So it’s 9:00 p.m., I have nothing planned for dinner, as we just got back into town that afternoon and, we’re both pretty darn hungry. I try to keep my pantry and freezer well stocked (
post about this to follow, read this), so that I can always have something to throw together in a pinch. Turns out, most of my “pinch” proteins are sausage. Brandon says to me, ” You can’t post that! These people have got to be tired of sausage!” I’m like, “Impossible!” Are you guys tired of sausage? I love sausage. Let me count the ways:
- You choose the size: crumble it, patty it up or links
- The hard work is already done for you–no measuring or adding spices
- Tons of different types of flavors: Sweet, Hot, Spicy, Mediterranean, etc.
- Any ground meat can make a sausage: duck, chicken, turkey, beef, piggy
- You can’t overcook it
- 1 lb. Italian (or any other flavor) sausage, casing removed, if link, and crumbled
- 2 onions, sliced
- 8 oz. package mushrooms, halved
- 1 apple, chopped large
Get your oven to 450ºF.
We’re going to build “layers” so that the fat from the sausage will seep down onto the other ingredients and there’s no need to add any additional fat. In a roasting pan, in this order, add: onions, mushrooms, apples and then the crumbled sausage. Place in the oven and roast until everything is softened, browned and cooked through–about 30 minutes. Make sure to mix things around about half way through.