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Category: Sausages & Mixed Meats

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

 

1 T.  olive oil

1 pound Italian sausage, casing removed

2 tsp. minced garlic

4 cups marinara sauce

16 oz. uncooked pasta, sauce as penne, rigatoni or cavatappi

Mini mozzarella balls, for serving

Parmesan cheese, for serving

Fresh basil, for serving

 

In a large pot set over medium-low heat, add the olive oil then add the sausage and cook it, breaking it apart into pieces, until it is no longer pink. Add the garlic and cook, stirring, until it is golden brown, 2 to 3 minutes.  Add the marinara sauce, stirring to combine, then stir in 2 cups of water and the pasta.  Bring the mixture to a boil, reduce it to a simmer then cover the pot and continue cooking until the pasta is al dente, 12 to 15 minutes.  Serve the pasta topped with Parmesan cheese and fresh basil.

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

 

1 pound homemade or store-bought pizza dough

1 cup shredded rotisserie chicken

1/3 cup mini pepperoni

1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach

2/3 cup shredded mozzarella cheese

1 cup homemade or store-bought marinara sauce, divided

1 large egg

1 T.  whole milk

1/4 cup shredded Parmesan cheese

1/2 tsp. pizza seasoning or dried oregano

 

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

Charlston Red Rice

Charlston Red Rice

Charlston Red Rice

 

4 slices thick-cut bacon, chopped

1 medium yellow onion, roughly chopped

1 stalk celery, finely chopped

1 large bell pepper (any color), chopped

4 cloves of garlic, minced or pressed

6 ounces andouille sausage, chopped into pieces

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

1 tablespoon packed light or dark brown sugar

2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought

2 cups uncooked long grain rice, rinsed until the water runs clear!

2 cups chicken broth

freshly chopped parsley or scallions, for garnish- optional

 

Preheat the oven to 350°F. Prep the rice: Rinse the rice until the water runs clear. I like to place the rice into a large bowl, fill with cool water, and then gently swish the rice around. Careful not to aggressively handle the rice to not break the rice grains. Drain the water and repeat this process about 6 times to remove as much surface starch as possible. Then drain all water and set the rinsed rice aside until called for in the recipe, below. Add the chopped bacon into a large, deep skillet over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside. There should be plenty of rendered bacon drippings left in the skillet. Add the onion, celery, and bell pepper into the same skillet. Sauté the trinity mixture, stirring every so often until tender and golden, about 4-5 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the sausage into the pan and cook with the aromatics until the sausage is golden brown, stirring often, about 2-3 minutes. Then add the tomato paste and stir into the sausage/veggie mixture to coat. Continue cooking for another 1-2 minutes to meld.  Pour in the tomato sauce and season the mixture with the brown sugar and Creole Cajun seasoning, stirring to combine. Add the reserved bacon back into the pan along with the rinsed rice directly into the same skillet, stirring to coat with the tomato mixture. Let the rice toast up in the tomato mixture for 3-4 minutes, stirring often. Then pour in the broth and stir everything to combine. Remove the skillet from heat and tent the skillet with foil. Place the skillet onto a large baking sheet and then transfer the entire skillet into the oven. *If your skillet is not oven-safe, simply empty the rice contents into a greased 9×13-inch baking dish and tent with foil. Bake the dish for 30 minutes. Then remove the foil and continue baking for another 15 minutes until the rice is tender.  Remove the rice dish from the oven and let the rice sit, undisturbed, for at least 10 minutes. Afterwards, use a fork to fluff the rice. Taste the rice and season with more Creole Cajun seasoning to preference, if needed. Serve Gullah red rice immediately with a garnish of chopped parsley/scallions, if desired, as-is or alongside your favorite main entree. Enjoy!

