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Category: Sausages & Mixed Meats

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and PancettaSea salt
8 oz. penne
2 T. extra virgin olive oil, more for drizzling
3 oz. pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 oz. brussels sprouts, thinly sliced
2 tsp. butter
Fresh lemon juice, for serving

Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook). Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

Tortilla Espanola, Portlandia Style

Tortilla Espanola, Portlandia Style

tortilla española12 large Eggs
5oz Bag Flavored Potato Chips, lightly crushed (Salt & Pepper, Bacon, Thai, etc)
2 T. EVOO
3 Scalliosn, sliced
3 oz. Spanish Chorizo, chopped finely

Preheat broiler and position a rack 8 inches from heat. In large bowl, beat eggs. Add potato chips and let sock for 10 minutes. In large oven-proof skillet, heat oil until shimmering. Odd scallions and chorizo and cook over high heat, stirring, until chorizo has rendered its fat, about 2-3 minutes. Add egg mixture, stirring to combine with sausage and scallions. Cook over medium high heat until the bottom and sides are set, about 3 minutes. Place in oven and broil until the top is lightly browned and the eggs are set through, 3-4 minutes longer. Slide onto a plate, cut into wedges and serve hot, warm, or room temperature.

Chorizo & Corn Casserole

Chorizo & Corn Casserole

1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.

Where’s the Crust Pizza

Where’s the Crust Pizza

crust
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 C. grated parmesan cheese

Topping
1/2 C. pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Italian Layer Bake

Italian Layer Bake

ibake1 (8-oz.) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 lb.)
8 slices deli ham (about 1/2 lb.)
12 slices deli hard salami (about 1/2 lb.)
8 slices Swiss cheese (about 1/2 lb.)
1 (12-oz.) jar roasted peppers, drained
4 eggs, beaten

Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Mario Batali’s Ragu Bolognese

Mario Batali’s Ragu Bolognese

ragu-bolognese_recipe_1000x400_14217119235265 tablespoons extra-virgin olive oil
3 tablespoons butter
3 medium carrots, finely diced
1 medium onion, diced
3 ribs celery, finely diced
4 cloves garlic, sliced
3/4 pound veal, ground
3/4 pound pork, ground
3/4 pound beef, ground (ground chuck)
6 ounces tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Cooked pasta
Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft, but not browned, about 15 minutes. Add the veal, pork, and beef and stir into the vegetables. Lower the heat slightly and cook, Continue cooking, stirring occasionally to keep the meat from sticking together, until well-browned and all the fat has cooked off, about 45 minutes to 1 hour. Add the tomato paste, stir to incorporate, and cook slowly for about 30 minutes. Add the milk, stir and scrape up any browned bits off the bottom of the pan, and allow to simmer another 45 minutes. Add the wine, simmer about 10 minutes until reduced, decrease the heat to low, cover, and simmer for another hour. Season with salt and pepper, to taste, and remove from the heat. When ready to serve, transfer the pasta directly out of the boiling water into the saucepan with the appropriate amount of the hot ragu bolognese, and toss so that the pasta is evenly coated. Serve with freshly grated Parmigiano-Reggiano.

Hot Italian Sausage and Tomato Pasta

Hot Italian Sausage and Tomato Pasta

hot-italian-sausage_3001 lb fettuccine
3 T olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint cherry tomatoes
2 T red wine vinegar
3/4 t kosher salt
1/4 t black pepper
1/2 cup fresh basil leaves, torn
1 cup baby spinach
1/4 cup Parmesan

Cook the fettuccine according to package directions, Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2-3 minutes. Add the sausage and cook about 5 minutes, crumbling as it cooks. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper. Add the cooked fettuccine, basil and spinach and toss gently to combine. Top with the Parmesan.

Italian Deli Crazy Bread

Italian Deli Crazy Bread

9325cdd059a16cd8cbfb2e3020f1a8871 loaf Italian bread

1 C. mayonnaise

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

4-5 basil leaves, chopped

1 teaspoon oregano

1 teaspoon thyme

1 T. pepperoncini brine from the jar

1/4 C. red onion, sliced

1/4 C. pepperoncini pepper slices

Assorted salamis

Sliced provolone

Sliced mozzarella

Sliced Muenster cheese

 

Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don’t slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.

