Name: Guatemalan Fiambre
Prep time: 1 h
Cook time: 15 min
Yield: 8
Ingredients: Farmer John Hot Louisiana Sausage; Farmer John Ham Steak; Eggs; Pinto beans, drained; Red beans, drained; Pickled red beets, drained; Baby corn, drained; Hearts of palm, thinly sliced; Green peas, drained; Asparagus; Pickled onions, drained; Spanish or green olives; Black olives; Pickled gherkins; Green lettuce, cleaned & torn apart; Red lettuce, cleaned & torn apart; Radishes, sliced thinly into rounds; American cheese, sliced into strips; Mozzarella cheese, sliced into strips; Pacayas, cut into pieces; Parsley; Red wine vinegar; Dijon Mustard; Green onions; Garlic cloves, minced; Sugar; Salt; Black pepper, freshly ground; Blended olive oil

Entertaining

Guatemalan Fiambre

Total Time1 hr 15 mins

Skill LevelBeginner

Servings8

Rating

Total Time1 hr 15 mins

Skill LevelBeginner

Servings8

Rating

Key IngredientHot Louisiana Smoked Sausage 28oz.

About

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Guatemalan Fiambre

Key Ingredient

Hot Louisiana Smoked Sausage 28oz.

28 ounces Farmer John Hot Louisiana Sausage, thinly cut on the diagonal

6 ounces Farmer John Ham Steak, cut into strips

3 Eggs

1 can Pinto beans, drained

1 can Red beans, drained

1 jar Pickled red beets, drained

1 can Baby corn, drained

1 jar Hearts of palm, thinly sliced

1 can Green peas, drained

1 jar Asparagus, drained

1 jar Pickled onions, drained

1 jar Spanish or green olives

1 jar Black olives

1 jar Pickled gherkins

1 head Green lettuce, cleaned & torn apart

1 head Red lettuce, cleaned & torn apart

6 Radishes, sliced thinly into rounds

6 ounces American cheese, sliced into strips

6 ounces Mozzarella cheese, sliced into strips

Pacayas, cut into pieces

Dressing

1 bunch Parsley, roughly chopped

4 ounces Red wine vinegar

1 tablespoon Dijon mustard

1 bunch Green onions, roughly chopped

2 Garlic cloves, minced

1 tablespoon Sugar

1 teaspoon Salt

to taste Black pepper, freshly ground

8 ounces Blended olive oil

Key IngredientHot Louisiana Smoked Sausage 28oz.

Directions

1Purée all dressing ingredients aside from olive oil, using a stick blender and slowly add oil until fully emulsified

2Store in an airtight container until ready to use

3Boil eggs and cut into quarters

4Prepare meats, cheeses, lettuces that need slicing and place all your toppings in small bowls and set aside

5On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer

6Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing and serve

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