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McDonalds Sausage Patties

McDonalds Sausage Patties

McDonalds Sausage Patties

 

1 lb. Ground Pork

1 T. finely ground Sage

1 T. finely ground Black Pepper

1 T. Salt

1 T. Sugar

EVOO, for Frying

 

Place pork in mixing bowl.  In mortar and pestle, crush sage until very finely ground and add to pork.  Thoroughly mix sage into pork.  In mortar and pestle, crush pepper until very finely ground and add to pork.  Thoroughly mix pepper into pork.  Sprinkle on salt and combine until well mixed.  Add sugar and again, mix well until fully combined.  Roll pork mixture with a rolling pin until ¼ – 3/8” thick.  Cut out 3-4” circles.  Gently fry in oil over medium-low heat until nicely seared and cooked through, flipping once during cooking.

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

 

12 skinny Breakfast Sausages

3 T. Maple Syrup

1 T. Soy Sauce

½ tsp. fresh Ginger

 

Preheat oven to 400.  Place sausages in small baking dish, lined with foil for easier cleanup.  Bake 10 minutes.  Meanwhile mix together remaining ingredients.  Spoon off any excess fat and pour the maple syrup mix over sausages.  Bake another 25 minutes, stirring every 10 minutes and keeping a close eye on them in the last 5 minutes.  Transfer to plate and allow to cool 10 minutes before serving.

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

Guiltless Breakfast Sausage

Guiltless Breakfast Sausage

1 slightly beaten Egg White
1/3 C. finely chopped Onion
1/2 C. finely chopped Red Delicious Apple
1/4 C. fresh Bread Crumbs (1 slice high fiber low calorie bread, crumbed in blender)
2 T. snipped Parsley
1/2 tsp. Salt
1/2 tsp. Sage
1/4 tsp. ground Nutmeg
1/4 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
1/2 lb. lean ground Turkey Breast

In mixing bowl combine all ingredients except turkey and toss until combined. Add the ground turkey and mix well. Shape into 4 or 8 patties. Fry in nonstick skillet, or on George Foreman Grill until no longer pink and juices run clear, turning once or twice.

Yield: 4 servings
Calories: 100
Fat: 1g
Fiber: 2.5g

Notes: Ok, so the first change I made was with the breadcrumbs. I used a slice of high fiber whole wheat low calorie bread for the extra fiber, when the original recipe called for seasoned bread crumbs. Perhaps because I didn’t use seasoned bread crumbs, the sausage was way too bland. Coupled with the texture of cooked turkey breast which is heavy and a little dry, it didn’t seem like sausage at all. I need to up the proportions of the spices, and I think it could also use some paprika and a bit of thyme to give it more of a breakfast sausage flavor. I suspect if I mixed it up the night before, covered it and let it sit overnight that would give the spices more time to flavor the meat as well. Finally, I didn’t like the fresh parsley in it either. Next time I will use dried parsley, although normally I prefer fresh herbs.

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.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

img90l10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 T. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced

Preheat an oven to 500°F. In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 T. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 T. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Brussels Sprouts and Sausage Soup

Brussels Sprouts and Sausage Soup

sausage-soup-su-1694239-x1 lb. brussels sprouts
1 T. olive oil
1/2 pound thinly sliced sausage (I used sundried turkey tomato, but you can substitute another type, such as andouille.)
3 medium red potatoes
1/2 tsp. whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.

Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside. Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes. Add the bay leaf and caraway seeds about one minute before the sausage are done, and stir for about 1 minutes, until they smell fragrant. Peel the potatoes, if you want, and cut them into 1 inch chunks and add them to the pot with the sausage. Add the stock and bring to a boil, then lower the heat to a low simmer and cook until the potatoes and sprouts are done. Do not overcook! Mine were done in 10 minutes. Remove from heat and season with salt and pepper. Serve with toasted rustic country style bread.

Spicy Sausage Skillet

Spicy Sausage Skillet

1 T. olive oilspicy-sausage-pasta-16b
1 lb. smoked sausage or kielbasa, sliced into 1/4″ slices
2 T. dried minced onion flakes
1 tsp. garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 C. heavy cream
8 oz. campanelle pasta (or penne)
1/4 tsp. salt
1/2 tsp. pepper
1 C. Monterey Jack cheese, shredded
1/3 C. thinly sliced scallions

Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned. Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender. Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly. One Pot Meal.

