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Category: Sausages & Mixed Meats

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

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

drunken pastaOlive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

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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Kardea Brown’s Red Beans & Rice

Kardea Brown’s Red Beans & Rice

Kardea Brown’s Red Beans & Rice

 

½ pound dried red kidney beans, soaked overnight

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 13-ounce package smoked pork, beef, or turkey sausage, halved and sliced

1 small yellow onion, chopped

1 small green bell pepper, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1½ tablespoons concentrated chicken base, such as Better Than Bouillon

2 teaspoons Creole seasoning

Kosher salt

1 smoked turkey wing

1 bay leaf

Hot cooked rice, for serving

1 stalk green onions, sliced, for garnish

 

Drain and rinse the beans. Set aside. Heat the oil and butter in a Dutch oven over medium-high heat until the butter melts. Add the sausage and cook until browned, 8 to 10 minutes. To the same pot, add the onion, bell pepper, celery, and garlic. Stir in the bouillon, Creole seasoning, and salt to taste. Cook until the vegetables begin to soften, about 8 minutes. Add the beans, turkey wing, and enough water to cover by 2½ inches. Add the bay leaf. Bring to a boil. Cover, reduce the heat, and simmer until the beans are tender, 2 to 2½ hours. Remove the turkey wing and the bay leaf from the pot. Remove the skin from the wing and shred the meat. Stir in meat. Spoon the beans over the hot cooked rice and sprinkle with green onions before serving.

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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Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

The name for this dish from the Algarve comes from the clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this popular tasca dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Serve chili pepper sauce on the side.

 stu

2 1/2 lb small clams in the shell such as Manilas

2 T. olive oil

3 yellow or red (Spanish) onions, thinly sliced

4 cloves garlic, finely minced

1 1/2 T. red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped (optional)

1 bay leaf, crumbled

1/4 lb smoked ham or prosciutto, diced

1/4 lb chouriço sausages, casing removed and crumbled

1/2 C. dry white wine

2 C. diced canned tomatoes and their juices

1/2 C. chopped fresh flat-leaf (Italian) parsley

Freshly ground black pepper

lemon wedges

 

Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed. In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes. Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened. Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.

 

 

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Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

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Zesty Beefy Zucchini Bake

Zesty Beefy Zucchini Bake

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 C. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 T. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 T. grated Parmesan cheese

 

Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.

 

 

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Sausage Patty Surprise

Sausage Patty Surprise

1-1/2 lb. ground pork sausage meat

3 T. olive oil

1 head garlic, peeled and chopped fine

Gray salt

Freshly-ground pepper

1/3-C. white wine

4 slices Monterrey Jack cheese

 

Divide sausage meat into 8 equal pieces and form into patties. Set aside.  Heat a T. of oil in a small saucepan over low heat.  Add garlic, salt and pepper and sauté very slowly to avoid browning. Stir often.  After 3 minutes, add white wine and let simmer slowly until wine has evaporated and garlic is very soft.  If necessary, add a little more wine to keep garlic from browning.  Remove from heat and mash slightly with a fork.  Place half the sausage patties on a work surface and spread with the garlic mixture.  Place the remaining sausage patties on top and pinch ends to seal garlic mixture inside.  Pre-heat oven to 375 degrees F.  Sear sausage patties on a grill pan or skillet on both sides.  Cook for about 10 minutes and top with a slice of jack cheese. Keep warm.

 

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Sheet Pan Roasted Sausage, Peppers & Gnocchi

Sheet Pan Roasted Sausage, Peppers & Gnocchi

Sheet Pan Roasted Sausage, Peppers & Gnocchi

 

1 (12- to 18-ounce) package shelf-stable potato gnocchi

2 red, orange, or yellow bell peppers, chopped into 1-inch pieces (about the same size as the gnocchi)

1 yellow onion, coarsely chopped

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound sweet or hot Italian sausage

1 tablespoon unsalted butter

For serving: grated Parmesan, small handful of torn basil leaves

 

Preheat the oven to 450°F. On a sheet pan, toss together the gnocchi, bell peppers, onion, olive oil, ½ teaspoon salt, and a few grinds of pepper. Shake into an even layer. Squeeze roughly ½-inch pieces of sausage out of the casings onto the sheet pan, all over the gnocchi and vegetables. Roast, stirring halfway through, until the peppers are softened and the sausage is browned and crisp, 30 to 35 minutes. Add the butter to the sheet pan and toss until the butter is melted, scraping up browned bits from the pan as you go. Serve topped with Parmesan and basil.

