Grilled Organic Sausage with Stir-fried Veggies

Credit: vikif

Serve your sasuage and veggies with rice or egg noodles depending on your mood

Combine Asian and Eastern European flavours with this simple sausage stir-fry recipe

I love this midweek dinner. If you roast the garlic beforehand, this dish can be prepared in less than 30 minutes — the ultimate shortcut!

Ingredients

• 2 whole heads garlic
• Olive oil for roasting garlic
• 2-3 Tbsp. olive oil for sautéing
• 1 large onion, cut into large dice
• 3 red peppers, cored and cut into large dice
• 15 spears asparagus, cut into 2-inch pieces
• 10 fresh organic sausages, cut into ½-inch pieces
• 6 baby potatoes, cooked and quartered
• 3 cups quartered fresh shiitake mushrooms
• ½ cup Marsala or sweet sherry
• ½ cup lemon-infused or regular olive oil
• 2 Tbsp. aged balsamic vinegar
• Sea salt
• Freshly ground pepper
• ½ cup fresh basil leaves, torn (garnish)

Instructions

1. To roast garlic, cut ¼ inch off the top of the garlic heads, rub with olive oil, wrap loosely in foil, and bake for 1 hour in a preheated 325°F oven until the garlic is soft and golden brown. Cool and remove the papery skin. Set aside.
2. Heat the oil in a large saucepan. Cook the onion until it just begins to turn brown. Add the peppers and asparagus and cook on high until both vegetables are golden. Transfer to a bowl and set aside.
3. Add the sausage pieces to the same pan and brown well on all sides.
4. Add the potatoes and mushrooms along with the Marsala (or sherry) and sauté until the mushrooms are cooked through.
5. Toss the reserved vegetables back into the pan along with the roasted garlic cloves.
6. Drizzle with the lemon-infused (or regular) olive oil and balsamic vinegar. Season with salt and pepper to taste.
7. Garnish with fresh basil and serve with basmati rice or buttered egg noodles.

Serves 6 to 8.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.