The first week of fall has brought our first pot of chili and our first roast of the season. Additionally, we had a supper to celebrate Octoberfest.
I wanted to celebrate the 1st day of October with a meal reflecting the upcoming season. A trip to the Fresh Market rendered some store made asiago mushroom chicken sausages so I was well on my way. My friend, Michael, who was shopping with me, even scored some pumpkin whoopie pies! I did just barely manage to pass on the whole whoopie pie thing since I had made pumpkin bread earlier this week.
10 baby red potatoes
3 cups vegetable stock
1 tsp. minced garlic
4 carrots - peeled and sliced
1 large onion - quartered
1 red pepper - cut into rings
1 lb. sausages (your choice)
1/2 tsp. dried rosemary
1 tsp. dried parsley
1 Tbsp. butter
1 Tbsp. olive oil
Cool red potatoes in salted vegetable stock 10 minutes. Add carrots, onion and red pepper and cook an additional 10 minutes. Heat butter and oil in a large skillet. Using a large spoon place vegetables in skillet. Drop sausages in the vegetable stock you cooked the vegetables in. Cook the sausages in the stock 5 minutes. Remove from saucepan and add to the skillet with the vegetables. Cook over medium high heat until vegetables and sausages are browned and caramelized.
Add additional salt, if needed, pepper, parsley and rosemary.
We served this with pretzel rolls and mustard butter.
So, Until Tomorrow...............,