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Category: Sausages & Mixed Meats

One Pot Spicy Southern Sausage and Rice

One Pot Spicy Southern Sausage and Rice

1 tsp. extra virgin olive oil
1 (13-oz.) fully-cooked Kielbasa sausage*, cut on the diagonal into coins
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeno pepper, sliced
1 (14 oz.) can no-salt-added diced tomatoes, with juices
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. red pepper flakes
1½ C. dry long-grain rice
2 C. low-sodium chicken broth

Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side. Add the peppers, onions, and jalapeno to the pan. Sauté 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well. Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top. Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.

Coconut Beer Batter Spam with Raspberry Horseradish

Coconut Beer Batter Spam with Raspberry Horseradish

2 3⁄4 C. flour
2 T. oil
2 eggs
6 oz. cold water
16 oz. beer, flat
3⁄4 tsp. salt
1 dash pepper
1 1⁄2 tsp. garlic powder
1 (12 oz.) can Spam
2 C. shredded coconut
1 C. raspberry sauce or 1 C. raspberry jelly
3 T. horseradish sauce

Open beer and leave at room temperature overnight. Chill beer and then add water, oil and eggs.
Mix just enough to break the egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder.
Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip 1-inch wide strips of Spam in beer batter and deep fry until they float to the surface. To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy.

Gemütlichkeit Spamwich

Gemütlichkeit Spamwich

8 oz. bacon
1 C. diced yellow onion
1 C. flour (divided)
2/3 C. apple cider vinegar
1/3 C. sugar
Salt and pepper to taste
4 C. thinly sliced green and red cabbage
12 hamburger-size pretzel rolls
½ C. vegetable oil
2 cans (12 oz. each) Spam with bacon
3 large eggs, beaten
1 ½ C. panko bread crumbs
¼ C. sweet spicy mustard

Dice bacon into ½-inch pieces. Cook in skillet over low heat until crispy; drain on paper towels and set aside. Saute onion in skillet with 2 to 3 T. the bacon drippings. Cook over medium-low heat until softened, about 5 minutes. Sprinkle onion with 1 T. the flour. Cook and stir 2 minutes. Add vinegar and sugar and stir until sugar dissolves. Season as desired with salt and pepper. Add cabbage and stir until it slightly wilts, about 1 minute. Add reserved bacon. Remove from heat and set aside. Preheat oven to 300 degrees. Cut pretzel rolls in half. Lightly brush rolls with a small amount of oil and place face-side down on a baking sheet. Lightly toast rolls in preheated oven about 5 to 10 minutes; set aside. Place remaining oil in a large nonstick skillet (enough to cover bottom of pan) and heat over medium heat. Slice each can of Spam with bacon into 6 lengthwise slices (for a total of 12 slices). Place flour, eggs and panko crumbs into three separate pans. Dip each slice of Spam into flour, followed by egg and then panko crumbs. Sauté slices until golden brown on both sides. Place slices in warm oven as you finish each batch and hold until all slices have been browned. For assembly, spread bottom half of each toasted pretzel bun with mustard. Top with slice of Spam and the cabbage slaw. Top with roll tops and serve immediately.

Glass Noodle and Spam Stir Fry

Glass Noodle and Spam Stir Fry

2 C. glass noodles / cellophone noodle
1 C. spam cut into small cube
1 tsp. oil
1 tsp. dice garlic
1 small grated carrot
3 small red chili pepper
3 C. bean sprouts
200 ml any stock of your preferences
2 tsp. otona no furikake (seaweed)

Soak the glass noodle in water for 2 to 3 minutes till its soft them drain and set aside. With oil pan fry spam ,garlic ,small chili pepper (optional )and grated carrots till spam are cooked and brown. Add the soften glass noodle and beansprout with stock and bring it to a boil then add seasoning then stir fry it Serve glass noodle /cellophane noodle and spam and top with furikake.

Wheat Berries & Spam

Wheat Berries & Spam

3 C. wheat grain/wheat berries
Water to cover the wheat
2 T. peanut oil
1 can Spam ham, cut into ½” cubes
1 tsp. minced garlic
1/2 red bell pepper cut in small cubes
1 C. water
1 tomato cut in small cubes
1/2 C. chives, chopped finely
1/2 C. cilantro, chopped small

Cover the wheat with water and set aside for one hour or until the water is absorbed. Heat the oil and the garlic, stirring to prevent garlic from burning. Add spam and bell pepper, continuing to sauté and stirring gently. Add the hydrated wheat berries, mix well, and continue to cook. Add 1 C. water, cover and lower heat to medium-low. Cook about 15 minutes, until wheat berries are soft and dish is heated through. Stir in chives and cilantro, and serve garnished with the tomatoes.

