Chef Armand

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  » Dec 17, 2017  




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Pan-Seared Veal Sausage with Vodka & Lingonberry Glaze

Ingredients:

Olive oil as needed
6-8 Swedish Veal & Potato Sausage (Oscars Smokehouse) or Veal Bratwurst
½ cup vodka
2 shallots, peeled and minced
1 ½ teaspoon finely chopped fresh rosemary
¼ cup Lingonberry preserves (Ikea) or Red Currant preserves
2 tablespoons unsalted butter

Method:

1. In a large heavy skillet, heat ¼ inch of olive oil. Add the sausages and sear them to brown on all sides. Drain oil. Add vodka, shallots and rosemary and flambé or cook until vodka is reduced and sausage is cooked. Add a little water if sausages need more cooking time.
2. Remove sausages from pan-keep warm. Add the preserves and butter and whisk until smooth. Add the warm sausages to the pan and glaze with the sauce.
3. Serve with mashed potatoes and braised kale with bacon.

Serves 4-6

Recipe from: Adirondack Cuisine Cookbook
By Armand C. Vanderstigchel



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