"We grilled some sausages the other night, and two days later, I saw them lurking in the refrigerator and figured that I could either stand here and eat them cold, or take the time to turn them into something delicious -- so that's what I did," says Barb, who used a variety of Marczyk-made sausages, including a hot Italian link, a sweet Italian link, a chicken sausage and a bratwurst in the following recipe. "It's prime grilling season right now," she adds, "and the sausages we carry at Marczyk's are perfect grilling sausages with lots of flavor." Barb recommends pairing the dish with a bottle of Chianti.
See also: - Cooking with Pete and Barb Marczyk: Milwaukee "caviar" - What's cooking? Pete Marczyk goes New Mex in the city with green chile - Denver Yelp reviews: Pete Marczyk reads Marczyk Fine Foods' strangest on video
Summer pasta with greens, turnips and sausage Serves 4 Preheat oven to 350 degrees
2 savory pork or chicken sausages, grilled and sliced into one-inch thick coins 1 bunch swiss chard, washed, stems stripped and chopped, leaves chopped 1 bunch baby turnips, bulbs quartered and the leaves washed and chopped 3 cloves garlic, peeled 3 tablespoons olive oil 1 carton fettuccine, cooked according to package directions Salt and pepper to taste 1 tablespoon pine nuts and/or currants (optional)
1. Place turnips and garlic on a baking sheet and drizzle with 1 tablespoon olive oil; salt and pepper to taste. Roast turnips and garlic until crispy on the outside and soft inside, about 20 minutes. Remove and set aside. 2. In a large skillet, heat remaining 2 tablespoons olive oil and add sausage coins. When sausages start to brown, add swiss chard stems and cook for 4 minutes; add chard leaves and turnip greens. Cook greens over medium-high heat until wilted, about 10 minutes. 3. Add roasted turnips to greens and sausages. (You can also add pine nuts and /or currants at this point). 4. Toss mixture with pasta and salt and pepper to taste.