It has taken me all day to even attempt to write this post. I’m not really sure why. Actually, it has taken me a day and a half. I’ve been motivated enough to grab my laptop to begin the process of writing then somehow I either get distracted or very uninterested. Nevertheless, here I am 0 ready to tell you all about this yummy dish I made. I’m not big on sausage. It’s not that I dislike it, it’s simply that I’m very particular about it. And quite frankly, if I’m going to choose between bacon and sausage, I’ll probably choose bacon.
I am a huge fan of chicken and turkey sausage for some reason. In fact, I have some Applegate chicken sausages in the freezer as we speak (I like those a lot). I know it’s nothing new to have sausage as a savory dish instead of with breakfast but I’ll be honest, this was actually new for me. Generally, when/if I have sausage it’s in a breakfast setting. This time I decided to step outside of my own box and have it as the main star for dinner.
Not to toot my own horn but this was a really good decision I made. *pats myself on the back*
Roasted sausage with peaches (and other goodness)
OK, so this is one of those recipes that isn’t really a recipe. But you know what I say: a recipe is simply a guide or suggestion. Feel free to take creative liberty. The suggestions that I’ll make to you in this post are just that – suggestions. Feel free to do whatever you feel will be best for your taste buds. There’s no way this is going to fail. I promise.
In regards to the sausage: I used a mild Italian chicken & kale sausage. However, any sausage that you like will do. Spicy, pork, turkey – whatever. I used white peaches for this first time and they were good and really firm. The next time I make this, I’d probably use more ripe and sweeter peaches just because.
When it came to finding something to serve this sausage with, the first thing that came to my mind was parmesan and black pepper grits. YUM. When I do make grits (which isn’t very often), I usually go between parm and black pepper or another type of cheese and black pepper. I love some cheesy peppery grits. Don’t you? If not get on it. You’re missing out. Anyway, I hope you’ll try this dish for dinner this week and more importantly, I hope you’ll make it your own. I’ve put together somewhat of a recipe, let me know if you have any questions about it.
Ingredients
- Sausages (of your choice), halved
- 1 small yellow onion, sliced
- Olive oil
- 1 large peach, sliced
- Herb (like basil or thyme)
For the grits
- Grits
- Chicken broth
- Parmesan
- Black pepper
- Garlic salt
- Butter
Instructions
- Heat oven to 400 degrees. Toss the sausage and onions with olive oil then roast for 10 minutes. After 10 minutes, add the peaches (drizzle with a little more olive oil if desired) then roast for another 10-15 minutes or until the sausage is golden brown. Top with herbs.
To prep the grits
- Prep grits as you normally would - instead of using water use chicken broth. Stir until the grits are beginning to come together and get creamy. Add in some butter, the Parmesan and a good amount of black pepper and garlic salt. Taste and adjust the seasonings, if needed.
- Serve the grits, sausages and onions while warm and enjoy!
