Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Szechuan Lamb Sausage with Cheddar Scallion Biscuits Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 2 hours

Chef Stephanie Izard highlights the bold flavors of China’s Sichuan Province in this hearty sausage dish made with grass-fed lamb from New Zealand. Paired with fried eggs and cheddar scallion biscuits, this spicy meal is sure to delight your tastebuds at brunch – or breakfast for dinner!

Tip: Make the most of your time and prepare the Spicy Mayo and Chili Maple Sauce while the biscuit dough is chilling.

Ingredients:

For the Sausage:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature logo)
  • 2 tablespoons shallot, minced
  • 4 garlic cloves, minced
  • 1/2-inch piece ginger, minced
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon Korean chili flakes
  • 3/4 teaspoon Szechuan peppercorns, ground (optional)
  • 3 tablespoons soy sauce
  • 1 tablespoon ice water

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, cold and cubed
  • 1 cup cheddar cheese, shredded
  • 1/2 cup scallions, thinly sliced
  • 1 cup buttermilk
  • 4 tablespoons melted butter
  • 1 teaspoon sesame oil
  • Non-stick cooking spray

For the Spicy Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh lime juice

For the Chili Maple Sauce:

  • 1/2 cup chives, chopped
  • 3 tablespoons pure maple syrup
  • 1/4 cup malt vinegar
  • 3 teaspoons gochujang or Pixian broad bean paste
  • 3 teaspoons fish sauce
  • 2 teaspoons chili oil
  • 2 teaspoons sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon ground Szechuan peppercorns or black peppercorns
  • Salt, to taste

To Assemble and Serve:

  • Canola or vegetable oil
  • 4 fried eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup seasonal berries

Directions:

For the Sausage:

  • 1. Combine the ground lamb, shallot, garlic, ginger, salt, Korean chili flakes and peppercorns in a food processer. Pulse until combined.
  • 2. Turn the machine to low and slowly drizzle in soy sauce and ice water until the mixture is well combined and the meat is emulsified. Wrap the sausage in plastic wrap and place in the refrigerator to chill for at least 1 hour (or up to 2 days before cooking).

For the Biscuits:

  • 3. While the sausage chills, whisk together flour, salt, baking powder, baking soda and sugar in a large bowl.
  • 4. Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles the texture of wet sand. Put the bowl in the freezer to chill for 30 minutes.
  • 5. Remove biscuit dough from the freezer and stir in cheese, scallions and buttermilk until well combined. Chill in the refrigerator for 15 minutes.
  • 6. Line a baking sheet with parchment paper and grease with non-stick cooking spray. Using a large ice cream scoop or spoon, scoop the dough into 6 large balls and place on prepared baking sheet. Return the dough to the freezer for 30 minutes.
  • 7. As the dough chills, preheat the oven to 425° F.
  • 8. In a small mixing bowl, whisk together melted butter and sesame oil. Brush the chilled biscuit dough with the butter and oil mixture. Place biscuits in the oven and bake 18-20 minutes or until golden brown and firm. Let cool before slicing – the biscuits will continue to firm up as they cool.

For the Spicy Mayo:

  • 9. Whisk together the mayonnaise, hoisin sauce and lime juice. Refrigerate until ready to serve.

For the Chili Maple Sauce:

  • 10. Whisk together all ingredients until well combined. Season with salt to taste and set aside for serving.

To Assemble and Serve:

  • 11. Form the sausage into 4 equal-sized, 3/4-inch thick patties.
  • 12. Coat a large skillet with a drizzle of cooking oil and heat over medium-high heat. Once the oil is hot, carefully place the sausage patties into the pan. Cook 5-7 minutes per side, or until the patties are golden brown and cooked through. Move the sausages to a plate to rest.
  • 13. Using the same skillet, remove some of the fat, leaving behind about 1 tablespoon. Reduce heat to low and crack two eggs into the skillet. Cook 3-4 minutes, until the whites are set but the yolks are still runny. Season with salt and pepper and transfer the cooked eggs to a clean plate. Repeat with remaining eggs.
  • 14. Slice 4 of the biscuits in half, lengthwise, and spread with spicy mayo. Top with a Szechuan sausage patty and fried egg. Drizzle with a few spoonfuls of chili maple sauce and finish with fresh berries for a touch of tartness.
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