Red Hot Chili with Rum

Red Hot Chili with Rum

2 pound hot Italian sausage, sliced
2 C. green pepper, seeded and chopped
2 C. chopped onion
2 T. chopped fresh garlic
2 cans (28 oz. each ) crush tomatoes
1/2 C. fresh hot pepper, seeded and chopped
1/4 C. ground chili powder
1/2 C. dark rum
1/4 C. dark brown sugar
2 tsp. red pepper flakes
Hot pepper sauces to taste

Brown Hot Italian Sausage in large Dutch oven over medium heat. Drain any excess fat while leaving 1 T. behind. Stir in green pepper, onion, and garlic. Cook and stir about 8 minutes. Add remaining ingredients. simmer for about 1 hour or until thickened. Garnish with chopped tomatoes and shredded cheese.

Spam Musubi Recipe

Spam Musubi Recipe

2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)

Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly.  Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack

Spam Pinkabet Stir Fry

Spam Pinkabet Stir Fry

4 Japanese long eggplant
2 T. cooking oil
2 bay leaves (laurel)
2 C. water
2 C. cherry tomatoes
1 whole yellow or red onion
2 inch finger piece ginger sliced in half crushed
1-2 T. minced garlic More the better!
Salt and pepper, to taste
2 T. bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)
1/2 C. water
2 C. long beans
1/4 lb. sweet peppers
2 long bittermelons cut
1 pound whole okra pods
1/4 pound kabocha pumpkin
2 zucchini
1 can low sodium SPAM

Soak all big veggies in water then drain. Cut all large veggies in diagonal cuts as this is a stir fry and you want the veggies to cook fast. Heat a large pot or wok over medium-high heat. Add oil, onion, ginger, garlic and bay leaves. Stir fry to release aromatic but do not burn. Add tomatoes and continue to stir fry. Add long beans and stir about 3 minutes. Add bittermelon, eggplant, pumpkin, zucchini, and okra last. Each layer of veggies about 3 minutes each. Cut SPAM into 1-2 inch cubes. Add water if it get dry. Add bagoong or shrimp sauce and a little more water, if needed. TASTE! Don’t make it salty! You may add sugar if you want it a little sweet. It’s up to you. You’re da cook!

Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

2 T. Butter
1 C. Frozen Diced Bell Peppers and Onions
2 Cloves Garlic, minced
1 lb. Smoked Sausage, cut into ½ inch diagonal slices
2 C. Converted Rice
3 C. Water
1 16 oz. Can Stewed Tomatoes
1 ½ tsp. Cajun Seasoning
Sliced Green Onion Tops, garnish

Melt butter in a large skillet over medium heat. Carefully add frozen onions and peppers and sauté for 2 – 3 minutes. Add garlic and sausage and cook until sausage is just browned and warmed through, about 5 minutes. Add rice, and stir to coat the grains in the drippings of the pan. Increase heat to high, add water, tomatoes, and seasoning; bring to a boil. When mixture reaches a steady boil, reduce heat to low, cover and simmer for 20 – 25 minutes. Serve, garnish with sliced green onions.

Corn & Spam Pancakes

Corn & Spam Pancakes

1 7-oz. can SPAM® Classic, finely chopped
1 8-oz. can cream-style corn
1 large egg
1 C. milk
1 C. pancake mix
1 T. vegetable oil

In medium bowl, combine pancake mix, milk, corn, egg and oil. Stir in SPAM® Classic. On greased griddle, pour batter using 1/3 C. for each pancake; cook over medium heat until browned on bottom. Turn and brown other side. Serve pancakes with maple or buttered pancake syrup or honey.

Spam & Eggs

Spam & Eggs

12oz. Spam, Cubed
2 Eggs, Beaten
2 oz. Cheddar, shredded

Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Honey-Sesame Sausage

Honey-Sesame Sausage

2 tsp. Olive Oil
1 T. Honey
1 tsp. Dijon Mustard
12 good quality Cocktail Sausages
1 tsp. Sesame Seeds

Heat oven to 350. Mix together oil, honey and mustard in a small bowl. Add sausages and turn to coat them in mixture. Arrange sausages in a nonstick roasting pan and cook in oven for about 12-14 minutes, turning occasionally until almost done. Sprinkle with sesame seeds and cook until minute until sausages are golden and cooked through.

