Grilled smoked sausage with Apple Fennel "Sauerkraut"
Tuesday, May 6, 2008 | | |Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled smoked sausage with potatoes, fennel
1 large bulb fennel
1 tablespoon olive oil
1 large Vidalia onion, chopped
5 Granny Smith apples, grated
1 / 2 lemon juice
1 1 / 2 tablespoons butter
1 teaspoon caraway seeds
1 / 2 cup cider or apple juice
Kosher salt and freshly ground pepper
8 smoked sausages
2 tablespoons butter, melted
8-poppy seed hot dog buns or french rolls
Spicy brown or Dijon mustard
Clean and cut the fennel in long strips (julienne) and trims in mind, reserving for future use.
Heat oil in heavy bottom saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add slices of fennel, stir and cook, covered, about 5 minutes or until the fennel begins to wilt, reduce heat to medium-low.
Meanwhile, combine grated apples with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add the butter, mix well. Add caraway seeds, fennel tops and reserved cider or apple juice. Cook for an additional 5 minutes uncovered. Season to taste with salt and pepper. Remove from heat and let stand to allow the flavors to mingle. (The sauerkraut may be up to 2 days in advance and kept in the refrigerator until ready to use.)
Building charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grilling sausages. For grilling sausages, place on the grid for direct cooking over medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, the division buns and brush a little butter inside. Toast until lightly browned. When you're ready to serve, place 1 sausage and a generous amount of sauerkraut on the bread and serve with mustard on the side. Enjoy immediately.
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled smoked sausage with potatoes, fennel
1 large bulb fennel
1 tablespoon olive oil
1 large Vidalia onion, chopped
5 Granny Smith apples, grated
1 / 2 lemon juice
1 1 / 2 tablespoons butter
1 teaspoon caraway seeds
1 / 2 cup cider or apple juice
Kosher salt and freshly ground pepper
8 smoked sausages
2 tablespoons butter, melted
8-poppy seed hot dog buns or french rolls
Spicy brown or Dijon mustard
Clean and cut the fennel in long strips (julienne) and trims in mind, reserving for future use.
Heat oil in heavy bottom saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add slices of fennel, stir and cook, covered, about 5 minutes or until the fennel begins to wilt, reduce heat to medium-low.
Meanwhile, combine grated apples with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add the butter, mix well. Add caraway seeds, fennel tops and reserved cider or apple juice. Cook for an additional 5 minutes uncovered. Season to taste with salt and pepper. Remove from heat and let stand to allow the flavors to mingle. (The sauerkraut may be up to 2 days in advance and kept in the refrigerator until ready to use.)
Building charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grilling sausages. For grilling sausages, place on the grid for direct cooking over medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, the division buns and brush a little butter inside. Toast until lightly browned. When you're ready to serve, place 1 sausage and a generous amount of sauerkraut on the bread and serve with mustard on the side. Enjoy immediately.
