1 chicken apple sausage (about 1/3 lb) OR 5 ounces veggie un-sausage
3 Tbsp. fine bread crumbs
1 egg white
1 Tbsp. olive oil
1-1/2 cups frozen cubed sweet potato
1 onion, roughly chopped
1 bunch fresh spinach, well washed and tough stems removed
1 clove garlic
1 sprig rosemary
2 1"x1" pieces lemon peel, yellow part only
1 cup chicken or veggie broth
1/2 tsp. salt
1 tsp. cornstarch
Remove sausage from casing and mix with breadcrumbs and egg. If using veggie sausage, you may need additional egg. Form into 30 small balls, bigger than a pea and smaller than a marble. Heat the oil in a large skillet and cook until nicely browned, about 3 minutes.
Remove sausage from skillet and reserve. Add onions to hot skillet and cook 2 minutes. Add potatoes and cook without stirring 2 minutes. Stir and cook until potatoes are soft, another 2-3 minutes. Remove vegetables from skillet.
Put garlic clove through a press directly into skillet. Stir, then add chicken broth. Use spatula to scrape up any bits stuck in pan. Add rosemary, lemon peel and spinach to broth. Cover and cook over medium heat, stirring once, until spinach is tender, about 4 minutes.
Remove cover and cook down chicken broth 2 minutes. Stir cornstarch into a small amount of cool broth or water. Reduce heat and add cornstarch mixture, stirring constantly. When sauce begins to thicken, return chicken and vegetables to pan. Mix thoroughly and let stand until heated through, about 2 minutes.