Skillet Sausages with Lentil and Orange Salad
(from Lucianolinda’s recipe box)
Source: Woman's Day mag.
Prep time: 20 minutes
Cook time: 12 minutes
Serves 4 people
Ingredients
- 3 Tbsp. olive oil
- 8 small Italian sausage links ( about 1 1/2 lb.)
- Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- Kosher salt and pepper
- 1/2 small fennel bulb, cored and thinly sliced
- 1 navel orange
- 1 15 oz. can lentils, rinsed
- 2 scallions, thinly sliced
- 2 cups baby spinach, roughly chopped
Directions
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heat 1 Tbsp. oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
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Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper. Add the fennel and toss to coat.
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Cut away the peel and white pith of the orange and cut into 1/2 inch pieces. Add them to the bowl along with the lentils, scallions and spinach and toss to combine. Serve with the sausages.
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Use up the fennel: Combine thinly sliced fennel, fresh lemon juice, olive oil, salt and pepper. Serve on top of salami sandwiches, arugula salad or alongside seared sausages or lamb chops.