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Thank you, thank you. My name is Kirk Offerle, and I was an owner of the restaurant called Jazz Café for 10 years, and before that I lived in Italy for about nine years, and I'm going to be preparing a dish for you that’s from Veneto and possibly out Alto Adige going from Northern Italy up into Austria. This is called the Sasichae Albasamico (ph) which is sausages with the balsamic reduction. I'm going to put on top of some Austrian Potato Salad, okay. And this just literally is one of the simply dishes you can possibly do. There’s no way to ruin this dish, okay, I’ve promised that I'm putting my guarantee on that I'm going to give a number an 800 number you can call and complain if there’s something goes wrong because you just can’t ruin this dish.
So the first we can do let’s talk about our potato salad because we’re going to start that, and I already prepared some just to have it ready at the end of the meal. But when you’re going to this very simply going to start with some more warm water to begin with bring enough to a boil. Just quarter dice whatever form you want the potatoes to be in. As you see it doesn’t have to be great. I'm just cutting them on a nice odd form there you don’t have to go all they have to be exactly perfect so on and so forth. And if you’d like you can just go straight through here and just quarter this down if you’d like. And we’re just going to throw these into the water.
Now beautiful thing about this potato salad is you can prepare it’s best warm, okay. I'm going to be quite honest, it's best warm, but you can prepare it the day ahead of time two days ahead. You can prepare just the potatoes if you want cover them with the little olive oil keep them in the refrigerator. Bring it out let it come up to room temperature, and then finish it off for the rest of your guests later on. It doesn’t matter, but it’s a great thing to have in your refrigerator because you can serve it with some of the different things this is nice little thing they have you like, “Oh my gosh, I got some people coming over, what I'm going to make?” I've got to get the potato salad ready. So, you're going to let those. You can let those cooked down probably about 45 minutes depending on how many put it in there and how large you make the cubes.
You can also if you’d like put them in a whole I like the skin on them. You want to make sure you wash off the skin before putting the waters, so you don’t dirty water and the sediments in the bottom. The skin on it I like is a nice texture also I get a little different flavor when you’re biting into it. Also you can cook them whole if you want, and then keep the in you’re refrigerator, bring them out throw them in the microwave for a second cut them off and finish them off in the salad either way you want to do, okay.
Moving on to the sausage, beautiful thing about this is literally in the time that I show you here you can have this dish done. You can also start it up keep it warm to the side heat it back up when you’re ready for your guest, but it’s great thing to have and serve to your guest and it takes no time at all.
So considering that it’s sausage that’s awesome consideration, but okay, we’re going to start with olive in this. Just coat the bottom you don’t want to swim them in olive oil, okay. Put this back over here. And that’s a very good point, and I was going to get to that I like to use —the type of sausage you will actually use for this would be a Vicento, which is Vicenza and from the Veneto area. What they do is they just choose the sausage meat inside the casing with salt and pepper, that’s it. That way you don’t get the uneasy, and all that affecting the flavor of this, but you can use any sausage you’d like. But preferably, that’s a style so the fact is it’s kind of hard to find here at your normal supermarket, so what I do is like of for a German broth or I go for just a German sausage because the only thing that they’re adding to that outside of the salt and pepper maybe a little a coriander or something. And that’s fine that’s not going to affect your flavor.
So you’ll going to take this. We’re going to take the casing off okay. I highly recommend as often as possible peeling up your casings because they’re hard to digest, okay. And basically, as you like or then we just doing a ground pork oh yes in a sense we are, and that’s alright, okay. And you can out this in any form that you might want. Once you peel this often sometimes you know what depending how long they sat out we’ll make a difference on how quickly the casing comes off as you see on one I'm having just a small on a problem, but still comes off. I'm going to throw that away, and what you can do so it doesn’t that firm just take your knife okay put it back down back into your sausage form. Firm it a little bit now we’re going to take this, and I'm going to set it directly into your pan. Now when it cooks it will keep that form going, so we’re going to go through this I'm going to do the cup one more time. You know usually one sausage per serving is about all you need. If it’s hard to come off slip down both sides, okay, so you can peel it off here. You can do two sausages. You can do it. A nice way to serve this is just put it into a bowl serving family style in the center of the table where people dig into that’s typically how to be serve in Italia, “Lame a casa for the casa, okay.” I'm going to get for this going. I’ve got a nice medium temperature just to bring the sausage up. It depends nice and hot.
