Sausage with lager sauce and apple bouillon from The Elements of Taste by Gray Kunz and Peter Kaminsky

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Notes about this recipe

  • rmardel on November 12, 2020

    This recipe was fascinating and very very good. The lager and onion sauce is soft and pleasantly bitter and this offsets the fattiness of the sausages well, the sweetness of the apple cider bouillon cuts the bitterness and complements both the sausage and the onion/lager puree. I learned a lot from this recipe and really enjoyed eating the dish. I am not certain however that I will eat it again. I might. I suspect different lagers, and different versions of Italian sausage will affect the outcome and there might be some other combination that makes me crave more. Nonetheless, excellent, and enlightening and I am sure the way the tastes are layered in this dish will play out in my cooking future.

  • kjwright on July 07, 2011

    Really, really yummy. Great fall recipe. The lager sauce is pleasantly bitter (it's in the bitter section of the book!), though light in flavor and texture. The apple bouillon provides a delicate/sweet counterbalance, and the onions meld nicely.

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