Spicy lamb sausages with parsnip puree

Spicy lamb sausages with parsnip puree offers cumin, coriander, fennel and paprika-flavoured lamb sausages and serves them on a comforting mash.

This recipe is from Basque Kitchen & Bar and is one of the 12 finalists of Bite's Estrella Damm Tapas Competition in March 2014. Click here to see all of the finalists.

Basque Kitchen & Bar, 61 Davis Crescent, Newmarket, Auckland

For the sausage mix

500 g	Pork caul fat
¼	Lemons
1 Tbsp	Caraway seed
1 Tbsp	Cumin seeds
2 Tbsp	Coriander seeds
1 Tbsp	Fennel seeds
1 Tbsp	Allspice, berries
1 kg	Lamb mince (Main)
4	Garlic cloves, crushed
1 ½ Tbsp	Hot smoky paprika
1 Tbsp	Honey
1	Orange, finely grated zest
½ tsp	Salt and freshly ground black pepper, each
75 ml	Olive oil

For the parsnip puree

150 g	Parsnips, finely sliced
300 ml	Milk
1	Bay leaf
2 Tbsp	Extra virgin olive oil

Directions

1. Place caul fat into a bucket of cold water. Add the ¼ lemon, squeezing in the juice beforehand and leave soak for 10 minutes.
2. Toast the whole spices in a heavy-based frying pan for 2 minutes until aromatic. Be careful not to burn them. Cool slightly, and then place in a mortar and pestle and grind to a coarse powder.
3. In a bowl, mix together lamb mince, spices, garlic, olive oil, hot smoked paprika, orange zest, honey and salt and pepper. Using your hands, massage the flavourings into the mince for about 5 minutes to make sure they are fully incorporated. Weigh the mixture into 70g pieces and roll each one into a log.
4. Remove caul fat, lay it out on bench and pat dry with a paper towel. Lay lamb logs on top of the fat and trim a rectangle shape 2cm longer than the mixture. Fold in the ends and wrap as for a spring roll. Ensure that there are no more than 2 layers. Repeat until mix is all used. Refrigerate for 2 hours before use.
5. For the parsnip puree, boil parsnips with in a saucepan with milk and bayleaf. When cooked, transfer parsnips and half the milk into a blender, pulse a few times, season with sea salt and freshly ground white pepper. Add extra virgin olive oil and pulse. Leave to rest in warm place.
6. To serve, preheat oven to 220 degC. Pan fry sausages in a little olive oil until coloured and then place in oven for 2 minutes, or until just cooked through. Place a spoonful of puree on 8 plates. Put two sausages on top and drizzle with pan juices.