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How to pick the perfect apple and great dishes to make

Posted: 8:48 AM, Oct 01, 2014
Updated: 2014-10-01 09:32:36-04

(PIX11) -- Lisa Mateo learns how to pick the perfect apple at the Wightman's Farm in NewJersey.

1111 Mt. Kemble Avenue

Morristown, NJ 07960
(973) 425-9819

Find out what tasty treats you can make using apples. Here's one that we prepared:

Grilled Wild Boar Sausage with Brussel Sprouts, Apples and Bacon

(Serves 4)

Ingredients:

4 each   Wild Boar Sausage Links approximately 4 oz. each
1 Tbsp.  Extra Virgin Olive Oil
½ c.        Applewood smoked Bacon – small diced
½ c.        Spanish Onions – small diced
1 c.         Granny Smith Apples – small diced
1 ½ lbs   Brussel Sprouts – trimmed and cut into quarters
1c.          Apple Cider
1 Tbsp. Fresh Chopped Thyme
2 Tbsp   Minced Shallots
½ c          Red Wine (Chianti is best)
1 c           Demi Glace
2 Tbsp   Whole Grain Mustard
1 Tbsp   Butter
Sea Salt and Black Pepper to taste

Method:

Toss the wild boar sausage with one tbsp. of the extra virgin olive oil, salt and pepper.   Place onto a hot grill for approximately 3-4 minutes on each side until fully cooked. While the sausage is cooking, heat a sauté pan with the remaining tbsp. of oil. Add the bacon and sauté on medium heat for 2-3 minutes until the bacon starts to render its fat. Increase the heat to high. Add the onions, apples, and sauté for 5-7 minutes until browned and bacon is crispy. Add the Brussel Sprouts and cook for an additional 5 minutes. Add the apple cider and fresh thyme and Cook for 3 minutes longer until the cider reduces by at least half.   Season with sea salt and black pepper. To make the sauce, add the shallots and red wine to a small saucepot. Place over high heat and reduce the wine by half. Add the demi-glace and mustard. Reduce by half again. Whisk in the butter. Season with sea salt and pepper

To plate:

Place the cooked Brussel Sprouts in the middle of a long platter. Slice each sausage into 3 pieces and place around the Brussel Spouts. Drizzle the sauce on top of the sausages.

(the recipe is provided by Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas )