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Category: Sausages & Mixed Meats

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.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs

 

About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese

 

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.

 

8 servings, 373 calories; fat 28g; fiber 1.4g

Master Recipe Meatballs

Master Recipe Meatballs

Master Recipe Meatballs

 

8 ounces ground beef

8 ounces ground pork

8 ounces ground veal

1/2 cup ricotta

1/3 cup shredded Parmesan

1/2 cup panko bread crumbs

2 large garlic cloves, minced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1 large egg

 

Preheat the oven to 400. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through. Boom.

 

 

Pepperoni Bread

Pepperoni Bread

Pepperoni Bread

 

13.8 ounces package refrigerated pizza dough

6 ounces sliced pepperoni

8 ounces sliced provolone cheese

3 T. butter

1 tsp. garlic powder

1 tsp. Italian seasoning

 

Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.

Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough. Tear a few of the provolone slices in half and place over the pepperoni. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits. In a microwavable-safe bowl, melt the butter for about 30 seconds. Mix in the garlic powder and Italian seasoning. Brush completely over the Pepperoni Bread. Bake for 20 – 25 minutes or until lightly golden. Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

 

2 1/2 cups all-purpose flour

1 1/2 T. sugar

1/2 tsp. fine sea salt

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled

2 large eggs

 

1 1/2 T. unsalted butter

9 ounces ground pork sausage

1 tsp. fennel seeds, coarsely chopped

3/4 tsp. fine sea salt

8 cremini mushrooms, coarsely chopped

2 large fresh sage leaves, finely chopped

8 large eggs

1/2 cup whole milk

1/2 cup heavy cream

Pinch of freshly ground black pepper

3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

 

To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.) Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together–that’s okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a tsp. or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef’s Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on. To make the quiche: In a large skillet, melt 1 T. of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 tsp. salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 T. butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat. In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 tsp. of the salt and whisk again. Add the cheese and stir to combine. Set aside. Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms. Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set. Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave. Cook’s Note: This recipe will leave you with leftover dough. You can wrap and freeze it. This is also my recipe for pie dough, so you’re welcome! Use this for your pie making!

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

 

1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese

 

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Golden Split Pea Soup

Golden Split Pea Soup

Golden Split Pea Soup

 

1 lb. Yellow Split Peas

1 lb. Sweet Italian Sausage

2 T. XVOO

2 C. Diced Leeks

4 C. Diced Celery

4 C. Diced Carrots

3 C. Diced Sweet Potato

6 Garlic Gloves, Finely Minced

3 tsp. Coarse Sea Salt

2 tsp. Freshly Ground Black Pepper

8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth

Homemade Croutons, Crème Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup

 

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.  Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid halfway on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Simple Sausage Casserole

Simple Sausage Casserole

Simple Sausage Casserole

 

6 sausages

1 pint grape tomatoes

3 sweet potatoes

2 large bell peppers chopped

1 large red onion chopped

1 cloves garlic minced

thyme (a few sprigs fresh)

salt

pepper

 

Preheat your oven to 400°F. Combine the grape tomatoes, sweet potatoes, bell peppers, red onion, and minced garlic in a large baking dish. Brown the sausages on all sides in a skillet placed over high heat, about 1 to 2 minutes per side. Place the sausages on top of the vegetables, toss in the thyme, and season everything to taste. Place in the oven and bake for 40 to 45 minutes.

Paleo Spaghetti Pie

Paleo Spaghetti Pie

Paleo Spaghetti Pie

1 large spaghetti squash (about 600 grams)

1 pound Italian sausage

1/2 yellow onion, diced

1 cup pizza sauce (no sugar added)

1 teaspoon dried basil

salt and pepper, to taste

3 eggs, whisked

(Optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

 

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish. Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish. Let rest for 5 minutes before serving.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole

 

1 package (16 oz) frozen potato and cheese pierogies

7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)

2 cup shredded Cheddar cheese, divided

4 oz cream cheese, soften

1/2 cup sour cream

1/3 cup chicken broth

1/8 teaspoon black pepper

1/4 teaspoon garlic salt

optional topping: fresh parsley

 

Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

Sausage & Rice Casserole

Sausage & Rice Casserole

Sausage & Rice Casserole

 

Using a stove-to-oven pan (enameled cast iron is my choice), crumble and brown 1 pound bulk sausage.  If excessive fat is produced, pour some off.

