I like the chicken sausage from AidellsApplegate, and Causal Gourmet.  You could use pork sausage as well if you prefer.

Raw materials


Sausage and Potatoes with Local Tomatoes, Spinach, Garlic, and Shallots

serves 4

3-4 chicken sausages – something smoky or spicy*
1 lb white or red potatoes (not russet)
2 large tomatoes
2 bunches of spinach
1 stalk of garlic, or 3 cloves conventional garlic
6 shallots
1 Tbsp olive oil (smoked if you have it)
1 tsp paprika (smoked if you have it)
liquid smoke (optional)

* The chicken sausage that I use is fully cooked already.  If you use sausage that isn’t, cook it first following the directions that come with it, to ensure food safety since it’s poultry.

Mise en place:

  • Chop potatoes into small cubes (about 1/3″ on each side)
  • Cut sausages in half lengthwise, then again lengthwise.  Then cut into small pieces
  • Seed and chop the tomatoes
  • Take the spinach leaves off of the stems, wash them and spin and/or towel dry
  • Remove the green stems, roots, and outer few layers from the shallot bulbs, and finely chop them
  • Remove the green part from the garlic stalk, peel off the outer layers until you get to the inner cloves. Remove the thin membrane from the cloves if there is one, and then mince them.

Parboil the potatoes.  You can do this either by covering them with water in a pot on the stove and bringing it to a boil, or you can cover them with water in a glass bowl, and put it in the microwave on high.  It generally takes about 7-10 minutes (usually a little longer in the microwave), but check them early, and frequently just to be sure.  Stop parboiling right when they are slightly tender when poking with a fork.  Drain and set aside.

Heat 1 Tbsp olive oil in a large sauté pan over medium heat. Add shallots and garlic, and sauté until they start to turn translucent.  Add potatoes, tomatoes, sausage, and paprika. Cook over medium heat until the tomatoes break down and become liquid.  Taste the liquid, and add 2-6 shakes of liquid smoke as desired.  Salt and pepper to taste.  Continue to cook until most of the liquid has boiled off.  Add the spinach (in bunches if if doesn’t fit all at once).  I usually just keep turning the spinach under the other ingredients, as if I were folding something into a batter.  Cook just until the spinach is wilted, but still bright green.

Sausage and Potatoes with Local Produce


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