Dried sausage steak tartare

What goes in

• 200 g dried lavender sausage (Brandt & Levie), skin removed
• 1 tbsp Dijon mustard
• 1 shallot, finely chopped
• 1 pickle, whole
• 1 tsp horseradish (optional)
• 1 tbsp mayonnaise
• 1 raw egg yolk (for blending)
• 1 tbsp capers
• 1 tbsp lemon juice (from about 1/2 lemon)
• 5 g fresh parsley, chopped
• 1/2 tbsp Worcestershire sauce
• 2 raw egg yolks (for topping)
• 4 slices white bread, toasted

How to do it

1. 01

   Peel the skin off the dried lavender sausage and cut it into small cubes.

2. 02

   Add the sausage pieces to a blender cup.

3. 03

   Add the mustard, chopped shallot, whole pickle, Worcestershire sauce, horseradish (if using), chopped parsley, and capers to the blender.

4. 04

   Pulse the blender to chop and combine the ingredients.

5. 05

   Add the mayonnaise, lemon juice, and one raw egg yolk to the mixture.

6. 06

   Blend again until the mixture is smooth and cohesive.

7. 07

   Pack the blended mixture into a circular food mold on a plate.

8. 08

   Lift the mold to reveal the shaped tartare.

9. 09

   Place a raw egg yolk on top of each tartare.

10. 10

    Serve with toasted white bread slices.