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

Pizza Stuffed Waffles

Pizza Stuffed Waffles

Pizza Stuffed Waffles

 

2 cups super-easy marinara sauce (or your favorite marinara sauce), divided

1 (14- to 16-ounce) ball pizza dough

4 thin slices pancetta (or 2 to 3 ounces thinly sliced pepperoni)

Dried oregano

Extra-virgin olive oil

Nonstick cooking spray

 

Preheat a Belgian or other 1-inch-deep waffle iron on the medium-high setting. (If yours goes up to 6, turn the dial to 4.) Cut the ball of dough into four equal-size pieces. Set two pieces aside and cover them with a damp dish towel. On a floured work surface, roll or stretch out the first two dough pieces to fit inside the mold of your waffle maker. Mine makes 6-inch round waffles, so I rolled my dough pieces out to a diameter just short of 6 inches. Spread a spoonful of marinara sauce onto one of the rolled/stretched-out dough disks and spread it out, leaving a 1-inch border of dough all around. Place 2 slices of pancetta on top of the sauce, than half of the cheese. Sprinkle with oregano. Brush the exposed border of dough with olive oil, then brush some more olive oil around the perimeter of the second rolled/stretched out dough disk. Invert the naked dough disk onto the topped on and pinch around the edges to seal. Brush the top with olive oil. Open your waffle iron (it should be really hot by now) and coat it with non-stick cooking spray. Carefully invert the pizza dough packet onto the iron, oiled side down, and brush the top with more olive oil. Close the waffle iron and cook for 3 to 5 minutes or until the crust is golden brown but still springy to the touch. (This part is loud and messy, as some of the cheese and sauce will bubble and ooze out of the waffle iron.) When the waffle is done, remove it from the iron. Roll out the remaining portions of dough and repeat steps 3, 4, and 5 to make a second waffle. Fill a ramekin or small bowl with some of the marinara sauce. Cut the waffles into wedges or sticks and serve them with the sauce for dipping.

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

 

14 ounces kielbasa sausage

1 medium to large apple, a sweet-crisp variety like Gala or Fuji

2 tablespoons neutral oil, like avocado oil or vegetable oil

16 ounces refrigerated sauerkraut, drained (*see notes below)

¼ cup dark brown sugar, packed

¼ cup water or low-sodium chicken broth

2 tablespoons Dijon mustard or spicy brown German mustard

2 teaspoons fresh thyme leaves, chopped, or ½ teaspoon dried thyme

Freshly ground black pepper, optional and to taste

 

Slice the sausage into ½-inch thick rounds and set aside. Slice the unpeeled apple in half, then cut each half again to create quarters. Remove the core from each piece, then thinly slice. Set aside. Heat the oil in a large skillet over MEDIUM heat. Add the sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Transfer the sausage to a plate and set aside. Return the skillet to MEDIUM heat and add the sauerkraut, apples, brown sugar, water (or broth), mustard, and thyme, and stir to combine well. Cook, stirring occasionally, for 1 to 2 minutes, then place the browned sausage on top of the mixture, cover the skillet, and reduce the heat to MEDIUM-LOW. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste, if desired, and serve immediately. Note:  Sauerkraut: Look for packaged sauerkraut in the refrigerated section of the produce department at your grocery store. I find the refrigerated variety is fresher and tastes better than jarred. Classic kraut with salt and caraway seeds from brands like Cleveland Kitchen (not sponsored) is a great choice. To drain the sauerkraut, place it in a fine mesh colander, set it in the sink and press down on it. It should be well-drained before adding it to the skillet.

Smoked Sausage Casserole

Smoked Sausage Casserole

Smoked Sausage Casserole

 

1 (30 ounce) package frozen shredded hash brown potatoes, thawed (about 12 ½ cups total)

1 (14 ounce) package fully-cooked smoked sausage (such as Hillshire Farm Polska Kielbasa)

1 ½ cups grated sharp cheddar cheese (about 6 ounces total)

1 cup (8 ounces) sour cream, at room temperature

1 medium onion, very finely diced

¼ cup (half of a stick) butter, melted

¼ teaspoon ground black pepper

¼ teaspoon kosher salt

1 (10.5 ounce) can condensed cream of chicken soup

Optional garnish: sliced green onion or chopped fresh herbs

 

Preheat oven to 350°F (180°C). Grease a 13 x 9-inch baking dish and set aside. Cut sausage into slices, and then into quarters (so that you have small bite-sized pieces). In a large mixing bowl, stir together all of the ingredients until completely combined. Stirring together ingredients for an easy smoked sausage casserole. Transfer the mixture to the prepared baking dish. Process shot showing how to make a smoked sausage casserole with potatoes. Bake, uncovered, for about 40 minutes (or until hot, bubbly, and lightly browned on top).

