Viennese Beef Sausages

with Cheesy Mashed Sweet Potato

35 MIN

2 Servings

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From the Test Kitchen

This recipe showcases Viennese beef sausages, a gourmet variety studded with nutty Swiss cheese. We’re pairing the hearty, cheesy sausages with sweet peppers and kale (you may receive green curly, dark green lacinato, or red kale). A side of mashed sweet potato, finished with melty Monterey Jack, adds another layer of savory-sweet flavor to the dish.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Viennese Beef Sausages (Made With Natural Pork Casings)
4 oz Sweet Peppers
2 cloves Garlic
1 bunch Kale
1 Sweet Potato
1 bunch Parsley
1 Shallot
1 Tbsp Red Wine Vinegar
2 oz Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the sweet potato. Medium dice the cheese. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Cut off and discard the pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. Roughly chop the parsley leaves and stems. Cut the sausages on an angle into 2-inch pieces.

2 Cook & mash the sweet potato:

Add the sweet potato to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

3 Brown the sausages:

While the sweet potato cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sausages and cook, turning occasionally, 2 to 3 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

4 Start the vegetables:

While the sweet potato continues to cook, add the shallot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the kale, garlic, and peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted.

5 Finish the vegetables & sausages:

Add the browned sausages and ½ cup of water to the pan. Cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Add the vinegar (be careful, as the vinegar may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the mashed sweet potato and finished vegetables and sausages between 2 dishes. Garnish with the parsley and a drizzle of olive oil. Enjoy!