German Sausage with Mustard-Caper Sauce
Source of Recipe
Gail's Board at Epicurious
Recipe Introduction
Tom and I usually double this.
List of Ingredients
1 cup beef broth
1/2 lb Kielbasa
1 tsp olive oil
1 Tbsp grey poupon mustard
1 tsp honey
1/4 cup red wine
1 small shallot -- minced
1/2 tsp capers
1 tsp corn starch
3 Tbsp cold water
NOTES : Other sausage may be used, such as Bratwurst. Beer may be substituted for the wine and onions added.
Recipe
Meanwhile, cut sausage into 1/2 to 1-inch pieces. Heat pan to medium, add oil, then sausage. While cooking, turn pieces of meat so that sides are braised. Mix together beef broth, mustard, honey, wine, minced shallot, and capers. After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan. Simmer for another 7 to 10 minutes, letting it reduce some. Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously. Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately. Serves two.
|
|
member logon
