Couscous Alsatian Style With Sausage Apples And Cranberries Food

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
• Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
• While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

COUSCOUS-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.

CRANBERRY, SAUSAGE, AND APPLE STUFFING

Steps:

• Preheat oven to 425 and butter a 3 qt baking dish.
• Place stuffing in large bowl; reserve.
• In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
• In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
• Stir in cranberries and eggs.
• Spoon into baking dish; cover with foil. Bake 30 minutes.
• Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
• Serve and enjoy!

SAUSAGE BALLS WITH APPLES AND DRIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees F. Spray two 24-count mini-muffin tins with non-stick cooking spray. In a large mixing bowl, combine all ingredients. Spoon into mini-muffin pans. Bake in a preheated oven for 20 minutes or until brown. These sausage balls can be made ahead of time. Simply thaw and reheat before serving.

ALSATIAN CHRISTMAS SAUSAGE

Steps:

• Mix ingredients together and stuff into sheep casings or leave in bulk for patties.

CRANBERRY COUSCOUS SALAD

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.

COUSCOUS ALSATIAN STYLE WITH SAUSAGE, APPLES AND CRANBERRIES

Steps:

• Put about 2 tablespoons of olive oil in a 3 quart pot over medium heat. Add couscous and toss to coat. Stir couscous occasionally for a few minutes until it begins to brown. Add cinnamon and ginger and saute another minute. Add chicken stock to pot, about 1 teaspoon salt and 1/2 teaspoon freshly ground pepper, and bring to boil over high heat. Reduce heat to medium low and boil about 8 minutes, stirring occasionally, until the couscous is soft. Drain couscous and set aside in a large mixing bowl. While the couscous is cooking, in a large pan brown the pecans over medium heat until they just begin to brown and are fragrant. Stir frequently; nuts burn easily. Just before removing them from the pan add a little olive oil and the cayenne pepper and stir to coat the nuts. Remove from pan to a small bowl. In the same pan, add about 1 1/2 tablespoons olive oil and equal amount of butter. Add the onions, season with a bit of salt and pepper, and saute over medium-low heat until soft and translucent, about 5-7 minutes. Add apples to pan, add a bit more salt and pepper over the apples, then stir them into the onions and continue to cook the mixture a few more minutes until the apples are soft. Add the wine, stir, and cook another minute until the wine is mostly absorbed. Add the mixture to the couscous. In the same pan, over medium heat, add the remaining tablespoon of butter and 1 tablespoon olive oil. Add the sausage and saute a few minutes until browned. Add to the couscous mixture. Preheat oven to 350. Add the pecans, the cranberries, the thyme and parsley to the couscous mixture and combine. Check seasoning. Butter a casserole dish large enough to hold mixture, put the mixture in the dish and bake, uncovered, about 30 minutes, just so it's heated through.