I bought one of those fresh bunches at the store last week for a recipe that calls for fresh chopped parsley. But I never use it all up with this particular recipe; so there it was in my fridge door… begging to be used.
So that got me thinking about the “parsley-ed ” mashed potatoes that I sometimes make. Delicious rich mashed potatoes made with sour cream, butter and milk to thin to the correct consistency. Tons of chopped fresh parsley, chives and plenty of salt and pepper! Try it sometime! (Use the no-fat Greek yogurt instead of sour cream!)
But I wanted to lighten up and started thinking about buttered, parsley-ed noodles instead. Think “spaetzle.” I had a spaghetti squash just begging to be used up to. Why not have buttered, parsley-ed “squash” noodles?
Suddenly the whole train of thought started heading to Germantown. Why? Who knows.
All I know is I somehow started associating the thought of buttered, parsley-ed noodles (squash or otherwise) with sausage, apples and onions.
That led me to visit Karl’s Sausage Kitchen.
Four Bauernwurst later, some peeled apples and shallots – I was ready to saute up a German inspired feast!
I caramelized the apple and shallots almost to a sauce with salt, pepper and some dry rubbed sage. I browned the sausage in the same pan along with them. (They were fully cooked/smoked already) I de-glazed the pan with a small amount of apple cider! Meanwhile I had cut, gutted and roasted the spaghetti squash the night before – I added lots of butter, parsley, chives and salt/pepper -and reheated in a buttered casserole till toasty warm.
And when I was done……. Welcome to Germantown!