Thanksgiving Recipes


Serves 6
1 pound Brussels Sprouts, ends trimmed and split in half
6 ea sage leaves
3 tbsp butter
1 ea granny smith apple, unpeeled, cut in ½ inch dice
1 ea Andouille Sausage about 4 oz. cut into ½ inch dice
½ cup pearl onions blanched and peeled (may substitute frozen pearl onions)
1 tbsp dried black currants
2 ounce crumbled Point Reyes Blue Cheese
   salt and fresh ground black pepper
To Prepare:
Place a pot of water large enough to accommodate the Brussels sprouts to a boil.
Season the water with salt.
Place the split sprouts in the boiling water and cook until just knife tender, yet still bright green then place in a bowl of ice water to stop the cooking. As soon as the sprouts are cool drain well and  blot any excess water off with paper towels.
To Cook:
Heat a large sauté pan( large enough to hold the Brussels sprouts in a single layer)
Add the butter and sage leaves to the pan and cook for a minute until the butter just starts to brown.
Add the Brussels sprouts in a single layer. Season with salt and pepper. Place the apples, onions and sausage to the pan, but do not stir. The Brussels sprouts sould cook for a few mintes until well browned. Turn a few sprouts over to check the color. When browned, still the sprouts with the onions, apples and sausage and cook for a few more minutes until well browned. To finish, remove the pan from the heat and add the currants and the crumbled blue cheese and give a quick stir.
Serve immediately.