Thursday, May 9, 2013

Quick Braised Italian Sausage with Spring Vegetables


Quick Braised Italian Sausage with Spring Vegetables
(for two)

This one-dish-meal is perfect for a Spring weeknight. Quickly braising the Italian Sausage and Potatoes in a Garlic and Rosemary Broth with a hint of smokiness, is the secret to achieving its deep flavor. Adding the corn and asparagus at the end keeps the dish fresh.

 
Ingredients:

-2 ¾ cups chicken broth, divided (my favorite)
- 2 links Italian Sausage (I used turkey sausage)
- 2 ears fresh corn (husks removed)
- 10 slender stalks of asparagus
- 1 medium sprig fresh rosemary
- 1 large garlic clove (minced)
- ¼ teaspoon smoked paprika
- 9 small potatoes (red, white or purple)
- Salt and ground black pepper to taste









Pour ½ cup of  chicken broth into a measuring cup. Place sausages in a large pan over medium heat; cook until the outsides are browned. Splash some of the chicken broth into the pan and cover. As the sausages cook, add more chicken broth a little bit at a time, until the sausages are fully cooked (firm) and the liquid has evaporated 
(use more chicken stock if necessary).




Remove sausages from the pan and set aside.
 
Pour 1 ½ cups of chicken broth into the pan, stir to incorporate any brown bits and add the potatoes, salt (make sure to salt well to prevent the potatoes from being bland), pepper and smoked paprika. Cover and cook at a gentle simmer (medium low heat).




Remove the needles from the stem of the rosemary sprig. 




Coarsely chop the needles and add to the potato-broth mixture along with the minced garlic. Cook covered for about 25 minutes or until fork-tender. 15 minutes through the cooking time, add another ½ cup of chicken broth.
  



Cut the corn kernels off of the cobs. Chop off the woody bottoms of the asparagus (take off about an inch and a half), then cut the stems into approx. 2 inch segments.

Cut the sausage links into thin, diagonal slices.




When the potatoes are fork-tender, add the sausage to the pan along with the corn, asparagus and ¼ cup of chicken stock. Taste a little of the broth and 
add more salt if necessary.




Return the heat to medium (you may want to cover the pan at first until it gets up to temperature), and cook until the corn is tender and the asparagus is bright green (this won’t take very long).

Spoon a balanced portion of each ingredient onto plates and serve!



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