I'm all about simple food (well, at least I think I am). Good casserole's, things that will last and make great leftovers. I work a lot during the week so either Sunday or Monday are the days when I cook and hopefully that cooking takes us through the week. This sauce is yet another hybrid (I'm definitely an 'Eco-Conscious' kind of person after all).
A friend of mine was making this for her family years ago when I first moved back to Canada (after being in Trinidad for a year and a half). It was just my kind of food... simple. Think hot italian sausage and spinach with tomatoes and pepper sauce. Great over pasta!

Some years later I found a recipe for Red Chard in a goat cheese sauce. I thought this might be great with Italian Sausage and Tomatoes. Well, the whole thing has been a marriage made in heaven (and how often does that happen ;-). I have to tell you how much I adore goat cheese (chevre). First had it in France (where else) with a wonderful family who had me for dinner. We were in a small town outside of Paris (one of those places where you could go for a walk after dinner and find yourself looking at fields and farms - Oh Yeah). They served a simple, tasty dinner and served cheese afterwards with coffee. The goat cheese that they served was warm and they got it from one of the farms nearby *sigh*. It was a beautiful thing and it was the beginning of my love affair with goat cheese.

Italian Sausage and Swiss Chard in Chevre Sauce (that sounds really complicated)


1/2 onion, diced small
1/2 medium sized zucchini, sliced
6 mushrooms, sliced
2 - 3 cloves of garlic chopped or crushed (I only had 2 little specimens left ;(


10 leaves (or so) Swiss Chard chopped
6 hot italian sausages (please use mild if you prefer)
1 can tomatoes
1 or 2 packets of bouillion (chicken or veg. - low salt)
salt
2 tbsp brown sugar (yes)
1 tbsp parsley (I used dried but it you have fresh, even better, use more)

2 tbsp basil (same as above)
dash or two of pepper sauce (although this is optional)
2 cups water or red wine
2 cups milk
(cream if you are feeling in the mood)
1 small package of goat cheese (about 150 g)



Bake the sausage in a 350 degree oven for 20-25 min. or until just cooked through and firm (not dried out though).

In a large Dutch oven, use the drippings from the sausage to saute the onion, zucchini and mushrooms. Once the onion is slightly transparent, add the garlic and the chard. Saute for another few minutes, add more drippings as needed. Add the cooked sausage and mix well. I usually add the seasoning at this point - bouillion, salt, sugar, parsley, basil, pepper sauce - and mix well (let it get into the food just a little. Once well mixed, add the wet ingredients and then lastly, the goat cheese. Simmer at low heat for about a 1/2 hour and it's ready to serve!