Cowboy Beans with Brisket and Sausage
In large pot, sauté onion in olive oil 2 min over medium-high heat. Add bacon and cook until lightly browned, 5 min. Add sausage and brown, flipping over once, cooking approx. 3 min total. Add apple cider vinegar, ketchup, brown sugar and beans with liquid (do not drain). Bring to a simmer, cooking 10 min over medium heat until sausages are 165 degrees internal temp. Remove sausages and, when cool enough to handle, slice into bite-size pieces. Meanwhile, add to the pot: salt, pepper, hot sauce, Worcestershire and chunks of smoked brisket. Add sausage back and heat thoroughly. Taste and adjust seasonings and hot sauce, as desired. Remove from heat and serve with a dollop of sour cream and a sprinkling of chopped green onion, then serve with slices of Chilies and Cheddar Cornbread.
Chilies and Cheddar Cornbread
Preheat oven to 400 degrees. Butter or spray a 3-quart baking dish. In a large bowl, mix together cornmeal, flour, salt, baking soda and powder; set aside. In a separate mixing bowl, beat butter and sugar until smooth, approx. 2 min, on medium speed. Add sour cream and eggs and mix well, approx. 30 sec. Add milk and dry ingredients in thirds, alternating until all is incorporated. Stir in chilies, corn and cheese. Pour into baking dish. Bake 35-40 min until center springs back when gently pressed and skewer inserted in center comes out clean. Let cool before cutting/serving.
* To make this recipe gluten-free friendly, use gluten-free Worcestershire sauce.