Fennel Sausage Cornbread with Rosemary / Tomato White Beans

Hello Everyone!!!!!!

I finally have a FOOD BLOG. As does almost everyone nowadays :)

I hope that you enjoy.

The following recipe was my dad's, I've made it a few times but decided to take it to the foodie level and make some changes. I will list both the original recipe and the "jazzed" up one and let you decide.

   

Recipe:


Rosemary / Tomato White Beans

These really could not be any easier. Matthew (the hubs) loves this dish because of the fresh herb-y flavor and I love it because it is so simple to put together.

2-3 cans of white beans ( any kind you like, I also say 2-3 cans depending on the size of your family)
4 large fresh juicy tomatoes
3-4 stems fresh rosemary ( check your neighbor's yard LOL)
1 white onion
3 gloves garlic
1 cup chicken broth
olive oil

Chop onion and garlic saute in 1 tbsp olive oil in crock pot on high for 5-7 min
Cut tomatoes into large chunks and add to pot
Add all other ingredients turn pot to low and simmer.
Add salt and pepper to taste

** If the beans are a bit "loose" or they are not as thick as you would like them you may add a small slurry of cornstarch to thicken them up.

****The amount of flavor in this dish depends on how long you can let the crock pot go, the longer the better :) We usually let them go overnight. But the time it takes to make the cornbread would suffice.

We got these funny looking guys at the Berkeley Farmer's Market from Happy Boy Farms. They packed so much amazing flavor into the beans. Matthew says that ugly maters are the best maters.


Now for the main event!!!!!!

Glenn's Sausage Cornbread

As explained earlier there are two recipes here you can use either one but if you have access to fresh local ingredients I say please do.

ORIGINAL RECIPE ( I must have written this down 100 years ago my handwriting doesn't even look like this anymore)

The ORIGINAL Recipe:
1 lb. Sausage
1 onion, chopped
2 eggs, beaten
1 1/2 cups self rising cornmeal
1 can cream corn
3/4 cups milk
1/4 vegetable oil
2 cups shredded cheddar cheese

Preheat oven to 425º
Grease cast iron skillet
Brown sausage and onion, drain grease
Combine eggs, corn and meal
Add milk and oil
Pour 1/2 mixture into skillet
Layer sausage onion mixture and top with cheese
Layer on remaining batter
Bake for 30-40 min

Now the adjusted recipe comes from my desire to turn my favorite southern dishes into a more California friendly meal.

Our weekend trip to the Farmer's Market turned up some lovely local sausages. My inspiration for this meal.

Sicilian Fennel Sausages from Dopo/Adesso Restaurants  Oakland , CA (River Dog Farms Pork) These restaurants bring in two pigs each week from River Dog Farms and come up with so many imaginative creations from pate to bacon and sausage. So fresh!






www.dopoadesso.com


The NEW and IMPROVED  Recipe:
1 lb. Fennel Sausage
1 onion, chopped
2 eggs, beaten
1 1/2 cups cornmeal
5 tsp. baking soda 
1 tsp. salt
1 can corn
3/4 cups milk
1/4 vegetable oil
2 cups shredded dutch Havarti cheese

Preheat oven to 425º
Grease cast iron skillet
Brown sausage and onion, drain grease
Combine eggs, corn, baking soda, salt and meal
Add milk and oil
Pour 1/2 mixture into skillet
Layer sausage onion mixture and top with cheese
Layer on remaining batter
Bake for 30-40 min

I think my Dad would be proud of the new version of his recipe. After all his Dad's name was Fennel :)

Until Next Time

Enjoy!!!