Back to the Table with Chef Bud – Balsamic sausage and asparagus

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BALSAMIC SAUSAGE AND ASPARAGUS

INGREDIENTS:

  • 1/2 LB KELLEYS SMOKED SAUSAGE, SLICED INTO 1/4 INCH THICK
  • 1 EA MEDIUM ONION, THINLY SLICED
  • 2 TBLSPN GARLIC ROASTED CHILE OLIVE OIL, AMARILLO GRAPE AND OLIVE
  • 2 TBLSPN GARLIC,MINCED
  • 1 LB ASPARAGUS, TRIMMED AND BLANCHED, THEN CUT IN HALF
  • 2 C BUTTON MUSHROOMS
  • 1 TSPN MCCORMICK THYME
  • 1 TSPN MCCORMICK OREGANO
  • 2 TBLSPN WHITE BALSAMIC VINEGAR, AMARILLO GRAPE AND OLIVE
  • 2 C GARLIC RICE PREPARED
  • 2 EA PORTABELLA MUSHROOM
  • 2 TBLSPN BALSAMIC VINEGAR
  • 1 TSPN KOSHER SALT
  • 1 TSPN MCCORMICK COARSE GROUND BLACK PEPPER

PREPARATION:

  1. IN A SMALL BOWL, MIX THE OREGANO, THYME AND BALSAMIC TOGETHER. 
  2. TOSS THE MUSHROOMS IN IT AND SET ASIDE FOR 5-30 MINUTES.
  3. IN A LARGE SAUTE PAN, ADD THE OIL AND HEAT THROUGH. 
  1. ADD GARLIC, ONION, ASPARAGUS AND MUSHROOMS. 
  2. SAUTE UNTIL THEY BEGIN TO SOFTEN. 
  3. STIR OCCASIONALLY, AND LET COOK UNTIL THE MUSHROOMS CARAMELIZE. 
  4. ADD THE SAUSAGE TO THE SAUTE PAN, COOK UNTIL HEATED THROUGH, ABOUT 5 MINUTES.
  1. POUR BALSAMIC THAT THE MUSHROOMS WERE MARINATING IN, INTO THE PAN AND DEGLAZE THE PAN. 
  2. SCRAPING UP THE BROWN BITS FROM THE BOTTOM OF THE PAN.

Serve this unique flavored dish over warm rice for a light and flavorful dish to bring the folks back to the table.

 I simply love it because of the marinated mushrooms. They add the best flavor to this dish.

 Great opportunity to add the unique and wonderful flavor balsamic to your families. Great dish for spring or summer! Enjoy!

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