Prep Time: 30 minutes

Serves 4

Ingredients:

• 4 Sausages (we used Kaiser Krane sausages from The Piggery)
• 2 cups Spinach, rinsed
• ¼ cup Cheese, grated (we used Gran Queso, but anything melty will work)
• 4 Challah Buns OR 4 whole leaves Bibb Lettuce
• Olive Oil
• Salt and Pepper to Taste

While grilling is a more traditional way to cook sausages, it’s also completely acceptable to sauté them in a searingly hot pan. Heat 1 teaspoon of cooking oil in a skillet or nonstick pan over medium-high heat. Add the sausages and brown on all sides, turning them with a pair of tongs every couple minutes in order to cook evenly. Try not to break the casing, as all of that goodness will leak out into your pan and make a mess. Cook for about 15 minutes to ensure that they are cooked all the way through. Remove from heat and allow to rest on a cutting board for 2-3 minutes before serving.

While the sausages are cooking, heat 1 tablespoon of oil in another pan over medium heat. Add spinach to the hot oil, and season to taste. Sauté for 2-3 minutes, until spinach is wilted, but not slimy. At this point you can decide whether to serve the sausages whole on a bun, or sliced into a lettuce wrap.

If you would like a bun, simply toast it, add a layer of spinach, the sausage, and cheese to taste.