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Category: Sausages & Mixed Meats

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.

Mayberry Lentil Soup

Mayberry Lentil Soup

Mayberry Lentil Soup

 

1 lb. Kielbasa, sliced

1 pound lentils

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup sliced carrots

1/8 teaspoon garlic salt

2 1/2 teaspoons salt

1 1/2 teaspoons oregano

1 6-ounce can tomato paste

8 cups water

 

Ina large stock pot combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

 

2 T. extra-virgin olive oil

6 ounces sweet or spicy Italian sausage (pork or turkey), casings removed

1 small yellow onion, diced

1 C. diced (1/2-inch pieces) broccoli (6 ounces)

2 tsp. chopped fresh rosemary */2 tsp. kosher salt, plus more as needed

3 large eggs

1 1/2 C. whole milk

1/4 C. chopped fresh parsley

1 garlic clove, finely grated or minced

1 tsp. Worcestershire sauce tsp.

¼ tsp. freshly ground black pepper

Large pinch of freshly grated nutmeg

2 C. dry white bread cubes (1-inch pieces)

1/4 C. grated pecorino or Parmesan cheese

 

Using the sauté function (on low, if possible), heat 1 T. of the oil in the pressure cooker pot. Add the sausage and cook until browned, 7 to 10 minutes, using a wooden spoon to break it up, scraping up the browned bits as it cooks. Transfer the meat to a bowl. Add the remaining 1 T. oil to the pot. Stir in the onion, broccoli, rosemary, and 1/4 tsp. salt. Cook until the onion starts to brown, about 5 minutes. Taste and add more salt if needed. Scrape into the bowl with the sausage. In a medium bowl, whisk together the eggs, milk, parsley, garlic, Worcestershire, pepper, nutmeg, and remaining 1/4 tsp. salt. Toss in the bread, then the sausage/broccoli/onion mixture. Pour the bread and custard mixture into a porcelain or ceramic (not glass), 7-inch 1 1/2-quart soufflé dish. Cover the dish with aluminum foil. Pour 2 C. water into the pressure cooker pot (no need to rinse it out first). If your steamer rack has handles, place the soufflé dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the soufflé dish using a homemade sling. Lock the lid into place and cook on low pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Heat the broiler. Carefully remove the soufflé dish from the pressure cooker, using the sling or oven mitts. Place on a small baking sheet. Sprinkle with the pecorino. Broil until the top is golden, 30 seconds to 1 minute.

Pizza Monkey Bread

Pizza Monkey Bread

Pizza Monkey Bread

2 (16.3 ounce) cans refrigerated biscuits quartered

6 ounces pepperoni, quartered

2 C. shredded mozzarella

`1/2 C. Parmesan cheese, shredded or grated

1/4 C. butter, melted and slightly cooled

2 T. olive oil

2 tsp. Italian seasonings

2 tsp. minced garlic (or 1/2 tsp. garlic powder)

marinara for dipping

 

Preheat oven to 350 degrees. In a large bowl, add all the ingredients (except marinara) and toss well until combined.  Pour mixture into a greased 10-inch Bundt pan (you can also use a 9×13 baking dish). Bake for 35-45 minutes or until rolls are cooked on the inside; cover with foil after 20 minutes or until top is browned. Check every 5 minutes towards end of cooking to see if done. Remove from oven and loosen edges of bread with a knife. Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up. Pull apart and dip in warm marinara.

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

1 lb. baby red potatoes

8 ounces (1/2 of a 16-ounce bag) petite baby carrots

1 tsp. of EACH dried basil, dried thyme, dried oregano, and paprika

1/2 tsp. onion powder

Salt and cracked pepper

1/4 C. olive oil separated

8 ounces (2 C.) asparagus

1/2 large yellow onion

1 package (13 ounces) skinless smoked sausage (we use turkey sausage)

1 T. minced garlic

1/3 C. freshly grated Parmesan

Optional: fresh parsley

 

Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional). Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 tsp. of salt and pepper). Mix together. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 T. olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 T. olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired. Enjoy immediately.