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

5a22dd8350a582ff4fe32340bdbb7bbd1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve.

Sausage Green Pepper Wontons

Sausage Green Pepper Wontons

Sausage-Green-Pepper-Wontons-Landscape2 c. (1 lb.) sausage, cooked and crumbled
1 tsp. seasoned salt
1 ½ c. cheddar cheese, shredded
1 ½ c. Monterey Jack cheese, shredded
1 c. Buttermilk Ranch Dressing
½ c. chopped green pepper
12 wonton wrappers

Lightly grease 2 muffin tins. Press one wonton wrapper in each muffin cup. Bake 5 minutes until lightly brown. Remove and let cool on cookie sheet. Brown sausage and seasoned salt. Drain grease from sausage. Put sausage in bowl and add cheddar cheese, Monterey Jack cheese, Buttermilk Ranch Dressing and green peppers. Mix with rubber spatula. Fill each cooked wonton with filling and place on cookie sheet. Bake at 350 degrees for additional five minutes or until bubbly.

Texas Surprise Garlic Meatball Appetizer

Texas Surprise Garlic Meatball Appetizer

50 to 60 cloves fresh garlic, peeled
12 oz. sharp Cheddar cheese
1/3 cup fresh parsley leaves (stems removed)
1 to 2 jalapeno peppers (optional)
6 cloves fresh garlic
6 oz. hot pork sausage
6 oz. mild pork sausage
2-1/4 cups buttermilk baking mix

Blanch 50 to 60 cloves garlic in boiling water 3 to 4 minutes. Drain and set aside to cool. In food processor fitted with shredding disc, grate cheese. Remove and set aside. Allow cheese and sausage to come to room temperature before mixing. In dry food processor bowl, chop parsley and peppers, if used, using steel blade. Use garlic press or side of wide-bladed knife to crush 6 cloves garlic. Add to processor, along with sausages and baking mix. Process until well mixed. Add cheese, and process only until well combined. Shape into 50 to 60 small balls, inserting a whole blanched garlic clove in each. At this point, balls may be frozen for baking at a later time. To bake at once, place balls on ungreased baking sheet. Bake at 325°F (160°C) for 20 to 25 minutes or until golden brown. Serve hot as an appetizer, plain, or with a bowl of plain yogurt for dipping.

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

 

1 T. extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 T. roughly chopped garlic

1 T. hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 C. chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms

Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup

 

1 lb. turkey Italian sausage links, cut into 1-inch pieces

2 C. broccoli flowerets

1 C. uncooked mostaccioli pasta (3 oz.)

2 1/2 C. water

1/2 tsp. dried basil leaves

1/4 tsp. fennel seed, crushed

1/4 tsp. pepper

1 can (28 oz.) P Italian-style peeled whole tomatoes, undrained

1 can (18.5 oz.) French onion soup

 

Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.     Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.    Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

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.

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.

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.

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.

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.

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.

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.

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

 

1/2 pound bulk Italian sausage

1 small onion, thinly sliced

1 garlic clove, minced

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 C. water

1-1/2 C. torn fresh spinach

3/4 C. refrigerated cheese tortellini

2 T. shredded Parmesan cheese

Crushed red pepper flakes, optional

 

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

 

Serving Size: 1 ¾ C.

Calories: 354

Fat: 19g

Fiber: 2g

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.

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.

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

 

for 24 sandwiches

 

6 cups pancake mix

6 eggs

3 cups milk

 

3 lb breakfast sausage

 

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

 

Preheat oven to 425˚F (220˚C). In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix. Divide batter evenly onto two parchment paper-lined 17×11 inch baking sheets. Spread evenly and bake for 15 minutes. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. Line another 18×13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month. Enjoy!

 

Variation for fillings

 

Canadian Bacon, Spinach, Hollandaise

 

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

 

Chicken Sausage & Cheese

 

6 small chicken sausage breakfast patties

3 slices american cheese, halved

 

Bacon

 

6 bacon, cooked