Lamb Rack Marinade/ Chicken Sausage With Apple, Garlic, Fennel, Maple / Caramelized onion and apple sauce
by Turin, David
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Directions
Chicken sausage
Sauté garlic, celery and onion in butter until tender
Add salt, pepper and fennel seed
Mix with ground chicken, apples, maple syrup and parsley
Form into 16 patties and refrigerate well
Cook on griddle or in a non-stick pan until lightly browned on both sides
Caramelized onion and apple sauce
1 C. Sliced white onions
1/2 C. brown sugar
1 T. balsamic vinegar
Veal demi glaze
Heavy cream
Salt and pepper to taste
1 granny smith apple – cored and sliced
Lamb Rack Marinade
Combine dry ingredients in food processor, process until herbs and garlic become a paste
Add oil
Pour marinade over Frenched lamb racks and allow to marinade overnight
Caramelized onion and apple sauce
Caramelize onions In a large stainless sauté pan
Add sugar and balsamic vinegar
After vinegar has boiled ad veal demi glaze
Reduce stock to full nape then add cream
Season with salt and pepper to taste
Tossed apple wedges in a small amount of olive oil with salt and pepper
Combine apples with sauce
Ingredients
Lamb Rack Marinade
8 CLOVES GARLIC
4 t BLACK PEPPER
4 t. ROSEMARY
4 t. THYME
4 BAY LEAVES
4 t. SALT
1 C. OLIVE OIL 10 %
Chicken sausage
3 C chicken trim with fat – ground once through grinder’s largest holes
1 T whole butter
2 t Garlic, minced
½ C. Celery, minced
1/3 C. Red onion, minced
2 t Kosher salt
1 t Black pepper
1 t Fennel seed
1/2 Granny smith apple, cored and minced
2 T Maple syrup
1 T Parsley, chopped