See that’s how it should come on see how nice it comes off, that also to be quite honest will tell you how long your sausage has been sitting out. Maybe you go the butcher, and if it has a little discoloration you know they left that out too long. So which does not mean it's bad, necessarily, you know sausage can actually take quite a lot of air before it gets back. But a lot of times that will at least show you that how long that they let this out. Maybe asks them and do you have anymore in the back it comes straight out of the refrigerator. Also the color they are you take straight out of the refrigerator this is for the casing to come off, okay.
And we’re going to let this cook down. Sausage has going, potatoes are going but like I said we’re already have our potato salad ready okay. And while that sausage is cooked enough I'm going to go over the dressing for the potato salad, and how to prepare that to get it going, okay. As you can see this will be finish product here. You see the potatoes I already cooked down. They’re not going to they’re not so mushy that they just fold into what you’re going to a mash potato. They have some consistency to it, but they’re nice and flakey their cooked enough but just flick apart. I’ve already put a little olive oil on this just when I came off the heat so that it wouldn’t stick, and some will starch will release.
Now I'm going to actually add a little more olive oil to this okay. And you want it just olive oil is fabulous, wonderful nutty green flavor. This is going to add to it, but you just want to coat the potato salad. You don’t want so much olive oil under that is going to just sit on the bottom, okay.
Now with this then I can just smell that green olive fresh tree coming out that’s gorgeous I'm going to take a little salt, and that’s probably maybe a tablespoon possibly maybe not. You can always add a little more to your own taste. Blend that up I'm going to take a little bit of —I like dish down on this, but I would recommend regular mustard the possibly a little brown mustard will fine, and you’ve just to dab maybe less and half of tablespoon on that. It's just can add a touch on that mustard seed flavor to it to blend that up. You know – being made with egg out of that is basically a mayonnaise that mustard, with the dish on mustard sea done it.
Now I'm going to take a little bit of Italian parsley. I'm going to lower my temperature back down just to touch, and I'm going to turn the sausage. And then get both sides brown on that okay. And actually before I go on to the rest of the potato salad I'm going to a moment with this just so you can add the rest of it before it gets too done. You’re going to take some red onion. I'm using Shallots today. Shallots are little more expensive, so just your regular red onion is fine. I prefer red onion because of the tanginess to it over a yellow or a white onion, but you certainly, absolutely can use a yellow onion or a white onion on this part. You have to cut large sizes into that sprinkle that around. Okay we’re going to add another small piece to that. Shallots, yes, I would just recommend red onion be poured on this it’s cheaper it’s more effective. This is Shallot but I'm not into this just to be clear on that.
Now I'm going to take some Bay leaves, okay. I'm going to add that to the flavor that brightens up the sausage makes it very light, and as well as a balsamic when I add to it obviously, can this down gets real dense. The Bay leaves keeps a nice, lighter, acidic flavor to the back on to that palate on, okay.
Now, I'm going to take a touch of pepper to add this to it optional if you like pepper if you don’t. I just like to add it to it once again the sausage as it cook tends to cook out the salt and pepper, so I'm not going to add salt because the natural flavor, the balsamic when it cooks down mix with the sausage itself usually brings out enough salt, the dish that you don’t need anymore. But you can certainly taste and when it time can see you know add a little live crazy, live wild who knows, okay.
As this is cooking down right now my Shallots and my Bay leaves with minimize Shallots are just, just striking the color, so when I get to that point I'm going to add a little garlic to this as well, but I'm going to add in big pieces not little pieces okay. We don’t want the garlic to overpower anything else that’s in there okay, so some big pieces you can add one big one piece to that if you want, and pull it out at the end because you don’t want anybody divide into one big piece, but we’re going to let that—now, we’re going to let the garlic cook down just a touch. When the garlic adding kind of that garlic brightens up that middle palate to the balsamic so you have this acidic from the Bay leaves and the onions you have the balsamic when it cooks down which is a sweet. The garlic adds up middle tone to it right on top okay. I'm going to lift that cook down just a second more. You know what I added one clove to that, and I have four pieces of sausage in there okay. And that might even be a lot to add, you know I might half the clove it just depends how your palate’s feeling that day and how you feel about that garlic. My onions are sweating down.
Okay this parsley, Italian parsley not cilantro please don’t use cilantro. Cilantro has more of that menthol almost spicy characteristic too which is wonderful, wonderful for Mexican food or Spanish food or Columbian food, but it’s certainly kind of overpowers and changes the flavor profile on the rest. This has more of a bright spearmint flavor to it, so it’s perfect for that. I'm going to add that to the potato salad. I'm going to go ahead, and turn this around just letting that coat, and you can always if you see it by the end you’re done with this it’s not wet enough for you. You can add a little more olive oil and just a salt to that.
