Ingredients
- 1 ½ cups Brussels sprouts, trimmed and cut in half
- 2 potatoes (preferably Kennebec and the size of the apples), peeled and cut across into 3/4-inch rounds
- 5 tablespoons bacon drippings
- 4, 8-inch links andouille sausage, cut in half lengthwise and across into ½ -inch-thick half moons
- 4 Granny Smith or other tart apple, peeled, cored, each cut across into 4 rings, and placed in water with a squeeze of lemon juice
- Kosher salt and freshly ground black pepper
- 2 large shallots, cut ¼ -inch thick and pulled apart into rings
- ¼ cup brandy
- 2 cups fresh unpasteurized apple cider
- ¼ cup (½ stick) unsalted butter, cut into pieces
- 1 tablespoon roughly chopped fresh sage
- Sugar
- Good-quality red wine vinegar or cider vinegar
Directions
- Preheat the oven to the lowest setting.
- Bring a large, heavy-bottomed pot of generously salted water to a boil. (The water should taste like the sea, and the pot should be large enough that the brussels sprouts, when dropped into the water, do not stop the water from boiling — an 8-quart pot or larger.) Cook the Brussels sprouts in batches until tender but not mushy, about 4 minutes. Drain and set aside.
- While the brussels sprouts cook, place the potatoes in a 2-quart saucepan. Cover with cold water and add enough salt to make the water taste of it. Bring to a boil and simmer until tender but not overcooked, 10-12 minutes. Drain and set aside.
- While the potatoes cook, gradually heat a 12 Inch Skillet to medium-high heat. When it's hot, add the bacon drippings and place the sausage pieces flat side down (cook the sausage in batches so as not to overcrowd the skillet). Don't move the sausage until that side begins to caramelize. Pay attention to what your ears and nose, as well as your eyes, are telling you — with a little practice you should be able to know when to flip the sausage without looking at it. The sausage is ready to turn when you hear a sizzling, snapping sound and it gives off a nutty caramel smell. Flip and repeat on the other side. Remove to a baking sheet and keep warm in the oven while you finish cooking the remaining sausage.
- Place the potatoes in the sausage-seasoned skillet and cook over medium heat until crispy and golden brown, 3-4 minutes per side, working in batches so as to not overcrowd the skillet. Continue to rely on your senses of smell and sound. Add the browned potatoes to the baking sheet with the sausage.
- Increase the heat under the skillet to high, add the Brussels sprouts, cut side down, and cook until caramelized on that side, about 2 minutes. Be sure not to overcrowd the skillet. Transfer the browned Brussels sprouts to the baking sheet.
- Reduce the heat a bit to medium-high, place the apple rings in the skillet, and brown on both sides, seasoning them with salt and pepper to taste as they cook. Transfer the rings to the baking sheet.
- Reduce the heat to low and add the shallots. Cook until translucent, stirring frequently. Add the brandy and carefully ignite with a long match (watch out for dangling hair or long sleeves). Let the flames die out on their own. Add the cider and reduce the liquid by half. Remove the skillet from the heat and swirl in the butter until fully incorporated. Season to taste with salt. Stir in the sage. Taste for salt again and season to taste with pepper, sugar, and vinegar.
- Divide the potatoes and apples between 4 dinner plates, setting an apple ring on top of a portion of potatoes and placing the sausage pieces over that. Spoon the brussels sprouts around the plates, as if they fell from heaven. Spoon sauce over each component and serve.