Radhika's Kebab Sausage with Tomato Jam

Radhika's Kebab Sausage with Tomato Jam

Ingredients:

1 pound ground lamb

1/2 pound ground pork

1/2 pound ground chuck

1 tablespoon minced garlic

2 tablespoons tandoori masala

Kosher salt and ground black peppe

TK canola oil

1 large red onion, halved, then cut into thin slices

1 large cucumber, seeded, peeled, and diced

1/2 cup chopped fresh cilantro

1 1/2 tablespoons white wine vinegar

1 teaspoon capers

3 tablespoons tomato paste

1/2 teaspoon ground cumin

1 cup mayonnaise

1/2 cup heavy cream

Directions:

For the sausage, preheat an oven to 350 F.
In a large bowl, combine the lamb, pork, chuck, garlic, tandoori masala, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the mixture in two, and place one-half in a food processor. Blend until very finely ground, then return to the bowl and mix with the rest of the meat. Form the sausage into logs the size and shape of bratwurst.
Heat a large sauté pan over medium-high heat. Working with a few sausages at a time, brown the meat, turning once. You will have to work in batches. Transfer the sausages to a baking sheet and bake in the oven for 10 minutes.
Meanwhile, in a large sauté pan over medium heat, heat the oil and cook the onion, stirring, until brown, about 20 minutes.
For the pickled cucumber, combine the cucumber, cilantro, vinegar, capers, and salt and pepper to taste in a bowl and let macerate for 20 minutes.
For the tomato jam, whisk the tomato paste, cumin, mayonnaise, and heavy cream together in a small bowl.
To assemble, toast the rolls. Spread both sides of each roll with tomato jam. Place 2 sausages in each roll and top with pickled cucumber and caramelized onion.

Recipe taken from Top Chef: The Cookbook (or Top Chef: The Quickfire Cookbook), Copyright Bravo Media LLC/Published by Chronicle Books LLC.