Okay, now we are ready with this dish to add the balsamic. Once again, let me hold up so you can see those onions are not brown they’re not burnt. They’re just nice, lightly sweated off, and they’re just getting a slight golden color to them same with the garlic okay. I smell supposed pretty good right now, doesn’t it? Wait until you get the balsamic on it. Balsamic I'm going to add maybe half a cup balsamic to this particular dish. And what you want the balsamic to do you don’t want it to sit on top of the olive oil, okay. So you mean to let that reduce you might have to turn off your heat just to touch to make sure that doesn’t happen. And you don’t want to overcook, and once you start overcooking it that’s when your actual sausage going to separate, but if you see that’s happening once it starts turning down, and reducing you can lower the heat keep it nice and just on the nice so simmer okay. But I’ve got the heat to heat fine now because I want it to boil often, and sweat off some of that water that’s actually not right now.
Now, talking about balsamic. True balsamic costs thousands and thousands and thousands of dollars. You’re not going to use this on this dish, okay there’s no reason. We’re going to use a good quality balsamic okay. We’ll see balsamic have mold enough, and you certainly don’t want to use just the red vinegar or red wine vinegar colored with some form of color or something to make it look like balsamic and so forth.
Nice, quality essence of balsamic okay that’s kind of what they call the balsamic vinegar. To give that flavor can sweat it down, but as you know in a Moldena, Bergamo and where they make a lot of the balsamics. They actually have cast that they age the balsamic in, and those who passed down as a wedding present from family to family. That’s how much they care about it. That’s how much they consider that to be such a wonderful thing. Once again, cook them down this is just reducing nice slow simmer.
Now, your sausage you don’t have to worry about temperatures on your sausage because it’s going to cook all the way through it it’s going to cook down. And if it seems maybe a little red too maybe a little overcook that’s really not sure because the balsamic substance that I want to cut into it’s nice and soft in the center. If you like it you prefer, and you want to keep the sausage a little more on the say medium I don’t want to say medium we have a certainly medium sides to it. Cook your sausage off reduce your balsamic set take it out reduce your balsamic then put your sausage back in and covered let it cook off.
And now, I'm going to lower this down to a simmer. Keep it nice and lower that, so we’re just going as you can see it’s reducing very, very well okay. And you want some of that as you smell into some of that vinegar that touches the nose. You want that to cook still a little bit more, okay. Coming back to our potato salad. We’re going to add a little bit of garlic to this. Maybe one clove cut down again. You can dice it if you prefer, okay I like just a bigger pieces in there and turn that around.
So, once again, we have our olive oil, salt, a Dijon mustard just to touch and our Italian parsley. Now we’re going to add a medium shallots today, but once again the same red onion that you would add to this particular dish you’re going to add to the potato salad. Now the red onion is optional, okay especially on this dish. You already have the onions so we just want to put it on top with the potato salad leave the red onions out because you have already have the cooked is here. But generally if you’re adding into this for another dish, or for just to serve the people go ahead and add sure as the touch of the red onion to it in large size. I'm going to add those and turn it around, now. You know what after looking at that I think I'm going to add a little more olive oil to this just to brighten it up a little bit, moisten it and make it glisten as it comes out on the plate, okay.
Now for this plate I'm going to take a little of the Italian the Austrian potato salad that we have. do you want one or two sausages? Just one, okay, I'm going to put that one on top of this –Sir, one or to two? You can do two, absolutely, okay. Here we go now I'm going t o take a spoon, so we don’t have a spoon up here I'm going to use this one, or you can just take it directly out of the pan if you want. I'm going to take a little bit, and then cover that on top. You don’t want to drown it, and you can let the Bay leaves float on to that obviously you’re not going to heat the Bay leaves, but it gets a nice feel to the plate that is actually in dress if you want to have fancy drip a little on the outside looks just a restaurant doesn’t’ any do that? They are like. “Oh my gosh!,” and that’s – it's is a timeline, telling people just whirl on the outside of the plate, and look like a restaurant you know that’s what--
A lot of times you know the plate looks fabulous, but you're like, “The food is…yeah…but the plate looks fabulous,” so I think sometimes people get little carried away of that. But concentrate a little more on the plate a little less on the plating, and but as of now I’ve got both going on inside I give you a little, a little shows that’s what I need here I'm just going to throw a little fresh Italian parsley just for color on there. Rest a plate a little bit okay. Now if you want as well you can take a little pepper just finish that off it doesn’t really needed, but it’s a nice little flair if you want to go around the table, and impress people. Boun Appettito! I am good for today, and we’ll see you hopefully next time. Thank you very much.