Oregano Roasted Pork Sausage

Paired with 2018 Kanzler Russian River Valley Pinot Noir

  • 4 each (hot or sweet, chef’s preference) Italian sausage
  • 8 each fresh oregano, whole sprigs
  • 2 tbsp butter, unsalted
  • paprika-cumin carrots see recipe
  • sweet and sour leeks see recipe
  • onion-currant glaze from leek recipe
  • 4 ounces creamy goat cheese
  • 2 cups flat leaf parsley, no stem
  • 1 cup chives, 1-inch links
  • olive oil as needed
  1. Preheat your oven to 425˚F.
  2. In a medium sauté pan heat 2 tablespoons of olive oil over high heat until smoking point.
  3. Place the sausage into the sauté pan. Lightly caramelize the sausage on both sides.
  4. Add the oregano to the pan, place the sausage on top of the oregano.
  5. Place the pan in the oven and roast the sausage for 12 to 15 minutes. Turning once.
  6. Remove the pan from the oven and place back over high heat.
  7. Add the butter. Using a spoon baste the sausage for 2 to 3 minutes.
  8. Remove the sausage from the pan and let them rest on the side.
  9. In a different medium sauté pan heat 2 tablespoons of olive oil over medium-high heat until the oil is wavy.
  10. Add the leeks and sauté on each side until golden brown.
  11. Place two leeks in the middle of each dinner plate.
  12. Place two paprika-cumin carrots on top of the leeks.
  13. Evenly spoon the onion-currant glaze over the carrots and leeks.
  14. Evenly place the goat cheese on top of the glazed carrots and leeks.
  15. Place one sausage on top of the carrots and leeks on each plate.
  16. Add the parsley and chives to a small mixing bowl. Lightly drizzle olive oil over the herbs. Toss the herbs and evenly place them on top of each sausage.
  17. Enjoy!!

Sweet & Sour Leeks

  • 8 each small leeks, white part only
  • 2 each bay leaf
  • 2 tbsp garlic, rough chopped
  • 1 cup dry white wine
  • 1 cup water
  • 3 tbsp olive oil
  • 1/2 cup red onion, minced
  • 3 tbsp dried currants
  • 1 tbsp apple cider vinegar
  • 2 tsp superfine sugar
  • 2 tbsp canola oil
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Cut the leeks in half lengthwise, each about 4 inches
  2. Lay all the leeks on the bottom of a large, shallow pan.
  3. Add the bay leaves, garlic, wine, olive oil, and water (so, the leeks are half covered with water).
  4. Add 1 teaspoon salt and ¼ teaspoon black pepper.
  5. Place over medium heat, and simmer gently for about 30 minutes (until a knife can be inserted into the leeks without any resistance) .
  6. Turn the leeks over once or twice during cooking so they cook evenly.
  7. Using a slotted spoon, remove the leeks from the pan and place on a plate.
  8. Strain the cooking liquid into a small sauce pot and reduce over high heat to about 3 tablespoons.
  9. Remove from the heat and add the red onion, currants, vinegar, superfine sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper. Set aside to soften and marinate.

Paprika-Cumin Carrots

  • 8 each whole baby carrots, skin on, washed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin, ground
  • 1 tbsp, packed - lemon zest, finely grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, fresh ground
  1. Preheat your oven to 425˚F.
  2. Add all ingredients into a medium mixing bowl. Mix well.
  3. Place the carrots on baking sheet covered in tin foil.
  4. Bake for 20 minutes(until a knife can be inserted into the leeks without any resistance).
  5. Turn the leeks over once or twice during cooking so they cook evenly.