Andouille and Dandelion Greens Pasta

Andouille and Dandelion Greens Pasta

8 oz. dry pasta
2 Hot Sausage Links, thinly sliced
2 T. butter
1 large shallot, thinly sliced
1/2 C. halved tiny grape tomatoes
1/2 C. Mixed Bell Peppers, diced
1/2 C. chicken broth
1/2 C. white wine
1/2 tsp. Morton & Bassett Cajun Spice Blend
3 cloves garlic, minced
3 C. 1/2-inch slices dandelion greens (about 1 large bunch)
Sea salt to taste

Cook pasta in boiling salted water according to package directions; drain well. While pasta is cooking, cook hot links in a very large skillet over medium-high heat to brown; remove from skillet. Melt butter in same skillet over medium heat. Add shallots and cook for 5 minutes. Add tomatoes, peppers, broth, wine, spices and garlic; cook for a few minutes more. Add hot links and cooked pasta to skillet and cook until hot. Stir in dandelion greens and season with salt.

Ragout of Broccolini, Beans, and Sausage

Ragout of Broccolini, Beans, and Sausage

2 tablespoons good olive oil, plus more for drizzling (optional)
1/2 cup chopped onion
6 ounces hot Italian sausage meat
1 can (15.5 ounces) cannellini beans
1 small bunch (8–10 ounces) broccolini
2 teaspoons chopped garlic
1/4 teaspoon salt, plus more if needed
1/8 teaspoon red pepper flakes
Grated Parmesan cheese (optional)

Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid from the can of beans and bring to a boil. Meanwhile, wash and cut the broccolini tops into 1-inch pieces and the stems into 1/2-inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy. Add the beans, mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.

LTS Fideo with Vienna Sausage

LTS Fideo with Vienna Sausage

Fideo is a pasta that look like short thin strands of spaghetti. We sometimes see it as vermicelli. Typically it is found in the Latin section of a market. It is thinner and cooks more quickly than spaghetti. You could substitute angel hair pasta, broken into smaller lengths.

2 T. Vegetable Oil
2 (4.6oz) cans Vienna Sausages, drained and cut into 1/2 “ pieces
7 oz. dry Fideo Noodles, uncooked
3 (8oz.) cans Tomato Sauce
1-2 T. dehydrated Bell Pepper
2 T. dehydrated Onion
1 ½ C. Water
1 tsp. dehydrated Garlic

Heat 1 T. oil in large skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned. Remove from skillet; set aside. Add remaining 1 T. oil and fideo to skillet. Stir to coat fideo with oil; cook over medium heat 1 to 2 minutes or until fideo is golden brown, stirring constantly. Stir in tomato sauce and water and mix in your dried/dehydrated vegetables. Return sausages to skillet. Reduce heat to medium-low; cover and simmer 10 minutes or until fideo is tender.

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

Cassoulet is perhaps the signature dish from the Languedoc region in southern France. Despite its reputation, cassoulet isn’t really difficult to make, but it does require quite a time commitment. It’s a multi-step, multi-day process where each individual element gets cooked separately and then layered into a final casserole. So set aside a weekend, source out your ingredients, and reward yourself with supremely rich, hearty, and most of all, comforting French dish!

The Confit – This can be either duck or goose confit, but confit you must make! It adds richness and a silky mouthfeel to the final dish, and cassoulet just wouldn’t be the same without it.

The Pork – This is usually shoulder or some other lean cut. It gets braised slowly until absolutely succulent and fork-tender, and then it’s cut into bite sized pieces before going into the cassoulet.

The Sausage – As if the confit and the pork weren’t enough, you get to add some sausage too! Brownie points if you make your own, but given everything else you’ve got going on, there’s no shame in buying it from the butcher!

The Beans – Classically, cassoulet is made with white beans cooked separately with herbs and sometimes a ham hock or bacon. Go for a creamy variety like great northern or cannelini.

Tomato Sauce – Sometimes this is made along with the pork braise, but it can also be made separately. This will be the main cooking liquid for the casserole – as well as the only veggies you’re going to get!

