Fall flavors: Make sausages braised in apple cider, more

Also try chef Tiffani Faison's squash "spaghetti" and farm salad

Video: Apple cider gives sausage some fall flavor

Closed captioning of: Apple cider gives sausage some fall flavor

Advertise | AdChoices

>>> it is time for today's kitchen. we're cooking up a meal with all the flavors of fall.

>> apples are a big part of the season, so we're making sausage braised in apple cider . hey, girl.

>> hey, hi, ladies.

>> so we're making some sausage?

>> we are. we're not making -- not one sausage is right for everybody.

>> i have found that to be true.

>> let's move it on. we're just introducing some varieties of sausage that can be used in this dish.

>> can any sausage?

>> really any sausage. this is kielbasa, italian sausage , also you can use turkey sausage, chicken sausage.

>> which one do you like?

>> this is what i make my stuffing on thanksgiving out of, the italian.

>> so you like italian, what we are going to do, we have all these sausages here boiled ahead of time. you want to remove some of the fat so you don't have the oil slick situation going on on top of the pan. so we're going to put a little bit of butter in here. we already have butter going. here we are cream of potatoes that are beautiful. sort of italian-style onions, they get a beautiful braise and caramelization on it.

>> dump it.

>> dump it, hoda.

>> dump it, dump it, and dump it.

>> the great thing about this is all of these are already cooked a little bit. there you go. just toss it in. we're going to take our sausages and go ahead and throw them in. there you go. whoa! goodness. sausages are flying.

>> flying sausages.

>> flying sausages.

>> watch the children.

>> from chefs to circus acts, i love it. this is a little apple cider . throw that in.

>> what is this one?

>> just like you guys, sweet and saucy. that is chicken stock . also going to throw these in. they braise out really nicely. aromatics. so we have our bay leaf , rosemary, thyme. about 350, 30 minutes . go away, come back, it looks like this.

>> beautiful, by the way.

>> all the sauce reduces. that comes down. serve it with a little nice, beautiful garlic bread.

>> uh-huh.

>> picks up all of those juices, get the potatoes in it. really one-pot cooking for the fall, very easy.

>> little chives.

>> we have a couple of things that are nice, light options. this is a little bit heavier, if you want to serve some sides, this is squash spaghetti, parmesan and herbs and this is brussels sprouts salad.

>> that is delicious. that is delicious.

>> keep it light for fall, which sometimes is hard.

>> you rocked it, thanks.

>> thanks so much.

Show transcript

TODAY recipes

updated 10/15/2012 11:24:44 AM ET

Print
Font:
+
-

Former Top Chef contestant Tiffani Faison makes fresh sausage at her Southern barbecue restaurant, Sweet Cheeks. Here, she shows you how to make sausages braised in apple cider with potatoes, onions, apples and prunes, a farm salad and squash "spaghetti."

Recipe: Sausages braised in apple cider with a farm salad (on this page) Recipe: Squash "spaghetti" (on this page)

Recipe: Sausages braised in apple cider with a farm salad

Courtesy of Tiffani Faison

Ingredients

For sausages:
2 to 3 sausages of your choice (hot Italian, kielbasa, sweet Italian)
5 small white creamer potatoes
1 cup cippoloni onions
4 each Braeburn apples, peeled, cored and sliced into large wedges
1/3 cup pitted prunes
3 sprigs rosemary
3 sprigs thyme
1 bay leaf
2 cup fresh apple cider
2 cup chicken stock
3 tbsp. unsalted butter
1 tbsp. vegetable oil
Salt and pepper to taste
Chives, parsley, chervil
For farm salad:
1 each Macintosh apple, cored and sliced thinly
5 brussel sprouts, outer leaves discarded, remainder of the leaves used
1/4 cup green grapes cut in halves
1/4 cup sliced almonds
1 tbsp. extra virgin olive oil
1 tbsp. champagne vinegar

Preparation

For sausages:

Pre boil the sausages until just cooked through, cool and pat dry. Pre-cook potatoes and onions, cool and dry.

In a large roasting pan, heat butter until it begins to brown, add vegetable oil to keep butter from burning. Add sausages until just seared, remove and repeat the process with the potatoes, onions and apples. Return sausages to the roasting pan. Add the chicken stock, apple cider, prunes and herbs.

Place the roasting pan in the oven for 25 minutes. Add freshly chopped chives, parsley and chervil.

Serve with grilled Italian country bread and farm salad.

For farm salad:

Combine ingredients, toss and serve.

search for more recipes in TODAY Food

Print Email Save to my recipe box Go to my recipe box

Recipe: Squash "spaghetti"

Courtesy of Tiffani Faison

Ingredients

2 each whole spaghetti squash, roasted, scooped to remain whole in strands and cooled
1/8 cup brown butter
1/4 cup vegetable stock
2 tbsp. sliced fresh parsley
1 tsp. sliced chives
1/4 tsp. chervil, picked
1 tsp. garlic
2 tbsp. grated parmesan reggiano

Preparation

Warm the browned butter with the garlic, add vegetable stock and let simmer until glacee. Add spaghetti squash, forking to make sure the strands stay separate. Add soft herbs, season to taste.

search for more recipes in TODAY Food

Print Email Save to my recipe box Go to my recipe box