Wednesday, November 20, 2013

Smoked Sausage, Part II

Here's another awesome smoked sausage recipe. Can you tell I love the stuff? :)

Smoked Sausage With Quinoa And Dressing-serves 4
4 smoked sausages
1 pound asparagus
1 ½ cups water
1 cup quinoa
3 tablespoons scallions, chopped finely
2 tablespoons roasted pine nuts
2 teaspoons tarragon, chopped finely

For dressing:
5 tablespoons buttermilk
2 tablespoons lemon juice, preferably freshly-squeezed
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest, chopped finely
¼ teaspoon fresh garlic, chopped
salt and pepper, to taste

Grill sausages and keep warm. Meanwhile, put the quinoa in a strainer and rinse with cold water a few times. Put it in a saucepan with the water and salt and bring to a boil. Reduce heat and let simmer until water is absorbed, about 15 minutes. Remove from heat, place a clean dishtowel over the pan and cover with a lid for about 10 minutes.

Now, cut the ends off of the asparagus and steam until tender but firm, about 3-4 minutes. Rinse in cold water and cut into 1” slices diagonally. In a medium bowl, combine the buttermilk, lemon zest, lemon juice, olive oil, garlic, salt and pepper. Put the quinoa in a separate large bowl and add the asparagus, scallions, tarragon and pine nuts. Combine the two mixtures, cut the sausages into roughly 1” pieces, add to bowl and serve.


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