Saturday, August 25, 2012

Hankerin' for Fall

I always get antsy towards the end of summer.

I'm tired of being hot. 

I want to buy school supplies and wear cute sweaters.

So I thought I would force the issue by cooking with some fall flavors.  And meat.

Beer Poached Sausages with Caramelized Onions and Balsamic Apples
Mmmm...grilled meat.

Nothin' screams fall like some fancy, schmancy tailgate food.  This can be made ahead of time...just toss the sausages on the grill and gently reheat the apples and onions.

1 lb Italian sausage, in casing
1 pint beer (something dark)
1 large onion, quartered
1 clove garlic, smashed
3 bay leaves
1 Tbl coriander seeds
3 dried chilies

In a large pot, bring all of the ingredients, including sausages, to a boil.  Reduce heat and simmer for about 15 minutes.  Remove sausages from poaching liquid and transfer to a hot grill.  Char on all sides.  Serve with onions and apples and coarse ground mustard.

For the Onions and Apples

1 large onion
1 Granny Smith apple
4 Tbl butter
2 Tbl balsamic vinegar
salt 'n pepper

Slice onions into long, thin pieces.  Melt butter over low flame and add onions.  Season with a pinch of salt and toss to coat.  Let them do their thing for a while (about 30 minutes), stirring occasionally so they won't burn.

While onions caramelize, peel and core the apple.  Slice into quarters, then into thin wedges.  Once the onions have begun to turn a golden brown color, add sliced apples and cook for about five minutes.  Apples should be tender but not mushy.  Turn up the heat and add balsamic.  Cook until vinegar has reduced by half.  Remove from heat, season with salt and pepper.  Yummy.

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