Pork and leek sausages with pasta, capers and leafy greens

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Drive Organics on Commercial Drive carries a variety of sausages by Hills Foods. My favorites are the pork and leek sausages. I usually bake them in the oven whole, but last week I couldn’t shake the thought of chopping them up and pairing them with capers and pasta. I rarely get a craving for capers, but I must say, this was a lovely combination! If you can’t find pork and leek sausages in your neighborhood, I’m sure there are other sausages that would play well with capers. Or fry up some ground pork with leeks.

I also tried a new kind of pasta – casarecce. The package does not show this name, but Google research clearly demonstrated that this is the pasta’s name. Some more Googling convinced me that “farro dicocco” is “farro medio” which is emmer wheat. Some websites think it is spelt, probably an error, while others think it is spelled, definitely an error. Anyway, I enjoyed the noodles – nice mouth feel and good sauce trapping factor.

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This is a use-your-gut-for-proportions recipe. Don’t worry, you can totally eyeball the amount of capers and corn kernels that will perfectly jazz-up your sausages!

INGREDIENTS

pork and leek sausages (chopped into bite-size pieces)
chopped kale (I used thin strips of lacinato)
corn kernels (I used frozen ones)
rosemary
chopped rainbow chard
capers
chunky tomato salsa
some freshly ground pepper

Note: I used 3 tablespoons of chunky, medium salsa with 4 sausages. It added some moisture, acidity and spiciness. Another option, when tomatoes are in season, is 1 or 2 small, chopped, fresh tomatoes. I would add these a bit earlier, maybe 2 or 3 minutes before the kale.

INSTRUCTIONS

  1. Fry up sausage in appropriately greased pan.
  2. Throw pasta into boiling water. Boil 10-12 minutes, until it acquires your preferred pasta texture.
  3. When sausages (saussies) are within 5 minutes of doneness, add chopped kale and corn kernels to pan. If you sausages are low in fat and haven’t greased up your pan, add a bit of oil and/or water so your vegetables don’t stick.
  4. Sprinkle an appropriate amount of rosemary over saussies and veggies. Stir.
  5. When kale is almost edibly soft, stir in chopped chard. Let chard soften for a minute or so, then add salsa and capers.
  6. When everything is cooked perfectly (another minute or two), turn off the heat and stir in the pasta. Add freshly ground pepper if that’s how you roll.
  7. If you are alone, eat like you haven’t eaten in days. With company, savor each bite, and contribute to brilliant conversation between chews.
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