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We hope you got insight from reading it, now let’s go back to sausage w/ goat cheese sauce recipe. To make sausage w/ goat cheese sauce you need 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Sausage w/ Goat Cheese Sauce:
- Prepare 5 mild Italian sausages; 1" slices
- Get 15 1/2 oz cooked cannelini beans
- Prepare 11 oz goat cheese; crumbled
- Get 4 large shallots; sliced in rings
- Provide 2 cloves garlic; minced
- Provide 1 roasted red bell pepper; julienne
- Provide 1/2 oz basil; chiffonade
- Get 1/2 t crushed pepper flakes
- Use 1 C vegetable stock
- Prepare 1/2 C rice vinegar
- Use 1/2 C marsala
- Get 3/4 C light coconut milk
- You need 1 large pinch kosher salt and black pepper
- You need peanut oil; as needed
Steps to make Sausage w/ Goat Cheese Sauce:
- Heat peanut oil over medium heat in a large saute pan. Add sausage. Sear one side before stirring.
- Add shallots, beans, and pepper flakes. Cook over medium heat until sausage is 90% cooked. Add garlic. Cook until fragrant, about 1 minute.
- Add marsala and crank up the heat. Scrape up any brown bits on saute pan with a kitchen spoon. Reduce until nearly dry.
- Add vegetable stock. Reduce by 1/2.
- Add coconut milk and goat cheese. Stir to melt goat cheese into a sauce like consistency.
- Add basil and roasted bell pepper with a pinch of salt and pepper. Stir.
- Variations; Red onion, parsely, cilantro, scallions, leeks, ramps, cayenne, ginger, rosemary, thyme, coriander seed, celery, celery seed, fennel, fennel seed, lemongrass, lime, mirin, sesame oil or seeds, butter, chicken stock, bourbon, sake, Sriracha, tamari, soy, worchestershire, paprika, habanero, bacon, corn, zucchini, squash, chives, lemon,
Mild and tangy, Joan of Arc® Goat Cheese varieties taste great all by themselves, crumbled onto a salad or rolled in nuts Joan of Arc Brie In a mixing bowl, mix together the sausagemeat, lemon zest, thyme, goat cheese and nutmeg, Season, then add the sauteed onion and garlic. Barbecue Sauce - Flavoring sauce used as a marinade, basting or topping for barbecued meat. Fondue - Swiss melted cheese dish. Gastrique - Caramelized sugar, deglazed with vinegar.
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