This is a favorite, easy weeknight dinner. The sauce blends with mashed potatoes so well. My friends Meghan and Max came over for dinner one night that I made this for dinner and they were practically licking their plates it was so good. The leftovers are great to mix in with eggs the next morning and make a Mustard Sausage, Egg and Mashed Potato Burrito! Serve with mashed red potatoes.
Ingredients:
3/4 pound andouille sausage, cut into 1/4 inch pieces
1/2 cup onion, diced
2 cloves garlic, diced
3 strips of bacon, cooked and diced
4 cups spinach, washed
1 tablespoon olive oil
Sauce:
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
Preparation:
1. Heat oil in medium skillet
2. Add onion and garlic. Cook until onion is translucent, 2-3 minutes.
3. Add sausage, cook 5 minutes.
4. Mix in sauce, stirring well. Cook until sauce starts to thicken.
5. Add spinach and crumbled bacon, stirring well.
6. Let simmer until spinach is wilted.
7. Serve with mashed potatoes.
Ingredients:
3/4 pound andouille sausage, cut into 1/4 inch pieces
1/2 cup onion, diced
2 cloves garlic, diced
3 strips of bacon, cooked and diced
4 cups spinach, washed
1 tablespoon olive oil
Sauce:
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
Preparation:
1. Heat oil in medium skillet
2. Add onion and garlic. Cook until onion is translucent, 2-3 minutes.
3. Add sausage, cook 5 minutes.
4. Mix in sauce, stirring well. Cook until sauce starts to thicken.
5. Add spinach and crumbled bacon, stirring well.
6. Let simmer until spinach is wilted.
7. Serve with mashed potatoes.