There’s not a week that goes by that I don’t rely on a link of sausage or a can ... Here I’m sharing a recipe that combines both into a skillet dinner that’s become something of a fall ...
She has appeared in the New York Times Food section, on Food Network’s Recipe ... cast-iron skillet over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage ...
Using a large skillet, heat the oil over medium heat. Cook the sausage for 2-3 minutes on each side or until browned. Remove from pan and set aside. Using the same pan, add the onion, squash and ...
To serve, place a large skillet over a medium heat ... Use the leftover lorne sausage and scones as described in the tips. This recipe makes 10–12 tattie scones and 10 slices of lorne sausages ...