Corkbuzzs Cotechino Sausage Sandwich

• 3 eggs
• 3 bunches flat parsley, finely chopped
• 1/2 bunch chives, finely chopped
• 1 cup tarragon leaves, finely chopped
• 1 large shallot, finely minced
• 2 cloves garlic, finely minced
• 1 1/2 cups olive oil
• 1/4 cup Dijon mustard
• red wine vinegar
• salt
• 1 cup egg yolks, beaten
• 6 cloves garlic, germ removed, minced
• 1/2 cup roasted garlic cloves
• 3 lemons, with finely grated zest
• 1 quart canola oil
• 2 tablespoons olive oil
• 1 pound Cotechino sausage, skin removed, sliced in 4
• 4 6-inch-long pieces of baguette
• 4 tablespoons aged balsamic vinegar

1. Bring a medium pot of water to a boil.
2. Submerge the eggs and bring to a light simmer for 6 minutes.
3. Strain eggs and chill in ice water.
4. Remove the yolks; they should be set on the outside but still slightly runny in the center.
5. Finely chop the yolks and transfer to a bowl with the herbs, shallot, garlic, olive oil, and mustard.
6. Stir to combine.
7. When ready to serve, season the mixture with red wine vinegar and salt, to taste.

eggs, parsley, chives, tarragon, shallot, garlic, olive oil, dijon mustard, red wine vinegar, salt, egg yolks, garlic, garlic, lemons, canola oil, olive oil, sausage, baguette, aged balsamic vinegar

Taken from www.foodrepublic.com/recipes/corkbuzzs-cotechino-sausage-sandwich-recipe/ (may not work)