Baked Sausage Rigatoni with Spinach

Baked Sausage Rigatoni with Spinach

rigatoni1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend

Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

1605740f46d196aaf34e77cfb0277d0a2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
â…“ cup olive oil
8 oz. package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Preheat the oven to 350 degrees. Cut pizza dough or biscuits into quarters (as shown in the photo). Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!

Ricotta Pasta with Sausage

Ricotta Pasta with Sausage

1 pound penne or ziti rigate
Coarse salt
2 C. ricotta cheese
2 T. unsalted butter, cut into small pieces
1/2 C. Parmigiano-Reggiano or Romano cheese
2 T. extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
Generous handful flat-leaf parsley, finely chopped
1 pound bulk Italian sweet sausage
Coarse black pepper
20 fresh basil leaves, shredded or torn

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta until al dente, with a bite to it. Place the ricotta, butter, and Parmigiano or Romano cheese in a large bowl. Heat a small skillet over medium heat. Add the EVOO and sausage. Brown the sausage, then add the onions and cook 5 minutes. Add the parsley and cook 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Toss cooked sausage with pasta. Top pasta with basil. Season with a little salt. Toss and serve at the table.

Cheesy Sausage Skillet Lasagna

Cheesy Sausage Skillet Lasagna

2f80fd6c0502f95022d4c2d07e1b2cc2b tablespoons extra virgin olive oil
1 1/2 cups white onions, finely chopped
1 pound ground Italian Sausage
26 ounces pasta sauce
9 strips oven ready lasagna noodles
15 ounces Ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan Cheese
2 cups shredded mozzarella cheese

Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.

Rice Salad with Merguez and Preserved Lemon Dressing

Rice Salad with Merguez and Preserved Lemon Dressing

fw200708_ricesalad1 cup jasmine rice

1 1/2 cups water

Salt

1/2 cup extra-virgin olive oil

2 1/2 tablespoons fresh lemon juice

1/4 preserved lemon, rind only, minced (see Note)

2 garlic cloves, minced

1 tablespoon harissa

3/4 teaspoon ground cumin

1/2 fennel bulb, cored and finely diced

1/3 cup pitted Picholine olives, chopped (2 ounces)

1 pound merguez sausage, cut into 3/4 inch-thick slices

1 pint grape tomatoes, halved

1 cup coarsely chopped flat-leaf parsley

 

In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl. Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt. In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.

 

Make Ahead The rice salad can be prepared several hours ahead and served at room temperature. Notes Preserved lemons are a common Moroccan ingredient made from lemons that have been preserved in lemon juice and salt for several days, until very soft. Look for them at specialty food shops.

Cheese and Chorizo Souffle (Mexico)

Cheese and Chorizo Souffle (Mexico)

1⁄2 cup chorizo
4 eggs, separated
1⁄2 cup masa harina
4 oz. sharp cheddar cheese, grated
2 cups milk
1⁄4 teaspoon salt
1 T. butter or margarine

Stir-fry the chorizo until red color is gone. Lift out of pan with a slotted spoon and drain on paper towels. Set oven to 350 degrees. In a saucepan, mix masa with milk. Add butter and heat, stirring, until mixture boils. Simmer 5 minutes, stirring frequently. Beat egg yolks, stir in a little of the hot masa, then put that mixture in with rest of masa. Heat, stirring, for 1 minute. Remove from heat and stir in cheese and salt. Stir in sausage and let cool to lukewarm. With clean beaters, beat egg whites until stiff-but-still-moist peaks form. Fold egg whites into masa mixture. Bake about 50 minutes. 4 servings.

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani-With-Fire-Roasted-Artichokes-Smoked-Pancetta-And-Pecorino-Toscano-Cheese1 lb. Cellentani Pasta
1/3 cup Italian pancetta, smoked
½ T. Pine nuts
2 T.  Extra Virgin Olive Oil, divided
1 cup White onions, chopped
2 cups Artichokes, fire-roasted
Salt to taste
Black pepper, freshly ground to taste
2 T. Ripe tomatoes on the vine, diced
1 cup Pecorino Toscano cheese, shredded
½ T. Fresh parsley, chopped

Sauté the pancetta until crispy; drain and set aside. In the same skillet, sauté the pine nuts until slightly brown; set aside. Cook the cellentani according to package directions. Meanwhile, sweat the onions with half of the olive oil until translucent. Add the artichokes and cook for 2 minutes. Season with salt and pepper; add a small ladle of the pasta cooking water to the skillet. Drain the cellentani while it is slightly undercooked and add it to the vegetable mixture; sauté for 2 minutes, until the water is reduced and the pasta is cooked al dente. Stir in the parsley, cheese, tomatoes, and pine nuts. Drizzle with the remaining oil before serving.