 

Add:

1 green pepper, chopped

2 scallions, chopped

2-3 celery stalks, chopped

2 cups chicken broth (homemade or commercial)

1 cup uncooked long-grain rice

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

(if using unseasoned sausage), black pepper

 

Mix, cover, and cook in a 300° oven for one hour.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

Tuscan Frittata Affogata

10 eggs

1/2 C. grated pecorino romano cheese

Salt and freshly ground pepper, to taste

2 T. plus 1 tsp. olive oil

8 oz. mild Italian sausage, casings removed

1 small yellow onion, cut into 1/4-inch slices

1 red bell pepper, seeded and cut into 1/4-inch slices

1 C. tomato sauce

6 oz. fresh mozzarella cheese, sliced

6 to 8 fresh basil leaves, thinly sliced

 

Preheat an oven to 500°F. In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

 

1/2 C. pasta sauce

2 T. canola oil (or other neutral-flavored oil)

1 sweet or spicy Italian pork sausage (preferably flavored with fennel; about 4 ounces)

4 small jarred onions, quartered (about 1 ounce or 1/4 cup)

2 roasted Piquillo peppers, ripped into small pieces (about 2 T.)

1 T. plus 1 tsp. ghee or unsalted butter

12 large eggs

2 tsp. kosher salt

2 ounces fresh mozzarella, shredded (about 1/4 cup)

Freshly ground black pepper

 

Adjust the oven rack to the middle position and preheat the oven to 45O°F. Heat the pasta sauce in a small saucepan over low heat, stirring often to keep it from scorching. Heat the oil in a large ovenproof nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Slash the sausage casing with a knife and squeeze the sausage meat out of the casing and into the skillet; discard the casing. Cook the sausage, stirring occasionally and breaking it into small pieces as it cooks, until it’s just browned, about 5 minutes. Add the onions and sauté the sausage and onions together for 2 to 3 minutes, until the sausage is cooked through and the onions are golden brown. Transfer the sausage and onions into a bowl and stir in the Piquillo peppers.  Wipe out the pan you cooked the sausages in, then add the ghee and heat it over high heat for about 2 minutes. Lightly beat the eggs with the kosher salt and pour them into the pan. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan, but the top layer of the frittata is still runny and wet looking. Spoon the sausage and onions over the eggs in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Sprinkle the mozzarella between, not on top of, the sausage mixture, and bake the frittata until it’s just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs. Run a spatula under the frittata to make sure it’s not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground black pepper. Serve the frittata with the tomato sauce on the side.

Stout-Braised Sausages with Apples, Pears and Cranberries

Stout-Braised Sausages with Apples, Pears and Cranberries

Stout-Braised Sausages with Apples, Pears and Cranberries

4 large sausage links

1 T. olive oil

2 medium or large yellow onions, sliced

2 ripe Bosc pears, peeled, cored and sliced

2 apples peeled, cored, and sliced

1/2 pint fresh cranberries

12 oz. bottle of your favorite stout, brown ale or mocha porter

 

Preheat oven to 350. Set a large heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute five minutes or until they begin to soften. Add the sausages and brown on each side, turning them to prevent sticking, about 5-7 minutes.

