Tag Archives: sausage

Sweet potato-sausage soup

cc licensed ( BY SA ) flickr photo shared by ted_major
Based loosely on a recipe from Bon Appetit, modified¬†to accomodate the awesome kale and sweet potatoes we have this week from Snow’s Bend and our oh so tasty(and ¬†somewhat local) Conecuh sausage:

  • 2 tablespoons olive oil
  • 1 lb smoked sausage (we used Conecuh spicy hickory–use what ever tasty sausage you have available), sliced
  • 1 onion, diced
  • 3 ribs celery, chopped (include some of the leaves for extra celery goodness)
  • 3 garlic cloves, minced
  • 4 cups sweet potatoes peeled & diced
  • 6 cups chicken broth
  • 1 large bunch kale, stemmed, torn & washed

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown. Remove sausage to paper towels to drain. Add onions to pot and saute briefly; add celery and cook until translucent. Add sweet potatoes and cook until they begin to soften, stirring often. Add broth; bring to boil, scraping bottom of the pot. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Mash sweet potatoes with a potato masher. Add browned sausage to soup. Stir in kale and simmer about 5 minutes. Serve and enjoy.

Pumpkin-sausage soup

Thought I’d blogged this before, but couldn’t find and needed the recipe for this week’s menu/shopping list. We used cream instead of coconut milk (yum) last time because that’s what we had on stock. This time we’ll probably try the coconut milk.
via Caveman food.

  • 1-1.25 lbs bulk breakfast sausage
  • 1/2 a large onion, minced
  • 1/2 cup mushrooms, sliced
  • one 15-oz can of pumpkin
  • 4 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • pinch of dried rosemary
  • 1 tsp paprika
  • pinch of red pepper flakes
  • 1 tsp sea salt or to taste
  • 2 T butter
  • 1/2 cup coconut milk

Heat the butter in a heavy deep pot and cook the onions, mushrooms and sausage all together. Add the pumpkin to the pot and deglaze with the chicken stock, and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

Spinach and sausage frittata

Spinach and sausage frittata by ted_major
Spinach and sausage frittata, a photo by ted_major on Flickr.
  • 1 tbs coconut oil
  • 1 lb sausage
  • 1/2 bunch spinach
  • 6 eggs
  • freshly grated Parmesan cheese

Heat skillet over medium heat. When hot, add coconut oil and then cook until browned, breaking up the sausage as it cooks. Add spinach and cook until wilted. Add eggs and stir together, then turn heat to medium-low. While it cooks, preheat broiler and grate Parmesan over the top. When the center starts to set, place under the broiler until the top is browned. Slide onto a cutting board and cut into 6 slices.