Market Recipe: Creole Okra with Duck Sausage

Creole Okra with Duck Sausage
By Market Chef Maggie Perkins
Serves 2
1 pkg BELLE VIE FARM Duck Sausage (bulk)
2 T grapeseed oil
1 qt GRAY GARDENS young okra, trimmed, sliced thin crosswise, or halved lengthwise, or both
1 qt JBG ORGANIC sweet Italian peppers, seeded and sliced thin
JBG ORGANIC spicy red pepper, seeded and minced
1 qt JBG ORGANIC small farm tomatoes, cored and chopped
1 bunch JBG ORGANIC scallions, greens and whites sliced thin
Salt, to taste
Spring of fresh sage to garnish.
In a heavy saucepan over medium heat, brown bulk sausage, breaking chunks of sausage apart with a wooden spoon. When lightly browned, remove from pan with a slotted spoon onto paper toweling to drain.
Add grapeseed oil to fat in pan, and increase heat to medium high. Add okra to pan and fry in fat until edges are crisped. Remove with a slotted spoon to drain with sausage.
Reduce heat to medium, add a slight amount of grapeseed oil if necessary to yield about a tablespoon total fat. Add peppers and tomatoes, stirring occasionally and cooking until peppers are limp and tomatoes begin to release juices. Add scallions and cook 3-5 minutes or until all are limp and well combined.
Return okra and sausage to pan. Toss to combine. Salt to taste, if necessary.  Nestle sage into top center of pan. Remove from heat, cover to rest 2-3 minutes. Serve.