This one-pan meal yields maximum flavor for minimal dish washing or time at the stove. Just be sure to take the time to really let the sausage brown. Browning (known in food-geek circles as the Maillard reaction) is one of the easiest yet most important flavor-producing techniques at your disposal. It’s not just the color that matters, but also the potent flavors and aromas that result. Be patient as the sausage cooks, and you’ll be rewarded at the table.
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Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.