Have I mentioned I’m a sucker for hashes? This sausage and turnip variety is one of my favorites and cool fall mornings, especially as the leaves are changing. There’s nothing better than sitting with a plate of this warm hash, a cup of coffee, and a good book on a cool morning.
SAUSAGE AND TURNIP HASH
- 1 pound sausage gluten-free
- 2 tablespoons ghee or substitute with lard or bacon fat
- 1 yellow onion small and finely chopped
- 2 cloves garlic minced
- 1 turnip medium-sized and peeled and diced
- 1/2 teaspoon dried herbs I recommend rosemary, mint, and thyme
- 1/4 cup chicken stock or substitute with bone broth
- 1 head Swiss chard roughly chopped (after removing stalks and chopping them separately)
- salt to taste
- pepper to taste
- With your sausage in a large pan greased with half the ghee, cook over medium-high heat 8-10 minutes, or until fully browned. With a slotted spoon, remove the sausage to a bowl.
- In the same pan you just cooked the sausage, add the remaining ghee to regrease the pan before adding your onion and garlic, cooking over medium-high heat until they begin to soften and are fragrant, roughly 3 minutes. Add your turnip pieces, herbs, and stock, cooking an additional 10 minutes over medium-low heat, stirring occasionally.
- Once the turnip is tender (but still slightly crisp), add your chard stalks, cooking a minute or two to let them begin to soften, before adding your chopped chard leaves an additional minute.
- Add your cooked sausage back to the pan, stir, and season with salt and pepper to taste before serving immediately.
- Chopping knife
- Cutting board
- Large saucepan
- Slotted spoon
- Serving spoon
- Serving plates