Lucky downtowners! Starting November 7, Dai Due plans to grace the Austin Farmers Market with their own boucher booth. Using local and organic ingredients at every possible turn, these folks create honest sausages, pâtés, fresh lard and other meaty goodies to sink your sharp teeth into. Treat yourself to their tasty and sustainably crafted charcuterie.
Thanks to Dai Due’s delicious Wurtenberg bratwurst, this quick dinner manifested the convenience of great sausage last night. Satiated, every family member proclaimed this simple supper “superb”!
SAUSAGE SKILLET SUPPER serves several, plus leftovers
- 2 Tablespoons high smoke point oil
- 1 pound bratwurst–preferably from Dai Due. The Wurtenberg is especially yummy because there’s bacon in it.
- a couple of good sized onions, sliced up. Local alliums are still available at our farmers markets.
- a couple or so sweet peppers, stemmed, seeded and sliced. I like Flintrock Hill‘s golden Anaheims.
- a couple or more cloves of garlic, roughly chopped. Morning Glory Farm keeps showing up with bulbs and Hairston Creek Farm has elephant garlic.
- 3 medium potatoes, cut into bite-sized chunks. Sprouts is selling 5# bags of organic russets for $2.99 through Wednesday.
- a couple sprigs of fresh thyme. My thymes have been enjoying the rainy weather lately.
- bay leaf—grow your own!
- 1 cup (or more as needed) of broth or stock, preferably homemade
Heat up your big (12″) skillet smokin’ hot, then add the oil. Quickly swirl the pan and add the sausage links. Get ’em browned on four sides and remove the sausages to a plate. Add your onions and stir them for a minute. Add your peppers and stir again. Sprinkle in some salt and let the veggies soften, stirring occasionally. Put in the garlic and give it a stir. Add the potatoes and herbs, stir ’em around some and pour in the broth. Bring to a boil on high heat, cover and lower the heat a bit. Cook until the potatoes are done. Add water or more broth if necessary. Put the sausage back in, sliced or not, and poach until cooked through—don’t overcook.
Pepper up your helpings and serve with as much Full Quiver Farm’s lacto-fermented sauerkraut as you like—I like a lot!