The Cassoulet – By the time you get to this step, the cassoulet is easy! You just spoon a layer of the beans and tomatoes into the bottom of a casserole dish or dutch oven, add a layer of meat, and top with the rest of the beans and tomatoes. A breadcrumb topping gives the final dish some crunch. Bake until bubbly and enjoy. And about time!

4 C. (2 pounds/950g) good-quality dried beans
2 pounds (950g) unsmoked ham hock
1¾ C. (160g) diced, thick-cut unsmoked pork belly or pancetta
2 carrots, peeled
2 onions, peeled and halved
6 cloves garlic, peeled
2 bay leaves
10 sprigs thyme
1 tsp. sea salt or kosher salt (optional)
4 confit duck thighs (thigh and leg attached)
1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
Freshly ground black pepper
1 C. (135g) dried or fresh bread crumbs
3 tsp. neutral-tasting vegetable oil or walnut oil

Rinse the beans and sort for debris. Soak them overnight covered in cold water. The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid. Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tsp. salt, if necessary. While the beans are cooking, scrape any excess fat from the duck confit pieces (save it for making duck fat–fried potatoes, page 220) and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side. (If using the Counterfeit duck confit on page 179, the duck will already be browned and ready, so there’s no need to recook it for this step.) Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone. When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock. Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired. (Some pork products are quite salty, so at this point, you can adjust the salt to your taste.) Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven. In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid. (Refrigerate any extra bean liquid, as you may need it later. Or if there isn’t enough bean liquid, add a bit more water, just enough to moisten the beans.) Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes. If you want to serve the cassoulet reheated, as many prefer it, let it cool to room temperature for 1 ½ hours, and then refrigerate it.

To serve the cassoulet reheated, remove the cassoulet from the refrigerator 1 hour before you plan to reheat it. Preheat the oven to 350°F (180°C). Break through a piece of the top of the cassoulet, and if you don’t see much liquid surrounding the beans beneath the surface, add some of the reserved bean liquid (or warm water)—just enough to moisten the insides a little, about ½ C. (125ml). Bake the cassoulet for 1 ½ hours, or until it’s completely heated through. If the topping isn’t crusty, turn the oven up to broil—if you’re using a ceramic dish, turn the oven just to 450°F (230°C), or whatever maximum heat is indicated by the manufacturer—and watch carefully until the top is browned to your liking. Remove the cassoulet from the oven and let it rest for 15 minutes. Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.

Sausages and Grapes (salsiccia all’uva)

Sausages and Grapes (salsiccia all’uva)

This is a very simple version of this dish often found on trattoria menus in Italy.  Other variations include rosemary, garlic, onion, wine or balsamic vinegar.

8 sweet Italian pork sausages
½ C. water
¾ lb. red or black table grapes (or red wine grapes if you don’t mind seeds in the final dish)

Prick the sausages with a fork to poke a few holes in them. Put them with the water in a heavy 10-inch sauté pan, preferably cast iron, and place over medium heat. Cook, turning often until water evaporates and sausages begin to brown. Add grapes and cook, stirring until they release their juices and soften, about 10-12 minutes. Serve immediately with bruschetta or polenta to soak up the juices.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2 T. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

In a large pot, heat 2 T. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

Farfalle with Sausage, Cannellini Beans, and Kale

Farfalle with Sausage, Cannellini Beans, and Kale

8 oz. uncooked farfalle (bow tie pasta)
1/4 C. oil-packed sun-dried tomatoes
1 1/2 C. chopped onion
8 oz. hot turkey Italian sausage
6 garlic cloves, minced
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1 (14-oz.) can fat-free, less-sodium chicken broth
1 (16-oz.) package fresh kale
1 (15-oz.) can cannellini beans, rinsed and drained
1 oz. shaved fresh Parmesan cheese (about 1/4 C.)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 C. cooking liquid; keep warm. Drain tomatoes in a small sieve over a bowl, reserving 2 tsp. oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 tsp. tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 C. cooking liquid, and beans.

Campfire Sausage & Sauerkraut

Campfire Sausage & Sauerkraut

Campfire Sausage and Sauerkraut

 

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 T. brown sugar

2 T. maple syrup

 

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed. Serve hot.

