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About the Dish

  • Shallot


  • Sweet Peppers

    Sweet Peppers

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • Cornmeal



Please read the entire recipe card before beginning.
Place 6 cups water in a small saucepan, and place over high heat.
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.
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.
Reduce heat under the remaining water to low, and add sausage. Poach 10 minutes, while you cook the hoecakes.
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.
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.
Spoon some of the confit onto 2 plates. Top with 3 hoecakes on each plate, and place sausages on the side. Enjoy!