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Lamb Sausages
 
If you have a kitchen machine with meat grinder, probably also sausage horns for the machine. It is of course a good idea to use a sausage horn, but it is also possible to resort to another method. You can use a syringe/piping bag, cut a hole at the end and put the sausage casings over and gently squeeze the sausage dough into the...

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Lamb Sausages
 
If you have a kitchen machine with meat grinder, probably also sausage horns for the machine. It is of course a good idea to use a sausage horn, but it is also possible to resort to another method. You can use a syringe/piping bag, cut a hole at the end and put the sausage casings over and gently squeeze the sausage dough into the casings.
 
 
1. Mix meat and salt in a kitchen machine. Enter the rest of the ingredients; water, potato flour, finely chopped parsley, finely chopped garlic, cayenne pepper and some freshly ground pepper. Stack the sausage dough in the sausage  casings as described above.
 
2. Let the sausages draw in broth at 75 degrees for 9 minutes, then cook the sausages in a frying pan to give them crispy skin.
 
 
Mashed potatoes 
 
Heat the whole milk and butter.
Boil peeled potatoes in water, let the potatoes simmer until they are completely tender. Strain the potatoes and mash the potatoes while you add the milk and butter. Make sure the mashed potato does not get too soft. Taste with grated nutmeg and salt.
 
 
Confit cherry tomatoes
 
Heat the oil with garlic and thyme to 70 degrees. Put in the cherry tomatoes and let them pull for 30 minutes at 70 degrees.
The tomatoes can be stored in the fridge in the oil.

 

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Ingredients 4 persons
  • LAMB SAUSAGES
  • 500 g coarse lamb
  • 15 g salt
  • 3 dl water
  • 1 tablespoon potato flour
  • 2 tablespoons finely chopped parsley
  • 1 pinch cayenne pepper
  • 1 tablespoon finely chopped
  • 1 teaspoon grated black pepper
  • 1 meter sausage casings (available from slaughterhouses)
  • MASHED POTATOES
  • 800 gr. peeled almond potatoes
  • 3-4 dl. whole milk
  • 50 gr. butter
  • 1 pinch grated nutmeg
  • Salt
  • CONFIT CHERRY TOMATOES
  • 24 cherry tomatoes
  • 3 dl sunflower oil
  • 3 thyme twigs
  • 1 garlic clove.
Recipes. The Cook & Chef Institute