Wednesday, December 30, 2015

Sausage & Brussel Sprout Hash

Sundays are lazy. Sometimes getting out of bed and leaving the house for breakfast just seems way too ambitious. Don't get me wrong, brunch is my hobby and I love it hard, but there are days where I am just not willing to put on normal human clothes and go out in public.

Here comes Plated to the rescue.




My friends hear me talk about Plated way too often. I'm the type that will not stop gabbing about anything or everything that makes my life easier. I want all my friends to use my favorite things (Instacart, ClassPass, Drizly, Betterment, Favor). The list goes on and on, but Plated makes cheffing up dinner so easy, especially when you're experiencing some of the busier times in life.

You choose recipes of your liking from an assortment they present to you each week. Its fun! They send you the ingredients you need, and then voila! You have a homemade dinner ready in about 20 minutes.  It's great, especially if you are already a cooker, because instead of buying a whole pack of 500 springs of rosemary, they will send you the 0.25 sprigs that you need and will actually use for a meal.



They sent me this recipe I altered for brunch by adding an egg and chopping up them sausages, if you know what I mean.

If I were to make it again I'd sub out the parsnip for potatoes, I'm just not much of a parsnip type of girl but as always, alter as you please. [you know, do you]

Here is the recipe as Plated presented me:

Ingredient List
9 ounces apple chicken sausages (or any sausage for that matter)
1 red onion
1 sprig sage
10 ounces parsnips (1 big guy) (or sub potatoes)
2 TBS butter divided
2 teaspoons granulated sugar
1 tablespoon balsamic vinegar
2 cups shredded brussel sprouts
2 tablespoons dried cranberries
1 tablespoon whole-grain mustard


1. Chop up them sausages! If you like it whole, fine, but that's weird. In the mean time heat up 1/2 tablespoon of olive oil in a large pan. Sear these bad boys - meaning make sure the heat is high enough to sizzle, throw the sausages in, and let it sit. Don't touch until they've made their mark on the pan... literally. Cook sausages through and then set aside.


2. Halve your onion then thinly slice. Slice sage leaves thinly as well, discarding stems. Halve your parsnip lengthwise and then cut crosswise into thin slices. [same with potatoes if you sub them]




3.  Add 1 TB butter to the pan you used for the sausages. Add onion and cook, stirring for about 7 minutes or until onions are softened. Add in the sugar and balsamic vinegar to make some sticky, sweet goodness. 


4.  Add in other 1 TB of butter and then increase the heat. Add parsnips and saute for about 5 minutes (or until softened).

5.  Add brussel sprouts, cranberries, and sliced sage to pan. Stir for 5 minutes. 



6.  Stir in mustard and season with some salt and pepper.

7.  Add sausages to hash and top with sunny side egg.


Enjoy!




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