Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Peel the apples, quarter them, and remove the cores. Simmer the wine, water, and sugar until the sugar dissolves, then add the apples and poach gently until just tender.
Pat the apples dry and season lightly with salt and pepper.
Season the sausages and sear them in a skillet with the oil over medium heat until browned and heated through, about 8 minutes total.
Add the poached apples to the pan for the last 2 minutes so they take on color.
Brown the butter in a small pan, then add the lemon juice and parsley off the heat.
Plate the warm potato purée with the sausage and apples, then spoon over the brown butter.
Jason's Notes
This is bistro food at full volume. Rich sausage, tart apple, and buttery potatoes make sense the second they hit the same fork.
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