Recipe of the Week: Firecracker Sausage with Pommes Fondant and Crispy Spinach

Serves: 4 people

Total Time: 1 hour 15 minutes Prep Time: 30 minutes Cook Time: 45 minutes

Ingredients:

Open Seared Sausage:

• 4 Links of Hot Italian Sausage, Sliced Down the Side and Opened Flat
• Canola Oil

Pommes Fondant:

• 4 Russett Potatoes, Peeled and Cut in Half
• 1/2 Stick of Butter
• 1 Cup of Chicken Stock
• Salt and Pepper to Taste

Fire Cracker Pepper Relish:

• 1 Yellow Bell Pepper, Minced
• 1 Red Bell Pepper, Minced
• 1 Orange Bell Pepper, Minced
• 1 Teaspoon of Crushed Red Chili Flake
• 1 Tablespoon of Sugar
• 2 Tablespoons of Red Wine Vinegar
• Salt and Pepper to Taste

Crispy Spinach:

• 1 Bag of Baby Spinach, Shredded
• 2 Cups of Oil
• Salt and Pepper to Taste

Method of Preparation:

1. Preheat oven to 375ᵒ F.
2. Place butter in a non-stick pan and place over medium heat. Place the potatoes in the pan and cook until the side is browned, flip and begin to brown the other side.
3. Add the chicken stock and season with salt and pepper.
4. Place in the oven until soft all the way through. This will take approximately 45 minutes.
5. While the potatoes are cooking place the sausage open side down in a hot pan with oil. Once a nice crust develops, flip and brown the other side. Set aside and keep warm.
6. Place all of the ingredients for the firecracker pepper relish in a bowl and mix together. Set aside to marinate.
7. Heat the oil for the crispy spinach in a pan and test with a small piece of spinach. When the spinach begins to bubble, the oil is hot enough.
8. Fry the spinach in batches to not overcrowd the pan. Fry until the bubbling has stopped and the spinach is crispy.
9. Remove with a slotted spoon and let the spinach drain on paper towels. Season to taste.

TO SERVE:

1. Garnish the place with the firecracker pepper relish to mimic the look of fireworks.
2. Place the pommes fondant on one side of the plate.
3. Place the open seared sausage on top of the pommes fondant.
4. Garnish with more firecracker pepper relish and it’s juice.
5. Top with crispy relish and enjoy.

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