Serves: 1 Time: 35 minutes
- 1 chicken sausage
- 1 1/4 c. broccoli florets
- 1/4 c. stock
- 1 garlic clove, minced
- 1/4 c. sliced onions
- 1 T. Dijon mustard
- 1 T. apple cider vinegar
- salt, pepper, oil
Heat water in a shallow pan. Add the sausage and cook for 5-6 minutes. Remove the sausage and wipe out the pan.
Heat a small pot of water to boiling and salt liberally. Add the broccoli florets. Cook for 1-2 minutes, then remove immediately.
In the sausage pan, heat a light layer of oil. Add the sausage back to the pan to finish cooking through and char. Scatter the onions around the sausage and salt them.
Put the broccoli, garlic, and stock in a food processor. Return to the pot and keep warm, tasting and seasoning with salt and pepper.
Remove the sausage and onions.
Whisk together the mustard and vinegar and drizzle over a plate. Top with the puree and then the onions. Slice the sausage and place it on top of the mound.