We love this recipe from Brooke Moore who is a dab hand at maximising ingredients for all their flavour. Prepared a day ahead this is a winner for summer entertaining!
Ingredients
Lamb sausage
- 300g McClure’s Bread and Butter Pickles
- 2 tbsp capers, drained
- 1 onion, roughly chopped
- 8 anchovy fillets
- 1kg lamb mince
- 30g parsley, finely chopped
- 20g mint leaves, finely chopped
- 1 tbsp black pepper
- 1 egg
- 1 egg white
- Salt, to taste
Pickle Mustard
- 60g mustard seeds
- 100ml beer
- 150ml brine from McClure’s Sweet & Spicy Pickles
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp turmeric
- 100g McClure’s Sweet & Spicy Pickles, finely chopped
Nduja Mayonnaise
20g nduja
20g water
1 tsp sugar
80g Kewpie mayonnaise
Soft long rolls
Mayonnaise
Thinly sliced iceberg
Thinly sliced red onion
1 jar McClure’s Spicy Whole Pickles, sliced lengthwise
Method
1. For the lamb sausage, place pickles, onion, capers and anchovies into a food processor. Blend until finely chopped, still with a bit of texture.
Remove from the bowl of the food processor and add the parsley, mint, black pepper and egg. Place the remaining 500g lamb mince into the food processor with
the egg white, and blend until smooth and sausage meat-like.
Add this to the other ingredients, and mix with your hands until well combined. Season with salt. Refrigerate for at least 2 hours.
2. Lay out long strips of plastic wrap on your bench. Along the bottom quarter of each length, place a long, sausage-shaped strip of mince mix and roll up tightly with the plastic wrap, piercing any air bubbles with a toothpick. Tightly tie each end of the log. You should end up with tight lamb sausages!
3. Bring a pot of water to the boil. Once boiling, drop the sausages in and cook until they float, or until the internal temperature reaches 75. Once cooked, place into the fridge to firm up.
4. When ready to serve, heat 1 tbsp oil in a pan over a medium-high heat. Unwrap the sausages and fry until golden on all sides.
Pickle Mustard
1. Place the mustard seeds in a container and cover with the beer. Let sit overnight.
2. The next day, place all ingredients including the beer, except for pickles, into a high speed blender and blend until smooth. Pour into a bowl and mix in the pickles. Check seasoning.
Nduja Mayonnaise
1. Mix all ingredients together in a bowl. Check seasoning.
Assembly
1. Warm up rolls and spread with mayonnaise. Place a small handful of iceberg in each, then arrange sliced pickles to the side.
2. Place a lamb sausage in each roll, next to the pickles. Top with
Pickle Mustard, Nduja Mayonnaise, and sliced onion. Serve immediately.
