Ingredients:
2 tbsp olive oil1 medium onion, finely diced
1 large, sweet apple, diced
2 jalapenos, seeded and diced
1 lb of andouille, sliced
½ cup apple cider
3 tbsp of agave syrup
Directions:
In a cast iron skillet, heat the oil to a simmer, add the jalapenos, and saute until lightly browned. Add the onion and apple and saute until they are translucent. Stir in the andouille before pouring on the apple cider and agave syrup.
Bring to a simmer and cook until the liquid forms a syrupy consistency, which will take about 5 to 10 minutes. Serve over rice, pasta, or quinoa.
Andouille is pretty spicy stuff, so I won't blame you if you decide to skip the jalapenos. I also recommend serving with some sour cream and a hard cider to dull the fire.
Bring to a simmer and cook until the liquid forms a syrupy consistency, which will take about 5 to 10 minutes. Serve over rice, pasta, or quinoa.
Andouille is pretty spicy stuff, so I won't blame you if you decide to skip the jalapenos. I also recommend serving with some sour cream and a hard cider to dull the fire.
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