Lamb Sausage with Skagen Shrimp Salad

Many of us in Sweden have enjoyed a grilled sausage with a side of shrimp salad, bought from a food truck as a late night snack. A somewhat strange combination perhaps, but it’s still a very enjoyable treat. My make-at-home version, however, will guarantee that the sausage and small Swedish Skagen shrimp salad are a cut above. I consider this dish a poor man’s surf and turf.

Grilled Sausage with Skagen Shrimp Salad
• 6¾ fl. oz. (200 ml) homemade mayonnaise
• ¼ cup (50 ml) finely chopped dill
• 1 tablespoon finely chopped shallot
• 14 oz. (400 g) cooked peeled shrimp (small shrimp if you can find them)
• juice of ½ lemon
• salt and pepper
• 4 sausages with high percentage of meat and fat
• olive oil for brushing

Mix mayonnaise, dill, and chopped shallot. Chop the shrimp coarsely and fold them into
the mayonnaise. Season with lemon juice, salt, and pepper. Place in the refrigerator for a
while to let flavors meld.

Slash the sausages on the diagonal, making slits just shy of ¼ inch (1 cm) deep. Place them
on a hot grill and brush on some oil. Grill for 2 minutes on each side over direct heat.

Move the sausages to a cooler side on the grill, and leave them a few minutes until they are
completely warmed through.

Serve the sausages with a dollop of shrimp salad, and why not add a tangy cabbage salad
with cumin seeds and bacon?

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund