Ahhh…..sausage. Such a strange way to encase a pig. Just the word is rather bazaar. I’m always looking for new and creative ways to dress it up, so to speak. Mainly so I don’t have to refer to it as ‘sausage’ anymore. So this morning, I got busy with a drawer of veggies. With Mother Nature as my muse, here’s what I came up with. And YES…the taste is just as colorful as the food. Being able to rename it : Links in the Veggie Patch….well…that was the added bonus.
I started with my links.
I’m funny about pork sausage…I want it cooked extremely well. So I started by adding a couple inches of water to a pot. And while I prepared the ‘garden’, I simmered the sausage.
- Pearl Onions
- Brussel Sprouts
- Cherry Tomatoes
- Sweet Peppers
The Orange Glaze
- Sugar (about a cup)
First I removed the rough blunt end of the sprouts. I prefer them that way, as they soften much quicker.
Then I peeled the ‘pearls’…
Obviously, the tougher veggies take a little longer to grow tender, so they went into the skillet first.
While those were tenderizing, I prepared the rest….
Tip: The best oil to use for this is coconut….you can add a little water to help steam the veggies from within.
NOTE: I didn’t add the mushrooms, tomatoes, sweet peppers or pearls: until the tougher root veggies were nearly done.
For a little kick, I added some seasonings. It may seem strange, but steak seasonings will do in a pinch and the flavor is fantastic! I also like a bit of Kosher Salt.
While the sausage is steaming in a couple inches of water….and the veggies are lightly browning, I began my orange glaze sauce….
The sauce is a mixture of sugar, water, rosemary, sage, thyme and oranges. I simmered until bubbly and set aside.
Going back to my links, I removed them from the water and put them into a skillet….
After I was sure they were mostly cooked through, I simply cut them into bite size chunks….
And I cooked them till they were a lovely crisp deep brown.
After spooning my veggies onto a serving platter, I topped them with the links and served the whole kit-n-kaboodle with side of fruity orange glaze….
All in all, this recipe was fun, inspiring and chalk full of flavor. I hope you all enjoy it as much as I did. As always, feel free to tweak it. The beauty and the flavor….are in the belly of the beholder. Happy Eating!