This is a quick recipe with little preparation time because you are using store-bought sausages (original recipe called for lamb sausage but I found them difficult to find) and you only have to chop a few veggies. Then you grab some Rosemary off of your plant and open a nice bottle of Berry Preserves (I used one a friend had made and given to me, handy dandy). This recipe came from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool (seriously, you can get this cookbook now, used on Amazon for $3).
If you live in CA and go to the farmer’s market weekly, this cookbook is really helpful because it is sorted into seasonal cooking sections:
- First of Spring
- Late Spring
- Early Summer
- Indian Summer
- Autumn Harvest
- Early Winter
- Deep Winter
Roasted Rutabaga with Sausage Recipe
- 2 lbs. lamb sausage (pork or chicken will work too)
- 1 large rutabaga, peeled & cut into thick wedges
- 1 large red onion
- 3-4 garlic cloves, minced
- ½ cup blackberry or raspberry preserves (Cherry preserves in MI might work too, w/ cherry sausage …hmmm… OR blueberry preserves in Maine?)
- 2-3 TBSP balsamic vinegar
- Salt and Fresh ground black pepper
- 1 TBSP chopped fresh rosemary
Preheat oven to 500F. Place the sausage in a shallow roasting pan. Cook, turning occasionally, for 15 minutes, or until no longer pink.
Reduce the temperature to 350F. Remove the sausage to a plate and add the rutabaga, onion, garlic, rosemary, and preserves to the pan with the sausage drippings. Toss to coat well. Place the sausage on top of the vegetables. Cover and roast, tossing occasionally, for 45 minutes, or until the vegetables are tender and the sausage is cooked through.
Transfer the sausage to a platter. Drizzle the vinegar over the vegetables. Mix well and season with salt and fresh ground black pepper to taste. Serve with the sausage.