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Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.
10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley
Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.
This is really all about the spice rub, which my mom uses to barbeque pork, and which adapts well to nearly any grilled or roasted meat.
Use equal parts salt, black pepper, and dried parsley (about 1TBS each) plus dashes of garlic powder and cayenne to taste. Add enough oil to make a paste and rub over butterflied chicken.*
Roast at 425F (convection if you have it) or grill over indirect heat for an hour to an hour and a half.
* To butterfly a chicken, cut out the spine with kitchen shears and smash flat to crack the breastbone. Tuck the wings behind the breast, and cut small slits to tuck and hold the legs flat.