Mix-and-Match Mama Eats by Shay Shull (Harvest House Publishers, 2016) will be your go-to resource for easy meals. In the same cookbook series as Mix-and-Match Mama Simmers, this cookbook will have you serving up meals in no-time. This recipe for potatoes and sausage is a healthier alternative to hot dogs and chips.
I love dinners like this. It’s a simple meat-and-potato meal, and in spring and summer we love a sausage supper.(My kiddos love this because, in their little world, it’s pretty much a hot dog and French fries.) I use spicy jalapeño chicken sausages and mild Italian turkey sausages, but you can use whatever you like. Your family will love it!
• 8 sausage links, any variety
• 8 Yukon Gold potatoes (or red potatoes)
• 1 tablespoon Dijon mustard
• 1/3 cup extra virgin olive oil, plus a little more for the tomatoes
• 2 tablespoons Parmesan cheese, grated
• Pinches of salt and pepper
• Parsley to garnish
• 8 asparagus stalks
• 1 pint cherry tomatoes
For the Sausages:You can either grill the sausages or cook them in a hot skillet or grill pan on the stove over medium-high heat.
1. Heat them until they are cooked through and crispy on the sides. I cook mine on the grill pan for about 10 minutes.
2.Pierce the middle of the sausages to make sure they have been cooked through and the juices run clear.
For the Potatoes:
1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly spray with cooking spray for easy cleanup. Set aside.
2. Chop each potato into bite-sized pieces. Set aside.
3. In a mixing bowl, add the Dijon mustard and then whisk 1/3 cup olive oil into the bowl. Stir in the Parmesan cheese.
4. Toss the potatoes into the mustard mixture and then spread them out on the prepared baking sheet. Sprinkle salt and pepper over the potatoes and then roast them for about 45 minutes. Halfway through the baking time, toss the potatoes around to make sure all sides get nice and crispy.
5. When the potatoes are nice and crispy, remove them from the oven and garnish them with a little chopped parsley.
For the Roasted Veggies:
1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly spray with cooking spray for easy cleanup.
2. Spread the chopped asparagus (I chop the stalks in thirds) and the entire pint of cherry tomatoes over the baking sheet. Drizzle a 1 to 2 tablespoons of olive oil over the top of everything. Add a liberal pinch of salt and pepper to the veggies.
3. Roast them in the oven for about 15 minutes before removing and serving.
More from Mix and Match Mama Eats:
Taken from: Mix & Match Mama Eats. Copyright © 2016 by Shay Shull. Published by Harvest House Publishers, Eugene, Oregon. Used by Permission.