Italian sausages with kale and red-pepper chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with kale and red-pepper chutney

Italian sausages with kale and red-pepper chutney

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 580 Calories/Serving

30–40 Minutes

This is a quintessential Northern California winter meal, deliciously blending ingredients brought by immigrants from Europe and Asia. Turkish Urfa biber peppers lend mild heat to the gingery chutney, which in turn brings out the sweetness in the pork sausages. Turnips balance out the earthiness of the kale.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fresh ginger
  • Peeled fresh garlic
  • 1 red bell pepper
  • 3 scallions
  • Fresh cilantro
  • Chutney spice blend (coriander - cumin - sweet smoked paprika)
  • ½ teaspoon Urfa biber chile flakes (optional)
  • ½ cup diced tomatoes
  • Two 4-ounce mild Italian pork sausages
  • ¼ pound turnips
  • 1 bunch kale

Nutrition per serving

Calories 580, Total Fat 39g (50% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 960mg (42% DV), Total Carb. 42g (15% DV), Fiber 9g (32% DV), Protein 21g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chutney ingredients

Heat the oven to 200ºF.
  • Grate or peel and coarsely chop the ginger.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
  • Trim the root ends from the scallions. Thinly slice the green parts and divide into 2 equal portions; cut the white parts in half lengthwise and set aside for the kale.
  • Finely chop the cilantro.


Make the chutney

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the ginger, garlic, bell pepper, and half the green parts of the scallions. Cook, stirring occasionally, until the bell pepper starts to soften, 2 to 4 minutes. Stir in the chutney spice blend and as much Urfa chile as you like and cook until toasted, about 1 minute.
Add the tomatoes and ½ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from the heat, stir in the cilantro and the remaining green parts of the scallions, and season to taste with salt.
While the chutney cooks, prepare the sausages.


Cook the sausages

In a medium frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until well browned, 5 to 6 minutes per side. Transfer to a plate and keep warm in the oven. Do not clean the pan. Just before serving, cut the sausages on the diagonal into ½-inch slices.
While the sausages cook, prepare the kale and turnips.


Cook the kale and turnips

  • Peel the turnips and trim off the ends; cut in half lengthwise and then into ¼-inch-thick half-moons.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the sausages, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the turnips and cook, turning once, until starting to brown, 1 to 2 minutes per side. Add the white parts of the scallions and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the kale, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 4 minutes.


Transfer the sausages to individual plates and top with the chutney. Serve with the kale and turnips.