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Hoe Cakes, Country Sausage and Stewed Brussels Sprouts

Paul Fehribach
Chicago, IL

Chef demonstration

Recipe demonstrated Saturday, November 19th, 2011

Hoe Cakes
  • 1 cup white cornmeal
  • 1/4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 3 Tbsp 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
  • 2lbs fresh ground fatty pork
  • 1 tsp dried sage
  • 4 cloves garlic, crushed and minced
  • 1/2 cup onion, very finely minced
  • 1 tsp dried cayenne, crushed
  • 1 Tbsp kosher salt
  • 1 tsp 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 dry cast iron skillet.

Stewed Brussels Sprouts with Cider and Apples
  • 2 Tbsp 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 tsp salt (more to taste)
  • 1/2 cup apple cider
  • 1 bay leaf
  • 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, the add the brussels sprouts.  Stir well to combine.  Reduce heat to medium.  Cook until the sprouts are just wilted, add the remaining ingredients, and cap tightly.  Reduce hear to a simmer and cook until the brussels sprouts and apples are tender, between 20-30 minutes. 

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