Local Sausage With Spiced Pears and Slow Cooked Apple and Sweet Onion Savoy Cabbage
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 5:26pm

Ingredients




Local Sausage with Spiced Pears and Slow Cooked Apple an
small Makes 2 large servings or 4  servings
3 teaspoons olive oil
4 links local sweet Italian style sausage (either pork, chicke
3/4 cup diced sweet onion
1/2 cup low sodium chicken or vegetable stock
Coarse salt and cracked black pepper
1/2 teaspoon fennel seeds
5 teaspoons butter
1 Bosc pear, peeled, cored and sliced thin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon sugar
1 freshly peeled and grated Fuji apple
1/2 head of Savoy cabbage, cored and finely sliced into shreds
2 teaspoons of cider vinegar
1 teaspoon loosely chopped parsley

Preparation

1 Add 1 tablespoon of olive oil to a large sauté pan over high heat. Once pan is hot, add the sausage links and reduce heat to medium. Cook for 3 minutes and then flip. Add onions and cook for another 3 minutes. Add ½ cup of stock to the pan and stir onions. Flip sausages again and cook another 2 minutes. Check the doneness of the sausage. (Sausage will be done when juices run clear and there is a faint shade of pink in the middle.) Cook for a couple minutes more if this is the case. Remove sausage links, set aside and cover with a bowl or lid. Add fennel seeds and reduce stock and onions for another 2 minutes. Turn off heat, remove the onion sauce and reserve. 2 In a medium mixing bowl, mix cinnamon, allspice and sugar. Add pear slices and toss to coat. In another sauté pan, add 2 tablespoons of butter and melt over medium-high heat. Add pear slices to the pan, keeping them separated. Sprinkle with a pinch of salt and sauté for 2 minutes on each side. Set aside. 3 Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large sauté pan, preferably with high sides, over medium-high heat. Add cabbage and grated apple and sauté for 4 minutes. Add cider vinegar, a pinch of salt and pepper and stir. Add onion/stock sauce, parsley and stir. Sauté another 3-5 minutes. Add remaining butter and check for seasoning. Divide cabbage and sausage among 2 or 4 plates and garnish with sautéed pears.

About


This recipe come from  EAT & DRINK in the Northwest book 3 by Melissa Peterman
Cook’s Tip: Local sausage from: Uli’s Sausage in Pike Place Market Seattle- WA
Viande Meats & Sausage in Portland –OR
Moose Market in Coeur d'Alene -ID
Wine Pairing Suggestions: Pinot Noir, grenache, Cabernet Franc or Chardonnay