Barese Sausage and Greek Salad
Rated 5.0 stars by 1 users
Food:
lamb
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
30 min
This might be the best bbq dish of the summer: smoked and seared Italian lamb sausage on the Alchemy, with a side of the simplest heirloom tomato and cucumber salad with olive oil, salt, pepper and feta, but the real winner of this dish - a stack of crispy tempura fried local zucchini. So much flavour packed into one dish, and super simple to make. The balance of the herby parsley oil with the richness of the barese sausage, plus the crisp and salty fried zucchini with that simple and refreshing salad, is just so, so good.
By:Chef Matt Basile
Ingredients
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2 barese sausage
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1 yellow zucchini
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1 green zucchini
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3-4 kirby cucumbers
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2 heirloom tomatoes
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100g feta
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1 bunch Italian parsley
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3-4 tbsp olive oil
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1 lemon
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Salt
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Pepper
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1-2 cups all-purpose flour
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1 package tempura batter
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355ml can cold club soda
Instructions
Set smoker to 325F.
Place the sausage in the smoker for 20 minutes.
Place a cast iron pan on the elevated grill. Cut the zucchini into rounds. In a bowl, add the all-purpose flour, toss the zucchini in the flour until full coated. Set aside.
Finely chop the Italian parsley, drizzle with olive oil and continue to chop until it turns into a bit of a paste. Place in a bowl and squeeze in the juice from half a lemon, reserve the other half to serve as garnish. Mix in the lemon juice and then add in the olive oil and mix. Season with salt, mix and set aside.
Cut the tomatoes into eighths and place in a bowl. Peel the cucumber and cut on a bias, place in the bowl with the tomatoes. Drizzle with olive oil and season with black pepper and salt. Cut the block of feta in half and break into three pieces, place the three pieces on top of the salad, slightly overlapping. Season the feta with black pepper and a drizzle of olive oil. Set aside.
Add the tempura mix to a bowl and slowly whisk in the club soda, make sure the batter is smooth and there are no lumps. Add the floured zucchini to the tempura batter and coat. Place the pieces of battered zucchini in the hot oil and fry, flipping midway, until golden and crispy, about five minutes. Remove from the oil onto a paper towel lined plate and season with salt.
Remove the barese sausage from the smoker and place on the elevated grill to sear on both sides.
To plate, stack the sausage one on top of each other and place in the centre of a plate. Spoon the parsley oil around the sausage. Skewer the fried zucchini and stick it into the centre of the sausage. Serve with sliced lemon. Squeeze the fresh lemon over the dish before eating and serve with the Greek salad.