How to Cook Yummy Rutabaga and Summer Sausage

Delicious and Easy Recipes

Rutabaga and Summer Sausage. Remove the chicken sausage meat from the sausage skins. turnip - and rutabaga, if using, as additional . whole wheat artisan bread. Rutabaga might look strange but on the inside it's a nutritional powerhouse. Rutabagas are the result of some promiscuous turnips.

Rutabaga and Summer Sausage I subbed potatoes for the carrots and absolutely loved this. I have NEVER had rutabaga and parsnips before but will many times from now on. Rutabagas are the roots of a hardy biennial plant, with bluish-colored leaves similar to those of a cabbage, yet smoother. You can have Rutabaga and Summer Sausage using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rutabaga and Summer Sausage

  1. 🢂 1 of medium rutabaga.
  2. 🢂 1/2 cup of summer sausage.
  3. 🢂 2 tablespoons of butter.
  4. 🢂 To taste of kosher salt.
  5. 🢂 To taste of ground black pepper.
  6. 🢂 1/4 cup of water.

Young leaves can be eaten Rutabagas are larger than a turnip, described by horticulturalists as having a "swollen neck" where the stems and leaves protrude. I don't think you can escape Minnesota without having had your fair share of rutabagas, and my dad is no exception. Yes, we love rutabagas here, and this mashed version is an excellent way to serve them. Then you will love this Parsnips Rutabaga Sausage Sheet Pan Dinner recipe today!

instructions Rutabaga and Summer Sausage

  1. Peel and cube the rutabaga. Dice the summer sausage..
  2. Add the rutabaga and butter to a pot. Start the heat then add the water, summer sausage, and seasoning..
  3. Cook till fork tender and serve I hope you enjoy!!!.

They are perfect for when you want your family to come together How easy is that? You can make a sheet pan dinner in the summer, using all those glorious fresh garden veggies, or in the winter, using root vegetables. Peel the rutabaga, rinse and cut into bite-sized pieces. This is the American cheese of sausage: a damp-dried and sometimes smoky palm-wide cylinder of beef or venison — larded with pork fat and caked with spices, tangy in flavor, extremely grainy — that you don't have to refrigerate until you open it up and eat it with cheese. This All Beef Summer Sausage is a snap to make once you learn this basic technique.