Braised Bok Choy with Blood Sausage, Horseradish and an Onsen Egg – An Idea in Food

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When Alex Talbot saw the blood sausage in the deli case at Oscar's Smoke House in Warrensburg, he couldn't resist it. We had already bought the bok choy and eggs earlier that day at Kilpatrick Family Farm and had previously planned on cooking the goose that my wife and I had purchased from Elihu Farm. The dish came together rather easily and quickly in Alex's ever-whirring mind and became the second course at this dinner.

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Alex peeled the sauseage and cut it into small chunks.

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Goose bones were browned and made into a quick stock using the pressure cooker.

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The bok choy was cooked with the goose jus from the pressure cooker along with horseradish and the blood sausage.

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The eggs were cooked in a water bath at 75ºC for 13 minutes and peeled.

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Chef Kevin London of Farm House at Top of the World in Lake George, a dinner guest, was enlisted to help plate the dish.

Perhaps my favorite dish of the night, this dish had it all. The bok choy was well braised, but still vibrant with enough horseradish to provide a little zing but not so much as to make it over assertive. It played a great supporting role. The jus was rich and warming and the blood sausage added spice, flavor and texture to the dish, which was unified by the silken coating of the perfectly cooked whites and the oozing European orange yolk of the egg. The dish was greater than the sum of its parts, but the ingredient that set it apart from other similar dishes I have had was the inspired use of the fortuitously found blood sausage. Later in the weekend, per a suggestion from Alex, I cooked some more blood sausage along with fresh eastern L.I.clams, parsley, onions, garlic and white wine served over linguine – another Ideas in Food winner!

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