| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Grill/broil, Sausage-mt | 1 | Servings |
INGREDIENTS
| 1 | Bottle saranac maple porter | |
| 4 | oz | Pumpkin, fresh or canned |
| 1 | oz | Garlic, chopped |
| 1 | oz | Pure maple syrup |
| 2 | Links each duck, pierced | |
| with a fork | ||
| 2 | Links venison, pierced with | |
| a fork | ||
| 2 | Links chicken sausage | |
| pierced with a fork | ||
| 1 | Red onion, sliced thin | |
| 1 | T | Butter |
| Salt | ||
| Pepper | ||
| 1 | Bulb fennel, shaved | |
| 1 | oz | Each saga bleu cheese |
| 1 | oz | English stilton |
| 1 | oz | Gorgonzola |
INSTRUCTIONS
Combine porter, pumpkin, garlic and maple syrup and pour over sausages. Marinate 4 to 6 hours. Remove sausages from marinade and roast in a 500 degree oven for 10 minutes. Slice and grill until done. Cook onions in butter over low heat until soft and translucent. Season with salt and pepper. To serve, place sausages on a large plate, place a mound of fennel and onion in center of the plate and garnish with cheeses. Courtesy of Chris Santos of the Time Cafe Recipe by: QUENCH SHOW #Q1A02 Posted to MasterCook Digest V1 #308 by [email protected] (Shermeyer-Gail) on Oct 10, 1997
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