Dry Sausage Tartare with Pickles
Dry Sausage Tartare with Pickles is a unique dish that combines the rich, savory flavors of dry-cured sausage with the tangy crunch of pickles. This dish typically involves finely chopping or mincing high-quality dry sausage, such as salami or chorizo, and mixing it with diced pickles, onions, and capers to create a textured and flavorful tartare. Fresh herbs like parsley or chives are often added to enhance the taste, along with a dash of mustard or vinegar for extra zest. This tartare is usually served chilled as an appetizer, often accompanied by slices of crusty bread or crackers. The combination of the sausage's umami flavors with the pickles' acidity makes for a bold and delightful culinary experience.
Ingredients
- 10.5 ounces dry sausage
- 1 sucrine lettuce or little gem lettuce
- 1 shallot
- 2 tablespoons chopped chives
- 6 pickles
- 2 tablespoons capers
- 1/2 cup olive oil
- 1/3 cup tarragon vinegar
- 1 teaspoon mustard
- Pepper
Instructions
- Cut the dry sausage into small cubes.
- Chop the pickles, capers, and shallot. Place everything into a small mixing bowl.
- Mix the mustard with the vinegar. Add the olive oil and a bit of water, then emulsify with a fork.
- Pour the vinaigrette into the mixing bowl.
- Add the chopped chives and pepper to taste.
- Mix well and distribute the tartare over halved sucrine leaves.
Video
Notes
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