pan and cook in 350°F oven 40 minutes. Ready when internal temp reaches 160°. Unwrap foil and plastic.

Wrap sausage with blanched swiss chard leaves and cut into 12 portions.

 

 

 

 

Swiss chard ragout

Red swiss chard - 600g

Shallots brunoise - 30g

Garlic minced - 10g

Canned plum tomatoes - 150g

White wine - 100ml

White wine vinegar - 100ml

Olive oil - 10ml

s/p tt

Method:

Separate leaves from stems.   Blanche leaves in boiling salted water and 50ml vinegar. 30 seconds.

Shock in cold/ice water then drain on paper towels.

Leaves will be used to wrap sausage.

Medium dice the swiss chard stems and chiffonade excess leaves.

In a skillet sweat shallots in oil. Add garlic and sweat another minute. Add swiss chard, and sauté 5 minutes, add tomatoes, wine, and other ½ of vinegar (50 ml). Cook at medium heat until stems are softened and liquid ½ reduced

 

Assembly:

Spoon the swiss chard onto center of plate.

Lay to pieces on sausage (4-6” long each piece on top of ragout)

Drizzle any excesses liquid from Chard  ragout on top of sausage