This had better be awesome. I'd forgotten how much work sautéing ground sausage is. Ow.
Originally from the Peace, Love and Low Carb blog
. I have, as usual, changed it:
3lb ground Italian sausage (used Johnsonville)
2 + 2 Tbsp butter
2 + 1 Tbsp olive oil
2 C spinach, packed (baby, and all of a 5oz package)
1 C carrots, diced
1 leek, not so small, cleaned and sliced
1 box (6oz) minced onion and celery
~5 C chicken stock
1.5 C lentils (green)
1 C heavy cream
1/2 C Parmesian cheese, grated
2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
salt and pepper
Original instructions: Heat slow cooker on low setting. Thoroughly rinse lentils, and add to slow cooker with chicken stock.
In a large skillet over medium-high heat, brown sausage in olive oil and butter.
Using a slotted spoon, remove sausage from pan, reserving drippings. Add the cooked sausage to the slow cooker.
Add spinach, carrots, onions, garlic, leek, celery and a little salt and black pepper to the pan. Sauté vegetables over medium heat until tender. About 10 minutes.
Add sauteed vegetables to the slow cooker and mix in.
Stir in heavy cream, Parmesan cheese, Dijon mustard, and red wine vinegar. Cover and allow to cook on low 6-8 hours.
What I'm doing:
Brown sausage in olive oil and butter. Sauté veggies + salt & pepper in drippings. Package everything up and put in the fridge.
Do everything else tomorrow.
The original had one sautéing 1.5lb ground sausage in 2 Tbsp each of olive oil and butter. I wound up buying 3 1lb packs, and running low on oil in the pan about half way through and sloshed more olive oil in there. Then when sautéing the veggies (which were, like 2x the original) in the drippings, it looked too dry, so I added 2 more Tbsp of butter.
Right now I have the sausage browned and the veggies sautéd; I'm pretty much ready to combine everything when I wake up tomorrow so it can cook through the day.