| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
English |
Sausage-mt, Grill/broil |
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 |
sm |
Red onion; sliced thin |
| 1 |
tb |
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 4paws@netrax.net (Shermeyer-Gail) on
Oct 10, 1997
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