Vegan Sausage with Red Wine Sauce, Fried Potatoes, Summer Squash and Chard

Cooking for you my love is cooking to impress with what has become my go-to; fabulous vegan sausage w/ red wine sauce, served with a side of fried new potatoes and summer squash. Usually, I serve this sitting on top of a bed of polenta, but the other day Rick and I caught on Food Channel, Symon’s Dinners Cooking Out and watched as he taught us how to do perfect, and I mean perfect pan fried baby potatoes. I am so excited 🙂

Vegan Sausage with Red Wine Sauce Ingredients

Serves: 4 Adults

Prep time: 15 minutes

Cook time: 30 minutes

  • 1 pkg. Field Roast Italian Vegetarian Sausage (4)
  • 2 Tbsp. olive oil
  • Large red onion
  • 5 cloves of garlic
  • 1-2 cups of red wine (We use our own pasteurized wine grape juice)
  • ½ Bunch of parsley minced for garnish

Vegan Sausage with Red Wine Sauce Recipe

  1. Heat skillet to medium high with 2 tbs. olive oil
  2. Take sausage out of wrapping, then slice lengthwise down middle, but don’t cut all the way through.
  3. Add to skillet
  4. Cut the red onion in rings, and peeled minced garlic add to the sausage.
  5. Brown well, then pour ½ cup of the red wine/juice at a time, cook until absorbed then add another ½ cup. Repeat and reduce to a thick-ish sauce.
  6. Turn heat to simmer.
  7. Mince the parsley, sprinkle on top and serve

I guess I should have told you to do the potatoes first, so they can be cooking as you do the sausage.

Fried New Potatoes Ingredients

Serves: 4 Adults

Cooking time: 30 Minutes

  • Extra-virgin olive oil, for potatoes
  • 2 pounds baby Yukon gold potatoes
  • Kosher salt and freshly cracked black pepper
  • 4 cloves garlic, sliced
  • Flakey salt for serving
  • Chopped fresh dill for garnish
  • 1 lemon


  1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. Place the heavy bottom Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic.
  3. Cook, stirring occasionally, until golden brown on all sides, 5-7 minutes. Add enough water to cover potatoes halfway. Close the grill and steam until the potatoes are cooked through and the water evaporated 10-12 minutes.
    • (Michael Symons does this outside, because it was 104 degrees, we opted for inside on our stove. I just put the lid on for the last 12 minutes on simmer)
  4. Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes.
  5. Serve with flakey salt and dill and a squeeze of lemon. Killer!!

I finally, finally figured out the perfect way to cook my zucchini.

And it’s pretty much no fail, if you don’t forget your cooking and get absorbed in the final inning of a baseball game where the teams (the A’s) are tied. They’re leading the AL West in this short season as of last night 21W-10L, so every game matters.. They’re playing the cheating Houston Astros tonight….Don’t get me going..

Pan Roasted Squash / Chard Ingredients

Serves: 4 Adults

Cook time: 20 minutes

  • 3 Tbs. olive oil
  • 2 medium size zucchini, or one zucchini and one yellow crookneck squash
  • 1 medium yellow onion
  • A handful of fresh chard


  1. Heat skillet to medium with the olive oil
  2. Slice zucchini/squash lengthwise, and if you want, scoop out seeds
  3. Cut diagonally ¾ of an inch or so.
  4. Cut onion in half and slice going against the grain (I do this because in the sausage dish, the red onions are sliced into rings, so for esthetics I cut them sideways.)
  5. Pour all into the skillet only turning over after ten minutes, then after another ten minutes turn again. If it gets too dark, turn down heat.
  6. Push the squash to the side, pour over ¼ water and add chard leaves to the pan.
  7. Cover for about 5 minutes and steam

Okay, I’ve looked forward to sharing this great ‘hack’ I just learned.

I’ve written ad nauseum about all the zucchini, squash, now I’ll add cucumbers to the mix. I absolutely detest wasting all this produce, so I’m constantly on the hunt for any tips how to use…well, here is a good one. Pickling! Sounds pretty involved, but if you’re like me at all, there might be in your refrigerator right now, three half-full jars of different kinds of pickles.

Here’s the hack; combine the pickles and save the juice. Cut your own cucumbers, and even zucchini and pack the pickle jar with your veggies.. Yesterday, I was feeling a little wild and sliced up five peaches, desperately needing to be used, and loaded an almost empty jar of Mt. Olive Sweet Heat Bread & Butter Chips.

I’m thinking pickled peaches would be great to serve as a relish paired with fritters, go to The Best Zucchini Fritters, I blog about a month or so back. Change up the recipe, by using minced red onion instead of the green, and add some curry… I’ll report back on that endeavor…

Have a good week, and don’t forget to keep our brave firefighters in your prayers as they’re out there fighting these horrendous fires..

Ciao for now 🙂

( Hah! One big bush w/ 3 tomatoes… ahh farming! )

  1. Love the dill pickle idea! Like you we have three jars of different pickles in the frig and have always tossed the juice. Definitely going to try this! Dill is my very favorite herb and the potatoes look yummy. Thank you!
    Bon Appetit!

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