Troy Pig Out Recipes

So today was a hectic day, prepared my recipe for gnocchi with olives and summer vegetables on WNYT Channel 13 in Albany. Then I rushed over to Troy to do a 30 minute demo at the Kansas City BBQ sanctioned festival in Troy. I prepared a couple of my favorite simple recipes using some BBQ smoked ingredients including smoked sausage, smoked pork chops and smoked bacon. As requested, I am posting the two recipes I prepared here.

Smoked Sausage Salad
1 lb. Smoked Sausage
8 oz. Red onion, sliced thin
8 oz. Celery, sliced thin
1 tbsp. Chives, minced
1 tbsp. Flat leaf Parsley, chopped
3 oz Apple cider vinegar
4 oz. Extra Virgin olive oil
To taste Salt and fresh ground black pepper

Method: Combine all ingredients in a bowl and mix well, for best flavor allow to marinate for at least 4-6 hours. Serve with some croutons made from day old pretzels.

Choucroute Garni
1 lb. Sauerkraut
1 each Spnaish onion, diced medium
4 oz. Bacon, smoked, chopped
6 oz. Smoked pork chop
6 oz. Smoked sausage, kielbasa or otherwise
1 each Yukon gold potato
1 cup Chicken broth
2 cups Riesling or other slightly sweet white wine
1 each Bay leaf
4 each Juniper Berries
6 each Black peppercorns
2 oz. Sweet Vermouth

Method:
1. Heat a pan over medium heat, add bacon and render fat. Add the onions and saute to golden brown. Add the sauerkraut, juniper berries, black pepper corns, bay leaf, broth, and wine and bring to a boil, reduce to a simmer for 45 minutes. Add the pork chop, smoked sausage, potato and vermouth and simmer until the potatoes are tender and serve.