Ingredients

11" wide brazier or skillet with lid

2-3 tablespoons mild, olive oil

8 hot Italian sausages, about 1 1/2-2 pounds

1 large shallot, minced 

3/4 cup good quality brandy​​

​1 cup ginger beer (Barritt's)

½ cup maple syrup

1 cup water

1/2 cup sugar

1 cinnamon stick

1 star anise

12 ounces fresh, cranberries (Ocean Spray)

2 Navel oranges

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3-4 tablespoons mild, olive oil

1 rosemary sprig, finely chopped

Fresh nutmeg

 

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Directions

Add the oil to the pan and heat over medium temperature. Once hot, add the sausages and brown them. Remove sausages, place on a plate and set aside.

 

Add the shallots and cook until they start to take on some color and caramelize. Add the brandy and simmer until reduced. Stir in the ginger beer, maple syrup and water. Reserve two tablespoons of the sugar and add the rest to the pan. Add the cinnamon stick, star anise and then add the sausages back to the pan. Sausages should be about halfway covered in the liquids. Cover, reduce heat to low and simmer until the internal temperature of sausages reaches 165F.

 

Remove sausages, turn temperature up and reduce liquids to about 2 cups. Add the cranberries, set heat to medium temperature and simmer until cranberries have popped and sauce is syrupy. Taste the syrup/sauce and add the other two tablespoons of sugar if needed. Turn off heat, and zest about 1/2 of the Navel orange over the top and then squeeze 1/2 of the orange over top, add a pinch or two of salt and stir. Add the sausages back to pan and remove from heat.

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Slice some of the second orange and arrange into the pan. Heat the olive oil and rosemary in a small sauce and brush over the sausages. Grate some of the nutmeg over top and serve. Right before serving, place under the broiler to brown sausages more-optional. Serves 6-8.

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For extra Flair, brown the orange slices using a kitchen torch.

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