Was in the midst of doing an R&D with these sausages supplied by one of my relatives. Unfortunately it's a no go as there needs to be more work done before a proper dish can be on the menu.
This wasn't bad but it wasn't great either. Just some tweaks and it should be good to go. Anyway, it's a thuringer sausage that has a mustard green and onion relish with tempeh topped with black garlic Aioli.
Tried 2 different buns for this - brioche bun and potato bun.
The potato bun was more suitable. It was softer compared to the brioche and had a nicer mouthfeel together with the sausage.
The black garlic Aioli was super flavorful but isn't holding well in the chiller. Its too firm to squeeze through a bottle and it splits when at room temp. Will need to adjust that as well as the mustard greens and onion relish.
Its missing the umami kick I'm looking for but the tempeh is working. Will need to tweak these 2 components and it'll be good to go.
A delish work in progress!
