A few weekends ago the grandma club got together for a liquor tasting. This meeting was a little different because we made all our liquors on our own time and got together to taste the product together. When you have a butt-load of liquor, you know you need some good food to go with it. And boy did we. You can read all about our liquor adventure here, complete with links to Noel's and Donovan's recipes for the food they brought. As for me, I brought a fruit tart and a yummy plate of glazed sausage bits. Both of these recipes are from Jacques Pépin's book Fast Food My Way (of PBS fame). I made two batches of the sausage plate; one with Polish sausage and the other using chicken apple sausage. Both were good, but I think the chicken one was better. You can also make this plate for dinner. Just serve it over some rice or couscous. Here is the recipe:
Glazed Sausage Bits
1/2 cup orange juice (or pomegranate juice)
1 tblsp ketchup
1 tblsp honey or maple syrup (optional)
dash of tabasco or siracha sauce
6 oz kielbasa, smoked sausage or chicken/apple sausage
Combine juice, ketchup and honey/syrup in a medium skillet. Bring to a boil and boil mixture for 2 to 3 minutes, until it gets syrupy. Remove skin from kielbasa (I didn't do this) and cut into 1/2" thick slices. Add sausage slices to sauce. Cook over high heat, turning the slices occasionally, until mixture reduces almost completely and coats the sausage slices (2 to 3 minutes). Serve as is with toothpicks or on top of Ritz crackers.