A Southern Grace: solo sausage

July 22, 2016

solo sausage

Yum

What do you make for yourself when you eat alone?


More specifically, what do you make when you want something other than an egg or a bowl of cereal?*

*Am I the only one who considers those things a perfectly acceptable option?

None for you! ♥

It's hard enough to cook for just two people, and cooking for one offers up a whole new set of hurdles. I usually default to eggs, leftovers, or a boring sandwich, but on rare occasions, I do get creative.

To aid in my creativity, Johnsonville Sausage is offering a number of new spiced-up options this summer. Buffalo Bleu, Hatch Chili, or Firecracker Bratwursts are on the shelves, and there's also a full line of Grillers (grill-ready sausage patties) in flavors like Cheddar Cheese & Bacon, Swiss Cheese & Mushroom, and Buffalo Bleu.


I don't like to fiddle with the grill--I leave all that to my husband. Propane makes me really nervous for some reason, and I even get wriggly when I have to turn on my awesome kitchen torch. The oven, however, is a very good friend of mine.

Not quite there!

While there aren't many things better than a sizzling chargrilled sausage, baked ain't too bad either! Though I tailored this recipe to serve one little lady, it can easily be amped up to serve a crowd. I had some sauteed peppers left from a recent frittata, so I threw those into the mix toward the end of cooking. I suppose you could use fresh peppers, but I was worried they would release a lot of water and make everything a bit soggy. It might be worth a try though!

Baked Sausage(s) and Potato(es)
(printable recipe)
Serves 1, 2, or 20
Ingredients:
  • 1 pork sausage (I used Johnsonville Beer 'n Brats)
  • 1 red potato, diced into 1-inch pieces
  • 6 baby carrots
  • 2 teaspoons dried rosemary
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, combine the diced potatoes, baby carrots, and rosemary. Drizzle on the olive oil, season generously with salt and pepper, and toss well to coat everything.
Arrange the mixture on a sheet pan (or round cake pan!) lined with foil.
Place the sausage in the middle of the vegetables.
Bake for 30-40 minutes, stirring occasionally, until the veggies are cooked through and the sausage is nicely browned.

9 comments:

Inger @ Art of Natural Living said...

I would totally eat this alone. But then my husband would be unhappy because he missed out (so I'd have to just not tell him...)!

Angie Schneider said...

I usually eat a salad or some leftover soup if I eat alone...lucky you having this all by yourself.

janice15 said...

Nice idea... I usually make eggs. Happy weekend with love Janice

Marjie said...

Your first picture clearly indicates that you were confused: Marleaux says you're cooking for two. Sausage sounds delicious! I usually cook mine in a skillet, with a little water to keep it from scorching.

Barbara said...

I eat for one a lot of the time! This looks like a good answer, Grace, but usually I stick with eggs or even a Lean Cuisine if I happen to have one.

Królowa Karo said...

I ate something similar today.

Beth said...

Eggs are 100% acceptable! (Although I try to keep cereal for dinner to a minimum.)
Your sausages are a terrific alternative.

Big Rigs 'n Lil' Cookies said...

I have never considered baking a sausage. Now, in the dead of winter when I am to much of a wimp to fire up the grill, we can still have a sausage!

Pam said...

Looks like the perfect dinner for one. Love those brats!