Tag Archives: Sausage

Soup with Escarole, White Beans and Sausage

When I saw that we were getting escarole from Tecolote Farms in our Local Box, I was excited for two reasons: (1) I have been craving sausage and escarole soup something fierce (2) I was already planning to visit Tecolote Farms on Saturday for a food swap. It seems silly when I write it down, but I felt like seeing the farmers who grew my Local Box escarole would be like seeing celebrities!!

Tecolote farmers Katie and Dave did not disappoint when I saw them last Saturday.  Their fields are about half an hour east of my house in Austin, flanked by live oak trees and dirt roads.

At the food swap, I managed to keep my celebrity-farmer-worship in check long enough to trade Farmer Katie some muffins for some Tecolote mustard greens. After the food swap Farmer Dave was kind enough to give us  swappers a tour of the farm.

Dave discussed some of the challenges of organic farming in Texas (draught, wind, heat, politics) and gave us some delicious, fresh-picked samples of the crops they’re growing at Tecolote this spring. Here he is, picking some peppery micro-greens for us to try.

As I had hoped, I got to see some of the Local Box escarole while it was still in the field! Dave didn’t seem to mind my paparazzi farm photos too much.

Visiting the farm in person really helped me appreciate how many hours of work local farmers spend providing food for us each week in the city. I left Tecolote Farms with a renewed sense of enthusiasm for locally sourced produce. And a renewed craving for that sausage and escarole soup.

Since I was in the neighborhood, I sourced the sausage in this recipe from Meyers’ Sausage in Elgin. Any sausage would work fine, but I am partial to either Meyers’ smoked sage or Richardson Farms‘ brats because their rich flavor complements the creamy beans and bitter greens in this hearty soup.

Escarole, Sausage and White Bean Soup (serves 4-6)
4 links sausage
1 tablespoon Worcestershire sauce
4 spring onions
2 cloves garlic
1 head escarole
1 teaspoon crushed red pepper
2 tablespoons flat leaf parsley
1-3/4 cups cooked white beans, such as cannellini (2, 14.5 ounce cans)
1 cup cooking liquid from the beans (or liquid from the can)
1 quart chicken broth

Cut off the tough bottom stem of the escarole, then wash the remaining leaves in cold water to get rid of any grit. Set the escarole leaves aside to dry. Slice spring onions and mince garlic; set aside.

Slice sausage into rounds and place in a heavy bottomed soup pot. Heat over medium, stirring occasionally. Once the fat from the sausage starts to render, add onions and garlic to the pot and cook until tender. Add Worcestershire sauce and a tablespoon of water to the pot as the sausage mixture continues to cook. Meanwhile, slice the escarole leaves into thin ribbons and mince the parsley. Add these to the pot along with the red pepper and stir. Continue sauteing greens until they lose half their volume, for about 5 minutes.

Once there’s enough room in the pot, add the cooked beans, 1 cup of bean liquid, and 1 quart of chicken broth. Bring soup to a boil, reduce heat to low, and allow soup to simmer for about 15 minutes before serving.

This post is sponsored by Greenling Organic Delivery and appears on their blog “Eating Out of the Local Box.”

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Austin Beer Week: Beer Braised Bratwurst and Greens

It’s Austin Beer Week, and this meal celebrates local produce, charcuterie, and craft beer all in one pot!  In this easy recipe, bratwurst and chopped onions are browned in a skillet, and then slow cooked in a whole bottle of beer for half an hour.  A bunch of dark greens are added in the last 5 minutes of cooking, creating a wholesome, hearty meal with great flavors.

For my version of the dish I paired peppery mizuna from this week’s local box with Independence Brewing Co.’s Sunshine Wheat, but you can use any dark green and beer combination you have on hand.  (The picture above is from another iteration of the recipe, in which I used arugula and Real Ale Oktoberfest. Yum.)  I adapted this one-dish wonder from Anne Dailey’s recipe for Beer Braised Sausage at SustainableTable.com, a terrific slow food resource for home cooks.

Beer Braised Bratwurst and Greens (serves 4)
1 tablespoon butter
4 links of any flavor bratwurst
1 large or 2 medium yellow onions, sliced
2 cloves garlic
1 bottle locally brewed beer
1 pound dark greens, such as mizuna, mustard, spinach, arugula, or a mix of these
Fresh ground pepper to taste

Slice onions.  In a large skillet, saute onions in butter over medium heat for about 10 minutes.  Meanwhile, peel and chop garlic.  Add garlic and whole brats to the pan and brown sausage on all sides.

Pour in entire bottle of beer, turn heat to low. Simmer, covered, for 30-45 minutes until beer has thickened some and sausages are cooked through.  While sausage is cooking, chop greens.  Cook greens with sausage and onions for the last 5 minutes on the stove, until they’re just wilted. Season with fresh ground pepper.

The greens in this dish taste best the same day they’re cooked.  However, the braised sausage and onions keep well and make excellent pizza toppings later in the week.  I really like to pair them with shaved sweet potatoes or winter squash and goat cheese on homemade pizza dough.

Click here for a printable copy of this recipe.

This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating Out of the Local Box.”