Potato Pancakes with Chorizo & Leeks

Potato Pancakes with Chorizo & Leeks

½ lb. Chorizo sausage, chopped fine
Extra virgin olive oil as needed
1 Leek, dark green parts removed, finely chopped and rinsed
2 Eggs
1 tsp. Kosher salt
½ tsp. Black pepper
2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
½ cup All-purpose flour
Chives, chopped to taste

Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and sauté over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.

Fried Lasagna Bites

Fried Lasagna Bites

1lasagne bites4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Pasta with Mini Chicken Meatballs

Pasta with Mini Chicken Meatballs

minimeatballThis is pure comfort food. Mini chicken meatballs, pasta, cherry tomatoes and fresh mozzarella. Warm your belly and your soul with this quick one pot pasta dish.

1/2 lb. orecchiette or other small pasta

1/4 cup plain bread crumbs

2 eggs

1 tablespoon whole milk

1 teaspoon dried parsley

1 teaspoon dried oregano

1 tablespoon ketchup

1 1/2 cups parmesan cheese, divided

1 1/2 teaspoon salt

3/4 teaspoon ground pepper

1 lb. ground chicken

1/4 cup olive oil

1 cup chicken broth

4 cups cherry tomatoes, halved

8 oz. bocconcini (small mozzarella balls), halved

1/2 cup packed chopped fresh basil

Bring a large pot of salted water to a boil. Add pasta and cook until tender.  .In a medium bowl, stir together the bread crumbs, parsley, oregano, eggs, milk, ketchup, 3/4 cup of the parmesan cheese, salt, and pepper. Add the chicken and combine well.  .Using a melon baller or teaspoon, scoop up the mixture and roll into 1 inch mini meatballs.  .Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops. (It took me three batches to get all the meatballs browned.)  Return all meatballs to pan and add chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits on bottom of skillet. Reduce the heat to low and simmer until the tomatoes are soft and meatballs are cooked through, about 5 minutes.  Drain the pasta and add to the meatballs. Add the remaining 3/4 cup parmesan, bocconcini, and basil. Give it a good stir and serve with additional parmesan if desired.

 

 

Pasta with Sausage and Broccolini

Pasta with Sausage and Broccolini

1 box of Golden Grain Hidden Vegetable Pasta (or your choice of another pasta)

1 lb. sweet Italian sausage, casing removed, roughly chopped

3 tablespoons olive oil

8 cloves of garlic, minced or through a press

¼ chicken stock

1 lb. broccolini, chopped into 1 inch pieces

¼ cup heavy cream or chicken stock (depends if you want it to be dairy free)

3 tablespoons of basil, finely chopped

¼ cup Parmesan cheese (for serving)

 onepotsausage

Boil water for pasta. Prepare pasta according to package directions. Drain and set aside.  In the same pot, over medium heat, add olive oil and sausages. After sausages are browned, add garlic. Cook for 1 minute until fragrant. Add chicken stock and broccolini. Cover and cook until broccolini is slightly tender and bright green about 5 minutes.   Toss in pasta, and toss together well.  Finish with cream or additional chicken stock.  Add basil and serve.  Pass Parmesan cheese to sprinkle on top.

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup½ lb. Bulk Sausage
1 Egg
2/3 C. Milk
2 T. Oil
1 C. Pancake Mix
½ tsp. Ground Cinnamon
½ C. peeled, shredded Apple

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Cook sausage in nonstick skillet over medium heat until no longer pink, breaking up beat with a wooden spoon; drain and set aside. In medium bowl, beat egg, milk and oil. Stir in pancake mix and cinnamon until just moistened. Fold in apple and cooked sausage. Pour batter by quarter cupfuls onto a lightly greased griddle and cook until the top of each pancake has tiny bubbles, about 3 minutes. Turn and cook until bottoms are gold brown, 90 seconds or so. Transfer to a plate and keep warm in a 200 degree oven if desired while cooking the remainder of the pancakes. Try swapping the cinnamon for pumpkin pie spice in the fall to kick it up another notch.

