Three Lily Farm Blog

Forest and Farm to Table

Roasted Sausage w/ Mustard Vinaigrette

One of my favorite qualities of cast iron pans is the ability to cook on the stove top then easily transfer into the oven for the remainder of the cooking time. The recipe below shows how easily one can create a nourishing meal using fresh, seasonal recipes, with ingredients found from local sources. After a few minutes on the burner, the pan is transferred in the oven to slowly cook the potatoes and fresh sausage. Once out of the oven, the pan can go right into the middle of the dining room table for everyone to help themselves to a serving. Our freshly harvested batch of ruby kraut make a delicious condiment, so if you have any fermented veggies put up, I highly suggest serving up a large bowl along side the meal.

Roasted Wild Boar Sausage w/ Purple Potatoes, and Spinach

Serves 3


  • 3 Sausages
  • 2 Tbsp Lard
  • 1 large Onion, sliced
  • 6 small Potatoes, cut into thin wedges
  • 1 large handful, Spinach
  • Sea Salt, to taste

Mustard Vinaigrette:

  • 1 pastured Egg Yolk
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Whole Grain Mustard
  • 1/2 tsp fresh chopped Rosemary
  • 1/2 cup Olive Oil
  • a pinch of Sea Salt


  1. Preheat the oven to 350F
  2. Heat a 12 inch cast iron pan over medium-high heat. Once warm add the lard, and once melted add the sausage, arranging them around the outer edge of the pan. Once browned on one side, flip and add the potatoes and onions in the middle.
  3. Stir occasionally while sautéing for a few minutes.
  4. Place the pan in the oven and continue to cook for about 10-12 minutes.
  5. While the pan is in the oven, make the vinaigrette by whisking together the egg yolk, rosemary,  vinegar, and  mustard while slowly drizzling in the olive oil.
  6.  In the final few minutes of cooking, add the spinach and a sprinkle of sea salt.
  7. Continue to cook until the spinach is wilted.
  8. Remove from the oven and serve with a side of sauerkraut and mustard vinaigrette.