This recipe for two can be doubled and tripled easily, to serve just you or hordes.
1 lb. MGF hot Italian sausage, removed from casing
2 Tbsp. extra virgin olive oil
1 lb. small to medium cremini mushrooms, stemmed and quartered
1 tsp. finely chopped fresh rosemary
1/4 tsp. fennel seed
1/4 tsp. mustard seed
4 scallions, whites diced, greens cut in 1/2″ slices
2 ribs celery, cut in 1/2″ slices
Kernels from 4 cobs of corn
1 Tbsp. coarsely chopped dill
1/4 tsp. sea salt
1/8 tsp. black pepper
Preheat oven to 400.
Place sausage on a lined roasting pan and bake for 15-18 minutes.
Meanwhile, heat skillet and oil over medium-high heat.
Add mushrooms and sauté 6 minutes.
Add rosemary, fennel and mustard seeds, scallion whites and celery and cook 5 minutes.
Gently stir in corn and scallion greens and cook 2 minutes.
Place corn in a serving dish.
Slice sausage and place over corn.
Drizzle the remaining juices from the roasting pan over the salad.
Garnish with the dill.
Salt and pepper to taste.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.