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You are here: Home / apples / Roasted Smoked Sausages with Potatoes and Apples; A Review of Aida Mollenkamp’s Keys to the Kitchen

Roasted Smoked Sausages with Potatoes and Apples; A Review of Aida Mollenkamp’s Keys to the Kitchen

November 20, 2012 By Laura 9 Comments

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Smoked Sausages on Potatoes and Apples

Sometimes you take a risk on a cookbook and it really pays off. I had seen bloggers around the internet talking about Aida Mollenkamp’s Keys to the Kitchen, but beyond that I knew nothing about her or the book. I was buying books at The Good Cook (where I might as well be an investor I buy so much) and I needed one more book to get the lower bundle price, so I threw it (metaphorically speaking) into my cart.

Stroke of genius!

Smoked Sausage on apples and potatoes

Keys to the Kitchen is that very unusual all purpose cookbook that manages to teach complete novices and experienced cooks alike. And, just as important from this experienced cook’s point of view, it teaches as much about improvising in the kitchen as it does about following recipes. My favorite cookbooks are those that, when I stray from the recipe, I feel I am eliciting the author’s approval. And if they give me fresh ideas I have not used before in the meantime, even better.

Roasted Smoked Sausage with Apples and Potatoes

I sometimes get my head so stuck in a particular culture or country’s cuisine that I have trouble improvising what I would call just regular contemporary American food. Not fusion, exactly, but not the dishes our grandmothers and mothers made either. So when I saw this recipe for smoked sausages with apples I was instantly intrigued. Mollenkamp was riffing on the idea of pork and chutney; after searching in my freezer and coming up with Spanish style (chicken) chorizo, I was more riffing on the idea of influencing Mollenkamp’s dish with a Spanish/North African sensibility. Because, um, you can give me great “American” ideas but chances are I will still bring them back around to what I know best, tinkering with the traditional flavors of other countries! Likewise, you should play with my seasoning on your own riff. Bratwurst or kielbasa would be other great sausages to use here.

Roasted Smoked Sausage with Potatoes and Onions

Roasted Smoked Sausage with Potatoes and Onions
Print
Roasted Smoked Sausages with Potatoes and Apples
Inspired by and adapted from Aida Mollenkamp's Keys to the Kitchen
Course: dinner
Cuisine: contemporary
Keyword: apple, potatoes, smoked sausage
Author: TheSpicedLife
Ingredients
  • 3-4 T extra virgin olive oil, divided
  • 8-10 smoked sausages, I used Aidell's Spanish style chorizo
  • 8 crisp sweet apples (such as fuji), cored and roughly chopped
  • 8 small-medium potatoes, chopped into bite sized pieces
  • 2 red onions, chopped
  • 8 garlic cloves, minced
  • 4-6 T red wine vinegar, I thought Spanish sherry vinegar would be nice here but I was out
  • 1 1/2 t coarse sea salt
  • 1/3 cup light brown sugar
  • 1 1/2 t Spanish smoked paprika
  • 2 t dark mustard seeds
  • 1 1/2 t dried ginger
  • 1-2 cups chopped kale, can be measured roughly
Instructions
  1. Preheat the oven to 400 F. Place a rack in the middle of the oven.
  2. Heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium high heat (I own a 4 quart sauté pan, so I used that and used it as my casserole pan as well). Brown the sausages on all sides, which will take about 10 minutes. Remove and set aside.
  3. While the sausages are browning, toss the onions, kale, apples and potatoes with the garlic, 4 tablespoons of vinegar, remaining 2 tablespoons of oil, sugar, salt and spices. Coat everything thoroughly. If you need more moisture, add a bit more oil and/or vinegar.
  4. When the sausages are done browning and have been removed from the pan, turn the heat off. You can use a deep casserole dish or you can use the same sauté pan if it is appropriately large enough. Spread the apple and potato mixture into either the casserole dish or the cooling sauté pan.
  5. Place the sausages in a single payer over the potatoes and apples. Cover the pan or dish tightly with either foil or a pan lid. Place in the oven on the middle rack.
  6. Roast for 10 minutes. Remove the foil or lid and roast for an additional 15 to 20 minutes (if the sausage is not pre-cooked, make sure the internal temperature is at least 160 F, but I was using pre-cooked sausage and so did not bother).
  7. Serve the sausage with the apple and potato mixture.

 

Filed Under: apples, casseroles, cookbooks, greens, potatoes, reviews, sausage Tagged With: aida mollenkamp, apples, casserole, chorizo, cookbooks, greens, kale, potatoes, reviews, sausage

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Comments

  1. Joanne says

    November 20, 2012 at 8:01 am

    I’ve been on the verge of purchasing that cookbook for a while…you’ve definitely convinced me I need to just do it!!

    Reply
  2. aida mollenkamp says

    November 20, 2012 at 2:22 pm

    Laura – I’m so glad to hear you’re enjoying Keys To The Kitchen and that you’re already riffing away on the recipes. This sounds like an awesome twist on the Brat recipe from the book, by the way!

    Reply
  3. Autism Blog says

    November 20, 2012 at 5:11 pm

    Those sausage look so so good. What a nice dinner recipe, thanks for sharing.

    Reply
  4. Elizabeth says

    November 20, 2012 at 9:34 pm

    My kids would love that

    Reply
  5. Sydney @ Crepes of Wrath says

    November 21, 2012 at 9:39 am

    I love breaking in a new cookbook. It’s so much fun and I always learn something new. I hope you have a Happy Thanksgiving!

    Reply
  6. Bob says

    November 22, 2012 at 7:24 pm

    The sausages look delicious. I’ve seen that book in local bookstores and browse through it a few times. Thanks for the review.

    Reply
  7. Heavy Hedonist says

    November 27, 2012 at 7:49 am

    I’ll have to take this out of the library for sure! I too refuse to feel a recipe is something to follow rather than a jumping off point. If only they still sold Boca sausages around here, so I could try this with their smoked soysage!

    Reply
  8. Carole says

    November 28, 2012 at 4:04 pm

    Hi there, there is a new collection of book links going down at Carole’s Chatter. This time we are collecting links to posts about your very most favourite cookbooks. Here is the link Your Favourite Cook Books Please do pop by and link in – maybe this nice one? Have a lovely day.

    Reply
  9. Carole says

    November 28, 2012 at 7:51 pm

    Thanks for linking in to Food on Friday: Tomatoes. We are now getting a great collection of all things tomatoey.
    I am now signed up to follow you onGoogle Reader. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers

    Ps If you would like email reminders of future food linkys, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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