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

 

Bratwurst sausages (preferably German)

Sauerkraut (store-bought or homemade)

Potatoes (waxy potatoes like Yukon Gold)

Bacon (thick-cut for maximum flavor)

Onions (sweet or yellow onions for caramelizing)

Seasonings: Salt, black pepper, caraway seeds (optional)

Beer or cider (optional, for deglazing)

 

Start by frying the bacon in a large skillet until crispy. Remove the bacon and set it aside, but keep the fat in the pan to cook the other ingredients. This bacon fat adds richness to the potatoes and onions. In the same pan, add sliced onions and cook them slowly over medium heat until they become golden and caramelized. The onions should develop a deep sweetness, which will balance the tanginess of the sauerkraut. Add chopped potatoes to the pan with the onions. Season with salt, pepper, and caraway seeds. Cook the potatoes until they’re golden brown and tender. Nestle the bratwurst sausages into the skillet with the potatoes and onions. Pour in a bit of beer or cider (optional) to deglaze the pan and add extra flavor. Finally, stir in the sauerkraut and let everything simmer until the bratwurst is fully cooked. Crumble the reserved bacon over the top of the dish just before serving. The crispy bacon adds the final touch, delivering a smoky crunch that ties all the flavors together.

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Caramelizing Walla Walla Sweet Onions produces a delicate rich flavor. Combined with a Sauté of sweet bell peppers, Italian sweet sausages, and sprinkled with fresh basil, makes a delightful and colorful summer supper.

 

2 large Walla Walla Sweet Onions, peeled and sliced

¼ cup olive oil

Salt and freshly ground black pepper to taste

2 to 3 cloves garlic, peeled and crushed

2 large red bell peppers, cut in half, seeded and sliced

2 large yellow bell peppers, cut in half, seeded and sliced

4 Italian sweet sausages cooked and cut in half

1 small bunch of fresh basil, chopped

 

In a large skillet, cook onions in 1 tablespoon of the olive oil until caramelized. Add garlic and cook for 1 minute. Remove from pan an place in a small bowl. Set aside.

Heat remaining olive oil in the pan. Add red and yellow peppers. Cook until soft. Season to taste. Combine with the cooked onions, and sausages. Cook another 2 minutes. Sprinkle with fresh basil, and toss. Serve with crusty Italian Bread.

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

 

8 breakfast sausage links

1 cup pancake mix

3/4 cup milk

1 egg

2 T. vegetable oil

Maple syrup for serving

 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the breakfast sausage links according to package instructions until slightly browned but not fully cooked. Set aside to cool. In a medium bowl, combine pancake mix, milk, egg, and vegetable oil. Stir until just combined; the batter should be slightly lumpy. Take a spoonful of batter and spread it out on the prepared baking sheet into an oval shape. Repeat this process for the remaining batter, making sure to leave some space between each one. Place a sausage link at the edge of each pancake oval and roll up, ensuring the sausage is fully encased. Bake for 12-15 minutes, or until the pancakes are golden brown and sausages are cooked through. Serve warm with maple syrup for dipping.

Easy Pizza Bake

Easy Pizza Bake

Easy Pizza Bake

 

1 (16-oz) pkg ground pork sausage

2 (7.5-oz) cans refrigerated biscuits

1 (15-oz) can pizza sauce

1 (8-oz) pkg shredded mozzarella cheese

1 (3.5-oz) pkg pepperoni

 

Preheat oven to 375°F. Cook sausage in a large skillet over medium heat until browned and crumbly; drain and transfer to a large bowl. Cut each biscuit into 8 pieces; add to sausage. Stir in pizza sauce and 1 cup cheese. Spoon into a lightly greased 13- x 9-inch baking dish. Top with 1 cup cheese and pepperoni. Bake 30 to 35 minutes or until golden brown and biscuits are done.

