Gastronomixs

Medium fried blade sausages

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

Medium fried blade sausages

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Ingredients

1

kg

blade

1

 

sheep's casing/intestine

10

g

salt

3

g

curing salt

1

g

black pepper

2

g

ground nutmeg

2

g

ground coriander

½

clove

garlic, finely chopped

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 but can also be combined with components such as salsify and celeriac.

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