I’ve realized recently that a lot of the meals I made were based on recipes I found online. Last night, I decided to be a little bolder and just make something up, for better or for worse. After a stop at C’ville Market, I came back with a big bag of fingerling potatoes. The bag was on final sale as they were “about to go bad”, but the potatoes were still perfect to be roasted in the upcoming day or so. As soon as I got home, I got some Italian Turkey sausage out of the freezer and started browsing through the fridge to be inspired. I figured my dish would have two different components: fingerling potatoes roasted in the oven, and sausage with a few extra elements, on the stove-top. As usually, I don’t have a very clear break-down of the recipe as I made it up as I went (especially for quantities) but here’s a general description of what I made…
Italian Turkey Sausages on the Stove-top:
– 6 Italian Turkey Sausage Links (I bought the Shady Brook Farms sweet sausage but I think the spicy one would work as well)
– 1 apple, cut into thick slices
– 1/4 onion, chopped
– Broccoli, 1-2 cups, keep fairly big pieces as it will cook down
– Nappa Cabbage, 1 cup or so, roughly chopped
– Olive Oil
– Sea Salt & ground pepper
– Ken’s SteakHouse Teriyaki Marinade (I would use this with everything if I could…I even use it as a dumpling sauce sometimes!)
1. Heat a large skillet on medium-high heat.
2. Put the onions first. Once they start being golden brown, add the sausage links and some olive oil. Cook the links on each side (although it doesn’t have to be fully cook on the inside yet).
3. Add the broccoli, cabbage and apples. Mix everything in the skillet. Add some more olive oil, as well as salt and pepper. Cover and come back to stir every couple of minutes.
4. If you have some, add the teriyaki marinade. I put about 2 tablespoons or so.
5. Keep cooking until the links are cooked all the way through.
Note: As you might be able to tell from the picture, the link “wrappers” (I’m not sure what the real term is) started coming off while cooking. I simply removed it from the sausage before serving it.
Roasted Fingerling Potatoes:
– A bunch of fingerling potatoes, halved
– Spring onions, roughly chopped
– A few sprigs of fresh thyme
– Olive oil
– Balsamic vinegar
– Sea Salt & ground pepper
1. Preheat the oven at 400F.
2. Put the potatoes, spring onions and thyme in a bowl.
3. Add the olive oil, balsamic vinegar, salt and pepper. Mix to make sure all the potatoes are lightly covered.
4. Put everything in a baking dish (I put a light spray of olive oil just in case but considering the olive oil already used, it probably wasn’t necessary)
5. Cook for 30-40 minutes or so. You want to be able to poke the potatoes with a fork, without them turning into mush.
Considering that I really wasn’t sure how this would turn out, I think the result was very good. It was a fairly simple dinner that can easily be adapted to different ingredients available in your fridge. It was also very hearty but still not too unhealthy as it was, at least, turkey sausage. We had two sausage links each, which means we had a total of three portions. In reality, one sausage link should have been enough but I had just come back from a run and I just wanted to EAT!! (I know, I know, it’s not a good excuse, but I’m still sticking to it, hehe.)