My new city of Cincinnati is known for many things: Chili, Johhnny Fever and a rich German heritage. Culinarily that means amazing pastries, pretzels, beers and sausages!
Last weekend, I browsed through Findlay market (a farmer’s market on speed) for delicacies. When I spied Kroeger & Son‘s luscious looking display of every flavor of sausage imaginable, I knew I was sold:
Chicken & Shiitake Mushroom Sausage
Vidalia Onion & Parmesan cheese Sausage
I kept the meal very simple, I wanted to let the flavor of the sausages shine through.
4 scrumptious homemade sausages
2 tbs olive oil (+ 1 more for the pan)
1 Vidalia onion, sliced
2 bell peppers (I used red & yellow), sliced
2 apples (I used gala), sliced
Sea Salt, Freshly Ground Pepper
1 slice of bacon or prosciutto
1 bunch kale or greens, washed and roughly chopped
3 tbs greens spice or blackened seasoning
1/2 cup water or chicken stock
4 slices of provolone cheese (optional)
Mix peppers, onions and apples together; add olive oil, S+P. Set aside.
In a heavy saucepan, heat one tbs oil, and add sausages (I sliced mine to speed up cook time; but these would be better left whole and done on the grill!). Once sausages are cooked through, add vegetable mix. Stir gently until vegetables are soft and lightly browned. While sausages are cooking, set a large pot over low-medium heat. Add bacon or prosciutto, allow the fat to cook down until meat is crispy. Add kale, seasoning and either water or chicken broth. Allow greens to cook down, about 10 minutes. Done! Serves 2-3.
When plating the sausages and peppers, I added a slice of provolone to melt over the sausages. The sausages were DELICIOUS! Smooth and flavorful, no fat, gristle or any unidentifiable bits. Absolutely yum.
Full recap of the magic of Findlay market to come!