Sautéed Local Brussels Sprouts
2 lbs. Brussels sprouts cleaned, trimmed and halved
2 Andouille sausages, sliced length wise and cut into quarter-inch thick half moons
1 cup crumbled Gorgonzola cheese
1 cup peeled pearl onions
2 Granny Smith apples, cored and cut into 1-inch cubes
1⁄2 cup currants
10 sage leaves
3 tbsp. butter
Salt and pepper
1. In a large stock pot bring salted water to a rapid boil. Add Brussels sprouts and cook for 1 minute or until Brussels turn bright green. Transfer to a bowl of ice water to cool immediately. Drain Brussels sprouts and dry well when cool.
2. In a large sauté pan heat butter over high heat until browned. Add sage leaves and andouille sausage and cook for 30 seconds while stirring. Add Brussels sprouts cut side down if possible to caramelize in the pan for approximately 1 minute. If your pan is to crowded work in batches.
3. Add pearl onions, apples and currants and continue to cook over high heat until all are lightly caramelized.
4. Add crumbled Gorgonzola to pan and toss to coat vegetables. Serve immediately.