Friday, April 8, 2011

Chicken Sausage over Horseradish Mashed Potatoes with Caramelized Onion Gravy

 This is a recipe that has been requested from me for a rendition of a meat and potatoes meal with Scottish influence. The little extra details in this dish make you look like a gourmet chef and it is really quite easy. This is a spin on a Jamie Oliver recipe that I changed to suit my taste buds and preferences.

Here is how:
1. Take a skillet (I used cast iron) and throw it on medium high heat with a couple Tbs. of extra virgin olive oil.

2. Take a pound of gluten free chicken sausage (mine was from Trader Joes or Annie's Naturals makes some great ones) and cook them in the olive oil with 1 minced garlic clove, 1 tsp. of dried or fresh rosemary and 1 tsp. of rubbed sage.  Cook them (turning occasionally) until the sausages are heated through, golden and slightly crispy on the outside.

3. While the sausages are cooking  peel and chop 8 medium potatoes (I used Russet) into chunks and boil them in salted water until tender and cooked through. Drain the potatoes and mash with a potato masher adding 1/2 cup of milk, 1/2 cup of low-fat sour cream, 2 Tbs. of butter and 1 heaping Tbs. of fresh horseradish. Season the potatoes to your taste with salt and cracked black pepper as well. Keep the potatoes warm.

4. To make the caramelized onion gravy peel and julienne slice 2 sweet onions (purple or vidalia) and cook in a small skillet (again I used cast iron) in 1 Tbs. olive oil. You want to use a low heat and cook them slowly so that they caramelize beautifully.

5. When the onions are golden, soft and caramelized add 2 Tbs. of balsamic vinegar, 2 Tbs. of butter, salt and pepper to taste and 1 tsp. of rubbed sage. Let this cook down to thicken and bit.

6. To serve: spoon some potatoes in a wide rimmed soup bowl with some sliced sausages on top covered with some of the onion gravy.

Here is to elegant comfort food! xo

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