Sunset+201810

02

MAKE IT
NOW

Ryan Farr, founder and CEO of 4505 Meats in the San Francisco area,

simmers sausages and vegetables in a “dip” of beer and herbs to infuse

them with flavor. Then he turns them on the grill with a “flip” for a

little drama and char. You’ll need wooden skewers and plenty of lager.

SERVES 6 TO 8 / 2^1 ⁄ 2 HOURS

1 medium head green cabbage,

cut in 8 wedges through core

2 medium yellow onions,

quartered

7 bottles (12 oz. each) mild

lager, such as Coors

1 head garlic, smashed and

peeled

Several sprigs thyme

1 sprig rosemary (5 to 8 in.)

11 ⁄ 2 lbs. fingerling potatoes

21 ⁄ 2 lbs. cooked firm sausages

(a mix of bratwurst, hot dogs,

and linguiça )

2 bunches green onions, ends

trimmed

Chopped parsley and a few

sprigs, for serving

Grainy mustard, for serving

1. Skewer each cabbage and
   yellow onion piece separately
   crosswise through the center
   with a slender wooden skew-
   er (it pierces more easily than
   a thicker skewer). Cut skew-
   ers fairly short with kitchen
   scissors so they’ll fit in a
   stockpot.
   5. Grill green onions, turning
   once, to wilt lightly, 1 to 2
   minutes total; arrange on the
   platters. Lightly sprinkle
   vegetables with chopped
   parsley and tuck in parsley
   sprigs. Serve with grainy
   mustard.

PER SERVING 794 Cal., 50% (397 Cal.)

from fat; 25 g protein; 44 g fat (13 g sat.);

48 g carbo (6.8 g fiber); 1,438 mg sodium;

113 mg chol.

Cool Tool

Farr loves the wide, flat basket

of a Chinese skimmer, also

called a spider , for retrieving

floppy vegetables like cab-

bage and onions from a pot

(he uses tongs for sausages).

The skimmer also comes in

handy for shallow-frying—think

chiles rellenos—and deep-

frying tempura or doughnuts.

2. Meanwhile, about 2 hours
   before you want to eat, bring
   5 cups water and the lager to
   a boil in a 10- to 12-qt. stock-
   pot. Toss in garlic, several
   sprigs of thyme, 1 sprig of
   rosemary, and the potatoes.
   Cover and increase heat to
   return pot to a boil.


3. Drop sausages, then yellow
   onions and cabbage into pot
   (it’s okay if cabbage isn’t
   completely submerged).
   Cover, return to a boil, and
   turn off heat. Let sit, covered,
   at least 30 minutes and up
   to 1 hour.


4. Heat a grill to medium-high
   (about 450°). When everyone
   is ready to eat, lift sausages
   and vegetables from pot,
   draining them. Grill in 2
   batches, covered and turning
   once, until lightly browned,
   7 to 10 minutes for vegeta-
   bles and 5 to 7 minutes for
   sausages. As food is done,
   transfer to 2 large platters,
   remove skewers, and drape
   with foil to keep warm.

▾

GOOD TO KNOW

“THIS IS A DON’T-STRESS DINNER. WHEN THE PREP IS DONE,

TAKE YOUR POT TO THE GRILL AND HANG WITH YOUR FRIENDS

UNTIL YOU’RE READY TO EAT. THEN JUST KISS THE FOOD ON

THE GRILL, AND YOU’RE GOOD TO GO.”

—RYAN FARR

84 OCTOBER 2018 ❖ SUNSET

LOWER LEFT: SHUTTERSTOCK