Goat sausages with ‘nduja, almond skordalia and fennel and grape salad
Rosa Matto takes inspiration from the River Murray with these goat sausages with nduja, almond skordalia and fennel and grape salad.
makes 6
500g goat, minced coarsely
100g fatty pork, minced coarsely
1 tbsp ‘nduja (soft, spreadable fermented pork salume), more or less to taste
1 tbsp fennel seeds
1 clove garlic, minced with salt
Mix all the ingredients thoroughly. Fry off a little to taste for seasoning and adjust to your liking. Once you have your seasoning as you like, shape into sausage portions and fry in a hot pan on a stove top until cooked.
for the almond skordalia
500g potatoes, peeled, cooked and mashed
85g blanched Riverland almonds, blitzed to a coarse powder
1 garlic clove, mashed with salt
180ml Riverland early harvest extra virgin olive oil
Combine all the ingredients by hand for a chunky puree.
for chilli oil
2 cups extra-virgin olive oil
½ cup crushed red pepper flakes
Combine both ingredients in a small saucepan. Heat together gently over low heat 3-5 minutes while stirring regularly. Let oil cool completely. Use a funnel to pour into clean, dry, airtight jars. Store in a cool, dark place and use within one to two months.
for fennel and grape salad
1 small bulb fennel, shaved as finely as possible
mixed red and green grapes, cut in half
red onion, sliced finely
salt and olive oil
for institute tomato relish, makes 5, 400g jars
3kg Roma tomatoes firm but ripe, cut into quarters
1kg onions, sliced
1kg sugar
1L vinegar
2 tsp curry powder
2 tsp dry mustard
pinch cayenne pepper, salt
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Spread the tomatoes and onions on separate non-reactive trays and sprinkle with salt. Allow to stand for 12 hours. Drain off the liquid. Combine tomatoes, onions, sugar and vinegar. Allow to boil for 5 minutes. Add all the dry spices and cook for about one hour or until thick and shiny, stirring regularly. Bottle while hot in sterilised jars and seal.
to assemble
Spread almond skordalia on a plate. Sprinkle across the fennel and grape salad, before placing sausage on top. Serve with chilli oil and tomato relish on the side for extra flavour.
This article first appeared in the April 2025 issue of SALIFE magazine.
