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Category: Sausages & Mixed Meats

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.

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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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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.

Emeril’s Sausage Pot

Emeril’s Sausage Pot

 

2 tablespoons olive oil

2 large onions, sliced

2 (1-inch thick and 5-inch long) bacon pieces, large diced

Salt

Freshly ground black pepper

1/2 cup Creole mustard

2 12-ounce bottles Turbo Dog beer

5 hot dogs

5 pounds assorted sausage

2 pounds sauerkraut

2 tablespoons chopped garlic

Cracklin’s 

Green onions

Creole seasoning

 

In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklin’s green onions and Creole Seasoning.

Sausage and Peppers Casserole

Sausage and Peppers Casserole

1/4 C. olive oil

2 lb. fresh turkey sausage (about 8 links), cut in 1/2

1 medium red onion, quartered and separated

1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips

1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 pound green beans, ends trimmed and halved

1 (14-ounce) can no-sugar-added diced tomatoes

3 cloves garlic, chopped

2 T. chopped basil leaves, plus some for garnish

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

8 ounces button mushrooms

4 marinated hot cherry peppers, optional

Shaved Parmesan, for garnish

Equipment: oval gratin dish

 

Preheat oven to 375 degrees F. Heat 2 T. of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don’t fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet. Meanwhile, heat the remaining 2 T. oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.  Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered

 

Yield: 8 servings

Calories: 417

Fat: 37g

Fiber: 4g

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Spam Fried Rice II

Spam Fried Rice II

Spam Fried Rice

 

3 C. day-old cooked short-grain rice, at room temperature

1 T. sesame oil

Neutral oil, for fining

Half 12-ounce can Spam Less Sodium, cut into 1/8 by 1-inch matchsticks

1 C. finely diced carrots (about 1 1/2 carrots)

1 C. finely diced Maui or yellow onion (about ¥2 onion)

Kosher salt and freshly ground black pepper

1 C. chopped green onions, white and green parts (about 4 green onions)

1 tsp. very finely grated garlic (about 2 cloves)

1 T. soy sauce (shovu)

1 T. oyster sauce

1 tsp. Worcestershire sauce

2 large eggs, lightly beaten

4 to 6 fried eggs, for serving (optional)

 

In a bowl, combine the rice and sesame oil, toss to coat, and set aside. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tsp. neutral oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl and set aside. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 T. neutral oil. Once the oil is shimmering and hot, add the carrots and Maui onion and stir-fry with a wooden spoon or spatula until mostly translucent, 4 to 5 minutes. Season with salt and pepper before increasing the heat to medium. Add 1/2 C. of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper, if needed. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with the remaining 1/2 C. green onions and serve, topping each serving with a fried egg, if desired.

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

2 T. olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 tsp. dried oregano

1/4 tsp. red pepper flakes

4 slices hearty white sandwich bread

3/4 C. milk

1 lb sweet Italian sausage links

1 C. parmesan cheese, grated

1/2 C. chopped fresh parsley leaves

2 large eggs

2 cloves garlic, minced

1 1/2 tsp. salt

2 1/2 lb. ground beef chuck

 

Heat oil in a large skillet over medium-high heat. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to a large bowl to slightly cool.   Meanwhile, adjust oven rack to upper-middle position and preheat oven to 475 degrees. Mash the bread and milk with the onion mixture.  Remove the casings from two of the sausage links and add to the bread mixture along with the parmesan, parsley, eggs, garlic, and salt.  Mix well with your hands to combine.  Add the ground beef and knead with your hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), and place on rimmed baking sheet.  Arrange the remaining sausages around the meatballs and bake until well browned, about 20 minutes. Once your meatballs and sausage are cooked, you can transfer them to your favorite sauce to simmer for a bit and add flavor to it, fill some hoagie rolls with them and top with mozzarella, or freeze for later use!

Spicy Sausage, Mushroom, and Polenta Bake

Spicy Sausage, Mushroom, and Polenta Bake

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.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

1 T. EVOO

10oz. fresh Spanish Chorizo, cut into ½” slices

½ C. Red Wine

Crusty Bread, to serve

 

Add oil to heavy skillet and heat to smoking.  Add chorizo and cook 1 minute.  Reduce heat, add wine and cook 5 minutes.  Transfer to serving dish and allow to sit until just warm to develop flavors.  Serve warm with bread.

