Smoked Apple Sage Sausage Picatta
Recipe - East Maple Ridge
Smoked Apple Sage Sausage Picatta
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
0Ingredients
4 Field Roast Smoked Apple Sausages, cut into 1/2-inch thick slices
1/4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) nutritional yeast
400 grams dried pasta
1/4 cup (50 mL) olive oil, divided
1/2 white onion, diced
2 cloves garlic, minced
1 cup (250 mL) dry white cooking wine
2 tbsp (30 mL) capers
1 cup (250 mL) white beans, rinsed and drained
2 cups (500 mL) vegetable stock
zest from half lemon
1 bunch kale, ribs removed and chopped
Chile flakes, optional
Directions
- Place the Field Roast sausage slices into a medium-sized prep bowl. Combine the flour and nutritional yeast, then pour over the sausages and toss to coat.
- Cook the pasta according to package instructions. Drain and set aside.
- Warm half of the olive oil in a large, flat-bottomed, stainless steel saute pan over medium heat. Transfer the sausages to the pan and saute until evenly browned.
Transfer to paper towels. - Warm the remaining olive oil in the same saute pan. Add in the onion and garlic and saute until slightly golden. Deglaze the pan with the cooking wine. Add in the capers, white beans, stock, zest, reserved cooked sausage slices, cooked pasta and kale. Stir gently to combine, allowing the kale to slightly wilt.
- Transfer to bowls and serve immediately with chili flakes.
Tip: If your sauce thickens up too quickly and want to extend it, add 125-250 mL of the pasta water.
Note: This meal is vegan!
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Field Roast - Sausage Artisan Vegan, 368 Gram
Not Available
Bob's Red Mill - Nutritional Yeast - Large Flake, 142 Gram
Western Family - Fettuccine Pasta, 900 Gram
2 for $6
Western Family - Extra Virgin Olive Oil, 500 Millilitre
Onions - White, 420 Gram
Garlic - White, Bulk, 1 Each
Not Available
Western Family - Capers - Non-pareilles, 100 Millilitre
Western Family - White Kidney Beans, 540 Millilitre
Not Available
Lemons - Large Fresh, Each, 1 Each
$0.49 with 300 Points Redeemed
Kale - Greens, Fresh, 1 Each
Western Family - Pepper - Crushed Red, 62 Gram
Directions
- Place the Field Roast sausage slices into a medium-sized prep bowl. Combine the flour and nutritional yeast, then pour over the sausages and toss to coat.
- Cook the pasta according to package instructions. Drain and set aside.
- Warm half of the olive oil in a large, flat-bottomed, stainless steel saute pan over medium heat. Transfer the sausages to the pan and saute until evenly browned.
Transfer to paper towels. - Warm the remaining olive oil in the same saute pan. Add in the onion and garlic and saute until slightly golden. Deglaze the pan with the cooking wine. Add in the capers, white beans, stock, zest, reserved cooked sausage slices, cooked pasta and kale. Stir gently to combine, allowing the kale to slightly wilt.
- Transfer to bowls and serve immediately with chili flakes.
Tip: If your sauce thickens up too quickly and want to extend it, add 125-250 mL of the pasta water.
Note: This meal is vegan!