STURGEON BLOOD SAUSAGE

Diego Gallegos

2016

INGREDIENTS:
Sturgeon blood sausage
500 ml fresh sturgeon blood
500 gr cooked onion
40 gr mixed spice for blood sausage
Trumpet mushroom, powdered
Flour
1 metre synthetic tripe
Pineapple jam
100 gr pineapple
100 gr granulated sugar
Star anise
Cinnamon
Others
Microgreens

PREPARATION: Sturgeon blood sausage: In a bowl, place the blood, cooked onion and spice, and mix. Add a little flour to give body. Stuff the tripe and tie both ends. Cook the sausage slowly until the mixture sets. Remove from the water and leave to cool.
Hang in a cool place to air for a few days. Open the tripe, form small balls and dip in powdered trumpet mushroom.
Pineapple jam: Place all the ingredients in a pan and cook slowly for 30 minutes. Leave to cool.

TO SERVE: Place a ball of sturgeon blood sausage at the centre of the plate. Top with a teaspoonful of pineapple jam, and finish with a few microgreens.