1lb lotus rootPeeled, cut into half-inch slices and cooked until tender-crisp. Refer to recipe here.
8ozlump sausage, or as needed sausages flavored with lemongrass like Hmong sausage are good.
all purpose flour For dredging. I used wild rice flour.
Kosher salt and fresh ground black pepperto taste
Instructions
Peel the roots. Cut the lotus roots into ½ inch slices. Cover with water by an inch, add a good pinch of salt and simmer until tender-crisp, about 20 minutes. Remove the roots and drain on a paper towel.
Pack a tablespoon or two of sausage into air channels as good as you can, then press down firmly into the flour.
Brown the stuffed confit on both sides in a small amount of fat. Serve for breakfast or lunch, or as a small plate/appetizer.
Notes
Different ways of cooking the roots
The lotus root pictured here were poached in oil before cooking, but you can also simmer them in water until they're tender crisp for the same amount of time (roughly an hour) as my recipe for lotus root confit.