Cooking & Baking
Related: About this forumSucculent Sausages, Golden Vegetables and a Single Pan
'This unfussy sausage bake, rounded out with Parmesan potatoes and red cabbage, takes cues from Britain.
We Americans dont cook nearly enough sausage bakes. In Britain, those glorious one-pan meals of vegetables topped with browned sausages are standard weeknight fare easy to throw together, endlessly variable and as cozy and warming as supper should be.
Here, in the United States, we are more likely to roast a chicken over those same vegetables, but that takes twice as long. As for sausages, frying or broiling is our go-to, but while they get the job done quickly, they wont give you a full dinner.
This recipe embraces the British model, baking vegetables and sausages together for a simple yet satisfying winter meal.
I start with halved potatoes and wedges of red cabbage seasoned with sturdy branches of rosemary and thyme and lightly crushed caraway and coriander seeds. Next, theres a blanket of thinly sliced onions to soften, brown and practically melt into the vegetables beneath it, followed by a generous coating of grated Parmesan for complexity and richness. Lastly, theres the crowning layer of sausages, which turn crisp and coppery on top but stay juicy and tender underneath.
Halved potatoes and red cabbage wedges are arranged along the bottom of a baking dish.'
https://www.nytimes.com/2019/02/22/dining/sausage-bake-recipe.html?
stonecutter357
(12,682 posts)elleng
(130,126 posts)stonecutter357
(12,682 posts)elleng
(130,126 posts)flamin lib
(14,559 posts)I'm cooking for a keogenic Dieter and just sub cauliflower for taters and this works.
I so enjoy your NYT posts. Thank you so much!
elleng
(130,126 posts)Glad you enjoy them.
sprinkleeninow
(20,132 posts)'Cozy.'
T.Y.
elleng
(130,126 posts)Been wondering what to do, as my favorite Italian sausage is no longer available (it appears.)