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  • Jefferson Adams

    Sausage with Sage Butter and Roasted Vegetables (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      This marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage is sure to please.


    Image: CC--Edsel Little
    Caption: Image: CC--Edsel Little

    Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union.

    Ingredients:

    • 4 uncooked gluten-free sausages of choice
    • ¼ cup olive oil
    • 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core
    • 1¼ pounds small Yukon Gold potatoes, halved lengthwise
    • 6 unpeeled garlic cloves, lightly crushed
    • 4 fresh sage sprigs
    • ½ teaspoon kosher salt 
    • ½ teaspoon freshly ground black pepper
    • ¼ cup butter
    • 20 small sage leaves



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    Directions:
    Heat oven to 425 degrees. 

    In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl. 

    Toss potatoes in remaining oil. 

    Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl. 

    To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper. 

    Cover pans tightly with foil; roast for 20 minutes.

    Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage. 

    Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so. 

    Turn cabbage, potatoes and bratwurst; 

    Continue roasting another 5 minutes or so, until everything is tender, golden and juicy. 

    Transfer everything to a large platter.

    In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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