Seared Italian sausages with garlic braised kale & sweet potato latke
Ingredients
Directions
Preheat the oven to 400.
In a sauté pan over medium heat, gently sear the sausages links on all sides. Remove them from the pan, place them on an oven-safe plate, and cook in the oven for 7 minutes or until cooked through.
In the same pan you seared the sausages in, add the heavy cream and the Dijon. Whisk until incorporated and cook on medium heat until the sauce thickens about 2 minutes.
Add the sweet potato, onion, garlic powder, pepper, chives, eggs and 1 tsp of salt in a medium bowl. Mix until well combined.
In a non-stick pan, heat the olive oil over medium heat, and divide the potato mixture into four equal patties. Gently cook until the potato is golden brown on one side, and then flip over and cook the remaining side in the pan in the oven for 3 minutes.
In another sauté pan, heat the wine, butter, garlic, and remaining salt, and bring to a simmer. When the butter is melted, add the kale and gently cook it until it is wilted.
To plate, place the kale on the bottom of the plate, then add the sweet potato latke and sausage and top it off with the Dijon cream sauce. Enjoy!
Ingredients
Directions
Preheat the oven to 400.
In a sauté pan over medium heat, gently sear the sausages links on all sides. Remove them from the pan, place them on an oven-safe plate, and cook in the oven for 7 minutes or until cooked through.
In the same pan you seared the sausages in, add the heavy cream and the Dijon. Whisk until incorporated and cook on medium heat until the sauce thickens about 2 minutes.
Add the sweet potato, onion, garlic powder, pepper, chives, eggs and 1 tsp of salt in a medium bowl. Mix until well combined.
In a non-stick pan, heat the olive oil over medium heat, and divide the potato mixture into four equal patties. Gently cook until the potato is golden brown on one side, and then flip over and cook the remaining side in the pan in the oven for 3 minutes.
In another sauté pan, heat the wine, butter, garlic, and remaining salt, and bring to a simmer. When the butter is melted, add the kale and gently cook it until it is wilted.
To plate, place the kale on the bottom of the plate, then add the sweet potato latke and sausage and top it off with the Dijon cream sauce. Enjoy!
Suggested wine pairing: