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Cakebread Cellars' Chef Brian Streeter demonstrates a quick, easy and delicious weeknight supper dish- ready in 15minutes- ...
to enjoy with Napa Valley Zinfandel.
Tags:How to Make a Cajun Sausage Sautee,sausage sautee,wine pairing zinfandel,Andouille,Cajun sausage,Cakebread Cellars,escarole,kale,napa valley,red wine,winery,zinfandel
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How to Make a Cajun Sausage Sautee
Ingredients: Cavallo Nero Kale Escarole Wilted fall greens with Andouille sausage 2 cloves garlic
Other greens that work: Radicchio Curly kale Frisee Chard
Brian Streeter: For this month’s recipe, we’re going to do the easy week night meal really good during the fall season when it’s a little bit cool outside using cool vegetables.
Well, I told you to eat a lot of leafy greens and so this is an opportunity to do so. All very simple to put together Escarole is probably as its best now. It’s also when it’s going to pay least and which is when you want to seek it out. It’s a little bit sweeter not nearly as assertive. Cavallo Nero goes by a bunch of different names in the grocery store, all the same vegetables. And basically it is a type of Kale. When you do go to the store and you can utilize what looks good.
We’re going to use the Cavallo Nero and the Escarole on the recipe--but usually I want to get rid of the stem and the stem is rather woody so you get rid of that and then just tear it up into pieces.
The Andouille, this is a spicy smoked, Cajun pork sausage. It’s already cooked. We’re going to slice it so we can sauté it and get some of the flavor into the greens. Cut them into coins about half- inch thick or so. A little bit of slivered garlic and slice it as thinly as you can sort of lengthwise. Add a tablespoon of olive oil, a little bit of sausage. It should sizzle as soon as it goes in. Get a little bit of color on it also some of the juice is going to come out and that’s going to help the flavor our greens. Toss them once or twice a few seconds out of the pan.
Turn to the heat. Throw in a little bit of slivered garlic, second to soften a little bit, add then a couple of good handfuls of the greens. And you want a little bit of water clinging to your greens because that’s going to create steam when your greens are wiltt down as you’re cooking them, a little pinch of salt.
Remember that your garlic is in the bottom there so I want to try and toss these around. Turn them over. I don’t want the garlic to get really brown. Everything is wilted down probably to about half its volume.
Go ahead and throw your sausage back in and toss that around, get a little bit more of flavor to coat your greens and then a quick easy meal to put on the table during the week when we’re all busy. It goes really nicely with a glass of Cakebreads in.
I like to just let everybody put a little splash of red wine vinegar on top of it. Just a little bit that I think it sort of perks it up and it gives a little bit of zip.
Julianne Laks: The aroma is incredible.
Brian Streeter: Good.
Julianne Laks: Even before the vinegar right on there it’s just beautiful, beautiful aroma.
Brian Streeter: I’m glad you started making Zinfandel. It’s always been a favorite at the winery.
Julianne Laks: Zinfandel is an amazing wine for food. It just lends itself to a lot of different things and it really does go well with this vegetable earthiness kind of goes well with the wine as well as the little bit of spice in the sausage very, very nice --
Brian Streeter: A lot of smokiness too so particularly the way that we’re using has a lot of smokiness to it so I think that marries well with it.
Julianne Laks: The dish almost intensifies, a red berry, and then that beautiful spice behind it, very, very nice, beautiful combination.
Brian Streeter: The scents in the nose are just sort of over the top.
Julianne Laks: Our style is not to be real heavy and laid and they're -- as it has all that concentration but it’s still very, very, bright essence and that’s what we like.
Brian Streeter: And make my job much easier, thank you.