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

B L or D Saucy Bean and Saucy Sausage Skillet

 

12 ounces smoked andouille or spicy chicken sausage, sliced into ½ -inch coins

2 stalks celery, diced

1 large onion, diced

2 garlic cloves, minced

1 14.5-ounce can roasted diced tomatoes, with juices

1 15-ounce can pinto beans, with their liquid

1 bay leaf

1 packed T. dark brown sugar

1 T. sherry vinegar

1 tsp. ground cumin

Salt and freshly ground black pepper

4 scallions (green tops only), finely chopped

4 large eggs (optional)

Crisp toast, for serving

 

Heat a deep, 10-inch, heavy skillet over medium-high heat and sear the sausage until browned and beginning to crisp, flipping after a few minutes. Stir in the celery, onion, and garlic and turn the heat down to medium. Cook, stirring frequently, for about 5 minutes, or until the vegetables are soft and fragrant. By this point there will probably be a dark brown crust forming. Stir in the diced tomatoes, and bring to a simmer, stirring and scraping up the brown bits on the bottom of the pan. Stir in the beans with their liquid. Add the bay leaf, brown sugar, sherry vinegar, and cumin. Bring to a boil and lower the heat. Simmer gently until the liquid is slightly reduced and the mixture is hot, about 10 minutes. Taste and season, if necessary, with salt and pepper. (At this point the mixture can be cooled and refrigerated for up to 3 days. Before serving, reheat in a skillet.) Sprinkle with the scallions when serving. If you would like to serve this dish with eggs, make 4 wells in the beans with the back of a spoon and crack one egg into each. Season with salt and pepper. Put a lid on the pan and cook over medium-low heat until the whites are set. Remove and serve immediately, piled on crisp toast, if desired.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 cup grated pecorino Romano cheese, plus more for serving

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Texas Toast Pizza

Texas Toast Pizza

Texas Toast Pizza

 

2 slices Texas Toast

4 leaves fresh basil

1/2 cup shredded mozzarella

1/4 cup favorite pizza sauce

8 to 10 slices pepperoni

Black pepper, to taste

 

Preheat oven to 425°F. Arrange Texas Toast slices on a sheet pan and bake 5 minutes. Remove from oven. Spread each slice with 2 tablespoons pizza sauce, top with remaining ingredients.  Return to oven and bake an additional 4 to 6 minutes or until cheese is melted and light golden brown. Serve.

Generic Frittata

Generic Frittata

Generic Frittata

 

8 large Eggs (121” skillet)

¼ C, Heavy Cream (Milk, non-dairy Milk)

1 tsp. Salt

¼ tsp. Pepper

½ C. diced Onions (shallots, leeks, ramps, garlic scapes)

3 T. Olive Oil (neutral oil, bitter)

 

Optional, choose as you like

8 oz. meat – bacon, ham, sausage, chicken,

½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)

¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)

½ – 1 tsp. Spice

Up to 2 C. Vegetables (Cook:  potatoes, peppers, zucchini, leftover roasted veg  Raw: tomato, scallion, avocado, asparagus)

 

Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper.  Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

 

12 oz Italian sausage casings removed (I used 3 sausage links)

1 T. olive oil

10 oz potato gnocchi

1 C. heavy cream

½ C. chicken broth

1 C. butternut squash puree

3 cloves garlic minced

2 T. fresh sage chopped

2 T. fresh thyme

salt and coarsely ground black pepper to taste

 

Remove sausage from casings and slice it. Heat 1 T. of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

 

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

 

8 mini pumpkins (white or orange)

