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ALL RECIPES

Lamb Sausage With Pommes Purée and Roasted Mirepoix (IA)

  • Pair with Cabernet Sauvignon
Primary Ingredients

1lb. lamb sausage

1 yellow onion, diced 

1 carrot, diced

2 stalks celery, diced small

2 cloves garlic, minced

Primary Technique
  1. In a medium saucepan over medium heat add a generous tablespoon of olive oil and then add the lamb.
  2. Brown the lamb sausage for 4-5 minutes or until cooked through.
  3. Strain off the fat then folds in all of the small diced vegetables and garlic. Remove from heat.
plated sausage
Pommes Purée Ingredients

4 Yukon gold potatoes 

½ cup hot cream

2 tablespoons butter, melted   

1 summer squash, diced medium

1 zucchini, diced medium

1 eggplant, diced medium

1 red onion, diced medium

1 cup grated parmesan 

 

Pommes Purée Technique
  1. Peel and quarter the Yukon gold potatoes. In a small saucepot cover them with water, season with salt, and bring to a boil. 
  2. Allow the potatoes to simmer until tender. Strain off the water, add to a mixer with a paddle attachment, and whip on medium speed. Slowly add the hot cream and melted butter. Season to taste. 
  3. In a small ramekin brush the inside generously with olive oil. Place a 1-inch layer of the mixed diced vegetables, then a 1-inch layer of the browned lamb sausage and mirepoix, and for the final layer 1-inch of the whipped potatoes.
  4. Sprinkle the top with grated parmesan and bake at 375°F until the top is golden brown. 
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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