Friday, January 23, 2009

Roasted Vegetables with Sausage

In a large bowl toss ingredients in fat:

Potatoes cubed
Rutabaga peeled and cubed
Sausage fat melted
Sea Salt-(Real Salt)

Pour into roasting pan with:

Sausage links-pastured, cut up

Roast in a 400 degree oven until browned.

Served with:

Steamed red cabbage and a dressing made from
Vinegar, sucanat, butter, and sea salt.

Steamed Swiss Chard with butter and salt.

A small scoop of sauerkraut for the pro-biotic.

Streamlined: For this meal, I used the big bowl to toss the vegetables first. Then I used the same bowl to toss the cabbage and sauce. I love using the same equipment over again. I used the steamer twice too. The red cabbage was first and the quick cooking swiss chard was last. The water from the steamer was a beautiful blue.

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