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5 Frigdes Farm

Sausage, Spinach and Feta

One of my favourite cookbook series is called Company's Coming by Jean Paré. It is published in Canada (my homeland) and has easy recipes made with common ingredients.

This recipe is found in the 30-Minute Weekday Meals book which has many great recipes. Ingredients can be prepped in advance and then cooking goes really fast. I like to serve it over noodles. This is great with the sunflower oil and bison sausage available in our Online Farmers Market. Fresh ingredients are delicious, but preserved ingredients (canned, frozen, dried) work well in the off-season. - Tracy

A colourful combination with lots of sauce for pasta or potatoes. Use hot Italian or chorizo sausage for a change of taste. ~ Jean Paré

Plan Do Eat


• Cooking oil 1 tsp 5 mL
• Beef sausages, cut into ½ inch (12 mm) slices 1 ¼ lbs 560 g

• Olive (or cooking) oil 1 tbsp 15 mL
• Chopped red onion 1 cup 250 mL
• Fresh spinach leaves, lightly packed 4 cups 1 L
• Chopped tomato 3 cups 750 mL
• Dried basil 1 ½ tsp7 mL
• Crumbled feta cheese (about 2 ½ oz, 70 g) ½ cup 125 mL
• Pepper ¼ tsp 1 mL


  1. Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 minutes, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.

  2. Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often, until softened.

  3. Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.

  4. Add sausage, cheese and pepper. Heat and stir for about 2 minutes until heated through and cheese is almost melted. Serves 4.

1 serving: 395 Calories; 32 g Total Fat (14.7 g Mono, 3.2 g Poly, 12 g Sat); 64 mg Cholesterol; 14 g Carbohydrate; 4 g Fibre; 15 g Protein; 810 mg Sodium

Make it a Meal with hot, buttered fettuccine or mashed potatoes. Or for something different, try steamed spaghetti squash.

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Wheat Ridge, CO  80033
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