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Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

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Yield: 4 Servings

Adapted from: NY Times

In this rustic sheet-pan dinner, apples, green beans and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice.

Note: Updated to add potatoes and green beans to make this a complete meal.

  • 6shallots, trimmed on both ends and peeled (about 6 oz)
  • 2crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
  • 12oz baby potatoes
  • 8oz fresh green beans
  • 1TBS olive oil, plus more as needed
  • Kosher salt and black pepper
  • 1lb sweet or hot Italian sausages
  • 3fresh rosemary sprigs
  • 1tsp whole-grain mustard
  • 1-2tsp apple cider vinegar, to taste
  • chopped fresh parsley, for serving 


Prep:

Heat the oven to 425°F.

Cut the shallots lengthwise into ½-inch-thick wedges.

Core the apples and cut into ½-inch-thick wedges.

Trim the green beans.

Place the shallots, apples and potatoes on a sheet pan, drizzle with the 1 TBS olive oil, sprinkle with salt and pepper, and toss to coat.

Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the green beans, rosemary and mustard to the pan with the shallots, apples and potatoes, and toss, spreading everything out into one even layer.

Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160°F and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs.

Pour the vinegar over the shallots, apples and potatoes, and toss well, scraping up any browned bits from the pan.

Transfer to the serving platter with the sausages, sprinkle with parsley, and serve immediately with Dijon mustard on the side.

Chicken Liver Pâté

Chicken Liver Pâté

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Yield: 6 servings
Felicity Cloake / the Guardian

Dec. 2016: This is the first pâté I’ve actually made. It came out great, with a wonderful flavor. All pâté’s are an aquired taste. I love all kinds from mousse style like this to country pâté with its chunky texture.

  • ¾lb chicken livers, cleaned
  • 12TBS butter, diced
  • 1shallot, finely chopped
  • 1tsp thyme leaves, finely chopped
  • ¼cup Madeira
  • ¼cup double cream
  • ½tsp salt
  • 1allspice berry, ground
  • ¼tsp ground ginger


Cut the livers into roughly 1/2 inch pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and sauté for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 4 tablespoons of the butter, and whizz again. Taste for seasoning and adjust if necessary.

Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.

Oven Roast Potatoes & Shallots

Oven Roast Potatoes & Shallots

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Yield: 4 to 6 Servings
Adapted from Food & Wine

1984: A simply dish that makes a wonderful accompaniment to a roast. Shallots cooked this way are a great treat.

  • 2lb potatoes
  • 1lb shallots
  • salt
  • pepper
  • rendered beef fat or commercial duck/goose fat

Peel potatoes and half crosswise. Place in pan, add water to cover and add salt to taste (1-2 tsp). Bring to boil, reduce heat and simmer, covered for 15 minutes. Drain.

Remove loose and broken skin from shallots. It is not necessary to peel shallots

When potatoes are cool enough to handle, cut in half lengthwise twice to quarter. Each piece is now 1/8th potato.

Paint sheet pan(s) with rendered fat. Arrange potatoes and shallots in single layer, drizzle with fat. Season with salt and pepper.

Roast for 35 minutes in 325°F oven while roast finishes. After removing roast raise oven temperature to 400°F. Remove shallots to dish and cover. Continue roasting potatoes for another 25-30 minutes.

French Green Beans and Shallots

French Green Beans and Shallots

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Yield: 4 Servings
Jacques Pepin

September 2016: This is an excellent green bean preparation: simple flavors combined into an elegant dish that goes with almost anything.

  • 4cups water
  • 1lb very small, firm green beans, cleaned
  • 3TBS butter
  • 3TBS peeled and chopped shallots
  • ¼tsp salt, or to taste
  • ¼tsp freshly ground black pepper, or to taste
  • 1tsp lemon juice


Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and plunge into ice water.

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.