Pork Sausage & Broccoli in Hard-Cider Sauce

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The hard-cider sauce caught my eye in this dish– it was FABULOUS!! I had received broccoli in my CSA share the day I found this recipe, so I made it right away. This recipe was adapted from Food and Wine, contributed by Jack Riebel. I used a giant Honey Crisp apple, rustic bread, and fresh Italian pork sausages. Hot sausages would be great too.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4
  • 1 chipotle chile in adobo, stemmed and seeded
  • 2 Granny Smith or Honey Crisp apples, halved and cored, plus 1/2 apple cut into matchsticks, for garnish (optional)
  • 2 ounces rye or rustic bread, crusts removed and bread torn into bite-size pieces (1 cup)
  • 1/2 cup hard cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • Kosher salt
  • Four 4-ounce smoked pork sausages, sweet or hot Italian pork sausages, or cheddar wursts
  • 1 tablespoon extra-virgin olive oil
  • 1 pound (or more) broccoli, cut into 1-inch florets
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon caraway seeds
  1. Preheat the oven to 325°. Bake the cored and halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree. Add additional adobo sauce to taste.
  2. Meanwhile, spread the bread in a pie plate or baking sheet and bake the pieces for about 10 minutes, until golden.
  3. In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.
  4. Light a grill or broiler. Cook the sausages, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.
  5. In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks, if desired.

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