Sausage, Celery Root, and Apple Stew
1 lb (450 g) sausages of your choice
2 onions, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beer, apple cider, or beef stock
1 large celery root (celeriac), coarsely chopped
1 Tbs (15 ml) Worcestershire sauce
1 Tbs (15 ml) chopped fresh sage
Salt and freshly ground pepper to taste
2 tart cooking apples, cored and sliced
Saute the sausages in a large heavy over moderate heat until
browned on all sides. Transfer to a plate. Add the onions to the
same pot and saute them in the fat from the sausages until
tender but not brown, about 5 minutes. Stir in the flour and cook
for 3 minutes. Add the beer and bring to a boil, stirring frequently.
Add the sausages, celeriac, Worcestershire sauce, sage, salt,
and pepper and simmer covered over low heat for 30 minutes.
Add the sliced apples and cook an additional 15 minutes.
Serves 4 to 6.
The oranges and almonds bring to mind the south of Spain, hence the name
of this simple yet elegant dish.
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
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