Sausage & Sweet Potato Soup

1 lb. Italian sausage, casings removed (chicken if possible)

2 onions, diced

2 sweet potatoes, peeled and diced into 1/2-inch pieces

kale, chopped and big stems removed

1 T Italian seasoning

5-6 cups chicken broth

Sautee onions in stock pot with a little olive oil, 4-5 minutes.  Add sausage and cook, breaking up, until browned and cooked through, 4-6 minutes.  Add sweet potatoes, broth, and seasoning to stock pot.  Cover and bring to a boil, then reduce heat to medium and simmer 7 minutes.

Uncover pot at stir in kale (as much as you like).  Simmer until kale is wilted and sweet potatoes are tender, 5-7 minutes.  Season with salt and pepper.

Serve.

Sausage Egg Roll (Skillet dinner)

Skillet Sausage Egg Roll 

 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded (or use coleslaw cabbage)

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil duck sauce, for garnish, optional 

 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet; that's optional) Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.