Serves: 4 people
Total Time: 1 hour 15 minutes Prep Time: 30 minutes Cook Time: 45 minutes
Ingredients:
Open Seared Sausage:
- 4 Links of Hot Italian Sausage, Sliced Down the Side and Opened Flat
- Canola Oil
Pommes Fondant:
- 4 Russett Potatoes, Peeled and Cut in Half
- 1/2 Stick of Butter
- 1 Cup of Chicken Stock
- Salt and Pepper to Taste
Fire Cracker Pepper Relish:
- 1 Yellow Bell Pepper, Minced
- 1 Red Bell Pepper, Minced
- 1 Orange Bell Pepper, Minced
- 1 Teaspoon of Crushed Red Chili Flake
- 1 Tablespoon of Sugar
- 2 Tablespoons of Red Wine Vinegar
- Salt and Pepper to Taste
Crispy Spinach:
- 1 Bag of Baby Spinach, Shredded
- 2 Cups of Oil
- Salt and Pepper to Taste
Method of Preparation:
- Preheat oven to 375ᵒ F.
- Place butter in a non-stick pan and place over medium heat. Place the potatoes in the pan and cook until the side is browned, flip and begin to brown the other side.
- Add the chicken stock and season with salt and pepper.
- Place in the oven until soft all the way through. This will take approximately 45 minutes.
- While the potatoes are cooking place the sausage open side down in a hot pan with oil. Once a nice crust develops, flip and brown the other side. Set aside and keep warm.
- Place all of the ingredients for the firecracker pepper relish in a bowl and mix together. Set aside to marinate.
- Heat the oil for the crispy spinach in a pan and test with a small piece of spinach. When the spinach begins to bubble, the oil is hot enough.
- Fry the spinach in batches to not overcrowd the pan. Fry until the bubbling has stopped and the spinach is crispy.
- Remove with a slotted spoon and let the spinach drain on paper towels. Season to taste.
TO SERVE:
- Garnish the place with the firecracker pepper relish to mimic the look of fireworks.
- Place the pommes fondant on one side of the plate.
- Place the open seared sausage on top of the pommes fondant.
- Garnish with more firecracker pepper relish and it’s juice.
- Top with crispy relish and enjoy.
