Sunday, September 30, 2007

maple-glazed sausage and sweet potatoes

for years we have tried to support local and preferably organic. it just feels (and typically tastes) much better. moving to a new locale challenges us to learn what's in season and where we can get what. it's been a l-o-n-g year of figuring that out, but i really feel as though it's been coming together of late. we frequent the lake ella growers market on wednesdays and have gotten to know our farmers -- namely louise & herman at turkey hill farm, and jack & carmen at crescent moon. sweet grass dairy is a real local gem as well (thomasville, ga) -- we adore their cheeses and have recently had the pleasure of purchasing ~half a hog from them. we only just picked up the meat last wednesday and it is goooooo-oood!! the first sample of our bounty was the smoked mild link sausage...delish! for breakfast i sauteed an onion, some roulette peppers (ie- mostly sweet, but could have some heat) from THF with the SGD sausage. then, added to some hot bradley's country store grits along with parmegiano and s+p. a wonderful breakfast made better accompanied by a THF fried egg. mmm mmm.

dinner was truly delicious... jack (CMF) has had some incredible heritage sweet potatoes at the market lately that i can't get enough of. the pear sauce was made a couple weeks ago (and then frozen) using some local "cooking pears" (i believe the tag said "ash pears," but maybe "sand pears") from new leaf market. herbs are grown with love by H from baby plants that were purchased from bob and millie at the lake ella market.

sorry... no photo today. :(

maple-glazed sausage and sweet potatoes

1-2 T olive oil
1 med.large white onion
1+ lb. SGD smoked mild link sausage, cut in 1/2-3/4-in. rounds
2 large sweet potatoes (any is okay, but orange flesh is lovely), 1/2-3/4-in. dice (well scrubbed, NOT peeled) :)
1+ cup pear and/or apple sauce
1/4 cup white wine or white wine vinegar
1/4 cup pure maple syrup (or honey would be nice)
fresh sage, approx. 10 leaves (on stems okay)
fresh rosemary, approx. 4 x 3-in. pieces
s+p

preheat oven to 375F.
heat a large pot or dutch oven over med-high heat. add olive oil, then onion and sausage. brown for a few-several minutes as you finish dicing up sweet potatoes. add sweet potatoes and salt and pepper. stir, bring heat to high. cook covered for a few minutes. add wine, maple syrup, apple/pear sauce, and fresh herbs. stir, recover, and roast at 375F for 15-20mins. Uncover, raise heat to 550F and roast for an additional 15-20mins.
serves ~ 4 as a main course.

4 comments:

downtown guy said...

Growing up, my best friend's gramma had a sand pear tree. We'd try to eat the fallen fruit and wind up with bloody mouths from how hard the pears were. We'd still try it again from time to time.

Food and Brew Love said...

I had some of those pears thinly sliced in a salad last night!

How did you make the pear sauce?

foodieB said...

i made pear sauce like apple sauce -- roughly cube them (no need to peel or core if you have a food mill) and add with just a bit of water to to keep them from scorching in a pot over med-hi flame til somewhat tender. process in food mill (or food process/mash and then push through chinois/colander). can add honey/other sweetener if too tart for your taste. :) overall, it's pretty quick & easy.

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