Recipes by Cullera de Boix

Two sausages with two apple textures

Difficulty level: medium

Diners: 4

Preparation time: 1h


Ingredients

  • 2 sausages
  • 8 thick slices of black pudding from Burgos
  • 4 slices of toasted bread
  • 8 very thin apple slices, sugared and caramelised with a torch

 

For the tempura:

  • 100 g of wheat flour
  • 100 ml of sparkling water, chilled
  • 1 teaspoon of yeast
  • 1 egg white, whipped
  • 5 g of salt

 

For the applesauce:

  • 2 Golden apples, peeled and chopped
  • 2 tablespoons of sugar
  • 1 tablespoon of butter
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Preparation

For the tempura: gradually mix the flour, sparkling water and yeast; at the end, add the egg white and salt; stir everything together.
For the applesauce: in a covered saucepan, cook all the ingredients with a little water. Shred and set aside.
Remove the sausage casing, shape it like a hamburger and grill it.
Batter the sausage with the tempura and fry it in hot oil.
In the centre of each plate, put a tear of applesauce. On one side, put an apple slice as a base, place the sausage on top and cover with another apple slice. On the other side, put some sausage pieces, assembled and pierced with a skewer. Serve with a slice of toasted bread.


Traditional inspiration

For the last weeks of cold weather, Xavier Matarrodona cooks a consistent dish.

Catalans do not find this meat and fruit combination strange, as our medieval cookbooks already included these mixtures! The Cullera de Boix restaurant chef, Xavier Matarrodona, prepares dishes inspired by this tradition, according to the basis of Catalan cuisine within their menus. The dish with two sausages and two apple textures is a contemporary and original version of a long-standing recipe. This filling dish is ideal to top the last days of cold weather.

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