Friday, 22 March 2013

[Sunday Dinner] Roast garlic sausage, black bean & apple salad

SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.

I popped into SaskMade just before the weekend and went looking for some local produce to accompany my next creation but alas a fridge had failed and produce is temporarily unavailable.
So I turned to the masses of jarred goodies and one word popped into my head…garlic, I love garlic and SaskMade offers a number of items in the garlic range including garlic sausage in the freezer section. Garlic is great not only for flavour but also apparently helps keep away colds.

Now although there is a lot of garlic in this dish everything is cooked, pickled, dried so the flavours melt into the spicy sweet peppery salad. The beans add texture as well as nutrients. The apple works great with the sausage and the dish as a whole so try something a little different.

  • 1 garlic sausage
  • 2 tbsp sweet and spicy garlic jelly
  • ½ eating apple
  • 4 cloves hot and spicy pickled garlic cloves
  • 12oz cooked black beans
  • 2 tbsp chopped parsley
  • 1 tsp dried chopped garlic
  • 3oz apple juice
  • 2 tbsp grainy mustard
  • 2oz white wine vinegar
  • 8oz extra virgin olive oil or use camelina oil
  • 4 handfuls arugula rinsed and drained

Slice the sausage and place onto a tray with parchment paper, top each piece with a little garlic jelly and roast in the oven at 365F for about 10 minutes or until the jelly caramelizes on the sausage.
Slice the apple and place around the sausage.
Place onto a plate and place slices of the pickled garlic on the plate.
Make the dressing by mixing the apple juice, mustard, vinegar, parsley, olive oil and pinch of salt and whisk together.
Place the beans, arugula and dressing into a bowl and toss together.
Divide the salad mix on top of the sausage and serve.

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