Spinach and Sausage Cream Suace

This is one of my favorite go to recipes for a quick and easy dinner.  I buy chicken/Spinach sausage in bulk and freeze then in packs of 2 which is perfect for a nice dinner for 2, plus leftovers.  If you are going for light... don't pick this.  If you are going for yummy, we may just have a winner.

First get everything chopped and ready to go.  Shallots, garlic, sausage, and mushrooms.

Heat the olive oil in the pan until it gets shimmery. Add the garlic...

...and the shallots.  Mix it around until the garlic becomes fragrant and the shallots translucent.

Add the sausage and get it all browned and yummy looking.

Add your flour.

Mix it around until the flour turns golden (I learned this technique from Liz when we were college roommates:).

Add your cold milk.  Does this seem familiar?  Yep, you are basically making a white sauce here.

If you forgot to grate your cheese ahead of time, do it now.

When the mixture looks like it has begun to thicken, add your cheese.

Mix it around til the cheese has melted, taste it, and add salt if you think it is needed.

Add the cream.  You can do it without cream if you want a healthier version, but it just isn't as... well, creamy if you don't use cream.  Go figure.

Your mixture should be nice and hot, if the mixture seems a little too think, don't worry.  You will be adding mushrooms and spinach next which will add some water to the mix.

Add your mushrooms and let them sit in that hot sauce until they become tender.  It shouldn't take more than a couple of minutes.

Remove the pan from the heat and add lots of fresh spinach.  I added a whole carton.

Mix it around until the spinach has wilted.

Serve over the pasta of your choice and try not to drool. too much.

Spinach and Sausage Cream Sauce

From: My Brain

• 2T Olive Oil
• 2 Cloves Garlic, minced
• 1 Shallot, minced
• 2 Chicken Sausages, sliced (you can use whatever kind of sausage you want)
• 1/4c flour
• 2 1/2 c cold milk
• 1/2 - 1c shredded Parmesan cheese
• Salt to taste
• 1/2 c (or more) cream
• chopped mushrooms
• fresh spinach leaves

Heat the olive oil in the pan.  Add the garlic and shallots. Mix the garlic and shallots until the garlic is fragrant and the shallots are translucent.  

Add the sausage and brown.

Sprinkle the flour over the sausage mixture and mix until the flour just begins to turn golden.

Add cold milk.

Heat the mixture until it begins to thicken.  Add the cheese and salt to taste.

Add the cream.  Heat the mixture through.

Add the mushrooms and cook until tender.

Removed the sauce from the heat and add the fresh spinach leaves.  Stir until the spinach has wilted into the sauce.

Serve over your favorite type of pasta.