Sweet Sausage with Roasted Vegetables and Couscous
Category
Sausages & Hot Dogs
Servings
2 to 4
Prep Time
15 minutes
Cook Time
1 hour
Savory Kurobuta sweet sausage links creates the
foundation for a satisfying meal. The sausage is oven roasted with vegetables,
then served on a bed of cranberry harvest couscous and seasoned with maple and
mustard vinaigrette.
This dish is appealing and complex enough for a weekend dinner, but can also be created for an eye-opening weekend meal.
Author:Mandy Tanner
Ingredients
-
1 lb. Kurobuta pork sweet sausage
-
4 ounces shiitake mushrooms
-
8 ounces baby rainbow carrots, halved
-
2 shallots, halved
-
8 ounces baby broccoli
-
1 medium sweet potato, sliced ¼-inch-thick, cut into bite sized pieces
-
1 tablespoon SRF Rosemary Roast Seasoning
-
Olive oil, as needed
-
1 ¼ cup Harvest Grains Blend, a mix of pearled couscous, orzo, baby garbanzo beans, and red quinoa, or alternatively pearled couscous
-
1 ¾ cup water
-
1 tablespoon butter
-
¼ teaspoon salt
-
¼ cup sweetened dried cranberries
-
3/4 cup olive oil
-
¼ cup real maple syrup
-
¼ cup champagne vinegar
-
1 tablespoon whole grain mustard
-
1 tablespoon Dijon mustard
-
2 tablespoons finely chopped fresh herbs, such as basil, oregano, thyme, parsley, chives
-
Salt, to taste
-
Pepper, to taste
Sausage
Cranberry Harvest Couscous
Maple and Mustard Vinaigrette
Directions
Sausage
Preheat the oven to 425°F.
On a small rimmed baking sheet, add the sausage links. On a second rimmed baking sheet, place the mushrooms, baby carrots, shallots, broccoli, and sweet potatoes, in a single layer in groups making sure not to crowd the baking sheet. Drizzle the vegetables with olive oil and season with the SRF Rosemary Roast Seasoning.
Place the baking sheets with the sausage and vegetables in the oven. Roast, turning the sausage after 10 to 15 minutes, until the internal temperature of the sausage is 165°F, and the vegetables are roasted and tender.
Remove the sausage and vegetables from the oven and let the sausage rest for 5 minutes before serving. Serve over Cranberry Harvest Couscous and drizzle with Maple and Mustard Vinaigrette.
Cranberry Harvest Couscous
In a medium saucepan with a lid over medium-high heat, bring the water to a boil with the butter. Add the salt and harvest couscous blend, bring back to a boil, then reduce the heat to simmer. Cover and cook for 10 minutes.
Remove the pan from the heat and add the sweetened cranberries. Stir to combine, and cover until ready to serve.
Maple and Mustard Vinaigrette
In a small bowl, add the olive oil, maple syrup, vinegar, and mustard, and whisk to combine.
Add the chopped herbs, and season with salt, and pepper, to taste. Vinaigrette can be stored in the fridge for 2 to 3 days.