With about a third of the previous night’s Sausage Skillet Supper remaining, I gave the leftovers a makeover. Easy and good. And with plenty of Dai Due‘s Wurtenberg bratwurst still in the pan, nobody complained.
SAUSAGE SKILLET SUPPER REBOUND serves several
- about a Tablespoon yummy fat. Roasted poultry fat (save it in the freezer) or good quality lard are the best options here.
- 2 bunches of radishes, with leaves. Hairston Creek Farm has begun harvesting their peppery pink orbs.
- one good sized tart apple, peeled and cored and medium to coarsely shredded or diced. Love Creek Orchards helps our family get their fruit quota deliciously.
- one big sprig of fresh thyme
- one medium to smallish bay leaf
- some broth or stock, if you have any, or just water
- leftover sausage skillet supper
- up to 1 teaspoon turbinado sugar, or local honey, optional
- fresh lemon, optional
Cut the radish leaves off and chop them up. Give ’em a quick cold bath and drain them. Quarter, halve, or sixth up the radishes, depending on their size. Heat up your fat of choice in a large (12″) hot skillet. Toss in the radishes and saute til browned. If you’ve never browned brassicas before, prepare to smell the irresistible magic of the Maillard reaction. Once your radishes are well-colored, toss in the leaves and continue to stir and cook. The leaves will brown a bit, too. Add the apple and herbs, give the mixture a few stirs, then add salt and a little liquid. Cover the pan, lower the heat and cook until the radishes are tender. Stir in the leftovers and sweetener if desired, and heat through. Correct the seasoning (salt & pepper) and sparkle it with a little lemon juice. If you forget about the lemon (did I do that?), it’ll be fine.
Serve with rice (there’s always a pot of cooked Lowell Farms organic jasmine rice in our fridge) or buttered noodles, or throw in a diced potato with the radishes. Get to eatin’!