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Kosher salt and freshly ground pepper

1 1/2 pounds broccoli rabe (1-2 bunches)

1 pound large pasta shells, such as Barilla

Olio Santo Extra Virgin Olive Oil

1/2 pound pancetta, 1/4-inch diced

2 garlic cloves, minced

1 tsp. crushed red pepper flakes

8-10 ounces fresh ricotta

Freshly grated Italian parmesan cheese, for serving

 

Bring large pot of water to a boil and add 1 T. salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2-3 minutes, until just tender. With a wire skimmer, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta and set aside.  Meanwhile, heat 2 T. of Olio Santo olive oil in a large sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for 1 minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 tsp. of salt, and 1 tsp. of black pepper and toss. Cook over medium heat for a few minutes until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzle with Olio Santo olive oil, and with grated Parmesan on the side.

Italian Pasta Salad

Italian Pasta Salad

Italian Pasta Salad

16 oz. fusili pasta, cooked according to package instructions

8 oz. mozzarella balls, halved

4 oz. salami, quartered

2 c. baby spinach

1 c. cherry tomatoes, halved

1 c. artichoke hearts, chopped

1/2 c. pitted black olives, sliced

 

1/3 c. olive oil

2 tbsp. red wine vinegar

1 garlic clove, minced

2 tsp. Italian seasoning

1 tbsp. freshly chopped parsley

Pinch red pepper flakes

Kosher salt

Freshly ground black pepper

 

In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.

To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.  Dress pasta with dressing and serve.

 

Get The Mix-Ins Right

Variety is the spice of pasta salad mix-ins. That’s how that phrase goes, right? But seriously, it’s all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:

Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.

Crunchy/Fresh Mix-Ins We’re talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.

Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.

Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.

Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there’s no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.

Get The Dressing Right

The dressing really ties everything together. Just like the mix-ins, you’re looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you’re making it, so as soon as you find your balance, you’re good to go. Here’s what ya need:

  1. Oil: use your favorite olive oil if you want that delicious rich flavor, or a neutral oil like vegetable oil or grape seed oil if you don’t.
  2. Vinegar: there’s SO many delicious vinegars, but some of our favorites are red wine vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar. Try to match your vinegar with your mix-ins. (For example: sliced cabbage, red peppers, chopped peanuts = rice wine vinegar. Basil, cherry tomatoes, mozzarella = balsamic or red wine vinegar.)
  3. Flavorings: minced garlic or shallots, fresh or dried herbs, spices or a scoop of dijon mustard all would be delicious add-ins. These flavorings are what gives your dressing personality.
  4. Sweeteners: although not totally necessary, we find that sometimes our dressings are a bit too acidic. (AKA that feeling when you taste it and it burns in the back of your throught.) A teaspoon or two of honey, maple syrup, agave, or even just plain sugar can help round out the acidity.
  5. Creaminess:also not entirely necessary, but if you’re craving a more bodacious dressing, try adding a scoop of mayo! This brings your pasta salad into a more traditional place, and we aren’t mad at that. If you don’t do dairy, pureeing your dressing with ripe avocado is a great substitute!

 

Salchipapas

Salchipapas

Salchipapas

1/2 cup vegetable oil for frying, plus 1 tablespoon

1 Russet potato, peeled and cut in sticks

Salt and pepper

4 sausages

4 eggs (optional)

Ketchup

Mustard

Aji amarillo paste

Mayonnaise

2 parsley leaves, to garnish

 

This Peruvian fast-food dish is exactly what its name indicates: sausages (salchichas), and potatoes (papas’). With such a short list of ingredients, you hardly need a recipe at all.

 

Heat 1/2 cup vegetable oil in a heavy saucepan over high heat. Dry the potatoes with paper towels and fry until golden brown. If you are using the frozen ready-made variety, heat them in a 45O°F oven for 18 minutes. Once they’re done, season the fries with salt. Cut the sausages in ¥4-inch round slices. Heat a tablespoon oil in a skillet. Sauté the sausages until golden. Combine the sausages and fries on two plates. Fry the eggs, sunny side up, (if using) and place two on top of the sausage mixture. Garnish with parsley leaves. Serve with ketchup, mustard, aji amarillo paste, and mayonnaise on the side.

