Braised Potatoes With Maltese Sausage
June 21, 2018
"This is classic Maltese comfort food, but makes a beautiful presentation so it can make an impressive entree."
- FOR VINAIGRETTE
- Serving Size: 1 (1604.3 g)
- Calories 1831.5
- Total Fat - 87.7 g
- Saturated Fat - 21 g
- Cholesterol - 102.7 mg
- Sodium - 960.8 mg
- Total Carbohydrate - 182.8 g
- Dietary Fiber - 28.1 g
- Sugars - 55.2 g
- Protein - 54 g
- Calcium - 523.2 mg
- Iron - 14.9 mg
- Vitamin C - 96.9 mg
- Thiamin - 0.9 mg
Heat a pan over low heat, add a little olive oil and swirl to coat. Add the shallots, garlic, thyme, peppercorns and bay leaf and sweat down until the shallot and garlic are softened. Deglaze the pan with the vinegar, stirring to combine and reduce until the liquid has evaporated.
Add all the alcohol and reduce by half. Add the stock and slowly reduce by half, skimming any foam that forms regularly. Strain and set aside.
Cut the potatoes in half and then level off the outside edge so that it is an even thickness. Cut into rounds using a 4 cm round cutter (like a biscuit cutter). Scoop out a little of the potato with a melon baller, to leave a small indention for the sausage.
Place the potatoes in a pot of cold salted water. Bring to a boil and reduce to a simmer and cook until half cooked. Remove from the water and set aside to cool.
Preheat the oven to 350 degrees. Press some sausage meat into the hollowed out potato round, then roll a small amount of sausage meat into a ball and place on top of the round. Repeat with the remaining meat and potato rounds.
Place in an oven-proof casserole or saucepan and pour the hot braising liquid into the base of the pot, leaving the sausage uncovered. Bake for 15 to 20 minutes, basting every 5 minutes.
Place the potatoes on plates. Dress the baby rocket with a little of the vinaigrette. Place a handful of the baby rocket on top of each braised potato, spooning some more dressing around the plate and serve.
For the vinaigrette: Heat a pan over low heat, add a little of the olive oil and swirl to coat. Add half the shallots, garlic, bay leaf, and thyme and sweat down until the shallot is softened. Add all the alcohol and reduce by three-quarters. Add the vinegar and reduce by half. Add the remaining shallots, remove the garlic, thyme, and bay leaf and allow to cool. Whisk in the remaining oil, truffle oil, and truffle paste.
Tips & Variations
No special items needed.