Sausage, Walnut & Beet Hash

  • Yield

This complex, flavorful hash, starring sausage and beets, is both healthy and hardy.

Sausage, Walnut and Beet Hash

Ingredients

1 good-quality sausage
1 small parcooked-and-frozen beet, cut into 1/2 inch cubes, or wedges
red onion or a few green shallots
a few kale leaves, de-veined and finely chopped
splash of apple cider vinegar
handful walnuts, preferably sprouted
yogurt and olive oil, to serve
finely chopped preserved lemon, to serve

Instructions

  1. Cook the sausage in a frying pan until almost done. Remove and chop into 1-in. chunks, then set aside.
  2. Add the beet, onion and kale to the pan and sauté. Add a little vinegar and stir, scraping any cooked bits from the bottom of the pan. Cook for 3–5 minutes, until the kale is soft.
  3. Return the sausage to the pan and add the walnuts. Serve with yogurt and a little oil drizzled over, or combine some preserved lemon, oil and yogurt and spoon on top.

Reprinted from I Quit Sugar. Copyright (c) 2014 by Sarah Wilson. Photographs copyright (c) 2014 by Marija Ivkovic. Published by Clarkson Potter, a division of Random House LLC.

Comments