QUACKY SAUSAGE NIGHT

Duck Sausage with Braised Red Cabbage and Pierogis

For a few months now, I’ve been craving J. Betski’s food.  They offer so many types of sausage, one being duck sausage and it is delicious.  Unfortunately, it isn’t always on the menu and when it is, it disappears very quickly.  Instead of taking chances, I began calling around, trying to find somewhere that might sell duck sausage.  I found just that at The Butcher’s Market.

http://www.thebutchersmarkets.com

I know I’ve mentioned it before, but I really like the Butcher’s Market.  They offer fish, chicken, meats that are common and exotic and pre-made items as well.  The butchers are knowledgable and friendly, ready to offer suggestions on preparation as well as pairings for sides and beverages.  When I called, they said they could get them in sometime in the next week, and that they would call me and let me know when they were ready.  I got a call 2 days later that the sausages could be picked up! Woo hoo!! Main dish was all figured out, so what should I serve with these lovely pieces of meat?

Braised Red Cabbage

From Nom Nom Bombshells | Side Dishes | German

00:25
00:05
00:20

cal Calories 160kcal

fat Total Fat 9g

sat fat Saturated Fat 4g

chol Cholesterol 17mg

sodium Sodium 214mg

carbs Total Carbohydrate 16g

Serving size 244g Calories from fat 79kcal Fiber 4g Protein 5g Sugar 8g
4 servings

Ingredients

  • 1 Head Red Cabbage – thinly sliced
  • 2 Slices Bacon
  • 1 Small shallot, sliced
  • 1 T Butter
  • Salt and Pepper to taste
  • 3 T Red Wine, dry
  • 1 T Red Wine Vinegar

Directions

  1. Cut the bacon so that it will fit nicely in your dutch oven.
  2. Cook the bacon until crispy then remove from the pot and set aside.
  3. Put the butter in the dutch oven with the bacon grease and let it melt.
  4. Throw in your sliced shallot and allow it to sweat.
  5. Toss in your sliced red cabbage and salt and stir to coat, continuing to stir until the cabbage has wilted (about 7 minutes).
  6. Add the red wine and allow it to cook down completely until there is no liquid left in the pan (about 10 minutes)
  7. Add the vinegar and stir as often as possible until the cabbage is fuchsia in color (13 minutes).
  8. Add more salt and pepper and serve

I decided up pre-made pierogis (Ms. T’s mini cheese pierogis) and home made braised red cabbage.  Here’s what I did!

photo 1

After hours of looking for a great recipe, I ended up kind of making my own version of a few.  I started with bacon, fried it up will it was cripsy and used the drippings as the oil for my cabbage.

photo 2

After the bacon was completely cooked, I set it aside (for snacking or crumbling on top) and cooked up my shallots.  These took about 5 minutes to get to the right, sweaty opaque stage I needed.

photo 3

I tossed in a little butter, just cause…I mean why not? It’s already being cooked in bacon fat.

photo 4

Then I threw in my cabbage.  This part was a little difficult.  You have to stir pretty continuously to get the cabbage to wilt without burning and sticking to the pan.

photo 5

Put your other ingredients in there, stir some more and cook until it’s fuchsia.  This was so tasty!

For the sausages, I kind of made up my own way of cooking them, due to a lack of information.  Most of the “duck sausage” recipes on the internet are for how to make the actual sausages, not how to cook them.  Jamie Oliver did have some good advice, so I mainly followed his.

photo 9

 

I drizzled a little olive oil and melted a little butter in a skillet then put the sausages in, without crowding them.

photo 10

Let them cook for about 10 minutes per side on a medium heat.  Mine got a little dark in color, most likely due to the butter.

photo 11

You want them to be 165 degrees (for safety purposes).  After I took them out of the pan, i used the drippings for my pierogis.  I like to cook mine in a skillet.  Melt some butter and oil in a skillet, throw in some onion and garlic and sweat them out for a few minutes then throw in the frozen pierogis and let them cook for about 8 minutes, until brown.  Add some salt, pepper and parmesan cheese and you’ve got a real treat.  After they were cooked, I poured the grease from the duck sausage in the skillet and tossed it around a bit. This added a great flavor to the pierogis.

photo 7

I was so happy with this meal! And I think my dinner guest was too.

 

 

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