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 T. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

1 T. cooking oil

4 oz. dry (Spanish) chorizo

1 yellow onion

3 cloves garlic

2 cups dry pinto beans

2 bay leaves

freshly cracked pepper

3 cups reduced sodium chicken broth

15 oz. can diced tomatoes

 

Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.  Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).  Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.

Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

1 pound ground beef

1 pound bulk Italian sausage

1 medium onion, chopped

1 cup sliced fresh mushrooms

4 cans (8 ounces each) no-salt-added tomato sauce

2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta

1 cup water

1 can (6 ounces) tomato paste

1 package (3-1/2 ounces) sliced pepperoni

1 teaspoon Italian seasoning

2 cups shredded part-skim mozzarella cheese, divided

2 cups shredded cheddar cheese, divided

 

In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

 

Serving Size: 1 1/3 C.

Calories: 653

Fat: 35g

Fiber: 6g

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

 

3/4 C. ketchup

3/4 C. brown sugar

1 T. BBQ sauce (I used Sweet Baby Rays)

1/4 C. honey

1 tsp. cider vinegar

1 and 1/2 tsp. Worcestershire sauce

1/2 tsp. onion powder

dash black pepper

 

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

 

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat. Let cool completely. I like it to be room temperature, but you can chill it if you want. When you are ready to cook the hot dogs, set your grill to medium heat. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W’s all the way down the dog. See photos. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don’t forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It’s because they’re so happy that you get to eat them. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don’t overdo it or the bun will turn stale. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic

2 C. water, eyeball it

Extra-virgin olive oil, 2 T., 2 turns of the pan

2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced

Salt and pepper

4 hot red cherry peppers, chopped

A splash of hot pepper juice

1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)

1 egg

3 T. butter, divided

3/4 C. milk

2 to 3 T. finely chopped fresh rosemary leaves

4 slices prosciutto, chopped

1/2 C. honey

 

Preheat a griddle or nonstick skillet over medium heat.  Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.  For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.  Serve sausages with peppers on top and the cakes alongside drizzled with honey.

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

 

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.

 

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Sausage Balls

1 pound spicy bulk breakfast sausage

3 cups baking mix (such as Bisquick)

2 cups freshly shredded sharp Cheddar cheese

1/4 cup maple syrup

 

Dipping Sauce

1 cup ketchup

1/4 cup Dijon mustard

2 T. brown sugar

 

To make the sausage balls, preheat the oven to 350 degrees. Using your hands, mix together the sausage, baking mix, cheese, and maple syrup in a large bowl. Once the ingredients are well combined, roll the mixture into 1-inch balls, and place them on a rimmed baking sheet. Bake the sausage balls for 26 to 28 minutes, until they are slightly golden. To make the dipping sauce, mix together the ketchup, mustard, and brown sugar. Serve with the sausage balls.

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

This is comfort food for work days: herby chipolatas (small spicy sausages), tangy tomatoes, and potatoes, all lightly coated in a mustardy dressing. If this doesn’t cheer you up at lunchtime, nothing will. And if you think your lunch box might leak, take the dressing in the screw-top jar you mixed it in and add it before eating.

 

1 tsp. English (or other strong) mustard

1 1/2 tsp. cider vinegar or white wine vinegar

2 T. canola or extra-virgin olive oil

A small pinch of sugar

Sea salt and freshly ground black pepper

About 4 cold boiled new potatoes, cut into chunks if large

A handful of sweet, ripe cherry tomatoes, halved

2 to 3 cold cooked herby chipolata or other small sausages, or sliced cooked large sausages

 

To make the dressing, whisk all the ingredients together in a bowl, or shake them in a small screw-top jar to combine. Put the potatoes and tomatoes in a bowl, drizzle over most of the dressing, and toss together. Transfer to your lunch box. Place the chipolatas on top and drizzle on the remaining dressing. Seal your lunch box and don’t forget to take a fork and napkin with you.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

 

2 T. cooking oil

1 pound mild Italian sausages

1 onion, cut into thin slices

1 fennel bulb, cored and cut into thin slices

2 cloves garlic, minced

3/4 tsp. fennel seeds

1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes

1/2 tsp. salt

1/3 C. dry white wine

3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped

6 ounces fontina, grated (about 1 1/2 C.)

 

Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices.  Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.  Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish.  Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

 

 

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.