Sunday, March 22, 2009

Chicken Sausage Sweet Potato Bake

So, we eat a lot of chicken sausage. Not just any chicken sausage, although, will do. It is from a great grocery store in Long island called John's Farms, where it is made on site, and there really isn't any other chicken sausage comparable. It is very fresh tasting and much lower in fat than other sausages. It is the thin ring style and we have came up with many different variations on preparation. Normally in the summer the best thing to do is put a skewer through it, splash on some olive oil and throw it on the grill. But recently I tried a new method that turned out to be delicious and extraordinarily healthy, which most of the time those two are somewhat mutually exclusive, and on top of that it is beautiful looking and very colorful.
So basically it is a bake, very hearty with a Tuscan feel and look, of chicken sausage, sweet potatoes, spinach, cannellini beans, onion and garlic. Here's the recipe:

Chicken sausage - 1 lb - cut into 1 inch pieces and browned in olive oil
Sweet potatoes - 2 large - washed and cut into chunks
Spinach - 1/2 lb frozen, chopped
Cannellini beans - 1 can, organic
Onion - 1, yellow, small, chopped
Garlic - 5 cloves, chopped
Olive Oil - extra virgin
Salt, pepper and whole nutmeg

Pre heat the oven to 375. Cut the chicken sausage into one inch pieces and brown in a pan with olive oil. After the chicken sausage is browned on all sides place it all in a large baking/casserole dish. Add the sweet potatoes, spinach, beans, onion and garlic and mix well all together. Add salt and pepper liberally or to your preference, and grate some fresh nutmeg on top. Cover with foil and place in oven. Bake covered for 30 minutes, take out of oven, mix, put back in uncovered for 10 minutes.