Butternut Squash & Sausage Stuffed Shells

Butternut Squash & Sausage Stuffed Shells

Butternut Squash & Sausage Stuffed Shells

1 butternut squash, peeled and cubed

1 onion, sliced

¾ C. milk

¾ C. vegetable broth

1 lb. sausage

2 C. spinach

3 cloves garlic

1 lb. jumbo shells, cooked al dente

15 ounces ricotta

1 egg

¼ C. parmesan, shredded

Additional parmesan, shredded

Olive oil

Salt & pepper

 

Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9×13 baking dish. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 T. of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Sausage and Potato Casserole

Sausage and Potato Casserole

Sausage and Potato Casserole

2 lbs. Italian Sausage, cut into links

2 – 3 pounds red potatoes or russets, scrubbed and cut into bite-sized pieces (If you use russets, I recommend peeling them.)

2 red onions, sliced

4 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. ground black pepper

2 tsp. Italian seasoning

 

Preheat oven to 350 degrees. Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13×9 casserole dish. Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Nonstick cooking spray

3 10 ounces zucchini

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

2 cups shredded mozzarella cheese (8 oz.)

¼ cup grated Parmesan cheese

¼ cup all-purpose flour

2 T. cornmeal

1 8 ounce can pizza sauce

½ cup miniature sliced pepperoni

 

Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels. In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown.

 

If you don’t have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed.

 

8 servings. 191 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 75 mg cholesterol, 678 mg sodium, 12 g carbohydrates, 2 g fiber, 4 g sugar, 13 g protein.

Swiss Chard with Apple-Chicken Sausage

Swiss Chard with Apple-Chicken Sausage

Swiss Chard with Apple-Chicken Sausage

1 apple

2 T. Oil

1 small yellow onion

1 bundle swiss chard

1 package of 4 apple-gouda-chicken sausages

1 tsp. apple cider vinegar

1 tsp. fresh ground pepper

 

Cut onion into small pieces and caramelize (in small or medium sauté pan) on medium-low for at least 30 minutes.  While onions caramelize, cut apple into same size pieces as onion, set aside. Two choices for the sausage preparation: one, leave sausages whole and place in sauté pan with apple pieces, pepper and cook on medium until sausages are nicely browned on the outside. Remove from heat and slice thickly. Set aside. Option two, slice sausages before you cook them. Add them to the pan with apples and pepper and allow to brown on all sides. In option one, the cheese will stay inside the sausage and when sliced after cooking will retain its flavor. The sausage, however, will have less crunchy bits and overall less texture. Option two, your cheese will melt out and coat some of the apple pieces and will lose much of its essence. But your sausage will have crunchy cheesy bits and have a stronger apple profile. Your choice. Cut ends off of swiss chard and then into ribbons. Add to onions and add apple cider vinegar. Turn heat to medium and cover. After two minutes stir, cover again. Wait another 3-5 minutes and turn off heat. Add salt to taste. Mix together sausage and a swiss chard in large bowl.

 

Serving Options:

 

Add another tsp. of pepper

Serve with biscuits or some toasted rye bread

Add a poached egg on top for a breakfast feel

Add either roasted walnuts or pepitas

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

6 medium yellow onions, trimmed, peeled, and halved pole to pole

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed

½ cup chopped parsley leaves, plus more for serving

1 cup Panko, divided

4 ounces grated white Cheddar (about 1 cup), divided

 

Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.  Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

1 tsp. extra virgin olive oil

14-16 oz fully cooked smoked sausage, cut into 1/2-inch slices

1/2 C. diced onion

1 (12 oz) package Green Giant Garden Vegetable Medley

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

Salt and pepper

1/2 C. freshly grated Parmesan cheese

Chopped parsley, for serving

 

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. Add in the frozen vegetables, chicken broth and milk. Stir in the penne pasta.  Cover and cook until the pasta is al dente, about 15 minutes.* Stir and season to taste with salt and pepper. Sprinkle the cheese over the top and stir in to melt and combine. Garnish with fresh parsley to serve.

 

*If there is still too much liquid in the pan, continue to cook uncovered. There should be some liquid left to make a sauce.

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

1 cup loosely packed fresh basil

1 1/2 tablespoons chopped shallot

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons mayonnaise

6 tablespoons extra-virgin olive oil

parmesan cheese

 

2-3 slices Prosciutto, ripped

2-3 slices Genoa Salami, sliced and cubed

1 Roma Tomato, sliced and cubed

3-5 Cherry Tomatoes, sliced

a handful of Spinach

A little Romaine

Thinly sliced Parmesan Cheese

Cubed French Bread

Basil Dressing

 

First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use.   Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes).  Add the remainder of the Salad Ingredients to a large dinner bowl or plate.   Mix Salad Ingredients with the basil dressing. Enjoy!

