Recipe: Seafood Sausage

May 27, 2011 by

I picked up some seafood sausages the other day from Wegman’s, mostly a salmon, shrimp misture.  I don’t know why, but when I saw them I had to have them!  I think it was the challenge.  I thought they would be great with a lemon butter sauce with capers in pasta.  But the other night I didn’t feel like boiling water to make pasta (Yes, I know all you induction people don’t understand why I wouldn’t feel like doing this).  I did have soem Ore Ida hashbrowns, a medium tomato that was ripe, ripe and needed to be used.

So I put 1-2 Tbsp. of Olive Oil in a non-stick skillet, when it heated up I added the diced tomato, let that cook 1-2 minutes and added the leaks and salt and pepper to taste.  I then started the hashbrowns as directed on the package, although they were one frozen solid mass, so I had to nuke them for about 40 seconds first to get them into a workable state.  Then as the leek softened I added the sausage which since it was just me eating this I cut up into chunks.  If you cooked them whole they would probably be jucier and have a nicer crisp, but I just wanted to toss everything in a bowl.  Oregano and more salt and pepper were added and a wee bit more olive oil.  Once the sausage was cooked through it’s done.  I then put the finished hashbrowns and the sausage mixture into a bowl and had a finger liking, quick dinner.  It was acidic, but juicy with a nice crunch from the hashbrown.  I of course thinking this would not be at all tasty did not take any pictures.  I am going to make the worst cookbook author of all time 🙁  But I want to make it again for Hubby so I will try to take a picture next time.


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