Serves: 2 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

• Sausage

• 2-4 Spice Italian Sausage 

• Glaze

• ¼ cup balsamic vinegar, 

• 2 tbsp maple syrup or honey, 

• 1 clove garlic (minced)

• Greens

• 4 cups fresh baby spinach

• 1/2 cup red onion, sliced

• Coutons

• 2-3 sliced sourdough bread

• 1 clove garlic

• 1tbsp extra virgin olive oil

• Herbs

• ¼ cup fresh mint leaves, torn

• Pantry

• Olive oil, salt, and cracked black pepper

Instructions

1. Prepare the Glaze:

2. In a small saucepan over medium heat, combine the balsamic vinegar, maple syrup, and minced garlic. Simmer for about 10–12 minutes, stirring occasionally, until the liquid has reduced into a thick, syrupy glaze. Season with a pinch of salt.

3. Sear the Sausage:

4. While the sauce simmers, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the saugae for 5–7 minutes using the 18-ounce Chef’s Press per side until golden brown and cooked through (internal temperature of 160-165F). Remove the sausage from the pan and let it rest for 5 minutes.

5. Wilt the Spinach:

6. In the same skillet used for the sausage (don't wipe it out), add a splash of oil. Add the red onions, season with salt, cooking for 1-2 minutes. Toss in the spinach and cook for 1–2 minutes just until it begins to wilt. Season lightly.

7. Croutons:

8. Brush the EVOO on the sliced sourdough. Place in a medium-high hot cast-iron pan. Use the 18-ounce Chef’s Press, cooking until deep golden brown. Flip, brush with the other side EVOO, and press cooking until golden brown. Rub the garlic clove over the toasted bread. 

9. Assemble:

10. Slice the sausage into thick medallions. Serve atop the bed of wilted spinach. Spoon the warm balsamic glaze generously over the sausage and finish with a heavy sprinkle of fresh mint. Scatter the croutons over and around the sausage