Recipes
10 OPK Apple Bratwursts
2 lbs potatoes cut up (1/4 if large, ½ if medium, or whole if small)
1 large sweet onion sliced
1 large red bell pepper julienne
Salt and pepper to taste
In a baking pan spread onions and peppers and salt to taste. Drizzle onions and peppers with oil. Add ½ cup water. Arrange the sausages on top in the center and surround with potatoes. Brush oil on the sausages and potatoes. Sprinkle salt and pepper on the potatoes only. Bake at 400 degrees F for 30 minutes turning the sausages midway into the cooking time. Pierce the potato to test for doneness. Serves 8
12 links of Hot OPK Turkey sausage
2 cups uncooked brown rice
1-tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces fresh shiitake mushrooms (about 4 cups), stems removed, thinly sliced
6 cups store-bought low-sodium chicken or vegetable broth
1/2 teaspoon dried rosemary, crumbled
One (15-ounce) cans chickpeas, drained and rinsed
Two (5-ounce) bags baby spinach leaves
Coarse salt and freshly ground pepper
½ cup freshly grated Parmesan cheese
1. In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes
2. In a small frying pan brown the turkey sausage links, set aside
3. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth, sausage and rosemary; bring to a boil. Cover, and remove from heat.
4. Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately. Yield: 4 Servings.
• 2 onions, thinly sliced
• 1 sprig rosemary
• Salt and pepper
• 1 kg potatoes for mashing
• 12 OPK bangers
• 1 tablespoon flour
• 400 ml milk
• 1/2 tablespoon smooth Dijon mustard
• 50 g unsalted butter
• Vegetable oil
Directions
Preheat the oven to 400 F or 200 degrees C. Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water. Bring to a boil, and then turn down the heat immediately. Cover and cook, stirring once or twice for about 15 minutes until the onions are very soft, uncolored and most of the liquid has disappeared. Meanwhile, peel the potatoes and cut into chunks. Rinse and boil in lots of salted water. Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through. Finish the onion sauce by boiling hard if necessary to get rid of any extra water. Discard the rosemary stalk, sift the flour over the top and stir. Add the mustard and 1 cup of the milk. Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce. Make the mash by draining the potatoes, adding the remaining milk and butter mashing until smooth. Whip with ha wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick. Divide onto plates, top with the sausages and a generous spoonful of gravy. Yield: 6 Servings.