Roasted Sausage & Vegetables, Spinach Bowl
INGREDIENTS
2 tablespoons extra virgin olive oil
8 oz Harmons Sausage Links - Chicken or Pork, Spicy or Sweet Italian
6 fingerling potatoes, sliced 1/2” Thick Rounds
½ fennel bulb, Medium Dice
2 garlic cloves, minced
2 tablespoons Fennel Fronds, roughly chopped
1 shallot, ¼ in Thick Rounds
8 oz -Cherry Tomatoes, Halved
4 White Mushrooms, sliced ¼ in
¼ Cup Red Wine
¼ Cup Stock Chicken or Beef (match with sausage)
4 oz Fresh Mozzarella Cheese, cubed.
5 oz Spinach
Salt and pepper to taste
NEXT LEVEL TIP:
If you are using a store bought broth or stock, do your best to buy a low sodium. Otherwise be sure to watch your salt, and do your best to salt more at the end.
Preheat oven to 400 degrees.
On a large sheet pan, combine Cut Vegetables, Garlic, Olive Oil, Salt and Pepper.
Toss to evenly coat.
Place in oven for 8-10 minutes.
Combine wine and stock
Remove from oven and Top with sausage Links, and pour half of Stock and WIne Mixture over sausages and vegetables.
Place back in oven and cook another 10 minutes.
Remove pan from oven, flip Sausages over and pour remaining Stock and WIne Mixture over sausages and vegetables.
Place back in oven for 10-15 minutes.
Divide spinach between 4 bowls.
Add sheet pan ingredients and top with Cubed Fresh Mozzarella, Fennel Fronds, and remaining liquid from sheet tray.
NEXT LEVEL TIP:
Rather than pulling the pan out after 10 minute, to add the stock and wine, just flip the sausages if you are using links. When the sausage is fully cooked, remove everything from the pan and place in a bowl. Put the tray on your stove and turn it to medium high heat. Now add the wine mixture to deglaze the pan, and let reduce by half to create a nice pan sauce. Once reduce pour into both with roasted vegetables and sausage, toss together and serve!
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