Tuesday, October 2, 2007

Lamb Sausage Hors d'Oeuvres with Cranberry Chutney

  • 1 cup cranberries
  • 1/4 seedless orange, cut into chunks
  • 1/2 cup sugar
  • 1/4 cup orange juice (juice of 1 medium orange)
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon chopped fresh thyme, plus sprigs for garnish (optional)
  • 1/2 teaspoon dried hot pepper flakes
  • 1 pound garlic-flavored lamb sausages or other flavorful fresh sausages
  • 1/2 cup red wine
  • 1 tablespoon olive oil

1. Pulse the cranberries and orange chunks in a food processor until coarsely chopped.

2. Combine the cranberry mixture with the sugar and orange juice in a medium-size saucepan. Bring to a boil, stirring, and cook over medium heat until the mixture is thickened, about 10 minutes.

3. Remove from the heat and stir in the vinegar, thyme, and pepper flakes. Transfer to a covered container and refrigerate for at least 1 hour to blend flavors, or for up to 4 days. Bring to room temperature before serving.

4. Prick the sausages with a fork in a couple of places and put them, along with the wine and olive oil, in a large skillet. Cover, bring to a boil, and simmer over medium-low heat, turning once, for 5 minutes. Uncover and cook briskly over high heat until the liquid evaporates. Reduce heat to medium and cook, turning several times, until the sausages are browned on the outside and cooked within, about 8 minutes. (Alternatively, you can simmer the sausages in the liquid and then finish them on the grill.)

5. Cut the sausages into 1/2-inch slices, impale each slice on a toothpick, and pass with the cranberry chutney. Garnish with thyme sprigs, if desired.

from Dishing Up Maine

Yield: 8 servings

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