One Pot Cuban Yellow Rice with Chicken & Sausage

One Pot Cuban Yellow Rice with Chicken & Sausage

One Pot Cuban Yellow Rice with Chicken & Sausage

 

Canola Oil

3 chicken breasts cut into small/medium pieces

2 sausages, sliced (Butifarra Cubana preferred)

1/2 large green pepper

1/2 large onion

2 cloves of garlic

1 teaspoon whole cumin (or 1/2 teaspoon cumin powder)

1 teaspoon turmeric powder

4 cups chicken broth or vegetable stock (make your own)

1/2 cup dry white wine (optional)

2 cups white parboiled rice

1/4 cup frozen green peas

1/4 cup frozen corn

1 cup of any other veggies you like: red peppers, carrot, even broccoli, edamame etc

Salt and black pepper to taste

 

Cover the bottom of a large heavy pot with oil. (No more than 1 1/2 teaspoons). Heat stove on medium heat. Add garlic, turmeric, and cumin and cook for about 2 minutes. Add sausage and chicken to pot and cook for about another 8 minutes. Add chopped green peppers and onion and cook for another 5 minutes. Add chicken broth and wine (if using) and heat to boiling. Once boiling, add rice and reduce the heat to a simmer and cook for 15 minutes. Add peas and other veggies and stir cover and continue simmer until rice is cooked (water has evaporated)

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

1/4 cup extra-virgin olive oil, plus more as needed

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

l pound Italian sausages, pricked with a fork

1/3 cup plain yogurt, preferably non-Greek, whole milk

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

Fresh herbs such as parsley, dill or mint, for serving (optional)

 

Heat the oven to 425°F. Spread the cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt, and pepper. Roast for 10 minutes. Coat the sausages lightly with olive oil, place them on another rimmed baking sheet, and add it to the oven with the cauliflower. Roast, turning them over halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes. While the cauliflower and sausages are cooking, prepare the yogurt sauce: Place the yogurt in a small bowl, grate the garlic clove over the yogurt, add salt and pepper to taste, and stir together. Place the sausages and cauliflower on a platter or individual serving plates. Spoon the yogurt sauce on top, and sprinkle with Turkish pepper, and pine nuts and fresh herbs if using.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

1 lb. Orecchiette pasta

1 lb. Spicy Italian sausage

1 lb. Swiss chard rough chopped with stems (1/4″ wide)

1 cup Cooked Cannellini beans (drained and rinsed)

8 oz Pasta water

1/2 cup Chopped parsley

1 tablespoon Lemon zest

2 tablespoons Lemon juice

1/2 cup Parmesan cheese

2 tablespoons Butter

1 tablespoon Extra virgin olive oil

 

Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt. Cook the pasta until very al dente, about 8 minutes. Remove the pasta to a bowl with a slotted spoon and set it aside. Do not rinse the pasta. Reserve 1 cup of pasta water before discarding. Heat a large Dutch oven over medium high heat. Add the sausage and brown. Add the Swiss chard and cook down for 2 minutes. Add the reserved pasta water and simmer for 1 minute. Add the beans and pasta and simmer until pasta is done, about 2 more minutes. Remove the pan from the heat and stir in the lemon juice and zest, cheese, parsley, butter, and extra virgin olive oil and it is ready to serve.

Pizzetta for all Seasons

Pizzetta for all Seasons

A pizzetta is a small pizza that can range in size as a finger food at around three inches in diameter to that of a small personal-sized pizza

Toad in the Hole

Toad in the Hole

Toad in the Hole

8 large good-quality sausages

4 sprigs of fresh rosemary

2 large red onions, peeled and sliced

2 cloves of garlic, peeled and finely sliced

2 knobs of butter

Sunflower oil

6 tablespoons balsamic vinegar

1 level tablespoon good-quality vegetable stock powder or 1 vegetable stock cube

¾ C. Milk

¾ C. Flour

A pinch of salt

3 eggs

 

Mix the batter ingredients together and put to one side. I like the batter to go huge, so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to color until lightly golden. At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, simply fry off your onions and garlic in the oil.

