Sausage with Hominy and Spinach

Sausage with Hominy and Spinach
Photo by Annabelle Breakey


  • About ¼ tsp. plus 1/8 tsp. salt
  • 2 garlic cloves, slivered
  • About ¼ tsp. freshly ground black pepper
  • 10 ounce fresh spinach leaves
  • ½ cup dry white wine or chicken or vegetable broth, divided
  • ¼ teaspoon red chile flakes
  • 4 sausages (about 1 lb. total; see Notes)
  • + 2 more ingredients
    • 1 tablespoon olive oil, divided
    • 1 can (29 oz.) hominy, rinsed and drained

1. Preheat oven to 200°. Put a large frying pan (not nonstick) over medium-high heat. When hot to the touch, add 1 tsp. olive oil and sausages. Cover and cook 4 minutes. With tongs or a spatula, turn sausages over, cover, and cook until cooked through (cut one to test), about 4 minutes. Transfer ...

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