So comforting. Heat some oil, toss in some onion. Add red taters (they’ll take the longest), then sweet potatoes. Salt & pepper. When the taters start to soften throw in the kale and sausage. Serve with Tabasco and a little queso fresco.
Posts Tagged ‘sausage’
Ya’ll, we interrupt the embroidery blogging to bring you this announcement: the maters are here! We planted three tomato plants this year: cherry tomatoes (aka “baby tomatoes”), beefsteak tomatoes, and Mr. Stripey. And last Saturday we finally dined on BLT’s. I live for tomato sandwiches, so this time of year makes the heat all worthwhile. We dined Saturday on BLT’s – fresh maters & good applewood bacon – and potato salad.
Last night I wanted to use the cherry tomatoes. I had to keep BHE away from them for about a day so I had enough, but made up a nice little recipe. Please share with me if you choose to make it. I don’t have a title for it, so for lack of a better one we’ll call it:
Sausage & Cherry Tomatoes a la Awesome Avenue
1 pkg. sweet Italian turkey sausage
1 cup cherry tomatoes, halved
3 banana peppers, sliced
1 medium onion, medium dice
1 pkg. mushrooms, sliced (baby bellas or button)
Optional: red bell pepper, sliced*
3 cloves garlic, minced
Fresh basil, chopped fine
Cook up your sausage first. Once that’s cooked, then take it out (I finished my sausage in the microwave). Leave your grease (it’s not too much, since it’s turkey sausage anyway) and add the onion and peppers to that. Let it cook for a little bit and then add in the tomatoes and mushrooms. Season with salt and pepper. Add in garlic and basil. Cook down for a while; while it’s cooking down cut up your sausage into slices/chunks. Add the sausage in to heat it back up.
Served over cheesy rice (brown rice, salt, pepper, butter, cheese). Would be good over grits or pasta too. Buen provecho!
*Note: I wanted to include a red bell pepper, but when I cut it open my freshly bought red bell was molded on the inside. Very weird, and very disappointing.