So, you have fabulous artisan sausages from the farmer’s market – pork, portobello and asiago, or – our favorite at the Marblehead Farmer’s Market — lamb, red wine and feta sausage.
This is a special meat product – better sounding than scrapple (the Queen Mother of breakfast meats), a bit drier than pork sausages, juicy without being too greasy, and with the suggestion of feta cheese and wine. And the little fuzzy sausage donors are raised in Vermont, where natural food was invented.
When I lived in Philly a decade ago, I used to go to fantastic markets and get really nice sausage; here’s a great way I learned to enhance the flavor and preserve the juices. Sausage itself is a flavoring agent – the juices and even the glaze on a pan from browning them add vital meat essence to otherwise poisonously boring vegetarian sauces.
No Egret’s Beautiful Wine Sauce
3 tablespoons of olive oil
1 lb. sausage
1 cup decent Merlot or dry red wine (Spanish wines are really nice in this)
¼ cup (mixed) of fresh oregano, fresh basil, fresh rosemary
2 cloves of garlic
½ cup chopped heirloom tomatoes
½ cup chopped red peppers
8 oz. feta cheese or goat cheese
Your favorite Pasta
Lightly brown the sausage in the oil, and then add herbs and garlic (add more oil if necessary). When it’s sizzling, deglaze with the wine and simmer for 10 minutes or so. Then, add the feta (we used Israeli sheep’s milk feta from Trader Joe’s, because we forgot to buy local goat cheese from the goat cheese folks at the farmer’s market) and cut the heat. Serve with raw tomatoes and peppers sprinkled overtop. Serve with Pasta and fried fairytale eggplant.
Fried Fairytale Eggplant
[Ed. note: Fairytale eggplant won the All-American Vegetable Selection in 2005. The last time an eggplant won that award was in 1939. You think I make these things up?]
Halve about 10 fairytale eggplant – the little light-purple ones – and coat in egg. Roll in corn flour and fry until crisp and brown on each side.
(photos by Mike Martin)