Skillet Pasta Roma

Skillet Pasta Roma

½ lb. Italian sausage, sliced or crumbled
1 large onion, chopped
1 large clove garlic, minced
2 cans Del Monte Diced Tomatoes with Basil, Garlic, & Oregano
1 can Del Monte Tomato Sauce
1 C. water
8 oz. uncooked Cavatappi or other spiral pasta
8 mushrooms, sliced
Grated Parmesan cheese and fresh parsley sprigs

Brown sausage in large skillet. Add onion and garlic. Cook until onion is soft; drain. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil, reduce heat. Simmer covered 25-30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, if desired, simmer 5 minutes. Serve in skillet garnished with cheese and parsley

Sausage & Orecchiette with Ramps and Favas

Sausage & Orecchiette with Ramps and Favas

Orecchiette with Ramps and Favas

Kosher salt

1 pound fresh orecchiette pasta

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound spicy Italian sausage, removed from the casings if not bulk

1 cup peeled shelled fava beans

3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)

Freshly ground black pepper

2 cups freshly grated parmesan cheese

 

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.  Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.  Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

1 T. olive oil
1/2 pound Cajun sausage (or kielbasa), sliced into coins
1 onion, chopped
1 small green pepper, seeded and chopped
1 rib celery, chopped
1 tsp. Cajun or Creole seasoning
1 bay leaf
1 14 1/2 – ounce can stewed tomatoes, Cajun style, or diced tomatoes with mild green chiles
2 cups low-sodium chicken broth
1 1/2 cups long-grain rice

For each Adult Portion: 1 tsp. EVOO, ¼ lb. raw, cleaned shrimp, 1/8 tsp. Cajun Seasoning, pinch cayenne

Heat large nonstick skillet over medium heat. Add olive oil, then sausage, onion, pepper and celery. Cook, stirring, for 5 minutes or until onion is soft. Stir in seasoning and bay leaf; cook 1 more minute. Add tomatoes, broth, 1-1/2 cups water and rice; bring to a boil, then cover, reduce heat to medium-low and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf.

For adult portion, heat oil in nonstick skillet. Add shrimp and seasonings. Cook 2 minutes, or until shrimp is pink; stir into jambalaya.

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

 

8 wooden skewers soaked in water for half an hour

8 oz. (2 standard size) chorizo sausage, cut into 1” slices

1 punnet cherry tomatoes

16oz. halloumi cheese cut into 1” cubes.

a little olive oil for spraying or brushing before cooking

 

1 lime juice & zest

1 T. honey

1 T. white wine or cider vinegar

2 T. olive oil

salt/pepper to taste

To serve/garnish

1 lime sliced into segments

salad leaves of your choice

 

Heat up your broiler/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.

Summer Squash, Tomato and Sausage Pasta

Summer Squash, Tomato and Sausage Pasta

Summer Squash, Tomato and Sausage Pasta

 

2 medium to large squash

2 medium to large zucchini

2 pints, cherry tomatoes

4 T. olive oil

Sea salt and freshly ground pepper, to taste

6 Italian sausage links

1 (16 ounce) package rigatoni pasta (substitute 1 box of quinoa for a gluten-free alternative)

Parmesan cheese for garnish

 

Chop squash and zucchini into bite-size squares and place in large bowl. Cut cherry tomatoes in half for a juicier sauce, or leave them whole. Toss vegetables and tomatoes in 3 T. olive oil, sea salt, and freshly ground pepper. Swirl 1 T. olive oil in a saucepan on high heat and add sausage. Once sausage is partially cooked, drain fat and then add the vegetables to the saucepan. Turn heat to medium. Cover the sausage and vegetables and allow to cook for approximately 15 minutes. While sausage and vegetables are cooking, boil water and cook pasta according to package directions. When vegetables and sausage are cooked, remove sausage and cut each link into bite-size pieces, placing back into the saucepan once cut. Once pasta is cooked, drain and place in large bowl. Serve pasta on individual plates and spoon sausage, vegetables, and tomatoes (and naturally occurring sauce) over pasta. Grate parmesan cheese over each dish.

