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.
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 tablespoon of Red Wine Vinegar
2 ounces of Monterey Jack Cheese
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.
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.