Thursday, October 04, 2012

Chicken Sausage with Autumn Vegetables

1 comments
Ah, fall.  Without even noticing the change in weather, my cravings have changed: over the weekend I bought a new pair of boots and picked up as much pumpkin-flavored goodness as I could find at the grocery store.  The light fell at a different slant today, the breeze had a slight chill, and at dinnertime I found myself pulling out all the ingredients for an easy autumnal feast.  I whipped up this Chicken Sausage with Autumn Vegetables with ingredients I already had (no pre-planning), and you can substitute whatever root vegetables or protein may have piqued your interest at the market and is sitting in YOUR fridge.  From start to finish it'll take less than an hour... and you'll be cozying up to a hearty bowl of autumn in no time.
Ingredients
Serving size: 4
Prep Time: 45 minutes

4 links of Chicken Sausage (any flavor will do)
2 Leeks, washed and trimmed
4 handfuls of washed, torn Kale
1 Sweet Potato, peeled, cut into inch cubes
1/2 Butternut Squash, peeled, cut into inch cubes (can sub pre-cleaned/cut from supermarket - I did)
1/2 cup Raisins
2 cups (when cooked) Brown Rice, cooked according to package
3 tbsp Herbs de Provence (can substitute rosemary/thyme)
4 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp chopped Garlic
Salt and Pepper

Preheat oven to 400 degrees.  On a baking sheet, use your hands to toss the squash and sweet potato cubes with 2 tbsp olive oil, herbs de provence, salt and pepper.  Once the vegetables are coated, spread them out on the sheet in an even single layer, and put into the oven for 40 minutes, flipping the vegetables and turning the pan halfway through the baking time. 

Root vegetables await the oven
Once the root vegetables are roasting in the oven, heat a non-stick skillet on medium-high heat. Add the chicken sausage links, whole, and cook for about 6 minutes, turning occasionally until the sausages are charred on the outside. Remove from pan and set aside to rest. 

Sauteeing leeks
Add 2 tbsp olive oil to the pan and brown the garlic, mindful that it doesn't burn.  Cut the leeks in half, then cut each half in half lengthwise.  Add the leeks (each piece is about 4 inches long) to the olive oil, and stir with tongs so the leeks separate and cook evenly.  After about 10 minutes, when the leeks soften and brown, add the kale.  It looks like a lot - but trust me, it'll cook down!! Salt and pepper generously.

Kale cooks down... a LOT.
While the kale is wilting, slice the cooked sausages into 1-inch rounds.  Add them to the pan and sear the rounds to the desired char.  Turn down the heat and add the balsamic vinegar and the raisins. Toss to coat.  

After a nice browning in the oven..
Keep saute pan on a low heat until the vegetables are done in the oven. Remove and allow to cool slightly.

Mmm... Fall.
To serve: put 1/2 cup of brown rice in each bowl.  Top with roasted root vegetables, then the sausage/leek/kale/raisin mixture.  Sit on the couch with a blanket. Enjoy.

Nutritional Info: Coming soon!

One Response so far.

  1. Anonymous says:

    looks delicious! a perfect fall feast, for sure!!

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