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Sausage Mash and Potato Wedges

March 3, 2013

After a long cold day in an Ohio winter, Hubby and I needed something warm and delicious for dinner!  Luckily, I made this last night, but we didn’t have enough time to eat it prior to Poker Night or Ladies Night.  It made for a great quick fix meal!

Sausage Mash with Sweet Potato Wedges

– 2 gluten free sausages (I used Aidell’s Mango Habanero)

– 1 onion, diced

– 2 cloves garlic, chopped

– 1 red bell pepper, diced

– 1 cup mushrooms

– 1 tbsp rosemary, chopped

– 1 tbsp olive oil

– 1 tbsp butter

– 2 sweet potatoes

– 4 strips bacon, sliced

Directions:  Heat your oven to 450 and line a cookie sheet with foil.  Wash and chop your sweet potatoes, toss with EVOO and pop in the oven for 25 minutes.  Dice all of your veggies in advance so they are ready once your heat is also ready.  Add the oil to the pan and bring to a medium heat.  Add in sliced bacon and allow it to crisp up.  Remove it from the pan and place it on a paper towel lined plate.  Next, add in the sausage and brown on all sides.  Then, add in onion to saute until translucent.  Then the bell pepper, and mushrooms.  When they are all tender, add in the garlic and rosemary.  When fragrant, add in the sausage and warm it up.  Plate over spinach with the wedges on the side and top with crispy bacon! This makes great leftovers and reheats easily 🙂

It’s ok, I won’t laugh, but don’t forget to wipe your chin…I’m drooling as I write this as well 🙂 And I just ate it too!

Do you have a meal that you deem as your form of “comfort food”?  This is untraditional, but certainly does the trick!

xoxo

Alyssa

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2 Comments leave one →
  1. March 3, 2013 1:04 pm

    this looks amazing, such good comfort food! i make a chili and cornbread bake and though its not much it is my absss fav comfort food

    • March 3, 2013 3:30 pm

      Yummmmmmm, chili and cornbread bakes make me drool! I do certainly miss my Bob’s Red Mill GF Cornbread…best ever! Will be making some of that in 40 days 🙂

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