From SUN BASKET
Peeled fresh garlic
1 red bell pepper
Chutney spice blend (coriander – cumin – sweet smoked paprika)
½ teaspoon Urfa biber chile flakes (optional)
½ cup diced tomatoes
Two 4-ounce mild Italian pork sausages
¼ pound turnips
1 bunch kale
1. Prep the chutney ingredients
- Heat the oven to 200ºF.
- Grate or peel and coarsely chop the ginger.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
- Trim the root ends from the scallions. Thinly slice the green parts and divide into 2 equal portions; cut the white parts in half lengthwise and set aside for the kale.
- Finely chop the cilantro.
2. Make the chutney
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the ginger, garlic, bell pepper, and half the green parts of the scallions. Cook, stirring occasionally, until the bell pepper starts to soften, 2 to 4 minutes. Stir in the chutney spice blend and as much Urfa chile as you like and cook until toasted, about 1 minute.
Add the tomatoes and ½ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from the heat, stir in the cilantro and the remaining green parts of the scallions, and season to taste with salt.
While the chutney cooks, prepare the sausages.
3. Cook the sausages
In a medium frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until well browned, 5 to 6 minutes per side. Transfer to a plate and keep warm in the oven. Do not clean the pan. Just before serving, cut the sausages on the diagonal into ½-inch slices.
While the sausages cook, prepare the kale and turnips.
4. Cook the kale and turnips
Peel the turnips and trim off the ends; cut in half lengthwise and then into ¼-inch-thick half-moons.
Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the sausages, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the turnips and cook, turning once, until starting to brown, 1 to 2 minutes per side. Add the white parts of the scallions and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the kale, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 4 minutes.
Transfer the sausages to individual plates and top with the chutney. Serve with the kale and turnips.