Let Them Eat Meat.
Buttery filet mignon. Sizzling cheeseburger. Spicy yellow curry chicken. Juicy cedar plank salmon. My mouth salivates at the thought of each of these. You see, when I think of these meals, my kitchen is nowhere to be found. I see a restaurant, & I’m at the table, far away from the kitchen of grime & dirty dishes. Given this food fantasy, I admit I am not a fan of cooking meat at home. Vegetables are far more pleasant to deal with, with their vibrant colors and all. I guess raw chicken does have a slimy pink tinge to it, but for some reason that just doesn’t win me over.
Despite all of this iffiness towards cooking meat, I bring good news for the omnivore! Last night, I cooked venison sausage. A heavier meat, I’m not counting on cooking this often, but it has big pros on my list! #1 Yum. #2 Low-maintenance. I don’t think I even touched the raw meat. #3 Husband-approved!
I got the base of this recipe from a friend, who actually also supplied me with the venison—so thanks, Kameron!
You’re going to want to make this, so prepare your heart & poise your pen.
2-3 large sweet potatoes
High-heat cooking oil
1 pound venison sausage (or regular sausage if you must)
1 bunch lacinato kale, coarsely chopped (any kale would work, but I like this variety because it’s flat & easy to handle)
¼ — ½ C cream or half & half
Spices to strongly consider: coarse sea salt, pepper, cinnamon, ginger, cardamom
Shredded cheese of your choosing
Here’s what you do:
Pre-heat your oven to 400 degrees.
Slice sweet potatoes “au gratin” style (round slices). I used my mandolin to make this easier & to remove the risk of knifing a finger. I got ours pretty cheap at an outlet mall, but you can order a reasonably priced one on Amazon. Or of course, you can always go the manual route if you’re up to the challenge.
Put a tablespoon of oil in a large pan (I used grapeseed because it feels less popular than my olive oil & needs an esteem boost every now & then), & heat it up before adding your sweet potatoes. Drizzle another tablespoon of oil over the potatoes, & add a little water to the pan to create some steam. Cover with a lid, but turn the potatoes fairly consistently with tongs or a sturdy spatula. Don’t let the pan get dry!
In another large pan (a cast iron skillet works wonders), brown your sausage. Once browned, turn heat to low & toss in your kale. Drizzle ½ of your cream.
When potatoes are just getting tender, add to your cast iron. Drizzle the rest of your cream & work in your spices. Once all your ingredients are incorporated, sprinkle in the cheese.
Bake in the oven for 15-20 minutes. Consume, & be merry, friends!
I strongly recommend a glass of red wine with this dish (although I’m pretty sure I just had water with mine because the thought didn’t occur to me until just this second. My loss. Do better.)
Also, a word to the wise: After taking the cast iron out of the oven, leave a hot pad on the handle. There’s just something about a pan with a handle that makes people want to grab it as they get their food. This will bring immense pain & ultimately lesson the enjoyment of your upcoming feast. You have been warned.
Save these glorious leftovers, & serve tomorrow morning with a side of scrambled eggs or a couple of over-easy eggs on top. Soak in the accolades from all your people, & rejoice over one meal becoming two!