Braised Portuguese Sausage and Blue Lake Green Beans
Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.
INGREDIENTS
Nutrition- 2sprigs fresh parsley
- 2sprigs fresh rosemary
- 2sprigs winter savory
- 2sprigs winter savory
- 2sprigs lemon thyme
- 3fresh bay leaves
- 4juniper berries
- 2tablespoons unsalted butter
- 1
- 1 1⁄2cups maui onions (Small Diced)
- 2
- 1teaspoon fine sea salt
- 1teaspoon fresh ground black pepper
- 1
- 8cups vegetable stock
- 2
- 2
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DIRECTIONS
- Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
- In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
- Add 1/2 cup Riesling Wine and reduce by one-half.
- Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
- Season to taste with fine sea salt and fresh ground black pepper.
- Serve in warm bowls.
- Garnish with chopped Fresh Chopped Parsley.
- *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
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