Gastronomixs

Medium fried blade sausages

Beef blade can also be fried raw once the tendon has been cut from the meat. This is often referred to as house or flat iron steak.

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Makes 1kg.

Medium fried blade sausages

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Ingredients

1

kg

blade

0.5

clove

garlic, finely chopped

10

g

salt

3

g

curing salt

1

g

black pepper

2

g

ground nutmeg

2

g

ground coriander

1

 

sheep's casing/intestine

Preparation method

  • Push the blade through the mincer (3mm plate).
  • Mix with the other ingredients (except for the intestine).
  • Fill the intestine with the mince, making sure that no air bubbles are created.
  • Gently fry the sausages in the butter until half done.
  • Even more delicious when prepared on the Big Green Egg or in the Josper oven.

Serving suggestions

  • The sausages go extremely well with Dutch dishes.
  • Use in a composition with components of potato, tomato, and zucchini.
  • Use in a composition with components of bell pepper, green asparagus, and olives.

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