Sausage and Summer Vegetable Skillet with Hirten Cheese Pesto
Recipe Type: Main Coure
Cuisine: American / Italian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1 large skillet
This a perfect, simple summer dish to eat on a hot summer day along side a hand crafted cold beer.
Homemade Radish Top Pesto
  • 2 cups radish leaves
  • 2 garlic cloves
  • ½ cup Castello Hirten Cheese
  • ½ cup roasted hazelnuts (sub pecans or almonds)
  • 3 tbls fresh oregano
  • 4-5 stems fresh thyme, stems removed
  • juice of one lemon
  • 1 cup extra virgin olive oil
Roasted Sausages and Vegetables
  • 4-5, beer brat sausages - sub any other variety or flavor of sausages
  • 4 large red potatoes, chopped into bite sized pieces
  • 2 bunches radishes with leaves, separate the leaves to use for pesto and reserve the rest to toss with the vegetables. Halve the radishes
  • 1 yellow squash or zucchini, sliced in moon halves
  • 8 large green onion bulbs, halved - sub 1 large white onion, chopped in large pieces
Homemade Radish Top Pesto
  1. In a food processor, pulse the radish leaves, garlic, Castello Hirten Cheese, hazelnuts, oregano, thyme, and lemon juice until finely ground.
  2. Once ground, with the food processor still on, slowly add the olive oil in a constant stream through the top feeding tube.
Roasted Sausages and Vegetables
  1. In a a large bowl, add the potatoes, reserved radish leaves, radishes, yellow squash, onions and toss in 1 cup of homemade pesto.
  2. Place the contents of the bowl in a deep cast iron skillet or baking dish. Arrange the sausages on top of the vegetables.
  3. Top the cast iron pan or baking dish with parchment paper and bake for 45 minutes at 375F.
  4. After 45 minutes, remove the parchment paper and bake for an additional 15 minutes to brown.
Recipe by Honest Cooking at