For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes

Baked Bow-Tie Pasta with Mozzarella and Chicken Sausage

Baked Bow-Tie Pasta with Mozzarella and Chicken Sausage

1/2 lb. bow-tie pasta

1 tsp. olive oil

1 garlic, minced

1 (28 oz. s) whole peeled tomatoes, in puree

1/4 tsp. dried oregano

1/8 tsp. sugar

Coarse salt

2 (about 3 oz. each) precooked chicken sausages, cut crosswise into 1/4-inch-thick rounds

8 oz. mozzarella cheese, cut into small cubes (1 3/4 C. s)

1/4 C. grated Parmesan cheese

 

Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside. Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt. Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes. Serve with Romaine Salad.

 

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Swedish Meatballs & Egg Noodles

Swedish Meatballs & Egg Noodles

4 T. butter, divided

1 medium onion, finely chopped

2 T. flour

1 C. beef stock

1 C. chicken stock

Salt and freshly ground black pepper

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 egg

2 slices white bread, torn, soaked briefly in about 1/4 C. milk and squeezed of excess liquid

1 tsp. allspice

5 gingersnap cookies, ground up in the food processor

2 T. currant, lingonberry or grape jelly

2 T. sour cream

1 lb. egg noodles

1/2 C. Italian parsley (about 2 handfuls), chopped

2 dill pickles, chopped

 

Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 T. butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly — it won’t get too thick, you want a thinner gravy for this dish. Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine. Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions. Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir the 2 T. of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done. Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two T. butter and parsley to the pot and stir to melt the butter and evenly coat the noodles. To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

 

 

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Pasta Mitzel

Pasta Mitzel

1 lb. Italian sausage, casings removed and crumbled into large pieces

1/3 C. olive oil

2/3 C. canned strained plum tomatoes

1/4 C. beef or chicken broth

1 T. heavy cream

Salt and black pepper

1 C. freshly grated Prmigiano Reggiano

Pasta, cooked according to directions on package, and well drained

 

Heat 1/4 C. olive oil in a sauté pan over medium heat. Add the sausage and cook until browned, about 8 minutes. In another sauté pan, combine the tomatoes, broth, and cream in another sauté pan and bring to a boil, stirring occasionally. Fold in the sausage from the first pan. Season generously with salt and pepper. Cook for 2 minutes, stirring. Gently fold a spoonful of the sauce into the drained pasta, toss gently, and place in a pasta bowl. Drizzle with olive oil, spoon sauce over the freshly cooked pasta and top with cheese. Serve hot.

 

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Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

8 merguez or spicy sausages (approximately 12 oz.)

1 (8-oz.) block halloumi cheese

1 (8-oz.) jar flame-roasted peppers

1 T. garlic oil

Preheat the oven to 425 degrees F.

 NL0209_Merguez_with_Halloumi_lg

Place the sausages into a low-sided roasting pan (this makes the cooking time quicker). Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan. Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

 

 

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Pumpkin Polenta with Chorizo and Black Beans

Pumpkin Polenta with Chorizo and Black Beans

pumppol1 T. extra-virgin olive oil (EVOO)

3/4 lb. chorizo

1 medium onion

One 14-oz. can black beans

2 pimiento peppers or roasted red peppers

3 C. chicken stock

2 T. unsalted butter

One 14-oz. can pumpkin puree

1 C. quick-cooking or instant polenta

1 T. fresh thyme, chopped

Salt and freshly ground pepper

1 C. shredded Manchego cheese

1/4 C. chopped flat-leaf parsley (a generous handful)

 

Heat a medium nonstick skillet over medium-high heat. Add the EVOO (1 turn of the pan) and the chorizo. Cook 1 to 2 minutes, then add the onion and cook for another 3 to 4 minutes. Add the black beans and the pimientos and heat through, another 1 to 2 minutes. In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings. Pile the polenta on plates and top with the chorizo and beans. Garnish with the chopped parsley and serve.

