Links in the Veggie Patch with Orange Glaze Sauce

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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. 

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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.


The Garden:


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  • Pearl Onions
  • Brussel Sprouts
  • Cherry Tomatoes
  • Parsnip
  • Mushrooms
  • Turnips
  • Kohlrabi
  • Sweet Peppers

The Orange Glaze

  • Oranges
  • Rosemary
  • Thyme
  • Sage
  • Sugar (about a cup)
  • Water

First I removed the rough blunt end of the sprouts. I prefer them that way, as they soften much quicker.

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Then I peeled the ‘pearls’…

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Obviously, the tougher veggies take a little longer to grow tender, so they went into the skillet first.

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While those were tenderizing, I prepared the rest….

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Tip: The best oil to use for this is coconut….you can add a little water to help steam the veggies from within.

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NOTE: I didn’t add the mushrooms, tomatoes, sweet peppers or pearls: until the tougher root veggies were nearly done.

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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.

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While the sausage is steaming in a couple inches of water….and the veggies are lightly browning, I began my orange glaze sauce….

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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….

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After I was sure they were mostly cooked through, I simply cut them into bite size chunks….

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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….

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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!

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