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

Skagen Shrimp

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Lamb Chops Marinated in Red Wine

I often look to the kitchens around the Mediterranean for inspiration. These lamb chops
soak up all the flavors of a red wine, olive oil, garlic, and coriander seed marinade.

This recipe comes from the island of Cyprus, where these spices are very commonly used
in long-cooking stews made with tougher cuts of meat, making them taste heavenly. The
bell pepper sauce, Mojo, is a souvenir from a trip a bit further south, to the Spanish island
of Gran Canaria.

Grilled Lamb Chops with Mediterranean Flavors
• 2 garlic cloves
• 6¾ fl. oz. (200 ml) dry red wine
• 3⅓ fl. oz. (100 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons crushed coriander seeds
• 1 teaspoon coarsely ground black pepper
• 8 double-cut lamb chops
• salt for seasoning

Peel and slice the garlic cloves. Mix all ingredients for the marinade in a bowl. Place the
lamb chops in double plastic freezer bags and add in the marinade; it’s safest to double-bag
all this to avoid losing any of the tasty marinade if the bones of the chops poke a hole in
one of the plastic bags. Close the plastic bags and rub the chops a little to coat the
marinade evenly. Place the bags of chops on a platter and keep them in the refrigerator for
a few hours, preferably overnight if you have the time.

Drain the meat thoroughly and wipe the marinade off with paper towels. Brush the chops
with olive oil, and brush the grill’s grates with olive oil too.

Grill the chops 2 minutes per side over direct heat; season with salt. Move the grate up to a
higher, slightly cooler spot, or reduce the heat on a gas grill. Grill the chops until ready,
about 6–8 minutes, depending on if they’re cut thick or thin. Turn them a few times while
cooking.

Place the chops, covered with foil, next to the grill. Let them rest for about 5 to 10 minutes
to give the meat time to cook up around the bone. The meat will be at its best if it’s slightly
pink inside, so don’t over-grill it. If you use a thermometer, the meat is ready when it reads
131–140ºF (55–60ºC), depending on how well done you like it.

Serve the lamb with avocado, browned garlic butter, and Canarian Mojo sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Red Wine

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