Italian Goat Sausage Goulash with a Green Salad

Italian Goat Sausage Goulash with a Green Salad



Ingredients

500g goat sausage (but can use any sausage – either plain or Italian flavoured – mine had basil, tomato and pine nuts)

1 zucchini, chopped
1 medium broccoli head, chopped into small florets
1 onion, sliced thinly
3 garlic cloves, crushed and chopped
1 tin (400g) diced tomato
6 field mushrooms, peeled and sliced
1/2 red capsicum, chopped
6 tbsp olive oil
1 cup chicken or beef stock – homemade is best
2 sticks celery (de-string first) and chopped finely
2 cups loosely packed baby spinach, chopped finely
approx 20 medium asparagus spears, broken with bottoms discarded
1 tbsp ghee



Method

With 4 tbsp olive oil in a pan on medium to low heat, caramelize onion and garlic together (I did this while chopping the other veggies). Once done, add the mushrooms and 1/4 cup chicken stock, turn up the heat to medium high and cook for about 4 mins or until mushrooms are cooked. Set these aside.

With 2 tbsp olive oil, still on med – high heat, add the sausages and brown them for a minute or two. Add the diced tomatoes and the rest of the stock and turn the heat down to medium.

Meanwhile, with the ghee in another pan on medium heat, fry the asparagus spears – will take approx 5 mins – make sure to keep turning them over.

Into the first pan, add the rest of the veggies except the spinach and celery. Continue to cook on medium for another 7 mins or until the veggies and sausages are cooked through.

Chop the asparagus roughly and toss with chopped spinach and celery with dressing of choice – mine was olive oil and balsamic vinegar. Serves 4.

source: carmeneatjoy