 

From Easy Tapas

Spam Fried Rice I

Spam Fried Rice I

3 tsp. cooking oil
2 eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. pepper
3 C. cooked, leftover rice (break up the clumps first!)
3/4 C. Spam (in chunks or in strips)
3/4 C. chopped veggies (peas, carrots, cucumber, bell peppers, onions, etc)
1 tsp. oyster sauce or 1 1/2 tsp. soy sauce
4 green onions, thinly sliced
2 garlic pieces (skin removed and sliced or cracked open)

Step 1. Put skillet on high heat. Add 1 tsp. oil and very lightly scramble eggs, salt, and pepper. Put eggs on the side on a plate or C.. Only lightly scramble them because we will put them back in later and cook them some more. Step 2. Put 2 tsp. oil in and let it heat up to medium-high heat. Add the garlic and spam. Let it lightly brown. The garlic fragrance should fill your kitchen too. Then add in your rice (de-clumped). Add the oyster sauce or soy sauce evenly and stir everything. Step 3. As you cook your rice, it should start to soak up the oyster sauce or soy sauce and may get a little crisp too, since leftover rice is not very wet. But stir occasionally, as you don’t want your rice to burn. Finally, add in your veggies, your green onion, and your eggs back in. Optional: Fried rice is really a flexible dish, so you can add anything you like! I personally like to add cayenne pepper and bits of ginger

Chorizo with Sun-Dried Tomatoes and Cider

Chorizo with Sun-Dried Tomatoes and Cider

2 T. olive oil
1 C. chopped onion
2 cloves garlic, finely chopped
2 tsp. Paprika
1 C. apple cider
2 Bay Leaves, broken in half
1 lb. Spanish chorizo, cut diagonally, into 3/4-inch pieces
1/4 C. sun-dried tomatoes, coarsely chopped
1/4 C. chopped parsley

Heat oil in a saucepan over medium heat. Add onions and garlic; saut about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute. Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes (If using Mexican, non-smoked chorizo, add five minutes to simmer time). Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

Yield: 12 servings
Calories: 217
Fat: 17g
Fiber: .5g

Bangers and Colcannon with Guinness Onion Gravy

Bangers and Colcannon with Guinness Onion Gravy

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.

Gourmet Beanie Weenies

Gourmet Beanie Weenies

Gourmet Beanie Weenies2 14-oz. packages Lit’l Smokies
1 T. olive oil
1 large shallot, minced
1 tsp. cumin
1 tsp. chile powder
2 T. vinegar
1/4 C. stout
2 28-oz. cans Bush’s Best Bold & Spicy Baked Beans (these are already flavored with cilantro, cumin, brown sugar and bacon)
5 oz. baby Spinach

In a large sauté pan, brown Lit’l Smokies over medium-high heat for about 5 minutes. Remove from pan and set aside. Add olive oil and sauté shallot for a minute or two. Add cumin and chile powder and sauté for another 30 seconds. Add vinegar and stout, then add beans. Bring to a simmer and return Lit’l Smokies to the pan. Continue simmering for another 10 minutes. Just before serving, add spinach and gently incorporate until wilted.

Sausage and Polenta with Balsamic Vinaigrette

Sausage and Polenta with Balsamic Vinaigrette

1/2 of a 16-ounce tube refrigerated cooked polenta

1 T. olive oil

4 uncooked sweet Italian sausage links (about 1 pound total), each cut into 4 pieces

1/2 C. apple juice

1/4 C. balsamic vinegar

2 T. snipped dried tomatoes

1 8-ounce package mixed salad greens

1/4 C. pine nuts or slivered almonds, toasted (optional)

Preheat oven to 400 degrees F. Cut polenta into 1/4-inch slices, then cut each slice in half. Brush polenta with oil. Arrange in a single layer in a shallow baking pan. Bake about 15 minutes or until light brown, turning once. Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes, turning to brown evenly. Remove sausage from skillet. Drain off fat; wipe skillet with paper towels. Return sausage to skillet; add apple juice, balsamic vinegar, and dried tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until sausage is no longer pink (160 degrees F). To serve, divide salad greens among four dinner plates. Arrange polenta slices and sausage pieces next to greens. Drizzle balsamic mixture over greens, polenta, and sausage. If desired, sprinkle with nuts.

Crazy Beans

Crazy Beans

1 lb. pork sausage

2 stalks celery, sliced

1 medium onion, chopped

1 green pepper, diced

1 can (1 lb.) baked beans in tomato sauce, undrained

1 can (1 lb.) each lima, kidney, green and wax beans, drained

1 C. dark brown sugar

1 can (10-3/4 oz.) tomato soup

1 can (6 oz.) tomato paste

6 slices bacon

 

In skillet, brown sausage. Drain reserving 2 T. drippings. Add celery, onion and pepper; cook until onion is translucent. Combine with remaining ingredients except bacon. Transfer to baking dish. Top with bacon. Bake at 350° for 1 hour.

 

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Autumn Sausage Casserole

Autumn Sausage Casserole

1 pound sausage

1 large, or 2 small apples, chopped (no need to peel)

1 yellow onion, chopped

1/2 cup chopped carrots

3 cups already cooked long-grain rice

1/2 cup raisins

1 T dried parsley flakes

1 T brown sugar

1/2 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)

1/3 cup chicken broth or water (I used water)

 

The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs.  If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.

 

 

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Knockwurst with Sauerkraut Dinner

Knockwurst with Sauerkraut Dinner

 

1/3 C. chopped onion

2 slices cooked bacon, cut up

1 C. beer

1 C. water

2 T. cornstarch

2 T. coarse-grain brown mustard

2 T. molasses

2 tsp. caraway seed

1/2 tsp. ground allspice

1/4 tsp. pepper

1 large rutabaga, peeled & cut into 1″ cubes

1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces

2 medium cooking apples, cored and cut into 8 wedges each

1 16-ounce can sauerkraut, drained and rinsed

 

In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-C. glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

 

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Potato Gnocchi with Sausage and Vegetables

Potato Gnocchi with Sausage and Vegetables

1 lb potato gnocchi

1 cup fresh baby spinach

1 tsp. diced garlic

1/2 lb. sliced kielbasa

1/2 small zucchini, sliced

1/2 yellow onion, sliced

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. red pepper flakes

salt and pepper to taste

1 tbsp. butter

 

In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside.  In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes.  One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown.  Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes.  Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.

 

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Fireside White Bean and Sausage Soup

Fireside White Bean and Sausage Soup

3/4 pound turkey sausage links, cut into 1/8-inch rounds

2 C. of chopped yellow onion

1 16-oz. can of chicken broth

1/4 C. water

2 bay leaves

1 tsp. of dried thyme leaves

1/4 tsp. of black pepper

1/4 tsp. cayenne pepper

2 16-oz. cans butter beans, well rinsed and drained

 

Place a Dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

 

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Sausage Dressing

Sausage Dressing

2 baguettes (long French bread), stale, cut into 1″ cubes

1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. unsalted butter

 

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat.  Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute.  Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and   gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

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Spicy Sausage Pasta

Spicy Sausage Pasta

spicy

1 T. olive oil

1 lb. smoked sausage

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz.) can Ro-Tel tomatoes and green chiles, Mild

1/2 cup heavy cream

8 oz. penne pasta

1/2 teaspoon salt and pepper, each

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

 

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.  Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

 

 

 

 

 

 

Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 lb. salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato — your preference or, depending on what you have on hand

8 large eggs

4 oz. your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

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Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

 

 

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Hearty Fennel Soup with Sausage and Gouda Croutons

Hearty Fennel Soup with Sausage and Gouda Croutons

FW1004WWH052 T. extra-virgin olive oil

3/4 pound sweet Italian sausage links

1 medium onion, thinly sliced

3 medium fennel bulbs—halved, cored and thinly sliced

2 thyme sprigs

6 C. chicken stock or low-sodium broth

1 medium zucchini, thinly sliced

Salt and freshly ground pepper

Six 3/4-inch-thick baguette slices, lightly toasted

6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded

 

Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.  Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.

 

 

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Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

meatballsSalt

1 1/2 lb. ground chicken

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. – a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

 

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

 

Peppery Salad

 

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

1/4 C. extra-virgin olive oil, eyeball it

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

 

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

 

 

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