Happy Spring!The sun is shining, the birds are chirping, the land is slowly coming back to life.
This month we are forging Lamb Sausage. Perfect for Easter fare or spring grilling season. And with sausage, we need some really zingy accompaniments! Our challenge to you is to make the lamb sausage and the pickled garlic, and we have added in optional sides of tzatziki and radish salad to complement your awesome meal!
adapted from Michael Symon, Live to Eat
Makes about 2 lbs
- 2 garlic cloves, minced
- ¼ cup minced shallot
- ½ Tbsp extra virgin olive oil
- 1½ lbs lamb shoulder, cubed
- ½ lb pork fatback, cubed
- 2 tsps smoked sweet paprika
- ½ Tbsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- 1 Tbsp kosher salt
- ½ tsp sugar
Sweat garlic and shallots in the olive oil in a medium pan until translucent, about 2 minutes.
Let cool completely.
Combine all the ingredients, the chilled meat and fat with the seasonings, well. Cover and let chill 24 hours.
Grind (twice, if you like) in your meat grinder. If you don't have a meat grinder, pulse in small batches in a food processor, but a meat grinder will give you a better consistency.
Allow to chill half an hour after grinding, before stirring to combine well.
Make into patties or logs.
Optionally: purchase hog casings and stuff with sausage stuffer.
Keep refrigerated for up to 1 week, or freeze.
Cook until you reach an internal temp of 150°F.
* Yield Makes 1 quart
* 6 heads garlic
* 4 cups white-wine vinegar (I only needed 2 cups for this recipe)
* 4 tablespoons sugar
* 1 teaspoon whole black peppercorns
* 4 whole cloves
* 2 small dried chile peppers
* 1 dried bay leaf
* Rind of 1 lemon
1. Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
2. Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.
Tzatziki and Radish Salad
Recipe courtesy Michael Symon, CookingChannel.com
Show: Cook Like an Iron Chef Episode: Secret Ingredient Lamb Chops
* 1/2 English cucumber
* 2 cloves garlic, smashed and minced
* Kosher salt
* 2 cups Greek yogurt
* Juice of 1 lemon
* Freshly ground black pepper
* 1 small bunch mint, leaves picked and chiffonade (about 1 cup)
* 1 shallot, minced
* Kosher salt
* 1/2 cup red wine vinegar
* 8 sprigs fresh oregano, leaves picked and sliced (or more)
* ½ cup extra-virgin olive oil
* 2 bunches radishes with greens
* 1 English cucumber
For the tzatziki:
Grate the cucumber over a wire mesh strainer placed over a bowl. Add the garlic and salt. Set aside to drain for 15 minutes.
To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.
Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine.
For the radish salad:
To another bowl, add the shallot and season with salt. Add the red wine vinegar, oregano, and whisk in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed.
Remove the greens from the radishes and wash the greens in salted iced water. Place into a salad spinner to dry. Set aside. Thinly slice the radishes and add to the dressing. Halve the cucumber lengthwise. Thinly slice the cucumber into half-moons.
Tear and then add the dry radish greens to the vinaigrette and toss to combine.