Recipes for Green City Market Chef Demo, November 19

This indoor market demo we’re preparing a simple, down-home country breakfast. I’ve wanted to do hoe cakes for a long time because they are so significant historically in Southern cooking. Please come see the demo to hear why. A simple country sausage is easy to make from market ingredients, and goes great with hoe cakes. Of course, my two favorite accompaniments to pork are apples and cabbage, which go great together and they sing the song of autumn in my mind, hence the apples and brussels sprouts. Eat some vegetables, and you’re excused for taking an extra piece of sausage!

Hoe Cakes

  • 1 cup white cornmeal
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 Tablespoons cold butter or lard
  • 3/4 cup boiling water
  • butter or bacon fat for frying

Add the salt, baking powder, and cream of tartar to the cornmeal. Using your hands, work the butter or lard into the cornmeal until thoroughly incorporated. Working quickly, pour boiling water over meal and beat with a wooden spoon until well incorporated. Once cool enough to handle, knead briefly and form a ball. Use a tablespoon to scoop off 2 tablespoons at a time, and form into thin cakes between your hands, the thinner the better. Cook in a cast iron griddle or skillet with a little butter or bacon fat until cooked through and crisp around the edges. Serve at once.

Country Sausage

  • 2# fresh ground fatty pork
  • 1 teaspoon dried sage
  • 4 cloves garlic, crushed and minced
  • 1/2 cup onion, very finely minced
  • 1 teaspoon dried cayenne, crushed
  • 1 Tablespoon kosher salt
  • 1 teaspoon fresh ground black pepper

Combine all ingredients and form into a 2″ wide log. Wrap in plastic and refrigerate until ready to use. Slice off patties and fry in a dry cast iron skillet.

Stewed Brussels Sprouts with Cider and Apples

  • 2 Tablespoons cold butter, cut into bits
  • 1 cup onion, thinly sliced
  • 2 firm tart cooking apples, cored and cut into thick slices
  • 1 pound brussels sprouts, halved lengthwise
  • 1 guajillo or pasilla chile, toasted, seeded and crushed
  • 2 teaspoons salt, or more to taste
  • 1/2 cup apple cider
  • 1 bay leaf and a few leaves fresh or dried thyme

In a medium saucepan with a tight-fitting lid, melt the butter over medium heat until foaming. Add the onions and apples and increase heat to high, stirring constantly and being careful not to burn. Brown the onions to a light tan shade, then add the brussels sprouts, and stir well to combine. Reduce heat to medium. Cook until the brussels sprouts are just wilted, add the remaining ingredients, and cap tightly. Reduce heat to a simmer and cook until brussels sprouts and apples are tender, between 20-30 minutes.