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
