Cider Braised Slab Bacon Food

CIDER-BRAISED SLAB BACON

Cider-Braised Slab Bacon image

The braised bacon and the reduced braising liquid can be refrigerated, separately, up to one day. Let the bacon stand at room temperature one hour, and reheat glaze to warm before caramelizing the bacon.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h

Number Of Ingredients 4

Ingredients

1 1/2-pound piece slab bacon
Heaping 1/2 teaspoon freshly ground pepper
1 cup apple cider
2 tablespoons pure maple syrup

Steps:

Preheat oven to 325 degrees. Place bacon in an 8-inch square baking dish, and rub all over with pepper. Bring cider and maple syrup to a boil in a small saucepan, and pour over bacon. Cover with foil, and braise bacon in oven 55 minutes. Turn over bacon, cover, and braise 50 minutes more. Remove foil, and let bacon cool in liquid.
Remove bacon from braising liquid, and cut into 1/4-inch-thick slices. Transfer liquid to a small saucepan; bring to a boil, and cook until reduced to a glaze (you should have 1/3 cup).
Toss bacon in glaze to coat, and cook in a nonstick pan or preheated cast-iron skillet over medium heat, turning once, until deep brown and caramelized, 3 to 4 minutes total.

CIDER-BRAISED SAUSAGES

Cider-Braised Sausages image

Here's a wonderfully hearty meal main course that would make a good weeknight supper or a bistro style casual dinner. Another awesome recipe from Food and Drink autumn 2008 magazine. Excellent served with garlic mashed potato's.

Provided by Nathan H

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bacon, chopped
6 large good-quality sausages, about 2 pounds
1 large sweet onion, halved and thinly sliced
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/2 cups hard alcoholic cider
2 teaspoons Worcestershire sauce
2 sprigs fresh sage
1 bay leaf
1/4 teaspoon fresh ground black pepper
salt
chopped parsley (to garnish)

Steps:

1. Preheat oven to 350°F.
2. In a shallow flame-proof casserole, cook bacon over medium-high heat for 5 to 7 minutes or until it starts to crisp and has rendered its fat. Remove bacon with a slotted spoon; set aside on a large plate. Add sausages to casserole; cook for 8 to 10 minutes, turning often, until browned (sausages won't be thoroughly cooked at this point). Remove sausages from the casserole; set aside with bacon. Drain off all but 2 tbsp fat from the casserole.
3. Add onion to casserole; cook, stirring often, for 5 to 7 minutes or until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in flour; cook, stirring, for 1 minute. Gradually stir in cider, scraping up any browned bits from the bottom of the casserole. Return the bacon and sausages to the casserole, add the Worcestershire sauce, sage, bay leaf and pepper. Bring to a boil over medium-high heat. Cover for about 40 minutes, until sausages are cooked through.
4. Remove the sausages from the casserole; set aside and keep warm. On stove top, boil the cooking juices in the casserole over medium-high for about 5 minutes or until they are reduced and slightly thickened. Season with salt and more pepper if necessary. Return the sausages to the casserole; garnish with sage when serving.

Nutrition Facts : Calories 257.5, Fat 21.7, SaturatedFat 7.2, Cholesterol 50.6, Sodium 501.5, Carbohydrate 4.3, Fiber 0.4, Sugar 1.3, Protein 10.6

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