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SWEET SAUSAGES w/SHALLOTS & WHITE WINE

Ingredients
3 pounds Zappone Sweet Sausage links
2 tablespoons unsalted butter
2 pounds medium shallots, peeled
1 1/2 cups dry white wine
Salt and freshly ground pepper

Directions
Prick the sausages all over with a fork. Melt the butter in a large skillet. Add the sausages and cook over moderately low heat until lightly browned. Add the shallots and wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the shallots are tender and the wine has reduced slightly. Season with salt and pepper and serve.

COUSCOUS & SAUSAGE SALAD

Ingredients
5 tablespoons olive oil
2 cloves garlic, minced
1 1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne
3/4 teaspoon salt
1 cup tomato juice
1 cup water
1 pound Zappone Pork sausages (hot, sweet or a combo)
1 tablespoon lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)


Directions
In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter or a large glass or stainless-steel bowl to cool.
Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
Toss the cooled couscous with the lemon juice, the remaining 3 1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.

SWEET POTATO GNOCCHI w/ PARSLEY, SAGE & BUTTER

Ingredients
Rizzo's Sweet Potato Gnocchi
1/3 teaspoon freshly grated nutmeg
Kosher salt
4 tablespoons unsalted butter
12 large sage leaves
2 tablespoons chopped flat-leaf parsley
Finely grated zest of 1 lemon
1 cup fresh or thawed frozen baby peas, blanched if fresh
Freshly ground black pepper
1/2 cup freshly grated Parmesan


Directions
Bring a pot of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.
Melt the butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the Parmesan and toss to combine. Transfer the gnocchi to bowls and serve.