-
1
To make the sauce, in a nonreactive saucepan, combine the shallots, vinegar, dried mint, and peppercorns over high heat.
-
2
Cook, stirring occasionally just to keep the sides of the pan clean, until reduced by half.
-
3
Strain the reduction.
-
4
This is the beginning of your paloise.
-
5
Discard the solids.
-
6
In a saucepan, whisk together the yolks and the reduction.
-
7
Now, create a double boilera small pan (or a heatproof bowl) above a larger panwhich is a good way to whisk your delicate sauce over high heat: Pour water to a depth of about 2 inches (5 cm) into a large pan, bring to a boil over high heat, and rest the small pan holding the egg yolk mixture over (not touching) the water in the large pan.
-
8
Start whisking continuously.
-
9
Now is a good time to whip out an instant-read thermometer.
-
10
You dont want the mixture to go above 183F (85C) or the eggs will curdle.
-
11
As the eggs start heating up, start slowly pouring in the butter while continuing to whisk constantly.
-
12
After all of the butter is in, add a couple tablespoons of hot water to loosen up the sauce a bit, then add a pinch or two of salt and pepper.
-
13
Keep the sauce in a warm spot but not on a burner.
-
14
Have the fresh mint on hand.
-
15
To make the sausage, turn on the broiler or light a charcoal or gas grill.
-
16
In a bowl, combine the pork, lamb, salt, dill, garlic, Sriracha sauce, pepper, and cold water.
-
17
Mix together well with your hands.
-
18
Shape the mixture into small torpedo-shaped sausages about 2 inches (5 cm) long.
-
19
Place the sausages on a rimmed baking sheet and slip the sheet under the broiler, or place on a grill rack.
-
20
Cook, turning as needed, for 4 to 5 minutes, or until browned on all sides.
-
21
Put the sausages on a platter and immediately turn to the paloise.
-
22
Add in the fresh mint and stir well.
-
23
Serve the sausages with the paloisefrom a nice old sauce tray, if possiblewith the watercress dressed with Apple Vinny on the side.
