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Viennese Beef Sausages

with Cheesy Mashed Sweet Potato

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
Prepare the ingredients:
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.

Cook & mash the sweet potato:
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.

Brown the sausages:
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.

Start the vegetables:
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.

Finish the vegetables & sausages:
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.

Plate your dish:
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook & mash the sweet potato:
Brown the sausages:
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.

Start the vegetables:
Finish the vegetables & sausages:
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!

Plate your dish: