Viennese Beef Sausages with Cheesy Mashed Sweet Potato

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.)
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fresh
ingredients
Viennese Beef Sausages with Cheesy Mashed Sweet Potato
Title
time-saving
tips & techniques
Lacinato Kale
Sweet Pepper
Parsley
Red Wine Vinegar
Garlic
Sweet Potato
Monterey Jack Cheese
Shallot
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Viennese Beef Sausages

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
How To: Peel Garlic
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:
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