4 T. unsalted butter

½ onion, peeled and diced

½ carrot, peeled and diced

5 sprigs fresh thyme, stems removed, plus more for garnish

Coarse salt and freshly ground pepper

½ tart apple, cored and unpeeled

8 ounces sausage, casings removed

1½ C. crumbled cornbread

1 egg, beaten

 

Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350°F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

 

1 pound Italian Sausage (Sweet or Hot)

1 pound Sturdy Vegetables (New Potatoes, Small Carrots, Beets, Brocolli, Cauliflower or Anything in Season)

Salsa Verde

Fresh Baguette or Slices of Sourdough (Optional)

 

Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. HINT: *Pack the sausage frozen and it will help keep the cooler cold.

Baked BBQ Sausage.

Baked BBQ Sausage.

Baked BBQ Sausage.

 

2-3 lbs sausage (Polish sausage (kielbasa), smoked sausage, beef sausage, turkey sausage, Italian sausage)

2 cups BBQ sauce

2 teaspoon liquid smoke

¼ cup light brown sugar

 

Slice the sausage into ½-inch rounds. Combine the BBQ sauce and liquid smoke in a large bowl. Add the sliced sausage and toss to combine. Transfer the BBQ sausage to a 9×13 baking dish and sprinkle the brown sugar over the top. Bake at 350°F (175°C) for 40-45 minutes or until bubbling and sticky and the sauce has caramelized.

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

 

1 C. of your favorite marinara sauce

½ pound jumbo pasta shells, cooked (about 18 shells)

2 C. ricotta cheese

1 large egg

8 ounces Stella Aged Asiago Cheese, freshly grated

4 ounces mozzarella cheese, freshly grated

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

Pinch of crushed red pepper flakes

¼ C. mini pepperoni

 

Preheat the oven to 350 degrees F. Pour ½ C. of marinara sauce in the bottom of a 9×9 inch baking dish (or a 9-inch round pie plate). Cook the jumbo pasta shells according to the directions on the package. In a large bowl, stir together the ricotta cheese, egg, all but ¼ C. of the Stella Aged Asiago, all but ¼ C. of the mozzarella, the basil, oregano, salt, pepper and pepper flakes. Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni. Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

 

1 T. olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 T. fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 T. unsalted butter

½ C. loosely packed flat-leaf parsley, chopped

½ C. freshly grated Parmesan cheese

 

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

German Currywurst

German Currywurst

German Currywurst

 

1 T. olive oil

1/2 C. chopped yellow onion

1 small clove garlic

1 1/2 T. quality curry powder

1 T. quality sweet paprika

1/8 tsp. ground cloves

1/8 tsp. ground cinnamon

1 C. ketchup

1 T. tomato paste

5 T. vegetable or chicken broth

1 T. apple cider vinegar

1 T. honey

1 tsp. quality Worcestershire sauce

1 tsp. sugar

1/4 tsp. prepared yellow mustard

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

pinch of cayenne pepper (optional, for more heat)

4 genuine German bratwursts, bockwurst, rotwurst or weisswurst

extra curry powder for sprinkling

French fries or crispy bread rolls (Brötchen) for serving

 

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.   Makes 1 1/2 C..  The curry ketchup will keep for up to a month in the fridge.

 

HOW TO MAKE CURRYWURST: If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.

You can either grill or pan-fry the sausages. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you’re pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

Cabbage Wrap Brats

Cabbage Wrap Brats

Cabbage Wrap Brats

 

1 tbsp. olive oil

1 medium onion, sliced

Kosher salt

Freshly ground black pepper

4 bratwursts

1 (12-oz.) can beer

8 large cabbage leaves

Dijon mustard, for serving

1 c. sauerkraut

 

In a large skillet over medium heat, heat olive oil. Add onion, season with salt and pepper, and cook until slightly tender, 4 minutes. Push onions to edges of skillet and add brats to center of skillet. Sear brats until golden, 2 minutes per side. Add beer and simmer on medium-low until all the liquid has evaporated, 10 to 14 minutes. Meanwhile, blanch cabbage: In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds. Place on a paper towel–lined plate to dry. When cool enough to handle, cut a “V” at the base of the leaf to remove the toughest part of the stem. Build wraps: Overlap 2 cabbage leaves, cut sides in, to create one large oval. Spread mustard in the center of cabbage leaves, then top with caramelized onions, sauerkraut, and brats. Fold the short ends of the cabbage leaves in, then tightly roll from one long end to the other.

