Braised Portuguese Sausage and Blue Lake Green Beans |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Portuguese Sausage, Fresh Blue Lake Green beans and Baby Rose Red Potatoes are slowly braised in vegetable stock and Riesling Wine. Fresh fine herbs enhance a wonderful flavor to finish the entree. Ingredients:
2 sprigs fresh parsley |
2 sprigs fresh rosemary |
2 sprigs winter savory |
2 sprigs winter savory |
2 sprigs lemon thyme |
3 whole bay leaves |
4 juniper berries |
4 black peppercorns |
2 tablespoons unsalted butter |
1 lb sausage (portuguese,sausage, cut on the bias) |
1 1/2 cups maui onions (small diced) |
2 fresh garlic cloves (minced) |
1 teaspoon fine sea salt |
1 teaspoon fresh ground black pepper |
1 cup white wine (*riesling wine) |
8 cups vegetable stock |
2 lbs green beans (fresh blue lake, trimmed) |
2 lbs baby red potatoes |
Directions:
1. Place fine herbs, bay leaves, juniper berries and black peppercorns in a piece of cheesecloth. Tie cheesecloth with string to make a Sachet.
2. In a large braising pan melt butter. Add Portugese sausage, Maui onions and saute' sausage until brown on both sides. Add garlic and saute' about a minute. Season with fine sea salt and ground black pepper.
3. Add 1/2 cup Riesling Wine and reduce the wine by one-half.
4. Add vegetable stock, fresh green beans, potatoes and remaining wine. Add Sachet, bring to a full boil and reduce to a slow simmer. Cover braising pan.
5. Braise 45 minutes to 1 hour or until beans and potatoes are very tender.
6. Reseason to taste with fine sea salt and fresh ground black pepper.
7. Serve the entree in warm bowls.
8. Garnish with chopped Fresh Chopped Parsley.
9. *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
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