Green Pork Sausage Chili

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds.  I've never made a chili quite like this one, and I've never tasted one quite like it either.  Very spicy, very flavorful, and very rich.  Both my brother and my partner couldn't get enough of it as well.  And although I had hoped to make the leftovers last at least a few days, such was not the case...  it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of.  If you're not that into pork, simply replace it with diced chicken or ground beef.  No matter what protein source you use, the flavors of this dish are sure to please.

Ingredients

• 3 tblsp olive oil
• 3 large celery stalks (diced)
• 1 large green bell pepper (seeded & diced)
• 3 green onions (sliced)
• 2 cloves of garlic (minced)
• 1 lb pork sausage (or ground beef, turkey, tofu, etc.)
• 4 cups (about 3 cans) canned white kidney beans, drained and rinsed
• 1/3 cup hot sauce (your choice, but make sure it's GF - most are)
• 1 1/2 cups water
• 1 1/4 tsp salt
• 1/4 cup parsley (chopped)

Cooking Directions

1. Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.  
2. Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
3. Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
4. Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
5. Cover and simmer for 20 minutes, stirring occasionally.
6. Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
7. Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth! 

Bratwurst & Pennsylvania Dutch-Style Sauerkraut

Recently I was asked to review a recipe that will soon be published in a gluten free cookbook. This dish is based on that recipe. Although the original recipe specifically calls for Dietz & Watson Chicken Bratwurst and Dietz & Watson sauerkraut, feel free to use any kind of bratwurst and sauerkraut you want.  Also, feel free to use non-alcoholic  white wine, or even just white grape juice.

This recipe produces a LOT of food, so feel free to cut it in half and easily be able fill up four people's bellies:)  Also, make sure to drain and rinse your sauerkraut well - if not - the vinegar taste will be overwhelming.  This is a complete meal - no side dishes necessary. Enjoy!!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6-8
 

Ingredients

• 2 pounds bratwurst
• 9 slices bacon
• 4 tblsp unsalted butter
• 2 medium sized onions (chopped)
• 2 garlic cloves (chopped)
• 4 cups sauerkraut (rinsed and drained)
• 2 1/2 cups sweet white wine (ex., Riesling), or white grape juice (no sugar added)
• 2 large apples (peeled, cored and thinly sliced)
• 1/2 tsp caraway seeds
• 1 large red skinned potato (about 3-4 oz.) (peeled and grated)
• Salt and Pepper (to taste)

Cooking Directions

1. Melt 1 tblsp butter in a large pot over medium high heat and add the bratwurst and sear until browned. Turn and repeat. Remove the bratwurst from pot and reserve for later.
2. Melt 3 tblsp butter in a large saucepan over medium heat. Add the bacon and cook for 3 minutes, or until crisp.  Add the onions and garlic and saute for 5 minutes or so, or until golden brown.
3. Stir in the sauerkraut, wine (or unsweetened white grape juice), and caraway seeds. Bring to boil over high heat. Reduce the heat to medium and cook for about 30 minutes, or until the stock is reduced by 3/4ths. 
4. Slice and dice up the cooked bratwurst. Add the bratwurst to the sauerkraut. Stir in the apples and grated potato and cook for another 30 minutes, or until the apples and potato are mushy. 
5. Season with Salt and Pepper to taste.