Dried sausage steak tartare
A creative twist on classic steak tartare, made with dried lavender sausage from Brandt & Levie instead of raw beef. Bold, savory, and packed with flavor.
What you need
How Maurice does it
- 1
Peel the skin off the dried lavender sausage and cut it into small cubes.
- 2
Add the sausage pieces to a blender cup.
- 3
Add the mustard, chopped shallot, whole pickle, Worcestershire sauce, horseradish (if using), chopped parsley, and capers to the blender.
- 4
Pulse the blender to chop and combine the ingredients.
- 5
Add the mayonnaise, lemon juice, and one raw egg yolk to the mixture.
- 6
Blend again until the mixture is smooth and cohesive.
- 7
Pack the blended mixture into a circular food mold on a plate.
- 8
Lift the mold to reveal the shaped tartare.
- 9
Place a raw egg yolk on top of each tartare.
- 10
Serve with toasted white bread slices.
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