Szechuan Lamb Sausage with Cheddar Scallion Biscuits
Combine the ground lamb, shallot, garlic, ginger, salt, Korean chili flakes and peppercorns in a food processer. Pulse until combined.
Turn the machine to low and slowly drizzle in soy sauce and ice water until the mixture is well combined and the meat is emulsified. Wrap the sausage in plastic wrap and place in the refrigerator to chill for at least 1 hour (or up to 2 days before cooking).
While the sausage chills, whisk together flour, salt, baking powder, baking soda and sugar in a large bowl.
Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles the texture of wet sand. Put the bowl in the freezer to chill for 30 minutes.
Remove biscuit dough from the freezer and stir in cheese, scallions and buttermilk until well combined. Chill in the refrigerator for 15 minutes.
Line a baking sheet with parchment paper and grease with non-stick cooking spray. Using a large ice cream scoop or spoon, scoop the dough into 6 large balls and place on prepared baking sheet. Return the dough to the freezer for 30 minutes.
As the dough chills, preheat the oven to 425°F.
In a small mixing bowl, whisk together melted butter and sesame oil. Brush the chilled biscuit dough with the butter and oil mixture. Place biscuits in the oven and bake 18-20 minutes or until golden brown and firm. Let cool before slicing – the biscuits will continue to firm up as they cool.
Whisk together the mayonnaise, hoisin sauce and lime juice. Refrigerate until ready to serve.
Whisk together all ingredients until well combined. Season with salt to taste and set aside for serving.
Form the sausage into 4 equal-sized, 3/4-inch thick patties.
Coat a large skillet with a drizzle of cooking oil and heat over medium-high heat. Once the oil is hot, carefully place the sausage patties into the pan. Cook 5-7 minutes per side, or until the patties are golden brown and cooked through. Move the sausages to a plate to rest.
Using the same skillet, remove some of the fat, leaving behind about 1 tablespoon. Reduce heat to low and crack two eggs into the skillet. Cook 3-4 minutes, until the whites are set but the yolks are still runny. Season with salt and pepper and transfer the cooked eggs to a clean plate. Repeat with remaining eggs.
Slice 4 of the biscuits in half, lengthwise, and spread with spicy mayo. Top with a Szechuan sausage patty and fried egg. Drizzle with a few spoonfuls of chili maple sauce and finish with fresh berries for a touch of tartness.
Ingredients
Directions
Combine the ground lamb, shallot, garlic, ginger, salt, Korean chili flakes and peppercorns in a food processer. Pulse until combined.
Turn the machine to low and slowly drizzle in soy sauce and ice water until the mixture is well combined and the meat is emulsified. Wrap the sausage in plastic wrap and place in the refrigerator to chill for at least 1 hour (or up to 2 days before cooking).
While the sausage chills, whisk together flour, salt, baking powder, baking soda and sugar in a large bowl.
Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles the texture of wet sand. Put the bowl in the freezer to chill for 30 minutes.
Remove biscuit dough from the freezer and stir in cheese, scallions and buttermilk until well combined. Chill in the refrigerator for 15 minutes.
Line a baking sheet with parchment paper and grease with non-stick cooking spray. Using a large ice cream scoop or spoon, scoop the dough into 6 large balls and place on prepared baking sheet. Return the dough to the freezer for 30 minutes.
As the dough chills, preheat the oven to 425°F.
In a small mixing bowl, whisk together melted butter and sesame oil. Brush the chilled biscuit dough with the butter and oil mixture. Place biscuits in the oven and bake 18-20 minutes or until golden brown and firm. Let cool before slicing – the biscuits will continue to firm up as they cool.
Whisk together the mayonnaise, hoisin sauce and lime juice. Refrigerate until ready to serve.
Whisk together all ingredients until well combined. Season with salt to taste and set aside for serving.
Form the sausage into 4 equal-sized, 3/4-inch thick patties.
Coat a large skillet with a drizzle of cooking oil and heat over medium-high heat. Once the oil is hot, carefully place the sausage patties into the pan. Cook 5-7 minutes per side, or until the patties are golden brown and cooked through. Move the sausages to a plate to rest.
Using the same skillet, remove some of the fat, leaving behind about 1 tablespoon. Reduce heat to low and crack two eggs into the skillet. Cook 3-4 minutes, until the whites are set but the yolks are still runny. Season with salt and pepper and transfer the cooked eggs to a clean plate. Repeat with remaining eggs.
Slice 4 of the biscuits in half, lengthwise, and spread with spicy mayo. Top with a Szechuan sausage patty and fried egg. Drizzle with a few spoonfuls of chili maple sauce and finish with fresh berries for a touch of tartness.
Recipe and photography courtesy of New Zealand Beef & Lamb.