Midwestern chef Jack Riebel is taking the homey foods of his childhood and modernizing them with spices and progressive techniques.
Slideshow: How to Make Homemade Sausage
1 dried chipotle chile
2 Granny Smith apples, halved and cored, plus 1/2 apple cut into matchsticks,
for garnish (optional)
2 ounces rye bread, crusts removed and bread torn into bite-size pieces (1
1/2 cup hard cider
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
Four 4-ounce smoked pork sausages or cheddar wursts
1 tablespoon extra-virgin olive oil
1 pound broccoli, cut into 1-inch florets
1 tablespoon Dijon mustard
1/2 teaspoon caraway seeds
1 1/2 tablespoons unsalted butter, cubed
How to Make It
Preheat the oven to 325°. In a bowl, cover the chipotle with hot water and let stand until softened, 30 minutes. Bake the halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree.
Meanwhile, spread the bread in a pie plate and bake the pieces for about 10 minutes, until golden.
In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.
Light a grill. Grill the sausages over moderate heat, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.
In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, stir in the butter and season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks.
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