Chef Jenn Magrey
Four Mile River Farm Sausage
Four Root Farm Onions
Woodland Farm Apples and Pears
1 pound chicken (or pork) sausage from Four Mile River Farm
1 large onion in small dice from Four Root Farm
2 large Woodland Farm apples, diced small
4 Woodland Farm Seckel pears, diced small
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons bourbon (or use water or balsamic vinegar if desired)
Place a large skillet over medium heat and add the sausage and 1/2 cup of water. Cover the pan and cook for about 15 minutes until the water evaporates. Remove the cover and add the oil to the pan. Brown the sausages on all sides, turning to ensure even browning (for about 15 minutes). Remove sausages from pan and set aside.
To the same pan, add the onions, pears and apples and sauté, stirring frequently, until they are browned and caramelized, about 15-20 minutes. Add the bourbon (or water or balsamic vinegar) and cook for 1 minute more. Add some salt and pepper to taste, about 1/2 teaspoon of each. Mix, taste, and season further if desired. Remove this mixture from heat and place into a bowl.
Slice the sausages into thin pieces on the bias and add back to pan. Add back the onion mixture and heat until warm, about 5 more minutes.
Slice Crostini from a loaf of Wave Hill Bakery French Baton and add a slice of sausage to each piece of bread. Top with some of the onion apple and pear mixture and serve.
Top with some Gorgonzola, Micro-greens, or both!
Or, keep the sausage links whole and serve as a whole sandwich topped with the apple/onion compote and a little zesty honey mustard!