Together at the Allentown Farmer's Market


The kids, Grandma, and I would make weekly Friday trips to the Allentown farmer's market while DaddyO was deployed to pick up fun treats for his care packages, so it was wonderful to finally go back to the market with DaddyO and show him some of our favorite things.

Of course we started with the quarter rides.


Then DaddyO stopped to pick up a giant sour pickle big enough to share with both EJ and CJ. 


EJ loves pickles and we quickly found out CJ has her same taste buds.


EJ was excited to show DaddyO where she picked up all the unusual candy she sent him. He treated her to some gummy rings and butterflies.


I have written about Mr. Bills, my favorite poultry shop, and we couldn't leave the farmer's market without picking out an assortment of their turkey sausages.


Grandma had this delicious recipe ready for us to make with the sausages. We substituted them for the knocks and brats so I guess it should be called Sausage Stoup. Either way you make it I think it will come out delicious!

Knocks 'n' Brats Stoup
Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter, plus more for buttering toast
  • 2 16 ounce packages shredded hash brown potatoes
  • 1 onion, thinly sliced
  • Salt and pepper
  • 1 1 package shredded cabbage
  • 1 10 ounce package shredded carrots
  • 1 bay leaf
  • 1 bottle beer
  • Fresh dill, chopped (a generous handful)
  • Flat-leaf parsley, chopped (a generous handful)
  • 1 teaspoon caraway seeds (optional)
  • 1 32 ounce container (4 cups) chicken broth
  • 1/4 cup spicy brown or grainy mustard
  • 3 knockwurst sausages
  • 3 bratwurst sausages
  • 4 slices pumpernickel or rye bread
Directions
  1. In a soup pot, heat 1 tablespoon EVOO, 1 turn of the pan, and the 2 tablespoons butter over medium to medium-high heat. Add the potatoes and onion, season with salt and pepper and cook for 7 minutes. Add the cabbage, carrots and bay leaf and cook for 5 minutes. Stir in the beer, dill, parsley and caraway seeds and cook for 1 minute. Stir in the chicken broth and mustard, bring to a simmer, then lower the heat and keep warm.
  2. In a large skillet, combine the knockwurst, bratwurst and remaining 1 tablespoon EVOO with enough water to fill the skillet by 1/4 inch. Cook over medium-high heat until the liquid evaporates and the sausages brown, 12 to 15 minutes. Cut the sausages into 2-inch chunks.
  3. Toast the bread, then lightly butter and cut into strips.
  4. Top the stoup with the knockwurst and bratwurst. Serve with the toasts.

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