Thursday 3 January
Our inspiration was this, but we
fussed with it enough that it became a whole different recipe.
De-skin and crumble 3 fresh linguiça
sausages, about a pound total (ours were from Kroger Bros. in Findlay Market). Cook in ca. 2 tablespoons oil in heavy soup
pot over medium-high heat, stirring often, until browned. Set aside, leaving
any extra fat in the pan; and don't give me that stuff about blotting the
sausages or pouring off the fat, because as any fule kno, you can use it to
cook the vegetables, and also to impart sausage flavor to everything else.
Chop 2 medium onions and 2 large
cloves of garlic; add to pot and cook until translucent, stirring, about 5
minutes. In the meantime, peel and dice 3 lbs. sweet potatoes; if you don't
have enough, flesh them out with some Yukon golds. Stir as you add each diced potato to the pot,
until they're all in.
Add about 4 cups broth or water
(we used half water, half turkey broth), to cover; bring to boil, scraping up
browned bits. If you've got some green
stuff, as we did, put it in according to how tough it is: our amazing little chard
leaves picked from the freezing garden went in just after the potatoes, but
spinach would take only 5 minutes.
Return sausage to pot, reduce heat
to medium-low, cover, and simmer, stirring occasionally, until potatoes are
soft, about 20-30 more minutes. Mash
some of the potatoes in the pot until it's as thick as you like it (I used my ancestral
potato bat). Season with salt and
pepper.
It's sweet (from the sweet
potatoes), savory (sausage), and earthy (chard) all in one bowl. The original recipe says it makes 8 servings,
but really it's a dinner for two, plus a small bowl each for later.
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