Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Farm Fresh Gnafron with Tink’s Sausage

Recipes

Ingredients

  • 4 tbsp. butter

  • 2 tsp. olive oil

  • 1/2 lb Tink’s Ground Sausage (spicy version)

  • 1 large vidalia onion, minced

  • 2 tsp. fresh parsley, chopped or 1 tsp. dried parsley

  • Salt & Pepper

  • 1/4 cup white wine

  • 12-18 large kol rabi leaves, washed

  • 4 farm fresh eggs

  • 3/4 cup heavy cream

  • 3 garlic cloves, peeled

  • Pinch of Sugar

  • 3/4 lb. baby bella mushrooms, sliced

Directions

1. Preheat oven to 350. Melt half the butter in the oil in a medium saucepan over medium heat. Add sausage, onion and parsley, season to taste with salt and pepper and cook, stirring occasionally for about 10 minutes. Add half the wine, and cook for an additional 5 minutes. Remove pan from heat. Let sausage mixture cool for 10 minutes. Remove sausage from pan and set pan aside for later use.

2. Blanch 3-4 kol rabi leaves bat a time in a large skillet of salted boiling water until wilted ( about 1 minute) . Drain leaves on kitchen towels.

3. Grease six 8 oz. ramekins with remaining butter. Line dishes with kol rabi leaves, draping about 2″ inches of of the leaves oer the edges of each dish. Set dishes aside.

4. Beat eggs, 1/3 of the cream and salt and pepper in a large bowl. Stir in sausage mixture, then divide between ramekins, draping kol rabi over filling. Set ramekins in a deep oven proof pan. Add enough water to pan to reach 3/4 of the way up the sides of ramekins. Bake until set (about one hour).

5. Meanwhile, put garlic, sugar, a pinch of salt and 2 tsp. water into a small pot. Cook over medium low heat for 2 minutes. Add remaining wine and cook for 2-3 minutes. Add remaining cream and cook for 3 minutes more. Set garlic cream aside to let steep, then discard garlic.

6. Warm the pan used to cook the sausage mixture, over medium heat for a minute or so. Add the sliced mushrooms and saute for about 3-5 minutes until golden brown. Remove from heat.

7. Unmold gnafron from ramekins and place one on each plate. Rewarm garlic cream. Top each gnafron package with the sauteed mushrooms and then drizzle each with the garlic cream sauce. Serve immediately.

I served this wedges of pan fried new potatoes and steamed broccoli but it would also be great with a loaf of crusty french bread, a fruit salad or assorted steamed vegetables.