Put a Southern twist on a classic English pub meal.
If you cant find hickory-smoked sausage, try using kielbasa, chicken, or even avegan alternativein this dish.
For the mashed potatoes, we suggest ourEasiest Mashed Potatoesormashed sweet potatoes, weeknight-friendly version of the staple side.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
For extra heat, add 1/4 teaspoon crushed red pepper or one teaspoon finely chopped fresh green chiles.
Ingredients
1 1/2Tbsp.canola oil
1(1-lb.)pkg.
Heat oil in a large ovenproof skillet over medium-high.
Transfer sausage to a plate; do not wipe skillet clean.
Stir onion and 1/4 teaspoon of the salt into drippings.
Return sausage to skillet.
Remove from oven, and transfer sausage to a plate.
Cover tightly with aluminum foil to keep warm.
Heat skillet over medium-high, and cook onion, stirring occasionally, until lightly browned, about 5 minutes.
Stir in tomato paste to coat.
Add wine, scraping up any browned bits on bottom of skillet.
Simmer over medium-high, stirring often, until wine has mostly evaporated, about 2 minutes.
Add stock, rosemary, and pepper; bring to a simmer over medium-high.
Cook, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 8 to 10 minutes.
Return sausages to skillet.
Speedy Sauteed Greens
Heat 3 Tbsp.olive oilin a large Dutch oven over medium-high.
thinly slicedgarlic cloves; cook, stirring often, until browned around the edges, about 2 minutes.
Add 12 packed cups (12 oz.)
Cook over medium-high, stirring constantly, until greens are tender-crisp, about 2 minutes.
- TOTAL 10 MIN.