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

2 tablespoons olive oil

1 medium yellow onion chopped

3 cloves garlic minced

2 tablespoons white wine vinegar

1 pound Italian sausage

1 teaspoon kosher salt or to taste

¼ teaspoon ground black pepper

1 large red bell pepper(s) chopped

 

3 cups water

1 pound rigatoni pasta

1 jar marinara sauce 24-ounce

 

½ cup heavy whipping cream

½ cup parmesan grated

 

Italian parsley fresh

parmesan shredded or grated

 

Sauté Onion: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’. Add the olive oil and allow it to heat up. Add the diced onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until they become soft and translucent. About 3 to 4 minutes. Add Garlic: Add the minced garlic to the pot and continue to sauté for another 30 seconds.

Deglaze Pot: Deglaze the pot with the white wine vinegar and cook until it almost completely evaporates. About 1 or 2 minutes. cook the SAUSAGE. Add Sausage: Add the Italian sausage to the pot and cook, breaking it apart into smaller and smaller pieces as it cooks. Continue for 4 minutes. Add the salt and pepper and mix into the sausage. Continue cooking until cooked through, about another 2 or 3 minutes.

Add Bell Pepper: Add the bell pepper and mix into the sausage. Cook for another minute or two, tossing occasionally. Turn off ‘Sauté’. add the PASTA & SAUCE. Add Rigatoni: Add the water to the pot and deglaze the bottom of the pot once more. Then layer the rigatoni pasta over the sausage and, using a large wooden spoon, push it down into the water as much as you can. Add Marinara: Pour the marinara sauce evenly over the top of the pasta. Do not mix. set the COOK TIME. 7-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 7 minutes. 2-Minute NPR: Once the 7-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure and then open the pot. add the CREAM AND CHEESE. Add the heavy whipping cream and parmesan cheese to the pot and mix them into the pasta. Allow the pasta to sit on ‘Keep Warm’ for 5 to 10 minutes to allow the sauce to thicken. Serve and enjoy!

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

 

For the Chicken Sausage

1 tsp olive oil

¾ lb Italian chicken sausage

Risotto

1 T. olive oil

1 T. butter

1 medium onion, cut into ½-inch dice

1 rib of celery with leaves (if you have any), thinly sliced

1 garlic clove, thinly sliced

¾ cup Arborio rice

splash of dry white wine, such as Sauvignon Blanc

1 14 oz can of diced tomatoes

3 cups of good-quality chicken broth (or stock), plus more as needed

salt & pepper

¼ cup roughly chopped parsley (I used the curly kind)

parmesan cheese

extra olive oil, for serving

 

Preheat your oven to 350 F. In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.

To begin the risotto, add the olive oil and butter to the Dutch oven. Sauté the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes. Add the rice. Stir the grains to coat, 1 minute. Deglaze the pan with a splash of white wine scraping up any brown bits stuck to the bottom of the pot. Simmer for 1-2 minutes or until the wine is slightly reduced. Add the tomatoes and chicken broth, and give it a stir. Place the lid on top and transfer to the oven. Bake for 30 minutes.

Meanwhile, slice the sausage into rounds. At the 30 minute mark, add the sausage to the pot. Continue to bake for an additional 10 minutes. The risotto is ready when the grains are tender, but still have a slight bite to them. Remove the pot from the oven and peek inside; adjust consistency with more chicken broth or simply keep it the way it is. Risotto is very forgiving. Taste and season with salt and pepper. Stir in the chopped parsley. Serve warm with a drizzle of extra olive oil and plenty of parmesan cheese.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1  pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip:  Cook the broccoli rabe in advance, cool and store until ready to continue.  Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.  Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.  Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.  Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.  Sauté for 5-6 minutes until the meat starts to brown.  Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.  Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.  Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.  Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.