Smoked Garlic Sausages, Caraway Pickled Fennel, Kasha and Flax Lavash with House-Made Mustard

Smoked Garlic Sausages, Caraway Pickled Fennel, Kasha and Flax Lavash with House-Made Mustard
2h 22 min
6 servings

Recipe by Connie DeSousa from Top Chef Canada Episode 3.



Pickling Liquid

cup white wine vinegar
Tbsp salt
1 ½
cup sugar
cup water

Pickled Fennel

large fennel bulb, shaved using a mandolin
Tbsp caraway seeds, toasted
cup Pickling Liquid, boiled
fennel fronds from 1 fennel, picked for garnish

House-Made Mustard

cup mustard seeds (mixture of yellow and black)
cup Pickling Liquid

Smoked Garlic Sausages

cup wood chips
1 2 ½
lb(s) pork shoulder, ground
lb(s) pork belly, ground
Tbsp House-Made Mustard
Tbsp salt
Tbsp garlic powder
Tbsp onion powder
tsp black pepper
Tbsp dried oregano, ground
Tbsp dried thyme, ground
Tbsp sugar
sheep's casing, soaked and rinsed thoroughly in cold water
butcher’s string

Kasha and Flax Lavash

cup kasha, ground
cup barley flour
cup all purpose flour, plus more for dusting
cup flax seeds
tsp salt
cup olive oil
cup warm water, plus additional if needed
eggs, room temperature
tsp Maldon salt


Pickled Fennel
Tbsp fennel fronds for garnish
Smoked Garlic Sausages, some sliced ¼ inch thick and some left whole
House-Made Mustard
Kasha and Flax Lavash, broken into pieces


Step 1

Place pickling ingredients in a pot, bring to a boil, reduce to a simmer until sugar dissolves. Remove from heat.

Step 2

Set aside 2 cups of Pickling Liquid for House-Made Mustard recipe. Reserve the remainder for Pickled Fennel recipe.

Step 3

Place shaved fennel and toasted caraway seeds in a bowl. Pour hot Pickling Liquid over fennel, place in fridge and chill until cool approximately, 30 minutes.

Step 4

Before assembly, strain fennel from Pickling Liquid.

Step 5

Place mustard seeds and Pickling Liquid in a small pot, bring to a boil, Remove from heat once softened, approximately 1-2 minutes. Place in fridge to cool until serving.

Step 6

Soak 1 cup of wood chips in water for 10 minutes and prepare an ice bath.

Step 7

Place ground meats in a bowl over ice bath.

Step 8

Add House-Made Mustard, dried herbs and spices to meat mixture, mix well to incorporate.

Step 9

Using a pastry bag or a sausage maker, stuff sausage mixture into casings. Using a skewer, poke any air bubbles, tie sausages to desired lengths and place on a cooling rack.

Step 10

Preheat oven to 200F.

Step 11

Place another cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

Step 12

Once wood chips begin to smoke, poke holes in packet, add soaked wood chips, place in a roasting pan and immediately place in oven to retain smoke.

Step 13

Place cooling rack with sausages over roasting pan in oven. Smoke in oven until sausages are tender and reach an internal temperature of 145F, approximately 1 – 1 ½ hours.

Step 14

Preheat oven to 400F.

Step 15

Prepare a baking tray lined with parchment paper and dust with flour. Place flours, flax seed and salt in a stand mixer with a dough hook.

Step 16

Add olive oil and warm water slowly, mixing until dough is formed. Add more warm water, 1 tablespoon at a time, if dough feels too dry, or more all purpose flour, 1 tablespoon at a time, if dough is too wet.

Step 17

Remove dough from stand mixer, divide into 4 even pieces and dust with flour.

Step 18

Using a pasta machine at the widest setting, flour 1 piece of dough and begin to roll. Continue to dust and roll, moving the settings down each time until dough is thin, approximately 1/16th of an inch.

Step 19

Place on flour dusted baking tray. Repeat rolling process with remaining 3 pieces of dough.

Step 20

Brush sheets of dough with egg white and sprinkle with Maldon salt. Bake until edges are golden and Lavash is crisp, approximately 15-20 minutes.

Step 21

Place Pickled Fennel on a plate, garnish with fennel fronds.

Step 22

Place Smoked Garlic Sausages against Pickled Fennel.

Step 23

Spoon 1 tablespoon of House-Made Mustard beside Smoked Garlic Sausages.

Step 24

Place pieces of Kasha and Flax Lavash beside Garlic Sausages and serve.

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