Sausage Samples @ the Purple Onion Deli!

Come in and try a taste of Cuban, Chorizo, Maple and Sage Sausages at the Purple Onion Deli in Comox
11:00 am

check out their facebook page!

http://www.facebook.com/pages/Purple-Onion-Deli/166289933393699

All Brambles Sausages are made from fresh antibiotic free, ethically raised meat. No fillers or chemicals are added.

See you tomorrow

A version of my favorite party potluck item - Stuffed Mushrooms

• 3 Cuban sausages, casings removed
• 1 1/2 teaspoons dried oregano
• 1 cup freshly grated Natural pastures Boerenkass cheese (about 3 ounces)
• 1/2 teaspoon Worcestershire sauce
• 1/2 clove fresh garlic
• 1 8-ounce package cream cheese, room temperature
• 1 large egg yolk

• Olive oil
• 24 large (about 2-inch-diameter) mushrooms, stemmed
• dry white wine

Sauté sausage, garlic and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup cheese and Worcestershire sauce then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Quick dinner that is sure to impress

Pork and Sage pasta recipe

Begin by assembling the following

• 1 package Brambles Pork and Sage Sausage
• 4 oz white mushrooms - chopped
• 1 medium onion - chopped
• 2 sprigs -your definition of sprig is applied here :)
• 1cup chopped tomato
• 2 cloves of garlic - minced
• 1 package Prontissima Cirtrus and Black Pepper Pasta
• 1 cup cream or your favorite jar of cream sauce
• white wine
• natural pasture amsterdammer chees

1. Put a pot of salted water on for pasta
2. Chop sausages into 3/4 inch pieces and sear in a medium saucepan. Brown slightly
3. Add mushrooms, thyme, onion and garlic. Continue browning
4. Deglaze with a splash of white wine. Reduce
5. Water should be close to boiling now - add pasta
6. add tomatoes and cream - reduce until sauce coats the back of spoon
7. strain pasta and set onto platter of in bowls
8. finish sauce with salt and pepper to taste
9. ladle over pasta and garnish with shredded cheese

Join the fight to abolish boring turkey stuffing!

STUFFING

• 1 cup walnuts
• 1 package Brambles Market Chorizo Sausage ( casing removed and crumbled ) 
• 1 1/2 cups celery
• 1 medium onion chopped
• 1 medium red pepper chopped
• 2 eggs
• 1 loaf Comox Valley bakehouse Cornbread
• 2 cups chicken stock
• 1/3 cup butter cut into small cubes
• 1 teaspoon fresh oregano
• pinch of sea salt
• 2 pinches of pepper

To Begin,

In a medium pot, braise sausage meat and veggies together. Add butter and spices and continue cooking. Be careful not to reduce liqiuds as you will need the moisture later.

When meat is cooked, set aside and cool.

Chop bread into cubes and set into a mixing bowl. Choose a bowl large enough to give you room to mix.

Add Chicken stock and let soak for 5 minutes.

Add meat mixture and remaining ingredients.

Be sure all is evenly combined.

There - that wasn't so hard now was it?

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