Thursday, November 8, 2018

Roasted Sausage and Proscuittio with Veggies #recipe from Linda Wiken, author

It seems that these cold, damp days of fall invited me to use my oven a lot. Could it possibly be because of the added warmth in the kitchen?

Whatever reason, I'm always on the lookout for new recipes and I couldn't resist this one, found online at Food52. Of course, I've tweaked it, changing  and adding ingredients.

I have to admit that I quite enjoyed the finished meal, just adding rice to make it a relatively quick and easy dish to prepare.

I added the prosciutto, because I had some on hand, and I enjoy the flavor. I also thought it would add just the right amount of saltiness. I chose Andouille sausage for the heat and decided to leave out the suggested red pepper flakes. I think I could have added some without make it over the top.

Instead of using broccoli, I chose brussel sprouts because they roast so nicely. And, I added some sliced green olives, again because I like the flavor.

And, for the first time, I used a Myers lemon. I've heard about them but not tried them before. This time, there they were, in the produce department of my store. Love the slight bit of sweetness.

This  is a recipe I will use again and although I cut it in half to serve 2, I'll try it with guests next time.

What you'll need:

1 link of Andouille sausage or other good quality pork sausage
3 slices prosciutto, sliced
1/2 doz. brussel sprouts, sliced in half
1/2 medium fennel, cored and sliced thinly
4 large green olives, sliced
1 small lemon, zested and  1/2 tsp. lemon juice
1 1/2 tbsp. olive oil
1 tsp. whole-grain mustard
freshly ground pepper

What to do:

Preheat over to 425F.

In a small baking dish, place the fennel, brussel sprouts, and  in a single layer.  In a small dish, combine the olive oil, lemon juice and zest, whole-grain mustard, and pepper. If you want to add salt, this is where you do it. Pour the mixture over the other ingredients and mix well. Rearrange in a single layer.

Remove the sausage from its casing and cut into small pieces; dice the prosciutto, and add both to the baking dish.

Place in oven for about 20 minutes, stirring half-way through.  Turn on the broiler until the dish reaches the amount of char you enjoy.
Serve over rice, pasta, or beans.



It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. What a good sounding recipe! I love sprouts roasted! Thank you for sharing this. I love your books!

  2. Hope you enjoy it, Deb. Also, thanks so much for your comment about my books!

  3. Chef creativity! Well done.

  4. I love playing around with a mixture of flavors. Am intrigued by the list of ingredients.