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

1/2 tsp. salt

1 large head of broccoli, about 1 1/2 pounds, cut into small florets

3 cloves garlic, peeled

3/4 pound rigatoni

1 T. olive oil, plus more for pan

1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)

1 can cannellini or Great Northern beans, rinsed and drained

2/3 pound skim mozzarella, grated, 1/4 C. reserved

3/4 C. skim ricotta cheese

1/2 C. chicken stock

1/2 C. Pecorino Romano cheese, finely grated, 1/4 C. reserved

1 tsp. salt

1/2 tsp. ground pepper

3 T. breadcrumbs

1 T. olive oil

 

Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 tsp. of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 T.. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 C. of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 C. of grated cheese and 1/4 C. mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top

 

From Cook Yourself Thin. 8 servings, 529 Calories

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

6 ounces linguine
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
5 tsp. Cajun spice blend, divided
2 tsp. olive oil
2 medium red or yellow bell peppers, sliced into strips
1/2 medium red onion, sliced into strips
8 ounces large raw shrimp, peeled and deveined
1 garlic clove, minced
¼ tsp. ground black pepper
1 C. canned diced tomatoes, with juice
¼ C. reduced-sodium chicken broth
2 tsp. butter
2 T. fresh chopped parsley

 

Cook the pasta according to the package directions and set aside. Place the chicken pieces into a medium bowl and toss with 1 T. Cajun spice. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and sauté another 1 to 2 minutes or until the shrimp are pink. Reduce the heat to medium. Add the garlic, black pepper, remaining 2 tsp. Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender. Swirl the butter into the sauce. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.

 

Yield: 4 servings

Calories: 325

Fat: 6g

Fiber: 6g

Sweet, Spicy and Sticky Spam

Sweet, Spicy and Sticky Spam

Sweet Spicy and Sticky Spam

 

1/4 cup soy sauce

2 tsp. minced jarred garlic

2 tsp. ground ginger

1 tsp. red hot. hot sauce. (or whatever you prefer)

2 T. honey

12 oz. can of spam (25% less sodium) or your pick

1 pinch salt

1 pinch black pepper

oil

 

Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside.  Cut spam into small cubes, then add to an oiled pan over medium-high heat.  Fry up spam till browned as much as possible on both sides. Add salt and pepper.  Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn.  Turn them to coat well.  Once spam is covered in the sticky glaze, its ready to serve.

Grits with Sausage, Green Chiles and Red Onions

Grits with Sausage, Green Chiles and Red Onions

Grits with Sausage, Green Chiles and Red Onions

2 tsp. Parmesan Cheese

4 C. Chicken Stock

1 tsp. Salt

1 C. Yellow or White Stone Ground Grits

1 C. shredded Sharp Cheddar Cheese

1 tsp. minced Cilantro

1/2 tsp. Tabasco

1/3 C. Evaporated Milk

Pepper

2 tsp. Vegetable Oil

1 lb. Spicy Sausage Links, cut into 3/4” slices

1/2 C. minced Onions

4 oz. canned Mild Green Chiles, julienned

1/2 C. shredded Pepper Jack Cheese

 

Butter a 1 1/2 quart casserole.  Add parmesan and toss well to coat.  Combine stock and salt in saucepan and bring to a boil.  Slowly stir in grits, stirring, over medium low heat until mixture begins to boil.  Cover, reduce heat to very low, and cook, stirring from time to time for 10 to 12 minutes or until liquid is almost completely absorbed.  Remove cover and stir well, scraping bottom and sides.  Cook 3 minutes more, or until mixture is very thick.  Remove from heat and stir in cheddar, cilantro and Tabasco, until cheese is evenly blended.  Beat in evaporated milk and pepper to taste.  Set aside.  In heavy skillet over medium high heat, heat 1 tsp. oil until very hot.  Add sausage and fry until nicely browned on all sides, 4 to 6 minutes, adding more oil if necessary.  Add onions and chiles and cook over low heat, stirring often, until chiles are tender, about 5 minutes.  Tilt skillet to separate fat from mixture and scoop sausage mixture into a small bowl.  Spoon 1/2 grits into casserole and spread evenly.  Add sausage mixture; cover with remaining grits.  Chill2 hours to overnight.  Preheat oven to 375.  Sprinkle casserole with shredded jack cheese.  Bake in preheated oven for 40 minutes, or until golden brown.

