I am linking you to an ad. Don’t get upset.
I was browsing Saveur (say it like “concur”) magazine no. 179 (December 2015) and came across the mug shot of a red-headed bespectacled man named Ben Mims. Not quite sure what caught my fancy and made me read on – perhaps the placement, layout, or maybe the brevity of the answer Ben gave to the question: “What’s your go-to?” But the reason I am sharing it (in video format – which expands on the printed version but still holds the same charm) is because of the voice that comes through in this little clip. “Oh you just had a baby?" Have some sausage and grapes. "Someone’s sick? Here’s some sausage and grapes; it reheats beautifully.”
Doesn't that sounds like a great sausage pot luck dish? I will be trying Grapes and Sausage soon – but I am actually going to try something a little different and have red grapes and loose pork sausage (with, as Ben suggested, cheese grits on the side).
Ingredients =
1 lb. pork sausage
1 C. grapes
Garlic
Red pepper flakes
Brown sausage. Toss in other ingredients and reduce until sticky and caramelized.
Recipe = Cheesy Sausage Balls
In the same issue of Saveur, there was another sausage recipe that I was intrigued by, possibly for one of the same reasons the Sausage and Grapes caught me - it was short. The recipe listed before this one had 3 components (caramel sauce, dough and filling), 5 steps and clocked in at around 27 ingredients.This looked to be an easy sausage ball recipe that would make a great Christmas breakfast.
Temperature = 375 Degrees
Ingredients =
1 lb. pork sausage
½ lb. grated extra-sharp cheddar cheese
¼ C. flour
1 T. sage
1 egg
Salt, black and cayenne pepper as you like
Mix. Form into 2” balls. Arrange 2” apart on parchment paper* lined baking sheets. Bake for about 30 minutes – the cheese will bake out and form a little cracker underneath. Serve during the winter holidays for breakfast.
