Last week I tried my hand at making homemade sausage and it turned out great! From my research, pork isn’t great for you (do a google search!) so we’ve been staying away from it if we can. Also the nitrates and nitrites are carcinogens (cancer causing)! Turkey is a great alternative! I used the recipe to make ‘ground turkey sausage’. The seasonings were great and I can’t wait to make some patties up for sausage biscuits one day! I went ahead and made up a whole pound of it and now I have some sausage in the freezer that would be great mixed in with a breakfast casserole or scrambled eggs! It really was easy!
I used my homemade ground turkey sausage to make Kitchen Stewardship’s Sausage Spinach Pasta Toss. Only, I didn’t use spinach, I used kale! I’m sure I’ll be making it with spinach in the future, if I don’t have kale! It turned out great and made A LOT of food! We has this for lunch for a few days! Here is the recipe with my adaptations:
Sausage Kale Pasta Toss
2 cups uncooked short pasta
½ lb. turkey sausage
7 cups (6 oz.) chopped fresh kale
1 can (14.5 oz.) diced tomatoes, undrained (I used Miur Glen Organic, no bpa lining)
1 tsp dried basil
1/4 tsp oregano
1 clove garlic, chopped
1 cup shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, cook turkey sausage in pan until no longer pink. There wasn’t much grease, so I just left what was there! (If you were to use pork sausage you’d need to drain it) Add spinach, tomatoes, garlic, basil and oregano. Cook until spinach is wilted and sauce has thickened a bit (5-10 minutes). Drain pasta and add to the meat mixture. Stir in mozzarella cheese. Serve with a sprinkle of Parmesan cheese on top.