Seared sausage and rhubarb with Swiss chard from Dinner: Changing the Game (page 111) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook polenta for 4

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 18, 2019

    We absolutely loved this. The tart rhubarb was great with the chard and the sausages. We served with polenta.

  • megaelim on June 05, 2017

    This was really good, and so easy. We really liked the tartness of the rhubarb against the rest of the flavors.

  • ellencooks on May 26, 2017

    I liked this. First time using rhubarb in a savory dish. I served it with polenta.

  • ksg518 on May 01, 2017

    This was very good and relatively quick. I think the photo is a little misleading since it doesn't look like the chard is really wilted. The addition of the maple syrup and the garam masala elevates this beyond a "put some sausages on some greens" dish. My sausages were on the spicy side - so much so that I wondered if they were hot Italian sausages in the wrong packet. I think I would have preferred sweeter sausages, but my daughter said she liked the extra kick.

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