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

 

1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)

1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size

32 to 40 toothpicks, 3 inches (7.5 cm) in size

1/2 C. (90 g) brown sugar

 

Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.

Roasted Red Pepper Triangles

Roasted Red Pepper Triangles

Roasted Red Pepper Triangles

 

2 tubes (8 ounces each) refrigerated crescent rolls

1-1/2 cups finely diced fully cooked ham

1 cup shredded Swiss cheese

1 package (3 ounces) sliced pepperoni, chopped

8 slices provolone cheese

1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips

4 large eggs

1/4 cup grated Parmesan cheese

1 tablespoon Italian salad dressing mix

 

Preheat oven to 350°. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3/4 in. up sides of a greased 13×9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers. In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. On a lightly floured surface, roll out remaining crescent dough into a 13×9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

1 head green or red cabbage, halved, cored, and cut into 1-inch wedges (about 1 1/2 pounds)

1 red or yellow onion, halved and cut into 1/2-inch wedges

6 T. olive oil

1 tsp. kosher salt

Freshly ground black pepper

4 sweet or spicy Italian sausages

Quickled onions or 1 T. cider vinegar

Dijon mustard, for serving

 

Preheat the oven to 450°F. Toss together the cabbage, onion, and oil on a rimmed baking sheet. Season with the salt and several grinds of black pepper and nestle the sausages among the vegetables. Roast, shaking the baking sheet halfway through, until the cabbage is brown on the edges, 25 to 30 minutes. Turn the oven to broil and broil until the onions and sausages are browned, about 3 minutes more. Scatter the pickled onions over everything and serve with Dijon mustard.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Easy Calzone Rolls

Easy Calzone Rolls

Easy Calzone Rolls

 

2 loaves frozen bread dough, thawed

1/2 pound sliced ham

1/2 pound sliced hard salami

2 cups shredded mozzarella cheese

1 cup jarred marinara sauce

 

Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.

Hot Dog Bar

Hot Dog Bar

Hot Dog Bar

16 Hot Dogs

Beef hot dogs

Turkey dogs

Linguica

Hot Links

Bratwursts

Italian Sausage (Sweet, mild, or spicy)

Polish Sausage

Chicken Sausage

Veggie Dogs

16 hot dog buns

Regular or Whole Wheat Hot Dog Buns

Homemade Hot Dog Buns

Brioche Hot Dog Buns

Pretzel Buns

Crescent Rolls

Condiments

Aioli

BBQ Sauce

Dijon or whole-grain mustard

Gochujang

Guacamole

Ketchup

Mayo

Ranch

Salsa or Pico de Gallo

Teriyaki

Yellow mustard

Sliced or shredded cheese or cheese sauce

Bleu cheese crumbles

Cheddar

Cotija

Feta

Goat cheese

Mozzarella

Nacho cheese sauce

Pepper jack

Queso fresco

Meat Toppers

Bacon

Chili

Chorizo

Shredded Chicken

Veggie Toppers

Avocado

Bean sprouts

Bell pepper

Corn

Cucumber

Kimchi

Lettuce

Onions

Pickled Jalapenos

Pickles

Sauerkraut

Shredded carrots

Tomato

Sides that Double as Toppings

Baked beans

Caramelized onions

Coleslaw

Creamed Corn

Macaroni and cheese

Macaroni Salad

Peppers and onions

Potato chips

Choose 2-3 hot dog styles, then 1 or 2 buns that will go with them ALL.

Average about 1 ½ hot dogs per person. Obviously not everyone will eat ½ a hot dog, but it will make sure there are just enough extras for those who want two.

