Caribbean Jerk Chicken Sausage & Yam Salad
By Walter Staib
Serves 6 to 8
4 pounds yellow yams, peeled & cut into ½ cubes
2 chayote, peeled & cut into ½ cubes
2 pounds Dietz & Watson® Jerk Chicken Sausage
1 tablespoon fresh ginger, finely chopped
1 cup Dietz & Watson® Mixed Pepper Mayonnaise
1 tablespoon curry powder
¼ cup vegetable oil
1. In a large pot, bring one gallon of salted water to a rapid boil. Add the yams & cook for until almost tender, about 10 minutes. Add the chayote & cook for 2 minutes longer. Drain & reserve.
2. In a large skillet, heat the oil over medium heat. Place the sausages in the pan can cook until browned on each side. Remove & allow to cool. Chop four of the sausage in to ½ inch cubes. Reserve the remaining six for plating.
3. In a large mixing bowl, combine mayonnaise & ginger. Add the yams, chayote & the 4 chopped jerk chicken sausages. Mix until thoroughly combined. Season with salt & pepper to taste. To serve slice the remaining sausages on a bias to about ¼ in thickness. Place one sausage place one of each sausage around the plate in a circle, place the yam salad in the center piled high. Top with onion confit & fried horseradish (recipes to follow).
Onion Confit
2 large red onions, peeled and sliced thinly
2 tablespoons sugar
2 tablespoons unsalted butter
2 tablespoons water
Salt & freshly ground pepper
1. In a medium skillet over low heat, melt the butter. Add the remaining ingredients and continue to cook very slowly until the onion are completely caramelized & turn to a jam like consistency.
2. Allow to cool completely, season with salt & freshly ground pepper to taste.
Fried Horseradish
2 inches fresh horseradish, peeled & julienne
1 quart vegetable oil
1. In a large pot, bring the oil to 350°. Add the horseradish cooking until golden brown, about 2 minutes. Remove carefully with a slotted spoon & drain on paper towels.
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