Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

A new product, especially from a local artisan producer, is one of the things I find very exciting and I am always compelled to buy the product to support the producer. However, on this occasion I cannot take credit as I was not the one doing the shopping. For various
reasons, JR has been on shopping duty lately and when he arrived home with uncured/raw chorizo from Holly Bacon the other day I knew all the years of teaching him to shop and look out for new products had not been wasted. I did have to ring Holly Bacon to get the low-down on the these lovely sausages as JR wasn’t sure what they were, but that was easy so I’m not complaining.

While we have several local producers who make chorizo they make cured chorizo (which I also love), but I am thrilled to see this new product as it can be used in such different ways and one way, often used for various European sausages, is to remove the casing and crumble the meat and then to use as we would mince, but, of course, so much more tasty. The chorizo that Holly Bacon is making are well spiced, but not overly hot so make them perfect for a family meal.

Spicy Sausage, Potato & Spinach Skillet Dinner

This one pan meal relies on the seasoning of the sausage to give the dish its flavour – if unsure of the flavour of the sausage cut off a small piece and cook in a hot frying pan or the microwave and taste. I also use this trick to test the seasoning of meatloaf and meatballs.

The sausages I used are gluten-free, but check the ones you are using, if this is a concern for you.

Serves 4

500g uncured/raw spicy sausages of your choice – I used uncured/raw chorizo sausage
olive oil
500g small potatoes
½ cup white wine
400g can diced tomatoes
1 bunch spinach, leaves shredded

1              Remove casings from sausages and crumbled meat. Boil, steam or microwave potatoes until just tender and cut into bite-sized pieces.

2              Heat a large frying pan over a medium heat, add a splash of oil, then sausage meat and cook, tossing and breaking up for 4-5 minutes or until sausage is cooked and starts to brown. Remove
sausage from pan and set aside.

3              Add potatoes to pan and cook, tossing for 4-5 minutes or
until potatoes brown. Remove and set aside.

4              Deglaze pan with wine, bring to simmering and simmer for 4-5 minutes or until wine reduces by about half. Add tomatoes, bring to simmering and simmer, stirring occasionally, for 7-10 minutes or until tomato mixture reduces and thickens.

5              Add spinach, cover and cook for 3-4 minutes or until spinach wilts. Return sausage and potatoes to pan, cover and cook for 4-5 minutes longer to heat through.

Where did the ingredients for this dish come from:
Uncured/raw chorizo: Holly Bacon – Hastings; Spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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