Moroccan Lamb and Fig Sausage with Cider-Glazed Brussels Sprouts

Recipe by Will Branch and Zach Klein, Corridor Sausage Co., Detroit

Photography By Carole Topalian | October 24, 2017

Ingredients

  • 2 cups milk
  • 1 pound parsnips, peeled and cut into ½-inch coins
  • 1 pound whole Brussels sprouts, trimmed of stem, with ¼-inch-deep X cut on bottom of each
  • 1 tablespoon olive oil
  • 1 pound Moroccan Lamb and Fig Sausage
  • 4 strips thick-cut bacon, cut into ½-inch pieces
  • 3 whole Roma tomatoes, skinned and diced
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 cup apple cider
  • 2 tablespoons whole-grain mustard
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper

Instructions

1.  Place milk and parsnip coins in a 2-quart saucepan over high heat; bring to a boil. Reduce to simmer and cook until tender, about 20 minutes. Remove from heat and pour milk and parsnips into a fine-mesh colander with a bowl underneath to catch the milk. Add the cooked parsnips, ½ cup of the reserved milk and ¼ teaspoon salt to a food processor and purée; adding more milk as needed to desired consistency.

2.  Fill a 3-quart saucepan with water and bring to a boil; add 1 teaspoon salt. Add Brussels sprouts and blanch for about 2–3 minutes or until slightly tender. Remove from boiling water and immediately place in a large bowl filled with ice and water. Remove from ice bath, pat dry and cut Brussels sprouts in half; set aside.

3.  Heat a 12-inch skillet over medium heat; add olive oil. Place whole sausages in pan and cook for about 5 minutes per side or until skin is golden and sausages are cooked through. Set aside and cover with foil.

4.  Place bacon in same skillet over medium heat and cook until crispy. Remove bacon to a paper-towel-lined plate and set aside. Reserve pan with sausage and bacon fat.

5.  Add Brussels sprouts to the skillet with reserved fat and cook 3–5 minutes or until slightly golden. Add diced tomatoes, garlic and shallots; cook for about 1 minute. Add apple cider and mustard to Brussels sprouts mixture, scraping the bottom of the pan and simmering the mixture until the cider has reduced to half; about 5 minutes. Add ¼ teaspoon salt and pepper.

6.  Place ¼ of parsnip purée onto a plate, spoon ¼ of Brussels sprout mixture and sauce over the top, sprinkle with ¼ of the bacon and place one sausage on top to serve.

Yield: 4 servings

Cook’s Tip: To remove skin from a tomato cut a shallow X on the bottom of the tomato, place in boiling water for 45 to 60 seconds, remove with a slotted spoon, cool slightly and skin should slide right off. You can then cut the tomato in half and squeeze, cut side down, to remove the seeds.

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Ingredients

  • 2 cups milk
  • 1 pound parsnips, peeled and cut into ½-inch coins
  • 1 pound whole Brussels sprouts, trimmed of stem, with ¼-inch-deep X cut on bottom of each
  • 1 tablespoon olive oil
  • 1 pound Moroccan Lamb and Fig Sausage
  • 4 strips thick-cut bacon, cut into ½-inch pieces
  • 3 whole Roma tomatoes, skinned and diced
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 cup apple cider
  • 2 tablespoons whole-grain mustard
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
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