Dish of the Month: Pamplona’s Embutidos y Pimientos
Monday, June 3, 2013 Written by IND Monthly Staff
During EatLafayette, Pamplona Tapas Bar is offering a buy two, get one free special from its Traditional Tapas menu. Chef de Cuisine David Harrower has added four new tapas items to the Traditional Tapas menu including the INDEats Dish of the Month, Embutidos y Pimientos. This dish features three handmade pork sausage links topped with braised peppers. It’s heavy on flavor, but the light-tasting braised sauce makes it perfect for summer. Pair with a cool cocktail, like the Green Vespa, and enjoy on the patio for a deliciously Downtown experience. Pamplona Tapas Bar 631 Jefferson St. (337) 232-0070 www.pamplonatapas.com
For Sausage: 1 pound ground pork 5 t garlic, minced ¼ t crushed red pepper flakes 3 T fresh parsley leaves, chopped Salt and pepper to taste Hog casing (available at Piggly Wiggly on University Avenue)
For Braise: 2 T Extra Virgin Olive Oil ½ red onion, julienned ½ red bell pepper, julienned ½ green bell pepper, julienned ¼ Poblano pepper, julienned 3 ¼ cup chicken broth 1/3 cup Pilsner-style beer 1 Bay leaf 1 Thyme sprig Salt and pepper to taste
Directions: Heat oven to 450 degrees. In a stand mixer bowl, combine sausage ingredients and knead at low speed with paddle attachment for four minutes until well mixed. Stuff mixture into hog casings and link. Place links on a broil pan and cook sausages in oven until tops of sausages are brown. In a large Dutch oven over medium heat on range, heat olive oil and add julienned vegetables to sauté. Once vegetables are soft, add broth, beer and seasonings. Bring braising liquid to a slow boil, then add sausage links, cover Dutch oven and place in 300-degree oven for 1.5 hours. Serve sausages in a shallow bowl and top with the liquid.
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