Sausage Sauté


·         1 cup slivered almonds

·         1 pound bulk sage sausage

·         2 tablespoons butter

·         3 tablespoons minced garlic

·         1 red onion, sliced in half moons

·         1 large butternut squash, peeled and diced into 1/2-inch cubes

·         1/4 cup chicken stock

·         4 cups baby spinach leaves

·         1 cup dried cranberries

·         1 tablespoon chopped parsley leaves

·         1 teaspoon kosher salt

·         1 teaspoon cracked black pepper


In a large deep sauté pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.

In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.

1 comment (Add your own)

1. Bosko wrote:
Quinoa is in fact not a grain; it is a seed related to the spncaih family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. If you have never tried Quinoa, try Jo-Lynne’s Fall Quinoa Pilaf.

Fri, April 27, 2012 @ 12:51 PM

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