Something Special: The Louisiana
What up, welcome to our new fortnightly series where we show you lovely peeps at home how to create our special sandwich which changes every fortnight.
For those of you who don’t know me, my name is Matheus and I am Ceremony’s very own Kitchen Lad/Chef/Cookie King. You might have seen me zipping around the café and running around the kitchen, or more likely, heard me singing my lungs out from the shops little kitchen under the stairs.
This fortnights little special is the Louisiana Sandwich. It's a Louisiana style Andouille (Traditionally a smoked pork sausage mixed with spices like paprika etc.) patty made by the folks over at L’authentique served with a creamy Celeriac Remoulade, Gouda Cheese, Fried Collard Greens and a punchy Jalapeno and Shallot Salsa, all encased in the classic Ceremony cloud bun. I essentially worked around the flavours in the sausage and came up with elements that wouldn’t only go well with the patty, but also carry them and take it to a next level of flavour. The amount of smokiness in the patty and spiciness in the salsa is balanced out by creaminess of the gouda and the remoulade, all bought together by the slight bitterness of the collard greens.
All in all, it’s a pretty easy make. The sausages can be found at your local Nosh and Farro - check their site for stockist.
The Lousiana Sandwich (serves 2)
- 1 Pack of L’authentiques Louisiana Andouille Sausages
- ½ Celeriac, peeled and julienned very finely
- 1 ½ cup of good Mayonnaise (If you can’t find any good quality mayo, much better to make your own than settle for a low quality one)
- 1 bunch of Collard Greens (If you can’t find any, Kale or Silverbeet works just as well) de-stemmed and shredded finely
- 2 medium sized Shallots, finely diced Good handful of pickled Jalapenos (The jarred ones from the supermarkets are perfect for this), finely diced
- 4 Slices of Gouda cheese (If you can find smoked gouda, it’ll taste even better)
- 2 LemonsExtra Virgin Olive OilSalt and Pepper
- 2 Brioche Buns (You can pick them up from us in the shop, otherwise any good fluffy burger bun that is of a good size will work just fine)
- To make the Remoulade, place the mayonnaise and finely julienned Celeriac together in a bowl and mix until everything is combined well. Season to taste with salt and a squeeze of lemon juice. Set aside.
- To make the salsa, mix the finely diced shallots and jalapenos together into a bowl with a few glugs of EVOO. Season to taste with Salt and Pepper and a squeeze of lemon juice. Set aside.
- To make the patties, simply grab the Andouille sausages and remove them from the sausage casing. To make one patty, simply combine the meat from two sausages and pat out as thin as possible. This way the patty cooks quickly and evenly. Don’t worry too much if it seems to big as it will shrink a bit during cooking.
- Now, heat up a frying pan until it slightly begins to smoke and then put in a few splashes of olive oil. Place the patties into the pan and cook for 3 minutes on one side, flip over and then place 2 slices of gouda on the patty. Cook for another 3 minutes or until the patty is cooked through and that the gouda is slightly melted. Place the patties on a plate and set aside for now.
- In the same pan, throw in the Collard Greens and slightly fry it for 30 seconds or until wilted slightly. Place the Collard Greens on top of the cooked patty.
- Cut each bun in half and then toast for 30 seconds on each side.
- To build the sandwich, grab the bottom half of the bun and place on a good spoonful (or two) of the remoulade. Spread it around the bun so that it is evenly distributed around. Now place on the patty/cheese/collard green stack. Finish off with a good spoonful of the salsa and very gently place the top half of the bun on.
- Now eat it up!!
If you're more into the eating part pop in and see us in the shop. This special is on until November 13th. $16. Now that’s how you make this lovely sammy. As with all other sandwiches, it is best enjoyed with a couple ice cold beers out in the sun while chilling on the deck. See you all again in a fortnight, or you could always pop into the shop and give me a quick “what’s up” nod if you see me.