April 19, 2013 | Local Sources, Soup
I’ve written many times about my blog sponsor, Sun Prairie Beef. Yes, they advertise with me, and yes, they provide me product to create recipes and blog about them, but those things came years after my relationship with them as a customer. When I first started obsessing about where my food comes from (have you ever read about that journey?), I met Dr. Tom Parks and his son Keith Parks. Tom is a vet who raises grass fed beef, Keith runs the business/marketing end of things for him here in Denver. They are nice guys, but more importantly, they are huge supporters of locally raised grass fed animals, sustainability in agriculture, and humane practices of raising animals for meat. I’m proud to have them as a sponsor, but would be eating their meat even if they weren’t!A couple of months back I cooked samples of their beef and all-beef sausage for a local food summit here in Denver, and I’ve had these small sausage meatballs on hand in the freezer ever since. The great thing about the sausage from Sun Prairie is that you really don’t need to do anything to it to use it as a meatball. In fact, when I served it at the summit, tasters thought I had doctored it up and I had to explain that all that great flavor is just how they make it! You can fry it up like a patty, brown it as ground sausage for just about any recipe, or make meatballs to be used in a number of dishes.I know sometimes my recipes can be a bit longer and more involved. This one is completely the opposite of that: it uses only 4 ingredients, and I made it in 2 minutes for lunch the other day (the sausage was already cooked but even if you had to cook it, that could be done in 5 minutes). And when we got hit with snow and freezing cold temperatures last week in our Rocky Mountain spring season, this made a perfect lunch. Fast, healthy, tasty, local – what more can you ask for?
- 3 ounces Sun Prairie Beef sausage (or other sausage)
- 1 can chicken stock
- 1 cup (packed) fresh spinach leaves
- 4-6 cherry tomatoes, quartered
- Cook the sausage (either form into meatballs and bake for 10 minutes, or brown loose sausage in a skillet and drain). While sausage is cooking, heat the stock to boiling and stir in spinach and tomatoes. Turn off and cover until ready to serve. Add cooked sausage to stock and serve.