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tsp. olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1/4 C. vodka, (optional)

1 medium red onion, chopped

1/2 tsp. dried oregano

1/2 C. heavy cream

1 lb. rigatoni

10 oz. baby spinach

12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated

1/4 C. grated Parmesan cheese

 

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat.  Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Turkey Sausage in Sherry and Garlic

Turkey Sausage in Sherry and Garlic

Turkey Sausage in Sherry and Garlic

1 T. olive oil

1 onion, sliced into half moons

Salt and pepper

3 links hot turkey sausage

3 cloves garlic, minced

¼ c. dry sherry (not cooking wine)

1-14 oz. can diced tomatoes with Italian seasoning

 

Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened. Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve.  Good with crisp polenta triangles.

Ramen and Vienna Sausage

Ramen and Vienna Sausage

Ramen and Vienna Sausage

1 package of top ramen
1 can of vienna sausage

Boil a pot of water. Meanwhile, slice Vienna sausages into coins.  Add vienna sausages to boiling water. Add Top Ramen noodles and let boil for 3 minutes. Add Top Ramen flavored powder and stir. For better flavor and texture, you could slice the sausages, crisp them in a little fat, then add them to your cooked ramen noodles. But this would take 2 heat sources.

 

Baby Artichokes and Sausage Rigatoni

Baby Artichokes and Sausage Rigatoni

Baby Artichokes and Sausage Rigatoni

1 1/2 lb. artichokes (1 1/2 in. wide)
1 head fennel (3 1/2 in. wide)
1 lb. mild or hot Italian sausages, casings removed
1 1/2 C. chopped onion
2 tsp. fennel seed
1 tsp. minced garlic
1 C. thinly sliced red bell pepper
1/2 C. dry white wine
1 C. fat-skimmed chicken or vegetable broth
1/2 C. whipping cream
1 lb. dried rigatoni pasta
1/2 C. grated parmesan cheese
Salt

Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes. Trim and discard stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise. In a 5- to 6-quart pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, until brown, about 10 minutes. Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan. Stir often until onion is limp, about 10 minutes. Pour wine, broth, and cream into pan. Bring to a boil over high heat, and then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite, 10 to 12 minutes. Drain pasta, put in a serving bowl, and top with artichoke sauce. Offer cheese and salt to add to taste.

Hearty Potato & Keilbasa Bake (One Pot)

Hearty Potato & Keilbasa Bake (One Pot)

1 lb. red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb. baby carrots
2 Tp. margarine, melted
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper

1 Kielbasa (or other sausage), sliced into thick rounds

Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly. Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown

Savory Pudding with Sausage and Tomatoes

Savory Pudding with Sausage and Tomatoes

1 1/2 C. all-purpose flour
1 1/2 C. milk
3 large eggs
2 tsp. melted unsalted butter
1 tsp. coarse salt

1 pound sausage
5 whole scallions
1 tsp. extra-virgin olive oil
10 cherry tomatoes

Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.

Clam Pan Roast with Fennel & Sausage

Clam Pan Roast with Fennel & Sausage

Many of the seafood stews of the world— bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others— share a common ingredient: fennel, which lends an anise- like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor.

1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
1/4 pound kielbasa, cut into 1/2 -inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into 1/4 -inch slices
1 small leek, cut into 1/4 -inch rounds and rinsed well
1/4 C. Pernod or other anise-flavored liqueur
1 1/2 C. bottled unsalted clam juice
Kosher salt and freshly ground pepper
2 1/2 pounds littleneck clams, scrubbed
2 large tomatoes, each cut into 8 wedges
1/4 C. fresh tarragon leaves

Cook garlic and Italian sausage in a deep straight- sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 T. fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just
tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until
fennel is tender, about 10 minutes. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook,
covered, until clams open, about 8 minutes. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

Roasted Potatoes and Kielbasa

Roasted Potatoes and Kielbasa

Roasted Potatoes and Kielbasa

 

3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings

2 T. extra light olive oil, or any high heat cooking oil

2 T. minced fresh parsley, or 1/2 T. dried parsley

1 tsp. sea salt

2 garlic cloves, pressed

1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)

 

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.

One Pot Kielbasa Sausage and Rice

One Pot Kielbasa Sausage and Rice

 

2 T. Canola Oil

1 C. chopped Onion

½ C. chopped Bell Pepper

3 cloves Garlic, minced

1 lb. Kielbasa, cut into 1” pieces

1 ½ C. Chicken Broth

¾ C. Rice

1 tsp. Caraway Seed

Salt and Pepper

Parsley, for garnish, optional

 

In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.

