Livar sausage with bravas potatoes
You no longer need to travel to Spain to get into the summer spirit. Make these delicious loaded sausages à la patatas bravas with Spanish Livar barbecue sausage, homemade aioli and salsa brava.
For the loaded sausages (for 4 rolls)
- 4 hot dog rolls, baked
- 4 Spanish Livar barbecue sausages
- Half a lemon, grated
- 1g Espelette pepper
- Basil bush
For salsa brava
- 4 tbsp olive oil
- 2 the flower
- 250 ml vegetable stock
- Sweet paprika
- 1 tsp smoked paprika
- 1 sherry vinegar
- 1 small can of tomato purée
For aioli
- 150 g melted Livar lard
- 1 clove garlic, peeled
- 5 sprigs of thyme
- 3 egg yolks
- 1 teaspoon mustard
- Sunflower oil
- Salt and pepper
- Start with the salsa brava. Make a roux. Heat the olive oil and flour together over a low heat for a few minutes, stirring with a whisk. As soon as the mixture begins to brown slightly, add the vegetable stock and stir well. Stir well to prevent lumps. Let this thicken for a while over a low heat.
- Add the remaining ingredients for the salsa brava and let it thicken further. Then leave to cool in the fridge and put into a piping bag.
- Now prepare the aioli. Melt the Livar lard over a low heat and confit the garlic cloves in it with some thyme for half an hour. Remove the garlic cloves from the lard and peel them. Let them cool in the fridge as well. Keep the lard for later! It is now wonderfully flavourful for frying potatoes, meat or fish with.
- Add the egg yolks and mustard to the garlic and mix with sunflower oil until you have a mayonnaise. Sieve out the hard bits and also put into a piping bag.
- Barbecue your Spanish Livar sausages on the barbecue or in a pan and build your sandwich with the two sauces and the other ingredients.
Make this dish with...
Livar Spanish Barbecue Sausages – 280g
€ 5,55 VAT inclusive
Livar Melted Lard – 250 g
€ 4,30 VAT inclusive