| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Sweet Italian sausages; casings removed |
| 1 1/3 |
c |
Canned low-salt chicken broth |
| 1 1/3 |
c |
Dry white wine |
| 1 1/3 |
c |
Apricot nectar |
| 4 |
tb |
Butter; (1/2 stick) |
| 4 |
c |
Sliced leeks; (white and pale |
|
|
; green parts only; |
|
|
; about 4 leeks) |
| 2 1/2 |
lb |
Tan-skinned sweet potatoes; peeled, thinly |
|
|
; sliced |
| 2 |
tb |
Chopped fresh thyme or 1 tablespoon dried |
| 2/3 |
c |
Freshly grated Parmesan cheese; (about 2 ounces) |
INSTRUCTIONS
Preheat oven to 400 F. Cook sausages in heavy large skillet over
medium-high heat until brown and cooked through, crumbling with back of
spoon, about 6 minutes. Using slotted spoon, place sausage in small bowl.
Pour off any drippings in skillet. Add broth, wine, apricot nectar and 2
tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2
cups, about 15 minutes. Pour into another bowl. Melt 2 tablespoons butter
in same skillet over medium heat. Add leeks and saute until tender, about
10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate sausage,
broth mixture and leeks separately.)
Arrange half of potatoes in 13 x 9x2-inch glass baking dish. Sprinkle with
half of thyme. Season with salt and pepper. Sprinkle with 1/3 cup cheese.
Top with half of leeks and all of sausage. Cover with remaining potatoes.
Sprinkle with remaining thyme. Season with salt and pepper. Cover with
remaining leeks. Top with remaining cheese. Pour broth over. Cover and bake
30 minutes. Uncover and bake until potatoes are tender and liquid thickens,
about 15 minutes. Cool slightly.
Serves 8.
Bon Appetit November 1994
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