Tags

, , , , , , ,

D34EF50C-0580-4373-90C9-4652EDDE3E20

Instagram. Giving me ideas again. This recipe was inspired by the insanity above created by Josh Scherer, the evil genius behind @CulinaryBroDown. The colors. So bright. Burning into my retinas. I had to try and make it myself! 

According to Wikipedia, Mitraillette (literally “submachine gun”) is a Belgian dish available in little shops consisting of a substantial bun (demi-baguette – which is roughly the size of a sub bun), some form of fried meat (sausage, burger, steak, etc.), fries, some sort of sauce (like mayo, ketchup, etc.), and often some sort of veggie (carrot, lettuce, tomato, etc.). 

My version swaps diced sweet potatoes for the fries, and drops the bun. While it’s not quite “drunk food”, it is definitely delicious.

Gluten-free, paleo 

  _DS35619w
 

A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo 

For the pickled fennel 

1/2 bulb fennel (about 1 cup when sliced) 
1/2 roasted beet (about 1/4 cup when sliced)
1/2 c. rice vinegar 
1/2 c. water 
2 big pinches Kosher salt 
1 Tbsp. sugar 
1 Tbsp. pickling spice 

To assemble 

1-2 of your favorite sausages (I used hot Italian from my butcher) 
1 Tbsp. aioli 
1 tsp. sriracha 
1 Tbsp. grainy mustard (my favorite is Maille)
1 small sweet potato 
2 Tbsp. coconut oil 
1.5 tsp. granulated garlic 
1.5 tsp. onion powder 
Kosher salt & pepper 

First, make your pickled fennel. You’ll want to start this a day ahead (or at least 8 hours – I made mine before work). 

Slice your beets and fennel wafer thin (I used a mandolin) and add to a large jar (or bowl). Cover with the rice vinegar and water (make sure to cover) and add the salt, sugar and spice. Lid and give a good shake. Ideally, you’ll be able to shake a couple times throughout the day. 

When your fennel has pickled at least 8 hours and you are ready to serve, start by making the fried sweet potatoes. 

Peel and dice your potato (I used 1 small potato – 1/2 a cup diced – for one person).

Add to a skillet over medium high heat with the coconut oil. 

Sauté a few minutes, stirring frequently. Add a big pinch kosher salt, a few grinds black pepper, the onion powder and the granulated garlic. 

Continue to sauté, stirring frequently to avoid burning, until the potatoes are browned and cooked through, 5 minutes or so. If your potatoes seem to be getting overly brown without looking like they’re cooking through, knock the heat back to medium. 

In a separate skillet over medium – medium high heat, brown your sausages (making sure to slash first so they don’t explode under pressure) and cook through. 

While the potatoes and sausages are working, assemble your spicy mayo by stirring the mayo & sriracha together. 

To serve, lay out a nice bed of potatoes, top with sliced sausages and some of the drained pickled fennel. If you’re feeling frisky, drizzle with the spicy mayo and mustard; if not, place alongside the potatoes for dipping. 

Serves 1 as written, easily scaled up to feed more (the fennel quantity listed can feed 2-4).