Italian sausages with kale and red-pepper chutney
Gluten Free, Dairy-Free, Soy-Free, paleo
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.
- 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
Prep the chutney ingredients
- 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
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
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.
Nutrition per serving: Calories: 580, Protein: 21 g, Total Fat: 39 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 9 g, Cholesterol: 35 mg, Carbohydrates: 42 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 960 mg