And then there are recipes that come along that are pretty much life changing.
This Italian sausage with shallots and arugula is one of those recipes.
My mom made it first, and raved how much she and my dad enjoyed it so I knew we had to give it a go. It came together beautifully and you get your protein, starch, and salad all in one delicious heaping bowl. Easy breezy cooking at it’s finest. This is a great dish to entertain with as you have very minimal ingredients and prep work, it smells up your home all lovely, and let’s be honest, it’s pretty easy on the eyes. Place the platter on the table with a slightly chilled pinot noir and you are sure to impress not only your guests, but, yourself.
It’s true. In all my years of cooking and all the recipes I’ve made I sort of can get a bit, well, un phased, if you will. It’s all just sort of normal to me. It’s very inspiring when a recipe comes along that gives just a little reminder that what I do and create in the kitchen does hold a little bit of magic.
This is that recipe. Get it going my friends, get it going soon.
ROASTED ITALIAN SAUSAGE WITH SHALLOTS AND ARUGULA
Recipe from Smitten Kitchen
1 3/4 pounds mixed unpeeled potatoes, I used mini yellow and red and kept them whole. If you have larger potatoes you can half
10 medium unpeeled shallots, halved
Kosher salt and freshly ground black pepper and red pepper flakes
1 1/2 pounds sweet Italian sausage, cut into 3-inch lengths
Few big handfuls of arugula
1 tablespoon fresh lemon juice
Heat oven to 425°. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 tablespoons olive oil, salt, freshly ground black pepper and red pepper flakes to taste. Roast for 15 minutes, they will just start to get some color going.
Give them a toss and add in the sausages. Brush the tops with a little olive oil and return the tray to the oven for another 30 minutes or so, until the potatoes are tender and the sausage is cooked through.
Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Enjoy!
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Hi! Love your blog. Where it says unpeeled shallots, you do peel the skins and cut the roots off, right? Never cooked with whole shallots before so was hoping to confirm. Looks so yummy!
Hi, thank you so much! You can leave the shallot skins right on there! They will roast up better that way and will easily fall off after roasting. I did trim the roots up a bit. 🙂 Hope this helps!
Oh wow! Great, thanks.