 

 

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Christmas Strata

Christmas Strata

1 lb. sausage meat, any kind

1 onion, chopped

1/2 red and green bell pepper, chopped

1 loaf egg or other hearty bread, sliced (day old is fine)

4 C. shredded cheese, any kind (a mixture is fine)

6 eggs, beaten

3 C. milk

1 T. Dijon mustard

1 tsp. salt

1/2 tsp. ground cayenne pepper

2 medium tomatoes, sliced

1/3 C. grated Parmesan cheese

 

Grease a 9×13-inch (23x 33-cm) baking dish. Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean

 

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Sausage & Tortellini Soup

Sausage & Tortellini Soup

soup23 cups cooked Italian sausage

3 cups uncooked tortellini

4 cups water

1 can evaporated milk

6 chicken bouillon cubes

1 T. oregano

1 T. parsley

1 T. chives

Salt & pepper to taste

Parmesan cheese

 

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

gumbo1 1/2 lb. of medium shrimp, peeled

1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)

2 quarts of shrimp stock, at room temperature

1 small bottle of clam juice (8 fl oz)

1/2 C. of vegetable oil

1/2 C. of flour

2 large yellow onions, chopped

1 red bell pepper, cored, deseeded, and chopped

2 celery stalks, chopped

1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds

5 large garlic, minced

1 tsp. dried thyme

1 T. of Creole seasoning

1/4 tsp. of California red pepper powder

2 bay leaves

1 1 lb pkg of andouille sausage

parsley, to garnish

scallions, to garnish

 

In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.  Carefully add the “holy trinity” of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.  Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.

 

 

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Pumpkin Pasta with Sausage and Wild Mushrooms

Pumpkin Pasta with Sausage and Wild Mushrooms

2 T. extra-virgin olive oil

1 lb. bulk sweet Italian sausage

1/4 lb. shiitake mushroom caps

2 Portobello mushroom caps, halved and thinly sliced

3 garlic cloves, minced

1 medium yellow onion, chopped

Salt

Fresh ground black pepper

1/2 C. dry white wine

1 C. chicken stock

1 (14  oz. ) can pumpkin puree

1/2 C. cream

2-3 T. thinly sliced fresh sage

1/2 tsp. freshly ground nutmeg

ground cinnamon (a pinch)

3/4-1 lb. penne or cellantani pasta

grated parmigiano-reggiano cheese

1/4 C. finely chopped fresh chives

 

Bring a large pot of water to a boil. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and veggies; deglaze the pan with the wine. Add in the chicken stock; heat for 1 minute. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low. Add salt and pasta to the boiling water; cook until al dente. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.

 

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Easy Sausage Manicotti

Easy Sausage Manicotti

1 box of manicotti pasta

1 lb ground italian sausage

2 cloves garlic, minced

2 T. olive oil

1 pack fresh basil, rinsed and chopped

1 15oz. container ricotta cheese

2 eggs

Dash of salt

1 jar alfredo sauce (4 cheese is great)

1 jar marinara or other tomato based sauce

Preheat oven to 350 degrees. Cook the manicotti according to package. While manicotti is cooking, heat olive oil in pan and add garlic. Once garlic is slightly golden in color, add sausage and cook thoroughly. Once manicotti is finished, drain and dry. For the manicotti filling, place the ricotta in a large bowl. Add eggs and mix thoroughly. Mix in basil and salt. Once sausage is cooked, mix in with ricotta mixture. Fill manicotti with cheese/sausage mix. Place manicotti in a 9×13 baking pan. Cover manicotti with alfredo sauce and then with a small amount of tomato sauce. Cover with foil and bake for 30 minutes. Uncover and bake for 5 more minutes

 

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Tortellini Salad

Tortellini Salad

tort1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Sausage & Cheese Bread

Sausage & Cheese Bread

Sausage Bread1wm1 lb. pork sausage

1/4 cup chopped onion

1/4 cup Parmesan cheese

1/2 cup grated cheddar cheese

1 egg

1/2 teaspoon Texas Pete hot sauce

1 1/2 teaspoon salt

Dash of red pepper flakes

2 cups baking mix – Bisquick

2/3 cup milk

1/4 cup mayonnaise

Preheat oven to 350 degrees.  Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir. To the mixture, add sausage & onions.  Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes.  Turn out to plate to serve.

Spicy Sausage and Cheese Bread

Spicy Sausage and Cheese Bread

1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour

1/4 C. Yellow cornmeal
2 tsp. Salt

1/2 lb. White cheddar cheese, grated

 

Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.

