Finn-Erik Cooks - Crispy pork bun with avocado cream and soy marinated egg

Recipe below video

Buns for two:

400 grams of raw quality sausage
2 hot dog buns 
2 egg yolks
​1 dl soy sauce
1 ripe avocado
1 dl light quark 
1 lemon
​1 red chili
Salt & pepper
​Olive oil

The star of this show is the sausage. It needs to be raw. Using a cooked sausage will not work for this dish.

Raw sausages are more and more common in the stores. They have a lot more flavour and are all over a far better product. I use this Salsiccia sausage from Metervare in Oslo. It's an Italian inspired sausage with pork meat and spices such as fennel, chipotle and garlic. 

It superb for this use, but also lovely for frying as it is.

I'm taking the skin off, only using the ready seasoned minced meat inside.

Press it out on an oven plate, using some olive oil on both sides. Fry in hot oven at 250 degrees Celcius, until light brown and crispy. This will only take a few minutes, so watch closely. 

Pour the soy sauce in to a small bowl. Add the egg yolks. Let it marinate for at least 15 minutes. But 1-3 hours is preferable. The longer, the more flavour.

Make the avocado cream by peeling the avocado and putting it in to a hand blender.
​Add quark, salt, pepper and some fresh lemon juice. Run until smooth.

Toast the buns.

Plate the dish, starting with avo cream. Add crispy pork and top with some chopped red chili and the soy marinated egg yolk. Enjoy :)