Terra Americana

Fried, grilled or baked, that is how I always had my sausage prepared.  You know, the Italian way.  That was until I found myself in Madison, Wisconsin.  In a little diner, off an unknown side street, we had the most amazing sausage sandwiches.  Not hot, spicy and crusty like I am used to, but full on savory flavor.  This is how they did it.

• 2 lb Cheese and Garlic Sausage
• 1 lg red onion, thinly sliced
• 1 tbsp butter or  Earth Balance (soy butter)                                 
• 2 (12 oz) bottles beer  (Redbridge is a great gluten free option)           
• 1 tbsp Midwestern Garden Radish

Prick bratwurst with fork so they won't explode as they cook, and add to a large stew pot. Add onions, Midwestern Garden Radish and butter.  Brown the sausage and then slowly pour beer into the pot. Place pot over medium heat, and simmer for 15 to 20 minutes.  Serve hot on water rolls with spicy mustard.

If you like sausage:

• Jambalaya with Smoked Andouille

• Portugese Clams and Linguica - with pasta

• Sausage and Apple Stuffing, with Cranberries

• Artisanal Foods, handcrafted in our back yard: Pekarski’s Sausage

Photo Credit - Julie T Cecchini

Boulevard Raspail is a chic and sophisticated part of Paris.  The market there is true to it's neighborhood.  It is a place to find delicacies and not just French ones.  It is where Dorie Greenspan uncovered this simple way to prepare an American favorite.  Roasting the corn in it's husks leaves a richness that gets boiled away in a pot of water.

• Ears of corn with the husk on
• Butter
• Salt
• Pepper

Roast corn in a 400f preheated oven for 20 minutes.  Turn corn over and roast for another 20 mintes.  In France you would cut the cooked kernels off the cob and serve in a bowl.  In America, husk corn, roll in butter and salt and pepper to taste.

It it is too hot for the oven, roast your corn on the grill.  Heat 1/2 of the grill to 400 F.  When you reach that temperature place the corn on the 1/2 of the grill that has no flame.  Maintain the temperature.  Cook for 40 minutes, turning over the corn after 20 minutes.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Tartine Regime
  
• Strawberry Tartine
• Lyonnaise Garlic and Herb Cheese
• Saint Germain Des Pres Onion Biscuits

Photo Credit: Julie T Cecchini