Maple Duck Sausage with Spaetzle, Braised red Cabbage and Sunny Duck Egg

This dish is truly a breakfast of champions. Using our Blue Mountain Meats maple duck sausage and drawing from a strong bavarian inspiration this dish is sure to impress at your next brunch gathering

INGREDIENTS:

375g pack of 4 Blue Mountain Meats Maple Duck Sausages

For The spaetzle

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter

For the Braised Cabbage

  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, peeled, crushed
  • 1 2 1/2-pound red cabbage,
  • quartered, cut crosswise into 1/2 inch strips
  • 1/2 teaspoon caraway seeds
  • 1 1/2 cups chicken or duck broth
  • 3 tablespoons red wine vinegar

Egg and Garnish

  • 2 Duck eggs
  • thyme, pedals picked
  • whole grain mustard

 

METHOD:

  1. For the spaetzle In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the centre of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  1. For the cabbage; heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
  1. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. set aside.
  1. Put your pan on a medium heat, make sure you’re only cooking as many sausages as you have room for in the pan – they shouldn’t be touching each other, add a tiny drizzle of olive oil just to get things started Add the sausages to the pan and cook, turning every minute or two, for about 12 minutes, or until nice and brown on all sides Before serving, check the sausages are piping hot all the way through and that no pink remains
  1. to finish spaetzle; Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some colour, and and season with salt and pepper before serving.
  1. for the sunny duck egg; Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon). Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the colour of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny. When they’re ready, remove the pan from the heat and take the eggs out using a spatula.
  1. To plate your sausages place your now sautéed and golden brown spaetzle in the centre of two plates then place your Brasied red cabbage on top of the spaetzle. Add your sausages to the plate then top with your sunny duck egg. Garnish with some fresh thyme sprigs and a few dollops of whole grain mustard. enjoy!