Recipe courtesy of Euro Trash Food Cart

Trashy Chorizo and Chips with Foie Gras

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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1 cup mayonnaise

1 cup plain yogurt

2 tablespoons heavy cream

1 tablespoon finely chopped fresh parsley

1 teaspoon minced garlic

Salt and pepper

2 large potatoes 

Canola oil, for frying

280 grams (about 10 ounces) linguica sausage

90 grams (about 3 ounces) fresh foie gras

2 tablespoons chopped fresh cilantro

2 tablespoons chopped giardiniera (pickled vegetables)

1 tablespoon yellow curry powder


  1. Make a garlic aioli by combining the mayonnaise, yogurt, cream, parsley and garlic in a small mixing bowl. Season with salt and pepper. 
  2. Slice the potatoes as thinly as possible. (Use a mandoline for even thickness.) Heat at least 2 inches canola oil to 350 degrees F in a deep fryer or a large pan. Fry the chips until golden brown. Drain on paper towels and season with salt. 
  3. Grill or pan-fry the sausage until browned on both sides, then slice. 
  4. Score the foie gras and sprinkle with salt. Heat a skillet until very hot (just smoking). Add the foie gras, scored-side down, and cook for about 20 seconds. Flip and cook for another 20 seconds. Remove from the skillet. 
  5. Toss the potato chips, sausage, cilantro, giardiniera, curry powder and a healthy dollop of the garlic aioli in a mixing bowl, being careful not to break the chips too much. 
  6. Arrange the chips and sausage on serving plates and top with the hot foie gras.