Monday, April 10, 2017

Lets Eat Wursts

For our initial try of the sausages from The Wurst Kitchen, we opted for the first one I came to in the freezer - Chicken Cordon Bleu - which we just grilled and served with some parboiled then grilled sweet potatoes.





We thought the sausage was delicious even though it really didn't taste much like it's name.

Next, we wanted to use the Italian Sausage in a tossed pasta dish that included spinach and Bev found this recipe on the web which we adapted a little to suit our taste (mainly using all tomatoes and no chicken broth).

Sausage Pasta - Adapted from Allrecipes

Ingredients:
12 oz shaped pasta
1 tablespoon olive oil
1 pound Italian sausage, casing removed (from The Wurst Kitchen)
1 medium onion, chopped
½ cup diced yellow pepper (it needed to be used)
 2 tsp minced garlic
1 teaspoon dried basil
1½ cans tomato sauce (supposed to be diced tomatoes but I bought the wrong item)
10 ounce package frozen chopped spinach
1/2 cup grated Parmesan cheese, plus more for garnish

Directions:
1. Put pasta water on to begin heating up.
2. In a large skillet, heat oil and sausage and break apart. When separated add onions & peppers and cook until onions are soft and much of the liquid is cooked out.  Add garlic and cook for a few minutes.
3. Add tomato sauce, basil, and spinach and cook about 15 minutes until reduced a little and spinach is tender.


4. While sauce is simmering, cook pasta to al dente in a pot of salted boiling water.  Drain and return to hot pan.
5. Add sauce and cheese to pasta and stir well.  Plate and sprinkle with a more cheese and serve immediately.


It was delicious and a definite make again dish – two keeper pasta dishes in a row.  I think you could substitute you favorite fresh greens for the spinach – just sauté first to get out most of the moisture.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/30/17 Meal Date

10 comments:

  1. Love trying different Wurst whenever we come across it, we are looking forward to some Turkey Garlic sausage from our local farmers market.

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  2. Larry, It's wurst-o-mania at your house! Love good sausage... That pasta dish...minus the yellow pepper...is right up our alley! We'll have to do some sausage pasta now. Thanks for the thought because it's been awhile since we've made a similar dish. Take Care, Big Daddy Dave

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  3. I love all the ways you are using the "wurst" in your recipes! Such a gorgeous pasta dish for sure. Thanks for the drool-worthy recipes!

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  4. Sausage pasta is always great! I'm glad you're already getting to enjoy your wursts.

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  5. We eat lots of sausages in Wisconsin :) Especially bratwurst! Plain ol' grilled is my favorite.

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  6. I'm glad that the sausages turned out good. I think you and Bev's cooking is better than your road food. :D

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  7. What a fun flavor name for the Chicken. And I've got to try that Italian Sausage Recipe. Sounds really good. Have fun with all that wonderful sausage. And please do tell us all about future uses.

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  8. Looks and sounds delicious! We eat a lot of different sausages, had brats last night. This area is sausage lovers heaven!

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  9. Glad you are like the sausage. The sausage pasta looks and sounds super tasty.

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