Seared Pork Sausage Skillet
with Kale, Potatoes & Sun-Dried Tomato Drizzle
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Beautifully browned pork sausages, baby potatoes, blistered sweet peppers and sautéed kale—all good things come together in this heartwarming dish, ready in a flash and made in a single skillet. The rich flavours of the meat and veggies will meld together while cooking, and just before serving, you’ll drizzle on the savoury sauce made from sun-dried tomato pesto, garlic and sweet white balsamic vinegar. Outstanding.
We will send you:
- 2 Mild Italian pork sausages
- 200g Sweet peppers
- 450g Baby potatoes
- 1 Bunch of parsley
- 2 Garlic cloves
- 1 Shallot (or onion)
- ½ Bunch of lacinato kale
- 15ml White balsamic vinegar
- 30g Sun-dried tomato pesto
- 10g Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites, Cashews, Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
Sodium
2330 mg
Total Carb
65 g
Sugars
13 g
Protein
35 g
Fibre
11 g
Preparation
Cook the sausages & brown the potatoes
Halve the potatoes (quarter if large); season with ½ the spice blend and S&P. In a large, high-sided pan (use 2 pans for 4 portions), heat a generous drizzle of oil on medium-high. Add the potatoes (cut-sides down), sausages* and 2 tbsp water (double for 4 portions). Cook, partially covered, 4 to 6 minutes per side, until the sausages are cooked through and the potatoes are browned. Leaving the potatoes in the pan, transfer the sausages to a plate and set aside in a warm spot.
Mise en place
While the potatoes and sausages cook, strip the kale leaves off the stems; roughly chop the leaves. Core and medium-dice the sweet peppers. Mince the garlic. Peel, halve and thinly slice the shallot. Finely chop the parsley leaves and stems.
Cook the vegetables
Push the potatoes to one side of the pan, still on medium-high; add the shallot and ⅔ of the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet peppers and kale; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 4 minutes, until the sweet peppers and kale have softened, and the potatoes are tender when pierced with a fork.
Make the drizzle
While the vegetables cook, in a small bowl, combine the white balsamic vinegar, sun-dried tomato pesto, as much of the remaining garlic as you’d like (omit for a milder flavour) and 2 tsp water (double for 4 portions); season with S&P to taste.
Plate your dish
Divide the finished vegetables and sausages between your plates. Spoon on the sun-dried tomato drizzle and garnish with the parsley. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