Most toppings are used in about 1-2 tablespoon portions per hot dog. Not everyone will use every topping. Prep more of the popular ones like cheese or chili, and less of things like shredded lettuce which you don’t use much off.

Most condiments are used in 1/2-1 tablespoon amounts per dog. Estimate the amount you need by portioning a 1/2 tablespoon per hot dog. Not everyone will use every condiment!

Prep ahead! Anything that can be chopped ahead of time is a win. All you have to do is set it out and cook dogs to get going.

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

 

2 medium-size locally grown apples (5 to 6 ounces each), such as Cortland, Honeycrisp, Rhode Island Greening or Mutsu, washed, cored and quartered

2 T. extra-virgin olive oil, divided

Kosher or sea salt

Freshly ground black pepper

4 sweet Italian pork sausage links (3 to 4 ounces each)

2 C. local apple cider

1 T. local maple syrup

3 C. chicken stock

1 C. coarse cornmeal (polenta or grits)

1 T. salted butter

¼ C. freshly grated Pecorino-Romano cheese

1 medium shallot, trimmed, peeled and finely chopped

1 pound winter greens (Lacinato kale, collard greens or Swiss chard) washed, stems and tough middle ribs removed, coarsely chopped into 2-inch pieces

 

Preheat oven to 375°. In a large mixing bowl, toss apple quarters with 1 T. olive oil and season with salt and pepper. Place the apple quarters and sausage links in a medium roasting pan or rimmed baking sheet in a single layer. Roast until the apples are soft and the sausage is lightly browned and cooked through, 35 to 40 minutes, turning the apples and sausage over midway through the roasting time to ensure even browning. While the sausage roasts, combine the apple cider and maple syrup in a medium nonreactive saucepan. Add ¼ tsp. salt and season with freshly ground black pepper. Bring the cider to a boil, then reduce heat and simmer gently until liquid is reduced by half, 30 to 35 minutes. The sauce will look slightly cloudy when done; this does not affect the flavor. While the apple cider reduces, prepare the polenta. In a large saucepan, bring chicken stock to a boil. In a steady stream, pour the cornmeal into the stock, whisking continuously to avoid clumping. Reduce heat to medium-low and stir the polenta frequently until the liquid has been absorbed, approximately 15 minutes. Remove the pan from the heat; stir in the butter and grated cheese. Season with salt and pepper. While cooking the polenta, also prepare the greens. Heat 1 T. olive oil to a medium sauté pan, add shallot and sauté until translucent, 1 to 2 minutes. Add the greens and sauté until wilted. Season with salt and pepper. Divide polenta among 4 warm dinner plates. Place greens, 2 apple quarters and 1 sausage on each plate and drizzle with apple cider reduction. Serves 4 as a main course.

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

 

1 pound Kielbasa sausage

8 ounces egg noodles

4 T. butter

1/2 head cabbage thinly sliced

1 medium onion thinly sliced

3 cloves garlic minced

3 T. red wine vinegar

3 T. vegetable oil divided

1 tsp. Kosher salt

3/4 tsp. black pepper freshly ground

 

Cook egg noodles in salted water according to the directions on the package. Drain, rinse and return to pan and stir in slices of butter. Set aside. Cut Kielbasa in half lengthwise then thinly slice. Use a large, deep skillet over medium high heat to heat 1 1/2 T.. Carefully add Kielbasa and stir occasionally until lightly browned. This will take about 5 minutes. Then set aside on a separate plate. Add remaining oil to the skillet and turn down to medium heat. Add onions and cook until slightly tender. Add minced garlic, cabbage and red wine vinegar. Season with salt and pepper then stir together and place lid on the skillet. Stir every 5 minutes until cabbage is tender. This will take about 10 – 14 minutes depending how full the skillet is and how thinly sliced the ingredients are. Once the vegetables are tender stir buttered noodles and Kielbasa sausage into the skillet. Once everything is warmed through serve immediately.

