As many of you know, I’m a proud member of the Halifax Food Bloggers. We’re a vibrant group of the food-obsessed, and every so often we like to engage in a little bit of friendly competition in the name of showcasing local food and producers.
Last time, it was all about sourcing ingredients from Halifax Seaport Farmer’s Market, and these double rhubarb cream-filled doughnuts were my contribution. Incidentally, delicious though they sound, I totally didn’t win – likely because of many people’s completely legitimate fear of extremely hot oil. Nevertheless, these little pastries were probably one of the best things I’ve ever made. Hence: I suggest you brave the prospect of hot oil and give it a go.
This time, it’s a sausage contest. In honour of Sausage Fest 2013, hosted by Local Connections Halifax magazine, the Halifax Food Bloggers are donning their chef’s hats and coming up with original recipes involving sausage.
Unlike my doughnut recipe, my Sausage Fest contest contribution is a simple one: throw some chips on a cookie sheet, toss on some sausage, caramelized onion and cheese, whip up a bit of cherry chutney, and call ’em nachos.
I used turkey fennel sausage from Sweet William’s Country Sausage, housed at the Halifax Seaport Farmer’s Market, local goat cheddar and fresh cherries. We ate them on a blanket spread out in the back yard, paired with mojitos muddled with mint from our garden.
- For the nachos -
- 3 turkey fennel sausages
- 2 medium onions, diced
- 1 tbsp. brown sugar
- Cheddar cheese - amount to your preference
- Nacho chips - amount depending on how many people you're feeding
- Olive oil for sauteeing the onions
- For the chutney -
- 1 cup fresh cherries, de-stemmed and pitted
- Handful of fennel seeds (maybe 1/4 tsp.)
- 1/4 tsp. cinnamon
- 1/4 cup water
- Black pepper to taste
- Combine all of the chutney ingredients in a small saucepan over medium heat. Simmer until the cherries have broken down and the liquid has cooked off.
- Remove the sausage meat from the casing and saute in a small frying pan until fully cooked.
- In another frying pan, saute the onions in olive oil until they are translucent. Add the brown sugar and continue to saute until the onions are soft and deep brown in colour.
- Preheat your oven to 400F. Place nacho chips on a baking sheet and top with sausage, caramelized onion and then the cheese. Bake until the cheese is golden and bubbly. Serve with cherry chutney for dipping.