Sausage Galette
1 package Abeles & Heymann Bourbon Apple Sausages
1 savory pie crust (see note), thawed
2/3 cup pure Apple butter
2 tbsp whole grain mustard
2 tbsp Dijon mustard
1 tbsp honey
1 egg, beaten
1 tsp caraway seeds, optional
1 cup arugula
1 tsp olive oil
1 tsp fresh squeezed lemon juice
salt and pepper, to taste
1/3 cup apple cider onion jam (recipe follows)
Method:
Preheat oven to 375 degrees. Slice the sausages lengthwise in 4.
In a small bowl, combine the apple butter, whole grain mustard, dijon mustard and honey. Brush the mixture generously over the pie dough (reserve any remaining mustard for serving). Layer the sausages along the length of the dough, overlapping slightly. Fold the dough over to form a rustic galette.
Brush the dough with egg and sprinkle with caraway seeds, if desired. Bake until the dough is browned and crispy, approximately 30 minutes.
When ready to serve, dress the arugula with olive oil, lemon juice, salt and pepper. Top the galette with the arugula and onion jam and serve with apple mustard.
NOTES: I used Madanot rolled savory pie dough. If you cannot find it, you may also use puff pastry, but you may need to divide it into two tarts since the puff pastry dough is smaller. Alternatively, you can use a frozen round pie crust, slice the sausages on the bias, overlap in a round pattern and form a round galette.
VARIATIONS: The flavors of Abeles & Heymann apple bourbon sausages pair well with the apple mustard and jam. If it is not available in your area, use any sausages of you choice, or substitute with beef fry or pulled beef.
You can substitute other jams such as a apricot or fig instead of the apple butter. Or use other seeds of your choice instead of caraway.
Apple Cider Onion Jam
2 tbsp olive oil
3 med-large red onions, thinly sliced
2 cups apple cider
2 tbsp apple cider vinegar
1/4 cup honey
salt and pepper, to taste
Method:
Heat the olive oil in a large skillet and add the onions. Cook until the onions have softened and add in the apple cider, apple cider vinegar, honey, salt and pepper. Cook, uncovered, over medium heat until the cider is reduced and the mixture has thickened, 20-30 minutes. Store in an airtight container in the fridge for up to 2 weeks.
Contributed by @busyinbrooklyn