 

Scarlett’s Pasta

Scarlett’s Pasta

2 shallots, finely chopped

1/2 small sweet red pepper, chopped

1 tablespoon olive oil

One 14-ounce can of chopped tomatoes, drained

3/4 cup chicken stock

8 ounces pasta (any shape)

1 tablespoon torn fresh basil

1 tablespoon grated Parmesan cheese

14 ounces salami, cut into strips

Salt and freshly ground black pepper

 

Sauté the shallots and red pepper in the olive oil for about 5 minutes or until softened. Stir in the tomatoes and sauté for 2 minutes, then add the stock and simmer for about 10 minutes. Meanwhile, cook the pasta in lightly salted boiling water according to the instructions on the package. When the vegetables are cooked, stir in the basil, Parmesan cheese, and salami, heat through, and season to taste. Drain the pasta and toss with the sauce.

 

 

from: Favorite Family Meals

 

 

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Antipasti Bites

Antipasti Bites

anti24 slices of hard or genoa salami (about 4 inches in diameter)

1 C. marinated artichoke hearts, chopped fine

1/2 C. roasted red peppers, chopped fine

4 oz. fresh mozzarella, cut into small cubes

1/4 C. fresh basil, chopped

 

Press one salami slice down into a regular sized muffin cup in a muffin tin.  Bake at 400 degrees for approximately 10 minutes until salami is crisp.  Transfer to a plate to cool.  Mix all other ingredients together and spoon into cups to serve

 

Spinach and Sausage Soup with Pink Beans

Spinach and Sausage Soup with Pink Beans

8 ounces Italian sweet sausage, cut in bite-sized chunks

2 cups water

¼ cup olive oil

2 white onions, chopped

4 cloves garlic, chopped

2 stalks celery, chopped, leaves included

2 cups beef broth

Bunch fresh spinach, kale, or escarole, or 10-ounce package frozen, chopped spinach

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 13-ounce can pink or red kidney beans, drained

Salt, to taste

Grated Parmesan cheese, to taste

 

Place the sausage in a soup kettle. Add ¾ cup water and bring to a boil; let water boil off.  Add the oil if dry and sauté the onions, garlic, and celery for 10 minutes over medium-low heat. Stir in the rest of the ingredients except the cheese; cover and simmer for 35 minutes.  Serve in heated bowls. Garnish with grated Parmesan cheese.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 4 servings

Calories: 344

Fat: 20g

Fiber:

 

 

Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

peppersExtra-virgin olive oil

1/2 small onion, finely diced

Kosher salt

Pinch crushed red pepper flakes

1 garlic clove, smashed and finely chopped

1/4 pound chorizo, casing removed and finely chopped

1/2 cup bread crumbs

1/2 cup grated aged Manchego

1/2 bunch Italian parsley, leaves finely chopped

1 (10-ounce) jar piquillo peppers, drained and patted dry

2 cups washed baby arugula

1/4 cup sliced almonds, toasted

2 scallions, white and green, cut very thin on the bias

Sherry vinegar

Big fat finishing extra-virgin olive oil (high quality)

 

Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.  Preheat the oven to 350 degrees F.   Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.  While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.  Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

 

 

Tapas

 

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Chorizo Puff Pastry Rolls

Chorizo Puff Pastry Rolls

whirls1 square puff pastry

Ricotta cheese

Very thin slices of chorizo

Arugula

Small basil leaves

Grated Hard Cheese

Pepper

1 egg yolk

Roll out the dough thinly. Spread over the ricotta, generous. Layer chorizo, arugula and basil.  Cut into slices about 1cm then crush them lightly between your palms. Place them on a baking sheet covered with parchment paper. Brush with egg yolk. Put the baking sheet in a preheated oven at 350 ° to 375 ° and go, leave in the oven for fifteen minutes.

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

2 T. extra-virgin olive oil (EVOO)

1 lb. bulk sweet Italian sausage

1 large red onion, thinly sliced

1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced

4 garlic cloves, chopped

2 T. fresh thyme leaves (4 sprigs, stripped and chopped)

salt and freshly ground black pepper

1 quart chicken stock or broth

1 C. milk

3/4 C. dry white wine

1/4 C. fresh flat-leaf parsley leaves, chopped

1 C. quick-cooking polenta (found in Italian foods or specialty foods aisles)

2 T. unsalted butter

1/2 C. grated Parmigiano-Reggiano, plus some for garnish

 

Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4-5 minutes. Add the red onions, fennel, garlic, thyme, salt and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta. In a sauce pot combine 2 1/2 C. chicken stock and 1 C.  milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer. Once the veggies have wilted, add the white wine and remaining chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4-5 minutes. Stir in the chopped parsley. To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk. Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano

 

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