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Posts Tagged ‘Sausage’

It’s a cold and rainy weekend here, so I wanted to make something comforting and satisfying.  In preparing the sausuages, I loosely followed this recipe from Food & Wine.  For the mash, I was inspired by this Martha Stewart recipe for mashed parnsip and apple, and this Ina Garten recipe for pureed celery root and apple.  Since there seems to be a bunch of recipes floating around online for mashed parnsip and celery root as well, I saw no good reason not to just throw them all together.

This is a pretty forgiving, easy meal, so I’m not going to bother with precise measurements or instructions.  Just throw things into a pan, and you’ll probably be fine.

Braised Sausages and Grapes

Add a few Italian sausages to a skillet and add water.  Simmer for about 6 or 7 minutes, longer if they are really big, turning a few times.  Drain. 

 Turn the heat down to medium and put the sausages back in the pan.   Add a splash of olive oil and some minced shallot to the pan.  Saute for a few minutes, turning the sausages, and allowing the sausages to brown. 

Add about 1/4 cup of wine (I used red).  I’m sure vinegar or broth would be fine too.  Scrape up the sticky bits from the bottom of the pan.  Pour the grapes into the pan and season with salt and pepper.  Allow the dish to simmer for a couple minutes, adding another splash of wine to help it all come together.  Remove from heat and serve.

Apple-Root Vegetable Mash

Peel a large apple, a 1 pound celery root, and a couple parnsips.  Chop into 1-2 inch chunks.  Put into a pan with about a cup of water and a good pinch of salt.  Bring to a boil, cover and reduce heat to a simmer.  Let the vegetables cook for 20-30 minutes, until soft.  Drain and add everything back to the pan.  Add a splash of cream or milk and a good pat of butter.  Mash with a potato masher until it reaches desired texture.  Add extra butter or salt if needed.

I served everything with some braised broccoli rabe, which I made by sauteing it in some olive oil, a few cloved of minced garlic, and a pinch of red pepper flakes. 

To drink, some lovely Syrah from the fabulous Bonny Doon vineyards, a favorite of my husband’s.

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I’m cheating a bit here because my husband made the hard part of this.

In case you couldn’t tell by my infrequent posts lately, I’ve had a hectic few weeks.  Crazy deadlines at work, trip to Sonoma with friends, more chaos at work, and friends from out of town.   Somewhere in the middle of that, I managed to flip through the current issue of Saveur, saw this amazing Lidia Bastianich recipe, and realized I had everything I needed to make it.  Unfortunately, the night that I had planned to make it, I was buried in work, so my amazing husband made the bread.  When I finally pulled myself away from my laptop to make the filling, that came together easily and dinner was ready.

So, I can’t really speak to how easy the bread was, but it didn’t look too difficult and it was delicious.   It was simple and delicate and would probably go well with a variety of fillings.

If you can’t find broccoli rabe, I think Swiss chard would probably go well here.

Umbrian Flatbread Sandwiches with Sausage and Broccoli Rabe
Recipe by Lidia Bastianich from Saveur

Ingredients

1 teaspoon active dry yeast
1 3/4 cups all purpose flour
1 tsp. kosher salt
7 tablespoons extra virgin olive oil
4 cloves of garlic, minced
1/2 teaspoon crushed red chile flakes
4 cups broccoli rabe
1 1/2 lbs pork sausage (I used sweet Italian)

Directions

In a small bowl, stir together yeast and 10 tbsp. water heated to 115°; let sit until foamy, about 10 minutes. Combine flour and salt in a food processor; pulse to blend. Add 1 tbsp. olive oil to yeast mixture and, with food processor running, pour in yeast mixture. Process until a dough forms. Transfer dough to a lightly floured surface; knead for 6 minutes. Form dough into a ball; transfer to a large oiled bowl. Cover bowl with plastic wrap; let dough rise until doubled in size, about 1 1⁄2 hours.

Punch the dough down; divide in half. Lightly flour one piece of dough and, using a rolling pin, roll into a 9″ disk. Place disk on a floured baking sheet. Repeat with remaining dough. Cover dough with a damp towel; let sit for 15 minutes. Heat a 12″ cast-iron skillet over medium heat. Working in 2 batches, cook each dough disk, flipping occasionally, until light brown, about 10 minutes.
To cook the sausage, fill a skillet with some water, add the sausage, and simmer until the sausage is cooked through.  Remove the sausage from the skillet and set aside.   Heat 3 tbsp. olive oil over medium-high heat in the skillet.  Add the garlic and chile flakes and stir for a minute.   Add the broccoli rabe and cook until hot, about 3-5 minutes.
Meanwhile, thinly slice the sausage and return to the skillet.  Stir in with the broccoli rabe until the rabe is cooked and everything is incorporated.

Slice each flat bread in half horizontally to create two rounds – this is easier than it sounds!  Arrange broccoli rabe and sausages on bottom half of bread, drizzle with a little oil if you’d like, and top with other half. Cut sandwiches into wedges and serve.

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