You'll want to try this recipe, recently seen on WMUR's Cook's Corner, with our own Maple Porter sausage! Enjoy your meal with a bottle of Kanc Country Maple Porter, a seasonal brew made with real NH maple syrup from Fadden's Maple Sugarhouse. It's only available for a limited time, so get it while supplies last!
1lb Maple Porter Sausage (can purchase at Woodstock or substitute other sausage)
1/2 pint grape tomatoes
1/2 bunch of asparagus, cut into 2 inch pieces
1 1/2 lb. penne pasta
1 TBSP garlic, diced
1/2 cup white wine
2 TBSP Butter
1 bunch of scallions, diced
Crumble sausage into frying pan until browned. Add asparagus and after 1-2 minutes, add grape tomatoes and garlic until garlic is cooked. Deglaze with white wine and add butter until blended. Toss with cooked penne pasta. Garnish with scallions and parmesan cheese. Serves 4.
You can watch Woodstock Inn & Station Chef Steve Smith prepare the recipe on this episode of WMUR's Cook's Corner: