Kristen's Recipes

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.

Spicy Sausage, Mushroom, and Polenta Bake

1 pound bulk Italian sausage

2 cloves garlic, minced

1 medium fresh jalapeño chile pepper, seeded and finely chopped (optional)

1 24 ounce jar marinara sauce

4 cups chopped fresh mushrooms

¾ cup thinly sliced green onions (6)

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary

1 T. olive oil

½ cup whipping cream

¼ cup dry white wine or chicken broth

½ teaspoon salt

4 cups chicken broth

½ cup water

2 teaspoons dried Italian seasoning, crushed

1 9.2 ounce package quick-cooking polenta mix (1 -1/2 cups)

2 cups shredded smoked provolone cheese (8 ounces)

In a large skillet cook sausage, 2 cloves minced garlic, and the jalapeño, if using, over medium-high heat until sausage is no longer pink. Drain fat. Stir in marinara sauce. Simmer, uncovered, over low heat for 15 minutes, stirring frequently. Remove from heat; set aside. In another large skillet cook mushrooms, onions, 2 cloves minced garlic, and the rosemary in hot oil over medium heat until mushrooms release their liquid and liquid evaporates, leaving mixture almost dry. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is reduced to a thick, creamy consistency, stirring occasionally. Remove from heat; set aside. Preheat oven to 375°F. Grease a 3-quart oval or rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish. Set aside. In a large saucepan bring chicken broth, the water, and the Italian seasoning to boiling. Add polenta in a slow, steady stream, stirring constantly; reduce heat. Simmer, uncovered, about 1 minute or until polenta is thickened, stirring constantly. Working quickly, evenly spread half of the cooked polenta over the sausage in the baking dish. Add the mushroom mixture, spreading evenly. Sprinkle half of the provolone cheese over the mushroom mixture. Quickly spread the remaining polenta over top as evenly as possible. Top polenta with the remaining sausage mixture and remaining cheese. Cover with a sheet of greased foil. Bake for 25 to 30 minutes or until heated through.

8 servings

Nutrition Facts

Per Serving:

575 calories, (16 g saturated fat, 4 g polyunsaturated fat, 14 g monounsaturated fat), 86 mg cholesterol, 1621 mg sodium, 40 g carbohydrates, 6 g fiber, 9 g sugar, 22 g protein.

1 pound potatoes, peeled and diced
1/4 pound bacon, cut into 1 inch slices
pepper to taste
1 tsp. butter
1/4 small head cabbage, thinly sliced
4 green onions, sliced
salt and pepper
1 tsp. oil
1 pound sausage (Irish or English bangers if you can get them)
1 large onion, sliced
1 clove garlic, chopped
1 tsp. thyme, chopped
2 tsp. flour
1 bottle Guinness
2 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. brown sugar
1 tsp. butter
1 tsp. sour cream
milk to taste

Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes. Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes. Add the butter to the bacon, season with salt and pepper and cook until it foams, about a minute. Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes. Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside. Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside. Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Sprinkle in the flour and let it cook for a few minutes. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes. Remove the sausage and continue to simmer to reduce by half about 10 minutes. Meanwhile, mash the potatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favorite mashed potatoes consistency. Divide the colcannon between 4 plates, top with sausages and cover in gravy.