I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link |
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones. |
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It is Sports Season! And during Sports Season, I understand that is common to celebrate a kind of pre-competition festivity which features eating from the back of one's vehicle. Traditionally, this festival features activities like charring varieties of charcuterie or forcemeats, and often serving them on squishy objects which lay some claim to belonging to the bread family. Or so I've been told. I've seen pictures, too, on the Intarwebz, so it must be true.
Sadly, I do not follow Sports. Nor is my vehicle suited to cooking or serving hot foods, or any food, really. Thus I rarely find myself at this sort of celebration. However, I do like charcuterie! So I did this instead and ate it at home. We did watch a little bit of Sports on tv, though.
It's a riff on a hot dog with sauerkraut, as well as an interesting and unusual way to use brussels sprouts.
Take your sausage and make sure it is cooked. I can't get a whole lot
more specific than that, since I don't know what kind of sausage you have.
Sausage choice will have a heavy impact on the final dish, so choose
carefully. Ideally, you've got home-made sausage tailored to your
taste and idiosyncrasies. Failing that, bratwurst would work and might
be pre-cooked, to boot. Kielbasa would be good. I'd avoid things
like hot italian, though, since it would overpower the sprout-stuff.
I used a home-made Polish style sausage, slightly modified from an
early 17th Century recipe - and that was pretty good.
You will also require puff-pastry, and, I confess, I use store-bought.
I rarely make my own pastry - it's a failing, and one that I may remedy some day. But be that as
it may, you'll need some puff-pastry. One store-bought sheet should
be sufficient. Roll it out a bit and cut it in half. Pre-heat the
oven to 400F and assemble the "chien." You can make whatever portions
you want, naturally, but I'm assuming two roughly six-inch pieces
of sausage.
Place one piece on the pastry and pack a
third or more
of your sprout-stuff around it.
(If you're looking at my picture, that really is only one 6-inch piece of
sausage. I broke it a little to make it sit straighter.)
Fold up the ends and edges and crimp
them together. You don't need a firm seal since we're looking for
shape rather than sealing juices in. Repeat with the other piece
of sausage and pastry. Fill in with any remaining sprout-stuff, or
just eat the rest, as I did. Put into the hot oven for about
15 minutes, until the pastry has browned to your satisfaction.
Serve with mustard. Beer would be appropriate, but we had cocktails
and that was good, too.
© 2012 Jeff Berry
The Aspiring Luddite