Make the red pepper confit by sautéing the onion, peppers and potatoes in the olive oil until caramelized. Deglaze with the sherry wine vinegar then add the thyme and season with salt and pepper.
Make the mustard sauce by combining the dry mustard, wine vinegar, miso, sugar, and eggs in a double boiler. Whisk over heat until the mixture becomes thick. Strain into a bowl through a fine strainer and allow to cool. Whisk in the whole grain mustard and season with salt and pepper.
Grill the sausages over high heat until they are deep brown in color and have a crispy skin. Remove from the grill and cut into slices. Arrange the slices around the plate and drizzle with the mustard sauce. Place about ¼ of the confit in the center and garnish with deep fried potato sticks.
Return to Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence Last modified: Sat Nov 8 17:12:46 EST 1997