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Team Fanshawe College: “LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice
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“LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice

Course Main Course
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 6 servings
Author Student Chefs Vixsei Christian Guzman and Jailour Ann Santos Lumanglas, Team Fanshawe College

Ingredients

Spicy Beef Sausage:

  • 2.6 lbs (1,200g) Canadian Beef boneless beef short rib trimmed and ground
  • 1 cup (250 ml) California Prunes ground
  • 2 tsp (10 ml) canola oil
  • 2 tbsp (30 ml) minced garlic
  • ⅓ cup (80 ml) minced yellow onion
  • 6 tbsp (90 ml) Club House La GrilleⓇ Fiery Habanero & Roasted Garlic
  • 5 tbsp (75 ml) Club House® Smoked Paprika
  • 1 tbsp (15 ml) Kosher salt
  • 1.5 tsp (7.5 ml) ground black pepper
  • 0.125 lbs (57g/4ft) hog casing, rinsed and stored in water

California Prune Glaze:

  • 1 ½ cup (375 ml) beef stock
  • 1 cup (250 ml) finely chopped California Prunes
  • 2 tsp (10 ml) butter cubed, cold
  • ½ tsp (5 ml) balsamic vinegar

Garlic Pan Fried Rice:

  • 2 ¼ cups (560 ml) jasmine rice
  • 2 ¼ cups (560 ml) water
  • 1.5 tsp (7.5 ml) Club House® Garlic Powder
  • 1 tbsp (15 ml) minced garlic
  • ½ tsp (2.5 ml) ground black pepper
  • 1 tsp (5 ml) Kosher salt
  • 2 tsp + 1 tbsp, (30 ml) canola oil

Tabasco® Chipotle Sabayon:

  • 1 whole egg
  • 3 egg yolks
  • 2 tbsp (30 ml) Tabasco® Chipotle Pepper Sauce
  • 2 tbsp (30 ml) hot water
  • 1 tsp (5 ml) Kosher salt

2-way Ontario Rapini:

  • 1 lb (454g) Ontario rapini trimmed
  • ⅔ cup (160 ml) 35% cream
  • ½ cup (120 ml) water
  • 1 tbsp (15 ml) minced yellow onion
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) ground black pepper
  • 2 tsp (10 ml) canola oil
  • 1.5 tsp (7.5 ml) Club House® Garlic Powder

Maple Pickled Vegetables “Atsara”:

  • 6 pcs. mini top carrots with greens wash, peel and trim
  • ½ cup (120ml) (1 cm.) delicata squash thinly sliced
  • ½ cup (120 ml) red onion julienne
  • 8 pcs. white pearl onions peeled
  • 1 bay leaf
  • 8 pcs. whole peppercorn
  • 3 pcs. parsley stems
  • 4 pcs. green onion wash and remove roots
  • 1 cup (250 ml) apple cider vinegar
  • 1 cup (250 ml) water
  • ¾ cup (180 ml) maple syrup

Instructions

Beef Sausage:

  • Grind the Canadian Beef boneless short rib and California Prunes into a chilled bowl. Saute garlic, onions in canola oil and allow to cool - reserve. Add this to Beef/Prune mixture, then mix with all of the remaining ingredients except the casing until it binds together. Set it aside. Prepare the sausage stuffer with the casing. Stuff the meat into the casing and create 2 links, each weighing approximately 450 gr. Place the sausage links in a cold non-stick pan, then cook over medium heat for about 5 minutes to brown the sausages. Flip once then finish cooking in 400°F oven for 18 mins or until the internal temperature is 165°F (74°C).

California Prune Glaze:

  • Add everything in a small pot. Bring to a boil then simmer until reduced by half. Add cold cubes of butter and blend with a whisk until melted and emulsified. Add vinegar. Strain the mixture and keep warm without boiling.

Garlic Pan Fried Rice:

  • Wash rice to remove excess starch. Add the water, Club House® Garlic Powder and rice in a pot. Bring to a boil and simmer until cooked. In a small pan, saute garlic in 2 tsp canola oil until light brown. Mix garlic and seasoning into the rice then fluff it together. Press the garlic rice firmly into a 4-inch circular mold and fry in 15 ml canola oil in a non-stick pan on medium high heat for 2-3 minutes per side until a crust is formed. Carefully remove from the molds.

Tabasco® Chipotle Sabayon:

  • Simmer a pot of water, no more than 25% full. Add everything in a separate heat proof bowl and whisk continuously over the simmering pot of water until ribbon stage or it reaches 165°F (74°C). Should be thick and foamy.

‘2-Ways’ Ontario Rapini:

  • Trim and blanch rapini for 2 mins. Separate stems and florets. Saute onions and add the stems, water, and cream then simmer until reduced by half. Puree stems in a blender and transfer into a squeeze bottle. Coat florets in oil, Club House® Garlic Powder, salt, and pepper. In smoking hot pan, sauté the florets until a good char is formed. Set aside both components.

Maple Pickled Vegetables “Atsara”:

  • Prepare vegetables and set it aside. Prepare a flavour sachet using a cheese cloth filled with the parsley stems, green onion roots, peppercorn and bay leaf. Mix all liquid in a pot and add the sachet. Bring to a boil and turn down to a simmer. Simmer squash, carrots, and pearl onions for 5 mins and add the red onions. Turn off heat and let it cool.

Notes

Chef’s Notes:
Garnish with julienned green onions and poached or fried quail egg
Make sure the beef and the equipment are as cold as possible to ensure an even grind.
If having a hard time stuffing the sausage, it is possible to make it “skinless” and mold it in any shape.