Sausage Rope In Roasted Veg Marinara
June 20th, 2009 · 2 Comments · Posted in dinner, Recipes
Somewhere under the marinara, pork sausage
Here’s a mongrel dish if ever there was one. I’ll explain.
In the process of making a roasted vegetable lasagna for a client I over calculated on the veggies. I had marinara sauce left over as well. There just had to be a good use for them. In stepped a length of pork sausage from our local dairy I had thawing in the fridge.
Quick, brown the sausage on both sides in a heavy skillet. Add the roasted vegetables, chopped, and the marinara sauce. Season with oregano and braise over low heat until the sausage is completely cooked through and leeches some of its wonderful, fennel-scented flavor into the sauce.
I realize not everyone will have roasted vegetables so conveniently on hand. You don’t have to wait for a catering client to call. You’ll simply need one eggplant, peeled, one or two each of zucchini and yellow squash, ends trimmed, and one red onion, peeled. Slice the eggplant and squashes lengthwise into 1/2-inch pieces. Cut the onion into thick rounds. Lay the slices on greased sheet pans. Brush the slices on both sides with extra virgin olive oil and season with salt and pepper. Bake in a 350-degree oven until the vegetables are cooked through and beginning to brown. Let them cool before handling.
Some of these slices never make it into the sauce. I can’t resist helping myself while they are sitting on the counter cooling.
If you’d rather do this outside on the grill, try making a salad with the finished vegetables. Chop them roughly and season with balsamic vinegar and pieces of basil.
That looks delicious Ed!
I hope you don’t mind, but I’ve used your phrase ‘Have Garden Will Cook’ as the title of my post on Purple Podded Peas this evening – couldn’t think of a better title…
Thanks
Celia
Celia, I’m flattered. I’m off to read it now.