Cookin' & Cussin'

Sausage Sheetpan Supper

Let’s be forreal, sheetpan suppers are ALWAYZ in style.

I mean who doesn’t like LESS DISHES??

Who doesn’t like LESS ANXIETY of only having to worry about 1 pan?!

Who doesn’t like to be able to mix & merry deliciousness and find new ways to enjoy dinner in less time in general?!

Yea, that’s what I thought.

Real Talk about Real Gourmet

So, if you don’t know, now ya know – late last year, I partnered with Real Gourmet Food. It is a small, online-only business that is women-owned ((hell to the yea)) and they are completely dedicated to providing the best GOURMET FOOD from around the world – I think everyone would like the chance to be fancy.

Best part is that they have such a great variety and not your everyday stuff! Cheeses & Caviar are the first Gourmet items that come naturally to my mind – but when I browsed the website, I was tickled pink to see other items that I didn’t know could exist!

Russian Blinis, Wild Rabbit Chops, Duck Salami, French Truffle Butters (white & black) and Wild Boar Sausages are just a few *extras* to mention!

Happy Hours are also immediately what come to my mind when I imagine “gourmet” because I mean, let’s be forreal – who doesn’t want to happily munch on a Blini with a dot of cold, White Truffle Butter and a thin slice of Duck Salami on top?? You’re a liar if you even pretend like you’re not interested.

ok just a little more info.

ANYWAY. What I also love & appreciate about Real Gourmet Food is that they also provide plenty of jarred sauces and delicious spices to help you on your culinary journey if you aren’t the kinda gal ((or guy)) who knows the ins & outs of all things food.

For example – there is a jarred Shakshuka that I’m DYING to crack open – I’ve always wanted to try shakshuka and now I’m so excited that I have a delicious & easy base to try and build to grow into something creative and delicious!

OK, now that the intro to Real Gourmet Food is out of the way – I have a feeling that some of you may already be shopping right now…..its time to get into the first REAL meal I made with one of the items I received from them : Wild Boar Sausages with Cranberries & Apples. My mind was already blown. I am a lover of sausages, especially if they are a delicacy that I’ve never had the pleasure of trying! I decided to really try and explore some good flavors & ingredients to play with the sweetness of the fruit with the Wild Boar Sausages – I think it really came thru! So, if you’re not dying of hunger or at the very least interest by now, then I guess you can leave, otherwise, let’s get to it!

Ingredients

INGREDIENTS, for the sheetpan

· 1 PKG Real Gourmet Food brand Wild Boar Sausage

· 3 medium Shallots, sliced thick

· 1 Fennel Bulb, sliced thin

· 1 large Sweet Potato, cut into rounds & quartered

· 1 large Fuji Apple, sliced medium

· 3 TBS Olive Oil

· 1 TSP Garlic Powder

· 1 TSP Cumin

· 1 TSP Rubbed Sage

· S+P to taste

Ingredients, for mustard glaze

INGREDIENTS, for the mustard glaze

· 1 TBS Champagne Dijon Mustard

· 1 TBS Honey Mustard

· 1 TBS Whole Grain Mustard

· ¼ Cup Apricot Preserves

· 2 TBS Apple Cider Vinegar

· Garlic Powder & S+P to taste

I’m not doing a whole damn section of “instructions” for that mustard glaze – shew, just measure and mix all that shit together in a bowl & taste it – ya welcome.

Instructions, 1

Start by preheating your oven to 425 degrees – you will turn it down to 375 degrees later.

Slice all your veggies & apple according to my details above.

((I like to microwave my sweet potatoes for 2-3 minutes in a Pyrex glass pan covered with plastic wrap – it helps soften them JUST a bit before roasting them in the oven! – so go ahead & do this step too!))

Once all your veggies & apple are sliced, place in a medium bowl and drizzle over the olive oil – stir to evenly coat.

Your sweet potatoes should be dinging in the microwave by now – so go ahead & empty them into the bowl with the shallots, apples and fennel.

Measure out the spices & sprinkle the spices over the entire bowl – stir gently to not smash your slightly-cooked sweet potatoes.

Arrange the bowl of veggies on a foil-lined sheetpan and pop in the oven for 15 minutes – flip gently & put it back in the oven while you cook your sausages.

Instructions, 2

In a cast iron skillet, allow to heat on medium-high.

Lightly slice your boar sausages on each side on the bias – pictures are included.

This just allows the sausage to get a nice mark & allows the cooking process to fully get thru the casing.

Sear the sausages for 2 minutes on each side – they will turn slightly white with darker grill marks – they will finish cooking perfectly in the oven.

Once your sausages have been seared on each side, remove from the heat & place on a foil-lined sheetpan alongside the veggies that have been roasting.

Turn down the oven to 375 degrees and roast the sausages along with the veggies for another 10-15 minutes – feel free to gently stir the veggies or flip your boar sausages halfway thru.

Boar needs to be at an internal temperature of 160 degrees – so be sure to check the temperature & return to the oven for another few minutes if necessary.

Plate your veggies in a small heap & rest the Wild Boar Sausage atop the veggies – using a spoon, drizzle the honey mustard glaze generously over the entire plate.

The Boar Sausage will be slightly sweet, bursting with flavor & JUICYYYYY. The roasted veggies will be absolutely delicious and roasted beautifully with the slightest bite from the shallots & fennel – the roasted apple truly rounds out the flavor profile of this dish – soft & sweet with the warm spices mixed in.

DATS IT – *clap clap* Enjoy!

No Bones About Boar

Wild Boar is such a mythical creature to me – I know they are usually REAL vicious creatures with their big tusks and love to root around in the dirt…..are these the same animals that snuff out truffles?! OMG. Also delicious.

Well anyway – what I was honestly apprehensive about was if the boar would be gamey-tasting. It wasn’t! It was delightful & the cranberries played SO well with the smoky spices I used and paired with the sweet, roasted Fuji apple.

I’m telling you, sheetpan suppers can be looked down on for being “easy” or “not impressive” when in reality, I’d rather be throwing stuff on a pan & throwing it in the oven so I can sit down with my man or my guests, have a glass of wine and CHILL.

Let’s take a moment & be forreal, this blog is not about pretending to be a cooking class or showing off. It’s about GOOD food and ((usually)) the easiest way to get there! I don’t play – aint nobody got time to be entertaining their guests while also ENTERTAINING THEM, are you picking up what I’m putting down?

This deliciousness needs no distraction. It is the main attraction. 1 pan, a multitude of flavors, able to be plated beautifully & a homemade glaze to boot! Ain’t nothin wrong with it & I dare somebody to say otherwise.

Happy Hog Hunting y’all!

Below is the link to Real Gourmet as well as my affiliate shopping link for 15% off your purchase! Give a few items a try & let me know what you come up with – I guarantee that anything from that website is yummy & worth the wait! ((and dollars))

Website : Best Gourmet Food Store Featuring Click to See – RealGourmetFood.com

Instagram : @REALGOURMETFOOD

Affiliate Link :