Fall has fallen

I know I'm not alone in saying that October is my favorite month.  It starts off with warm-ish, sunny days, moves into an explosion of brilliant colors, and ends with Halloween (or as I like to call it Gay Christmas).

And we get to enjoy the warm, earthy, spicy flavors of fall.

I had a couple of chicken sausages in my fridge, so I thought I would try to play around with to refine a tailgate treat:  sausages.  Here is what I came up with.  It is not only fast, but way yummy!

Warm Apple and Radicchio Slaw with Chicken Sausages

The sweetness of the apples and honey balance out the bitterness of the radicchio.  Paired with the sausage it becomes almost like a warm, sweet and sour sauerkraut.

1 onion, thinly sliced
1 small head of radicchio, cored and thinly shredded
2 Granny Smith apples, peeled, cored, and thinly sliced
1 Tbl honey
1 Tbl fresh rosemary
1 tsp stone ground mustard
1 Tbl cider vinegar
2 Tbl olive oil
Salt and pepper

In a large skillet, saute onions in olive oil over medium heat until translucent. About five minutes.  Add apples and cook for an additional three to five minutes until apples begin to soften and brown slightly.  Add radicchio, mustard, honey and rosemary.  Toss to combine.  Cook until radicchio just begins to wilt.  Add vinegar and toss.  Season with salt and pepper.  Serve immediately.

for the sausages

8 chicken sausages*
1/4 cup water
1/4 cup white wine
drizzle of olive oil

In a large pan, bring sausages, water, and wine to a boil.  Once liquid evaporates, drizzle with olive oil and brown sausages.

*Most chicken sausages are fully cooked.  However, if yours are not, double the amount of liquid to cook sausages thoroughly.

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.