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Tag: Sausage

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