Savor The Earth

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Dai Due–Bratwurst Brings on Dinner October 19, 2009

Filed under: Austin Farmers Market,Dai Due,easy,fast,meat — Austin Frugal Foodie @ 3:14 pm

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!


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Dai Due Didactical—Doin’ Deer!

Filed under: Dai Due,reviews — Austin Frugal Foodie @ 3:08 pm

Yes, those same fine folks that bring you dinner in the fields and divine charcuterie also conduct hands-on workshops in their commercial kitchen.  This past weekend’s tutorial topic…venison processing.

Chef Jesse Griffiths presented a dressed 60-pound axis deer, freshly field-harvested from Broken Arrow Ranch in Ingram,Texas.  Skinned, gutted and beheaded, and sporting several blue USDA stamps, the lean, fleshy beast tantalized students with visions of  venison victuals to come.  Chef and his assistant cut, carved and sawed through meat, bone and sinew to hew the hunk into cooking pieces.  And raw morsels—hand chopped deer tenderloin, well seasoned.  Venison tartare, indeed.

Students also enjoyed pan-fried leg meat, simmered, grill-glazed ribs and venison chorizo a la minute.  Innards not to be outdone, deer kidneys made their brash appearance, quickly fried and served with Hairston Creek Farm’s red pepper jelly (a lovely condiment).  My favorite preparation of the event, the venison and Richardson Farms pork kielbasa, succulently exceeded my expectations, compelling me to indulge in more than my fair share.  (And not just because I helped stuff the casings!)

Chef demonstrated several other cuts and techniques, to be served the next day at a farm site supper.  Stuffed rolled flank, brined venison loin, venison liver, kidney and pork pâté, and a neck and shank braise teased this teathered mother of two–for surely I’d turn into a pumpkin were I to attend events two days in a row!

Class participants didn’t go hungry, however.  Crusty bread and house-made pâté, mustard and chutney, accompanied by Bosque Blue cheese (Veldhuizen Family Farm) and Thunder Heart Buffalo jerky rounded out the offerings.

Chef clarified meat-cutting, venison-specific as well as in general, and provided plenty of instruction on dishing up your deer.  Armed with Dai Due’s thoughtfully composed guide, including a well-researched list of producers and excellent references for the conscious cook, this freshly inspired student is ready to meat the hunter’s challenge.