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Archive for the ‘Sausage’ Category

Makes 4 servings

  • 8 ounces dried large bow-tie pasta
  • 12 ounces uncooked spicy Italian sausage links
  • 2 medium red sweet peppers, cut into 3/4-inch pieces
  • 1/2 cup vegetable broth or beef broth
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup snipped fresh Italian flat-leaf parsley
  1. Cook pasta according to package directions; drain. Return pasta to saucepan.
  2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain well.
  3. Stir the broth and black pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss gently to coat. Transfer to a warm serving dish.

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Serves 6

Burgers

  • 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from casings and cut into small chunks
  • 1/2 cup cilantro leaves
  • 2 large scallions, cut into 2 inch pieces
  • 1 large jalapeño pepper, seeded and cut in large pieces
  • 1 clove garlic, smashed
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 1/2 lb ground beef
  • 6 burrito-size (8 inch) flour tortillas, stacked and wrapped in foil
  • nonstick spray
  • 6 slices (1 oz each) Monterey Jack cheese with jalapeño peppers
  • 6 lettuce leaves
  • 3/4 cup each guacamole and salsa
  1. Burgers: Put all ingredients except beef in a food processor.  Pulse until very finely chopped and blended.  Scrape into a large bowl; add beef and gently mix to combine.  Shape into 6 oval burgers, about 5″ long and 3/4″ thick. 
  2. Heat outdoor grill.  Put tortillas on grill to warm while burgers cook. 
  3. Coat burgers with nonstick spray.  Grill, turning once, 8-12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F.  Top with cheese; cover grill 45 seconds or until cheese starts to melt. 
  4. Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges.  Top with a burger; spoon on 2 tbsp each guacamole and salsa.  Fold opposite ends of tortilla up and over burger and toppings, then fold in sides. 

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Serves 6

  • nonstick cooking spray
  • 2 cups red pasta sauce
  • 1/2 cup pitted kalamata olives, halved
  • 6 no-boil lasagna noodles
  • 1/2 of 15 oz container ricotta cheese
  • 6 oz Monterrey Jack cheese with jalapeno peppers or Monterrey Jack cheese, shredded (1 1/2 cups)
  • 1/4 cup finely shredded Parmesan cheese
  • 8 oz smoked chicken sausage with apple, or Italian sausage, halved lengthwise and sliced
  • 1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
  1. Preheat oven to 350°F.  Lightly coat a 2 qt square baking dish with cooking spray; set aside.  In a medium bowl stir together the pasta sauce and the olives.  Spoon 1/3 cup of the sauce mixture in prepared dish.  Top with 2 lasagna noodles.  In a small bowl stir together the ricotta cheese and 1 cup of the Monterrey Jack cheese.  Spoon half the mixture on the noodles in the dish.  Sprinkle with 2 tbsp of the Parmesan.  Top with half the sausage and half the fennel.  Spoon half the remaining sauce over the sausage layer. 
  2. Top with 2 more noodles, the remaining ricotta mixture, and the remaining sausage and fennel.  Add 2 more noodles and the remaining sauce.  Sprinkle with remaining Monterey Jack and Parmesan cheese. 
  3. Cover with foil.  Bake for 50 minutes.  Let stand, covered, on a wire rack for 20 minutes before serving. 

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Serves 4

  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 lb Polish sausage, cut into 1/2″ pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp dried thyme
  • 1/8 tsp ground red pepper
  • hot cooked rice
  • chopped parsley (optional)
  1. Combine tomatoes with juice and broth in slow cooker.  Sprinkle flour evenly over bottom of small skillet.  Cook over high heat without stirring 3-4 minutes, or until flour begins to brown.  Reduce heat to medium; stir flour about 4 minutes.  Stir in oil until smooth.  Carefully whisk flour mixture into slow cooker. 
  2. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker.  Stir well.  Cover; cook on LOW 4 1/2 – 5 hours. 
  3. Serve gumbo over rice.  Sprinkle with parsley, if desired. 

Tip: If gumbo thickens upon standing, stir in additional broth. 

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20-25 servings

  • 1/2 lb bulk Italian sausage
  • 1 cup chopped onion
  • 2 jars (26 oz each) meatless pasta sauce
  • 4 oz thinly sliced ham, finely chopped
  • 1 pkg (3 oz) sliced pepperoni, finely chopped
  • 1/2 tsp red pepper flakes
  • 1 lb mozzarella cheese, cut into 3/4 inch cubes
  • 1 loaf Italian or French bread, cut into 1 inch cubes
  1. Cook sausage and onion in large skillet until sausage is browned.  Drain off fat. 
  2. Transfer sausage mixture to slow cooker.  Stir in pasta sauce, ham, pepperoni and pepper flakes.  Cover; cook on LOW 3-4 hours. 
  3. Serve fondue with cheese cubes, bread cubes and fondue forks. 

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Serves 4

  • 2 each hot and sweet Italian sausage links (about 10 oz total)
  • 1 tbsp olive oil
  • 2 small bell peppers (1 red, 1 yellow), seeded, cut into strips
  • 1/4 tsp freshly ground pepper
  • 1 lb frozen pizza dough, thawed
  • 3/4 cup marinara or pizza sauce
  • 8 oz shredded Mozzarella cheese
  • grated Parmesan cheese
  1. Preheat oven to 500°F.  Cut sausage into 1/2″ thick slices.  Heat oil in a large skillet over medium-high heat; add sausages.  Cook 4 minutes, tossing several times, until no longer pink on the outside.  Add pepper strips and pepper; continue to cook 3 minutes, tossing or until peppers are slightly softened.  Remove from heat; let mixture cool. 
  2. Flatten and stretch or roll dough into a 13″ round and transfer to a lightly oiled pizza pan.  Spread marinara sauce on dough to within 1 inch of edge.  Scatter half the cheese over sauce, then top with sausage mixture; scatter remaining mozzarella on top.  Sprinkle with Parmesan. 
  3. Bake until cheese is melted and bubbly, and edges of pizza are well browned and crusty, about 10 minutes.  Cut into 8 slices. 

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Serves 4

  • 4 cups rigatoni pasta (8 oz), uncooked
  • 1 lb Italian sausage, cut into chunks
  • 1 medium red onion, sliced
  • 1/4 cup tomato paste
  • 1/4 cup Sun-Dried Tomato Vinaigrette dressing
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta as directed on package. 
  2. Meanwhile, brown sausage in large nonstick skillet; drain.  Stir in onions and tomato paste; cover.  Cook 15 minutes or until onions are tender and sausage is cooked through (170°F), stirring occasionally.  Stir in dressing. 
  3. Toss sausage mixture with pasta.  Sprinkle with parsley and cheese.

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