Text 16941, 64 rader
Skriven 2014-09-13 07:11:42 av Dave Drum (1:261/38)
Ärende: BH+G 1241
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausage Links w/Pineapple
 Categories: Pork, Fruits, Chilies, Wine
      Yield: 6 servings

    750 ml Bottle white wine
      2 c  Water
    1/4 c  Granulated sugar
    1/2 ts Salt
    1/2 ts Whole black peppercorns
      6    Fresh sausage links; Italian
           - or bratwurst
      2 ts Olive oil
      2 ts Butter
      3 tb Fresh pineapple juice;
           - reserved from peeling,
           - coring, and slicing
           - pineapple
      1    Pineapple, peeled, cored,
           - thick sliced, cut in 2"
           - chunks
    1/4 ts Salt
    1/4 ts Aleppo pepper
           +=OR=+
        pn Crushed red pepper
      1 tb Packed light brown sugar

  To poach sausages, in a 4 to 6 quart Dutch oven over
  medium heat, stir together the wine or water, the 2 cups
  water, sugar, salt, and peppercorns. Bring to boiling.
  Reduce heat to keep liquid barely simmering; cook for 5
  minutes. Add sausage links and cook, partially covered,
  for 10 minutes. Use a flat spatula to carefully remove
  sausages without piercing casings; set sausages aside.

  In a 12" nonstick skillet heat olive oil and butter over
  medium heat. Add poached sausages. Slowly brown on all
  sides, 8 to 10 minutes.

  Carefully add pineapple juice to skillet (juices may
  spatter slightly). Increase heat to high. Cook, rolling
  sausages in skillet, until juice is thickened and sausages
  are well glazed. Transfer browned and glazed sausages to a
  warm platter.

  Add pineapple to skillet in a single layer. Sprinkle with
  salt. Aleppo pepper, and brown sugar. Cook for 3 to 4
  minutes, turning to coat and brown, until pineapple is hot
  and caramelized. Serve immediately with warm glazed
  sausages.

  Better Homes & Gardens | March 2012

  MM Format by Dave Drum - 28 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Nothing anyone says in a bar is true. - Mark Ruffalo

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