Alsatian Christmas Sausage Recipes

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

CHOUCROUTE GARNIE à L'ALSACIENNE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS AND SAUSAGES) RECIPE

Steps:

• Preheat oven to 250°F (120°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes.
• Meanwhile, Cook Pork Loin: Place pork loin in a small ovenproof skillet or on a rimmed baking sheet and cook on a separate rack in oven until an instant-read thermometer inserted in center registers 120°F (49°C), about 1 hour. Set aside.

UNCLE AL'S SAUSAGE AND PEPPERS CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
• Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

ALSATIAN PORK AND SAUERKRAUT

Steps:

• Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
• Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
• To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

CHORIZO SAUSAGE

Steps:

• Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
• Pour the boiling water over them and let them sit until they're re-hydrated and soft.
• Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
• When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

BARLEY SAUSAGE

Steps:

• Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag.
• Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water.
• cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.

SFOGLIATELLE

Steps:

• Sift flour and salt and turn into bowl.
• Cut in shortening with fingers to mealy consistency.
• Add enough water (approx. 1/2 c) to hold mixture together.
• Dough should be not too hard or too soft (similar to egg noodle dough).
• Knead well several minutes.
• Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
• Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
• Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
• Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
• Repeat with the third and fourth strips, separating each strip by a layer of shortening.
• Let shortening cool and set.
• Using great care, roll four strips together, as for jelly roll, starting from shorter end.
• Wrap in wax paper and refrigerate about 15 minutes.
• Remove.
• wax paper and cut ends evenly using a short thing knige.
• Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
• Slices will resemble narrow rolls of ribbon.
• Place on lightly floured board and sprinkle lightly with flour.
• Gently place rolling pin a center of slice and roll out from center toward left.
• Return rolling pin to center and roll out from center toward right.
• The slice, fromerly round, will be a larger and thinger oval shape.
• Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
• The oval should measure about 7 1/2 inches at its longest part.
• Placed prepared oval on lightly floured board, rolled side down.
• Proceed as above with the other pieces, arranging finished ovals on board, side by side.
• Preheat oven to 400 degrees.
• Drain ricotta through cheese cloth until quite dry.
• Place in bowl, stir in remaining ingredients and blend throroughly.
• Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
• Press edges together tightly to seal in filling.
• Brush each shell with melted shortening.
• Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
• Close oven door quickly, lower heat to 350 and bake another 20 minutes.
• Brush once more with shortening.
• Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
• Lower heat to 250 and bake another 5 to 10 minutes.
• Cool on rack.
• When cold, dust with confectioners sugar.

ALSATIAN CHOUCROUTE GARNI

Steps:

• Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
• Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
• Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
• Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.