Yep, two food posts in a row. Yesterday, I was experimenting some more with digital grounds and fabric, an experiment that went awry, which is why I’m writing about what I made for dinner last night!
A butcher’s meal is essentially sausage, potatoes, roasted red peppers, and greens. However, there’s a lot of wiggle room – you can use sweet, hot, or turkey sausage. I’ve used cannellini beans in place of the quartered new potatoes. Last night I was fresh out of potatoes, so I opened a can of sliced new potatoes. Canned potatoes used to be something I’d turn my nose up at – but actually, they’re pretty versatile and are great in a pinch – so I stock a can or two in my pantry. Now about the greens – you can use spinach, kale, or collard greens in this recipe. My personal preference is broccoli rabe. This dish is really good served with a crusty loaf of bread. And if you’re fortunate enough to have leftovers, it’s better the next day!
- 2 pounds of sausage, cut into 2″ pieces
- 1/2 pound of mushrooms, sliced
- 2 large red peppers, cut into chunks (I used one red and one orange)
- 1 pound of new potatoes, quartered ( I used a 15 oz. can of sliced new potatoes)
- 1 medium yellow onion, chopped
- 1 clove of garlic minced
- 2 tablespoons olive oil
- 1 bunch of broccoli rabe
Preheat oven to 375º
1. Â Put the sausage, mushrooms, peppers, potatoes, onion, and garlic in a casserole dish. Drizzle with olive oil, and place in the oven.
2. Wash the broccoli rabe, and trim off the ends and discard. Cut the broccoli rabe in 2″ pieces. Put 1″ of water and a pinch of salt into a large pot, toss in the greens, cover and cook on high until it begins to boil. Lower the heat to medium, stirring after about 5 minutes. Let it steam for another ten minutes. Stick a fork in the thick part of the stem, if it’s tender, it’s done. Drain, and set aside.
3. Bake for 90 minutes, stirring the mixture every 30 minutes or so. During the last 15 minutes of baking, add the broccoli rabe, mix well. Enjoy!