Lately, I've been getting some great meal inspiration from the Guardian's food and drink section. They usually have some wonderful recipes from the likes of nigel slater and hugh fearnley-whittingstall, but this feature article struck my eye: what meat substitutes taste like. We've always got some Quorn products in this household, as Phil pretty much grew up on the stuff and loves it. However, it's packed with egg, dairy, and soy protein, making it not a great option for us both. But this article reminded about how great linda mccartney sausages are! As far as meat substitutes go, this is topnotch. Unfortunately, they do contain gluten, so they're not great for a celiac or gluten-intolerant person. But, on occasion, they work well when combined with lots of fresh vegetables or for a traditionalist, some mash and gravy. The other night for dinner, when the temperature inexplicably dropped to see-my-breath levels, I incorporated some chopped up McCartney sausages with sweet potatoes, onions, and apples. The resulting baked casserole was a tad on the dry side, but tasted just like fall. This is a really hearty and wholesome meal, and can be enjoyed with any kind of sausage you like.
Sweet Potato and Sausage Bake
- 2 medium sweet potatoes, chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 red chili, finely chopped
- 1 medium apple, cored and chopped
- 6 sausages, chopped into 4 pieces each (vegetarian version optional)
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp ground cinnamon
- Heat the oven to 375F. Combine all ingredients in a roasting tray and toss together so that all the vegetables and sausages are coated with the oil and herbs. Season and bake in the oven for 1 hour, stirring occasionally.
- Serve warm from the oven with a dollop of your favorite chutney or mustard and some green salad.