Another week down! This has become an annual favorite of mine. There’s a magical time of year where sweet potatoes and fennel are both available at the same time. Those get roasted in the oven with some olive oil, salt, and pepper, and then sausage is added on top till that’s cooked through. It’s a really easy dinner to create and the leftovers keep and re-heat well. Add a bowl of applesauce (oh yes, there’s still more) and a mug of beer, and we have a complete dinner.
Ingredients:
Fennel – North Star Orchard
Sweet Potatoes – Jack’s Farm
Veal Kielbasa – Birchrun Hills
Old Tosser ESB beer – Armstrong Ales
Apple Sauce – grandparents house
Non Local – salt, pepper, olive oil
And just in case you were interested, the mug was even locally produced by Tom Longacre. It’s a HUGE mug and works really well with session beers!