Rhubarb and Pancetta Pizza

Rhubarb and Pancetta Pizza

Rhubarb and Pancetta Pizza

 

1 whole Pizza Crust (homemade Or Purchased)

2 tsp. Olive Oil

3 ounces, weight Diced Pancetta (or Thick Cut Bacon)

1 cup Diced Red Onion

1-½ cup Rhubarb, Peeled And Diced

1 cup Chopped Red Apple

2 tsp. Fresh Rosemary, Minced

½ cups Shredded Mozzarella Cheese

2 T. Walnuts, Very Finely Chopped

 

Prepare your favorite pizza crust dough. I like a deep dish whole wheat, but any type will work. The listed prep time includes the time needed for homemade dough to rise, but store-bought dough will work just as well. While the dough is rising, heat the olive oil in a large frying pan over medium heat. Add diced pancetta and cook until it begins to turn a golden brown, about five minutes. (If you don’t like pancetta or you don’t have it on hand, you can substitute diced thick cut bacon.) Drain excess fat from the pan and then add red onion. Cook until the onion is translucent, about three minutes. Add rhubarb, apple and rosemary to the mixture and cook until the fruit is just beginning to soften, about 2 minutes. I don’t peel the apple, but you can if you must. Remove from heat. Preheat oven to 450ºF. Prepare a pizza pan and roll or press out your dough. Spread the pancetta/fruit mixture directly onto the dough. Sprinkle the mozzarella cheese over the mixture. Don’t go overboard with the cheese! (This isn’t that kind of pizza.) Finally, sprinkle the finely chopped walnuts evenly over the cheese. Bake the pizza for 15 minutes, or until the crust is cooked and the cheese is golden brown.

Penne alla Vodka Casserole

Penne alla Vodka Casserole

Penne alla Vodka Casserole

 

1 lb. penne

4 T. butter

1/2 med. onion, chopped in 1/4″ dice

1 T. red pepper flakes

1 qt. roasted tomatoes (or 1 28-oz. can tomatoes)

3 mild Italian sausages (~1 lb.) sliced crosswise in 1/4″ coins

1 c. vodka

1 tsp. dried oregano

1 c. sour cream or whipping cream

1 c. Parmigiano-reggiano cheese, grated

Salt to taste

 

In a heavy-bottomed sauté pan or skillet, melt the butter and add onion and red pepper flakes. Cook over medium-low heat until onion is translucent. Stir in the whole tomatoes with liquid and simmer for one hour. Add the sausage coins, vodka and oregano and continue to simmer for another hour. Turn the heat to medium high, add sour cream (or cream) and stir constantly for 10 minutes. Reduce to simmer and to cook for another 30 minutes. Preheat oven to 450 degrees. During the final half hour of simmering the sauce, bring 4 quarts of water to boil in a large pot. Drop the pasta in the boiling water and cook, stirring frequently until tender but still firm to the bite, a little less done than usual “al dente.” Drain well, put back in pasta pot, add sauce, then toss pasta with sauce and 2/3 C. grated cheese. Adjust for salt. Pour into 2 3/4-qt. casserole dish and top with remaining cheese. Bake for 15 minutes. Remove from oven and serve.

Sausages & Plums Braised in Red Wine

Sausages & Plums Braised in Red Wine

Sausages & Plums Braised in Red Wine

 

1 pound ripe purple or red plums

2 pounds sweet or hot Italian sausages

2 T. olive oil

1 large shallot, thinly sliced

3 garlic cloves, minced

1 tsp. minced fresh sage or 1/2 tsp. dried sage

Salt and freshly ground pepper

Pinch of sugar

1 C. light, fruity dry red wine, such as Beaujolais or Pinot Noir

 

Cut the plums into 1/2-inch slices, removing the pits and toss them with a few pinches of sugar, if needed. Set aside. Pierce each sausage in several places with the tip of a sharp knife (this will prevent the sausages from exploding). Heat the olive oil in a large sauté pan over medium-high heat. Add the sausages and sauté, turning often, until a golden brown all over, about 10 minutes. Remove the sausages to a plate. Pour off all but 1 T. of the fat in the pan and return the pan to the stove, over medium heat. Add the sliced shallot, and until tender, about 1 minute. Add the garlic and sage and sauté until fragrant, about 1 minute more. Add the plums with all of their juices and season with salt, and pepper. Sauté for 2 minutes, stirring often. Add the wine, increase the heat to medium-high, and scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes to meld the flavors. Return the sausages to the pan, cover the pan, and reduce the heat to low. Cook for 15 minutes or until the sausages are cooked through. To serve, remove the sausages and plums from the pan, using a tongs or a slotted spoon, placing them on a serving platter. Simmer the wine sauce in the pan over medium-high heat, about 2 minutes, or until the sauce is reduced and thickened slightly. Pour the sauce over the sausages and plums and serve.