 

 

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

 

3 cups thinly sliced zucchini

1 – 3 or 4 oz. pkg. pepperoni – thinly sliced

1 cup grated cheddar cheese

1/2 cup grated Parmesan cheese

1 large clove garlic, minced

1 medium onion, chopped

1/4 cup snipped fresh parsley (or dried is o.k.)

1 1/2 tsp. dried oregano leaves

1 tsp. seasoned salt

1/4 tsp pepper

1 1/2 cups Bisquick baking mix

6 eggs

3/4 cup vegetable oil

 

Cut small zucchini lengthwise into quarters and slice thinly. Combine zucchini, pepperoni, cheeses, garlic, onion, parsley, oregano, seasoned salt , pepper and Bisquick in large bowl. Beat oil and eggs together and stir into other ingredients. Spread batter in greased 9 x 13 inch pan. Sprinkle additional Parmesan cheese over top. Bake at 350 degrees about 35 – 40 minutes, until golden brown. Cut into small squares. Best eaten when slightly warm.

Chorizo and Butternut Squash Tacos

Chorizo and Butternut Squash Tacos

Chorizo and Butternut Squash Tacos

 

12 ounces chorizo sausage

½ cup onion chopped

1 pound squash cut into small cubes

1 teaspoon garlic powder

1 teaspoon cumin

2 cups kale. stems removed

½ lime juiced

Salt and freshly ground black pepper to taste

8 corn tortillas store-bought or homemade. warmed

¼ cup crumbled goat cheese

¼ cup chopped cilantro

 

Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan. Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft. Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper. To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.

Merguez Sausages with Scalloped Potatoes

Merguez Sausages with Scalloped Potatoes

Merguez sausages with Scalloped Potatoes1 tablespoon butter
1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages
1 onion (about 8 oz.), peeled and slivered lengthwise
5 cloves garlic, peeled and chopped
2 cups whipping cream
About 1 1/4 cups fat-skimmed chicken broth
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
Chopped parsley

In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate. Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn’t, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil). Arrange sausages on potato mixture and transfer pan to a 350° oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes. Sprinkle with parsley. Serve potatoes and sausages from pan.

Authentic Homemade Mexican Chorizo

Authentic Homemade Mexican Chorizo

The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder.

1.10 lb. or 500 grams of ground pork
1 tbsp. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
¼ tsp. ground cinnamon
½ tsp. oregano
½ tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
5 whole peppercorns (or ½ tsp. ground black pepper)
2 tbsp. Ancho chile powder OR substitute with a combination of 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR 2 tbsp. paprika mixed with 1 tsp. red chili powder
3 tbsp. apple cider vinegar (can substitute with red wine vinegar)

Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined. In a large glass bowl using your hands break up the ground pork. Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively, you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
8.Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Chorizo de Mexicana

Chorizo de Mexicana

Mexican Chorizo

5 whole black peppercorns
3 whole cloves
¼ tsp. ground Cinnamon
½ tsp. Oregano (Mexican)
½ tsp. dried Thyme
2 tsp. Paprika
2 tsp. Salt
2 dried Ancho Chiles, stemmed, seeded, dry roasted and rehydrated
1 dried Guajillo Chile, stemmed, seeded, dry roasted and rehydrated
1 dried Chipotle Chile, stemmed, seeded, dry roasted and rehydrated
1 Chile de arbol, stemmed, seeded, dry roasted and rehydrated
2 cloves Garlic
2 T. Apple Cider Vinegar
1 lb. Fatty Pork (such as pork shoulder), coarsely ground

Place peppercorns, cloves, cinnamon, oregano, thyme, paprika and salt in a blender and blend until peppercorns and cloves are completely crushed. Add rehydrated chiles to blended spice mixture, along with garlic and apple sider vinegar. Blend for one minute. If necessary, feel free to add up to ½ cup of water to the mixture to ensure it is thoroughly blended. Place ground pork in large bowl and top with spice mixture. Using a large wooden spoon or your hands, mix the pork and spices. Cover and refrigerate for 12-24 hours to allow flavors to combine. Freeze or refrigerate until use. Note: Sausage must be fully cooked before eating.