THE SMOKY SAUSAGE PULSE

(Our Play on Serbian Pasulj / Bean Soup)

THE SMOKY SAUSAGE PULSE

Ingredients: 800g White beans (canned/rinsed), 200g Smoked Sausage (thick rounds), 1 tbsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 1 Large onion (pureed), 2 cloves Garlic, 1 tbsp Flour, 1L Beef stock...

Ingredients

  • 800g White beans (canned/rinsed)
  • 200g Smoked Sausage (thick rounds)
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 1 tbsp Flour
  • 1L Beef stock

Cooking Method

  1. The Scorch Fry sausage rounds in oil until the fat renders and edges are charred.
  2. The Architect Fry onion puree in the red fat until sweet; stir in flour.
  3. The Bloom Add paprika and pepper with a 40ml splash of stock; the hiss will release the smoke.
  4. The Swell Add remaining stock and beans; simmer for 25 minutes until the liquid is a thick red silk.
  5. The Final Flourish Top with massive hit of raw fresh parsley and extra black pepper.

Cuisine: Balkan

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