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About the Dish

  • Shallot

    Shallot

  • Sweet Peppers

    Sweet Peppers

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • Cornmeal

    Cornmeal

METHOD

1
Please read the entire recipe card before beginning.
2
Place 6 cups water in a small saucepan, and place over high heat.
3
While waiting for water to boil, prepare the pepper-shallot confit: Peel and thinly slice shallots. Remove stems and seeds from pepper(s) and thinly slice. Heat a saucepot over medium-low heat. Add 1 tablespoon cooking oil, then shallots and peppers. Add the vinegar, then season with PeachDish salt. Cook 15-20 minutes, stirring occasionally, until shallot is translucent and peppers are soft.
4
While confit is cooking, prepare hoecakes: Place cornmeal in a mixing bowl. When water comes to a boil, remove 1/2 cup and 2 tablespoons (this is a total 5 liquid ounces) and add to the bowl with the cornmeal. Stir to thoroughly combine.
5
Reduce heat under the remaining water to low, and add sausage. Poach 10 minutes, while you cook the hoecakes.
6
Heat a large skillet over medium-high heat. Add 2 tablespoons cooking oil and swirl to coat the cooking surface. Spoon cornmeal mixture into the skillet in 6 portions, flattening each hoecake slightly with the back of the spoon. Cook 4 minutes, or until browned on bottom, then turn and cook 2 minutes more. Remove to a paper towel to drain.
7
Wipe the skillet clean, add remaining 1 tablespoon cooking oil, and return to medium high heat. Brown the sausage for 1-2 minutes per side.
8
Spoon some of the confit onto 2 plates. Top with 3 hoecakes on each plate, and place sausages on the side. Enjoy!