/assets/logos/nzww.svg
Recipe

Food Truck seadogs

Make your own paua sausages with a delicious recipe from The Food Truck.

Feb 23, 2016 10:12pm
  • 1 hr 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Food Truck seadogs
  • 4 seadogs
  • 4 wholegrain and chia seed buns, halved
  • horseradish mayonnaise
  • dry gribiche
Seadogs
  • 200 millilitre reduced fat milk
  • 1/2 onion, studded with 10 whole cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 70 gram fresh breadcrumbs
  • 375 gram chicken mince
  • 1 egg white
  • 2 tablespoon cream
  • 250 gram paua, minced
  • 250 gram pickled pork
  • 1/2 teaspoon white pepper
  • pinch salt
  • 1 egg white
  • 4 sausage skins
全麦和芡欧鼠尾草种子馒头
  • 150 gram white flour
  • 50 gram wholegrain
  • 1/2 cup chia seeds
  • 1/4 teaspoon salt
  • 60 millilitre trim milk
  • 60 millilitre water
  • 7 gram dried yeast
  • 1/4 teaspoon sugar
Dry gribiche
  • 3 hard boiled eggs, diced
  • 1 shallot, diced
  • 1 tablespoon capers, drained, chopped
  • 4 gherkins, finely diced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped parsley
  • white pepper, to taste
Horseradish mayonnaise
  • 1 teaspoon grated fresh horseradish
  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon dijon mustard
  • 100 millilitre rice brain oil

Method

Seadogs
  • 1
    Place milk in a saucepan, bring to the boil and add clove-studded onion.
  • 2
    Reduce heat and simmer until reduced by two-thirds.
  • 3
    Remove onion, mix in nutmeg and allspice.
  • 4
    Place milk in a bowl and add breadcrumbs, mix and set aside.
  • 5
    Place chicken in blender, add egg white and blend.
  • 6
    Remove and place in a bowl over ice and gently beat in cream. The mixture should be smooth and glossy.
  • 7
    Blend paua and pork together then add to the chicken mousse.
  • 8
    Squeeze out bread and reserve milk.
  • 9
    Add bread and seasoning and mix.
  • 10
    Take reserved milk and add an equal amount of water.
  • 11
    Fill the sausage skins with the mixture.
  • 12
    Poach casings in milk and water.
  • 13
    Cook for 20 minutes. Do not let the temperature rise above 90C.
全麦和芡欧鼠尾草种子馒头
  • 14
    Sift white and wholegrains, chia seeds and salt together and place in a warm place.
  • 15
    Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.
  • 16
    Add liquid to flour mixture.
  • 17
    Knead by hand or in a mixer until smooth.
  • 18
    Cover and leave in warm area to double in size.
  • 19
    Preheat oven to 220C. Knead again and roll dough into buns. Leave to double in size.
  • 20
    Place on a baking tray and cook in a preheated oven for about 12 minutes until cooked.
Dry gribiche
  • 21
    Mix all ingredients together.
Horseradish mayonnaise
  • 22
    Place horseradish, egg yolk, vinegar and mustard in a blender.
  • 23
    Gradually blend in oil until thick.
Food Truck seadogs
  • 24
    Reheat sausages by simmering in milk.
  • 25
    Place seadog in bottom of bun.
  • 26
    Top with horseradish mayonnaise and dry gribiche and top of bun.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg