Monday, October 16, 2017

MONDAY RECIPE POST - VIENNESE SAUSAGES WITH CHEESY MASHED SWEET POTATOES

Viennese Sausages with Cheesy Mashed Sweet Potatoes 



We have been enjoying our Blue Apron meals for several months now.  They are excellent but we do have our favorites.  Those favorites end up on my blog.

We made a couple of changes.  Gregg does not like sweet potatoes, so we fixed two kinds of mash today (made this for the first time on 10-4-17), the sweet plus regular.  I am not sure what kind they were as we had them already in the vegetable bin, just a white potato.

Where the original ingredient list calls for a bunch of kale, neither of us like it so we substituted a quarter of a cabbage, and prepared it as directed.

You can find the original recipe here.


Viennese Beef Sausages with Cheesy Mashed Sweet Potato

Time from prep to finish: 30 to 40 minutes.
Serves: 2

2 Viennese Beef Sausages made with natural pork casings (if you can't find Viennese use your personal favorite)
4 ounces of Sweet Peppers
2 cloves of Garlic
1 bunch of kale (this is where we changed it to a 1/4 of a whole cabbage)
1 Sweet Potato and/or 1 white potato
1 bunch of Parsley
1 Shallot
1 tablespoon of Red Wine Vinegar
2 ounces of Monterey Jack Cheese


Step-by-step instructions:


Prepare the ingredients:

Heat a small pot of salted water to boiling on high.  Wash and dry the fresh produce.

Peel and large dice the sweet/white potato.  

Medium dice the cheese.

Peel and thinly slice the shallot.

Remove and discard the kale stems; roughly chop the leaves (or do as we did and use a quarter of a whole cabbage, take the core out and roughly chop the leaves).

Peel and roughly chop the garlic.

Cut off and discard the pepper stems.  Quarter the peppers lengthwise, then remove and discard the ribs and seeds.

Roughly chop the parsley leaves and stems.

Cut the sausages on an angle into 2-inch pieces.

Cook and mash the sweet/white potato:

Add the sweet/white potato to the pot of boiling water. use two small pots for each if cooking both.  Cook 12 to 14 minutes or until tender when pierced with a fork.  Turn off the heat.  Drain thoroughly and return to the pot.  Add the cheese and season with salt and pepper.  Using a fork, mash to your desired consistency.  Season with salt and pepper to taste.


Brown the sausages:

While the potato cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot.  Add the sausages and cook, turning occasionally, 2 to 3 minutes, or until lightly browned.  Leaving any brown bits (fond) in the pan, transfer to a plate.  Set aside in a warm place.


Start the vegetables:

While the potato continues to cook, add the
shallot to the pan of reserved fond; season with salt and pepper.  (If the pan seems dry, add a drizzle of olive oil.)  Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened.  Add the kale (or cabbage if using), garlic and peppers; season with salt and pepper.  Cook stirring occasionally, 3 to 4 minutes, or until the kale (or cabbage) has wilted.


Finish the vegetables and sausages:

Add the browned sausages and 1/2 cup of water to the pan.  Cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off.  Add the vinegar (be careful as the vinegar may splatter), and cook stirring constantly 30 seconds to 1 minute, or until thoroughly combined.  Turn off the heat; season with salt and pepper to taste.


Plaste your dish:

Divide the mashed potato and finished vegetables and sausages between 2 dishes.  Garnish with the parsley and a drizzle of olive oil.

Enjoy!



The only Viennese anything we have ever had are those little Viennese cocktail sausages you get in a can, back in the day.  These Viennese sausages were very good, a different consistency to what we have eaten before.  They are made by a company who sell specifically to Blue Apron, and I am not sure you can buy them elsewhere.  We will probably be using a different sausage at another time, that is if we can't get the Viennese Beef Sausage variety.

The dark green of the kale does add a pretty look to the final appearance of the dish.  Due to our own personal taste and even though the colors were more subdued, we felt the cabbage was an excellent substitute and one we preferred.

Use the addition of salt at your own discretion.  We don't add as much as is called for in the original recipe.


32 comments:

  1. It looks like the perfect fall meal! I love cabbage but do not like kale either. And Phil will eat anything, EXCEPT sweet potatoes!

    ReplyDelete
    Replies
    1. Thanks Ginny, Gregg has a kindred spirit then :)

      Delete
  2. Fortunately I do like sweet potato (and kale) but would also like your adjusted version too.
    We haven't added salt to cooking for years and really notice it now.

    ReplyDelete
    Replies
    1. Hi EC, whenever we go to a restaurant we always notice how salty foods can taste, and don't particularly like it any more. I guess our taste buds have adapted.

      Delete
  3. Glad that I have just had lunch or my mouth would be watering again. I'm not fussed on sausages but Bill loves them.

    ReplyDelete
    Replies
    1. Hi Diane, not too big a fan on sausages either but these were a nice change of pace.

      Delete
  4. I know it's early in the day here but I could eat that meal now but since I don't cook much anymore I just dream!

    ReplyDelete
  5. This looks lovely. Sadly, I cannot put cheese in any of my dishes now. I sure sprinkle it on my food, though!

    ReplyDelete
    Replies
    1. Hi Jenn, glad you like the look of the recipe. Sprinkling is good :)

      Delete
  6. Hello, I could eat just the sweet potatoes! YUM. Thanks for sharing.
    Happy Monday, enjoy your new week!

    ReplyDelete
    Replies
    1. Your very welcome Eileen, thank you and the same to you.

      Delete
  7. It looks delicious! My daughter and I were actually in Vienna this past summer. No sausages were eaten while we were there, but the Wiener schnitzel was pretty good!

    ReplyDelete
    Replies
    1. I have never been to Vienna. I have seen photos and it looks magnificent.

      Delete
  8. oh yum, I am the sweet potato eater and bob is the white, just like you. this is something we would love and it is legal on my eating plan... I would use cabbage also

    ReplyDelete
    Replies
    1. Two veggies on the top of my fave list, sweet potatoes and cabbage :)

      Delete
  9. I never use salt in cooking and step up the herbs instead. We both love sweet potatoes and I had a good crop in the garden this year. Yum Yum. Take care Diane

    ReplyDelete
    Replies
    1. Herbs is a great substitute. Lucky you to grow your own sweet potatoes. Yum indeed :)

      Delete
  10. What a colorful dish this is, Denise. Thankfully, we both really like sweet potatoes so no substitution would be needed. Only one of us likes cabbage, but we both like spinach and possibly could use the original kale. Hope you are also feeling better.

    ReplyDelete
    Replies
    1. Glad you enjoyed this dish and thank you for the feel better wishes :)

      Delete
  11. I absolutely love the attractive presentation and colours in this dish, Denise! And it sounds very satisfying, too!

    ReplyDelete
    Replies
    1. Thank you Linda, I am happy you enjoyed this recipe :)

      Delete
  12. I just knew you couldn't be talking about the only Viennese sausages I remembered ... the canned kind you referred to from back in the day ... hadn't thought about those for probably around 50 years, but the title brought back memories of raiding the pantry shelves on the day before payday when Bill was in college and only working part time .... under the circumstances, those little babies weren't all that bad, but I wouldn't think of eating them now .... your recipe however sounds just fine!
    Thanks for the trip down memory lane ... it was a fun time in spite of .... or perhaps because of .... those pre-payday moments ;>))

    ReplyDelete
    Replies
    1. Thank you for those memories Sallie, I enjoyed reading them.

      Delete
  13. All the Master Chefs in the world won't convince me there's any food as comforting as sausages and mash. And for me, it's forget the kale, I prefer the good old fashioned cabbage. Your dish look superb!

    ReplyDelete
    Replies
    1. I love sausages and mash :) and thank you Pauline.

      Delete
  14. WoW!!! this looks so yummy...and you are so good with your directions and steps!! i love sweet potatoes!!! your presentation is beautiful!!!

    ReplyDelete
  15. Looks delicious, such a great mix of food and colour too!

    All the best Jan

    ReplyDelete
    Replies
    1. Thanks Jan and all the best to you too :)

      Delete

I thank you for taking the time to leave a comment. I enjoy reading them very much and always try to return a visit. As I do monitor comments it may take a while for them to appear, even quite late depending on what is going on and how much time I am able to spend on the computer.

Also, there are times when I delete by mistake, so if something you have written to me is gone, it's usually because my fingers have pushed the wrong button!