Broad Arrow Farm Sausage Ragu

Broad Arrow FarM

Kielbasa with roasted winter vegetables and two sauces

Serves 2

Apple Gastrique and Curried Tomato Cream accentuate and enliven the flavors of the smoked kielbasa and winter vegetables.

Apple Gastrique and Curried Tomato Cream accentuate and enliven the flavors of the smoked kielbasa and winter vegetables.

Ingredients

1 Broad Arrow Farm kielbasa, frozen

2 ½ pounds assorted winter vegetables (e.g. beets, carrots, parsnips, potatoes and cabbage)

10 cloves garlic, peeled

Salt and freshly ground black pepper to taste

Olive oil

Apple-Thyme Gastrique

  • 1 cup sugar

  • 1 ¼ cup apple cider vinegar

  • 1 apple, peeled and diced

  • ¼ - ½ teaspoon dried thyme

  • Pinch sea salt

Curried Tomato Cream

  • 1 small shallot, thinly sliced, approximately ¼ cup

  • 1 clove garlic, thinly sliced

  • 1 teaspoon olive oil

  • 2 teaspoons curry powder

  • 1 can (14.5 ounces) diced tomatoes

  • Salt and freshly ground black pepper to taste

  • ½ to 1 cup sour cream

  • Chopped fresh parsley

  1. Preheat oven to 400F. Prepare curried tomatoes: Heat 1 teaspoon olive oil (or enough to coat the bottom of the pan) in a small sauce pot. Sweat the garlic and shallots until softened, two to three minutes, stirring frequently. Add the curry powder. Cook for an additional 1 minute, stirring. Add the tomatoes. Cook for 15 to 20 minutes over medium heat until most of the liquid has evaporated and the tomatoes have broken down into the sauce. Season with salt and pepper.  Let cool. Mix the tomatoes with the sour cream in a one-to-one ratio. Make as much or as little of the curried tomato cream as you’d like.

  2. While the tomatoes cook, chop the root vegetables into pieces no thicker than approximately ¾ inch. Toss the vegetables and garlic in a bowl with the salt, pepper, and olive oil until coated evenly. Spread evenly on a sheet tray. Nestle the frozen kielbasa into the vegetables. Drizzle or brush some olive oil directly onto the kielbasa.  Cook in the oven for 15 minutes. Stir the vegetables, flip the kielbasa, and return to the oven for an additional 15 minutes.

  3. While the kielbasa and root vegetables are cooking, prepare the apple-thyme gastrique. Combine the sugar, vinegar, apple, thyme and sea salt in a medium sauce pot. Bring to a boil, being careful not to let the sauce boil over. Stir occasionally. Cook until the sauce is reduced by about half. The bubbles will be noticeably thicker and the apples will become translucent.

  4. Cut the kielbasa into individual portions. Serve the kielbasa over the root vegetables, accompanied by the curried tomato cream and apple-thyme gastrique. Garnish with chopped parsley.

 
 

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