Tuesday, September 22, 2009

Maple Glazed Sausage and more Greenmarket appearances

Maple Glazed Sausage

We were taken to a fast-food café where our order was fed into a computer. Our hamburger, made from the flesh of chemically impregnated cattle, had been broiled over counterfeit charcoal, placed between slices of artificially flavored cardboard and served to us by recycle juvenile delinquents…Jean Michel Chapereau

I will be posting a schedule of upcoming Greenmarket Food Demos because these farmer’s mean a lot to me personally. When I first moved to NY I literally worked for food and came to know these and other wonderful, generous hardworking people who toil daily to satisfy our appetites for the best possible food. Our local farmers and artisan vendors feed us so well in NY. To those readers who live elsewhere; seek out your local markets and give your taste buds a treat they won't forget.

This dish is a great breakfast accompaniment on the non-pancake days or savory antipasti that can be served alongside some soft cheese and grilled vegetables. If you are in NY Grazin Angus makes a beautiful beef Italian, but this simple preparation is also good with Tamarak Farms Kilbasa, and Flying Pig Farms pork Andoule. If you have really good sausage made with naturally raised meat and REAL maple syrup you can't go wrong.

1 Link Sausage Per Serving
1 Tablespoon REAL Maple Syrup per Serving
A big handful of Fresh Sage

Full cook sausage links and remove to a board, slice sausage links into thick coin sized pieces and return to the pan. Drizzle with syrup until fully coated and the syrup begins to reduce. Toss in your sage and stir just until the sage sticks to the sausage. Serve hot or at room temperature.

No comments: