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Chef Jenn's Recipe of the Month - November

Chef Jenn's Recipe of the Month - November

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Posted on November 04, 2013

As we fall back and say goodbye to summer, we are excited about all of the delicious winter comfort foods using fresh local products. For November, our Chef Jenn, is featuring local Organic Butcher wild boar and bacon sausages with sauteed peppers. This is the perfect fall dish to enjoy around the fire with your family!

Wild Boar & Bacon Sausage with Sautd Peppers
Serve with our Early Mountain Vineyards Handshake Red
Serves 4
INGREDIENTS
8 each Organic Butcher wild boar & bacon sausages
1 bell pepper, any color, sliced
1 sweet onion, sliced
Olive Oil, Sea Salt & Pepper
cup grainy mustard
cup Dijon mustard
TO PREP
Cut the outside of the pepper into 4 large pieces. Discard the stem, seeds and center. From here you can julienne (cut into strips) the pepper easily.
METHOD
1. Preheat the oven to 400 degrees.
2. On a sheet pan with sides, drizzle the sausage with a small amount of olive oil, and roast in the oven for 10-15 minutes, or until cooked through.
3. Have the pepper cleaned, prepped and cut uniformly.
4. Heat the sautpan on high.
5. Add a small amount of Olive Oil.
6. Add the onion, and sautquickly for about 2 minutes.
7. Add the pepper and cook for an additional 2-3 minutes. Season with Sea Salt & Pepper.
8. Combine both grainy & Dijon mustards, and set aside
9. Serve the sausage with sautd peppers & onions, and mustard (if desired)
TIPS & SUGGESTIONS
*For grilled sausages with sautd peppers and onions, serve with buns, Dijon or grainy mustard and a mixed green salad. One pepper and one onion will accommodate up to 8 sausages


Photography Credit: Renee Comet Photography