Smoked beef sausages on rice with an apple tartar sauce and brussels sprouts

These beef sausage recipe is very tasty with the salty and smoky flavours. If you like salty sausages you can add a little bit more salt to the mixture. The apple tartar sauce is a great dipping sauce!
Smoked beef sausages
Apple tartar sauce
Brussels sprouts
Arugula leaves
Apple slices

Ingredients 4 servings

Smoked beef sausage
500 g (17.64 oz) minced beef
2 eggs
20 g (0.71 oz) onion powder
9 g (0.32 oz) salt
5 g (0.18 oz) hickory wood flakes

100 g (3.53 oz) apple
100 g (3.53 oz) onion
60 g (2.12 oz) apple cider vinegar
120 g (4.23 oz) sugar

Apple tartar sauce
10 g (0.35 oz) pasteurized egg yolk
12 g (0.42 oz) white wine vinegar
1 g (0.04 oz) mustard powder
0,5 g (0.18 oz) white pepper
1 g (0.04 oz) sugar
1 g (0.04 oz) salt
80 g (2.82 oz) canola oil
200 g (7.05 oz) pickles

Brussels sprouts
200 g (7.05 oz) purple brussels sprouts
100 g (3.53 oz) brussels sprouts
20 g (0.71 oz) salted butter


Smoked beef sausage
Mix the minced beef, egg, onion powder and salt in a food processor.
Put the mixture in a cold pot. Smear the mixture on the bottom and the sides of the pot to create maximum surface area for the smoke to adhere to.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.
Roll 12 x 50 g (1.76 oz) sausages with tapered edges and pan fry until they are cooked through.

Chop the apples and onions very fine.
Combine all the ingredients in a pot and bring to a boil. Cook until the sugar has dissolved. Chill.

Apple tartar sauce
Mix all the ingredients except for the oil in a bowl.
Make sure the oil is around the same temperature as the egg mixture and start to drizzle it into the bowl in a slow stream while whisking constantly.
Whisk while adding the oil until all the oil is emulsified to a mayonnaise.
Drain the pickles and add them to the mayonnaise and stir.
Refrigerate until the sauce is cold.

Brussels sprouts
Clean the brussels sprouts and take off their outer leaves.
Cut the purple brussels sprouts in half.
Heat a pan on medium heat and add the butter.
Fry the sprouts for 5 minutes or until they are browned.

Rinse 200 g (7.05 oz) rice in cold water and bring to a boil over medium heat in 400 g (14.11 oz) water. When the water is boiling, turn down the heat to low and cover with a lid. Cook for 10 minutes and then turn off the heat. Let the rice sit for another 10 minutes with the lid on.
Place some ring molds on the plates and fill with rice. Press down the rice. And take off the molds.
Add some apple tartar sauce and top with the sausages. Gently place some arugula leaves on top. Slice an apple 5 mm thick and carefully balance the apple slice behind the sausages.
Arrange the brussels sprouts around the rice.