Italian Sausage Chowder

Italian Sausage Chowder

Italian Sausage Chowder

 

4 sweet or hot Italian sausage links, squeezed from the casings

1 medium onion, chopped

6 C. chicken broth

2 baking potatoes, diced

2 cloves garlic, minced

2 C. fresh baby spinach leaves

1 C. heavy whipping cream

Salt & freshly ground pepper, to taste

 

Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.

Air Fryer Potstickers

Air Fryer Potstickers

Air Fryer Potstickers

 

1 box potstickers

1/8 cup soy sauce

1 tsp grated ginger

1/2 tsp fresh lime juice

dash sesame oil

 

Take a round baking dish that fits in your air fryer and pour in 1/4 cup water – just barely enough to cover the bottom. Set the dish inside the bottom of your air fryer – you might need to remove the tray in the bottom if it’s not a flat surface. Set the frozen potstickers in the baking dish in the water in a single layer. If your air fryer is small, you may have to make these in batches. Spritz potstickers lightly with olive oil spray. This is the step that keeps them soft but also have the crispy texture of a “fried” potsticker! Air fry at 350 for 3 minutes. While air frying, whisk together soy sauce, ginger, lime juice and sesame oil. Flip potstickers, spritz with olive oil and air fry 2-3 minutes more. Remove potstickers with tons and serve with soy ginger sauce.

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

 

1 T. olive oil

12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4″-thick coins

2 pints cherry tomatoes

2 garlic cloves, pressed or finely chopped

4 sprigs thyme

2 bunches broccolini (about 1 pound), trimmed, halved lengthwise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 T. unsalted butter, cubed

Crusty bread (for serving; optional)

 

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted. Divide sausage mixture among plates. Serve with bread alongside, if desired.

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

 

½ C. mayonnaise

2 T. Dijon mustard

¼ C. milk

2 tsp. garlic powder

1 T. fennel seed

2 fennel bulbs trimmed and sliced

2 sweet onions sliced

2 pounds petite red potatoes quartered

2 tsp. salt

1 tsp. pepper

5 – 6 Italian sausage

 

Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees. In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed. Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine. Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly. Spray the baking dish with the cooking spray. Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage. Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release. Place the covered dish on the grill grates or in the oven. Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches

 

12 ounces cooked Italian chicken sausage

1/2 small red onion

1 large lemon

4 cups water

1 pound dried orzo pasta

1 (12-ounce) jar marinated, quartered artichoke hearts

1 T. olive oil

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

 

Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 T. olive oil, 2 tsp. kosher salt, and 1/4 tsp. black pepper. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

 

1 lb. gemelli or other short cut pasta

4 T. extra virgin olive oil

1 large shallot or 1 small onion, chopped

12oz Sweet-Apple Chicken Sausage, sliced

1 apple, peeled then chopped

4 cloves garlic, minced

pinch red chili pepper flakes

salt and pepper

15oz can Great Northern Beans, drained and rinsed

6oz baby spinach

1 cup chicken broth

1/3 cup freshly grated parmesan cheese

 

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

 

3 T. olive oil

1 cup sliced cremini mushrooms

1 pound spicy turkey sausage, casings removed

3 garlic cloves, minced pinch of dried

red pepper flakes

1 cup canned cannellini beans, drained and rinsed

1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)

1 pound farfalle pasta

1 tsp. kosher salt, plus more to taste

1⁄2 tsp. freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese

 

Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.

Salami & Pasta Salad

Salami & Pasta Salad

Salami & Pasta Salad (instant pot)

 

4 cups elbow macaroni

8 cups water

4 large eggs, hard-boiled

8 oz. salami, thinly sliced

1 small cucumber, peeled, cut in half and sliced

2 cups chopped arugula

2 cups spinach

â…“ cup diced red onion

10 large stuffed green olives, sliced in half

¼ cup extra-virgin olive oil

Salt and pepper to taste

1 lemon, cut into wedges

½ cup shredded Parmesan cheese

 

Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally. Strain and rinse pasta until cool.  Peel and slice each egg in half and set aside.  Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives. Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together. Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.