Manual Cuisinart MSC-400 (page 41 of 45) (English)

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Sausage Bites in

Mustard Wine Sauce

Preparing this dish is a breeze, and it will be

a hit every time – it is in the Test Kitchen!

Pair this with nice crusty bread and a favorite

bottle of wine. Your guests will love you.

Setting: Brown/Sauté

Makes 8 appetizer servings

24 ounces smoked chicken or turkey

sausage, cut on the diagonal into

½-inch slices

1 teaspoon olive oil

1 medium onion peeled, cut into

½-inch pieces

1½ cups dry white wine

¼ cup Dijon mustard

1 tablespoon chopped fresh parsley,

for garnish

1. Set the Multicooker to Brown/Sauté at

400°F. Cooking in three to four batches (you

don’t want to overcrowd the pot or the

sausage will not brown well), add sausage

to the cooking pot, cooking each batch,

until sausage is nicely browned (about 4 to

5 minutes per batch).

2. Once the sausages are browned, return all

to the pot and reduce the heat to 350°F.

Add the oil. Add the onions and cook 10 to

12 minutes, stirring occasionally, or until

softened and translucent.

3. Raise the heat again to 400°F and add the

wine. Bring the wine to a boil and cook until

reduced by about two thirds, stirring

occasionally.

4. Finally, reduce the heat to 300°F and stir in

the Dijon. Simmer, uncovered, until

sausages are completely coated and sauce

is slightly thickened, about 2 minutes.

5. Garnish with parsley and serve.

Nutritional information per serving:

Calories 189 (38% from fat) • carb. 8g • pro.13g

• fat 8g • sat. fat 0g • chol. 45mg • sod. 963mg

• calc. 26mg • fiber 1g

Vegetable Dumplings

Serve these healthy homemade dumplings

alongside a soy dipping sauce for a fun

hors d’oeuvre.

Settings: Brown/Sauté

Steam

Makes 16 dumplings

1 teaspoon grapeseed oil

3 ounces shiitake mushrooms, diced

¼ cup shredded carrot

¼ cup diced red bell pepper

¼ cup shredded napa cabbage

1½ teaspoons finely chopped scallion

1 teaspoon finely chopped ginger

1½ teaspoons soy sauce, reduced

sodium, plus more for serving

1 teaspoon toasted sesame oil

½ teaspoon fish sauce

¾ teaspoon rice vinegar

nonstick cooking spray

16 wonton wrappers

1 quart water for steaming, plus more

for assembling dumplings

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Add the mushrooms, carrot, pepper and

cabbage and cook for 1 to 1½ minutes to

soften slightly.

2. Stir in the scallion and ginger and cook until

fragrant, 30 seconds. Add the soy sauce,

sesame oil, fish sauce and vinegar and

cook about 1 minute longer, until liquid is

absorbed. Transfer filling to a bowl and set

aside to cool slightly.

3. Carefully clean out cooking pot and return

to base of unit. Lightly coat the steaming

rack with nonstick cooking spray and put 1

quart of water into the cooking pot of the

Multicooker fitted with the rack.

4. Set up your work station with a small bowl

of water and a pastry brush, large plate or

cutting board, wonton wrappers, and

wonton filling. Working with 3 to 6 wonton

wrappers at a time, place 1 heaping

teaspoon of filling in the middle of each

wrapper. Brush the edges of the wrappers

with water and bring two opposite corners

up, making a triangle. Crimp all edges like

a pleat and pinch to seal, using more water

if needed.

5. Repeat with the remaining wonton

wrappers. Keep the prepared dumplings

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