It's spring!
Our local Food Co-op (Seward Market) makes their own sausages with locally sourced meat and other ingredients. They're pricey, but so delicious you'll go back for more. This month, the special was Elk Sausage with Mushrooms and Cranberries.
We decided to mix it up with other spring offerings that we were so glad to see after our extra long Minnesota winter.
In a large pan, cook sausages until almost done (any fine sausage will do).
To the pan, add:
1 bunch of chard, one bunch of ramps (yay spring!), a head of cauliflower, some minced garlic, and any other green vegetable you might be so inclined to add, in the large pan with a little added butter and olive oil.
We had planned to have slices of sausage in this, but the casings fell apart, so it looks more like ground meat, but the sausage juices added all the extra flavoring we needed.
Once the vegetables are soft, de-glaze the pan with a little white wine to make a nice sauce.
Serve over the pasta of your choice and top with Parmesan cheese.
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