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Italian Sausage Chowder

Italian Sausage Chowder

Italian Sausage Chowder

 

4 sweet or hot Italian sausage links, squeezed from the casings

1 medium onion, chopped

6 C. chicken broth

2 baking potatoes, diced

2 cloves garlic, minced

2 C. fresh baby spinach leaves

1 C. heavy whipping cream

Salt & freshly ground pepper, to taste

 

Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

 

1 T. olive oil

12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4″-thick coins

2 pints cherry tomatoes

2 garlic cloves, pressed or finely chopped

4 sprigs thyme

2 bunches broccolini (about 1 pound), trimmed, halved lengthwise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 T. unsalted butter, cubed

Crusty bread (for serving; optional)

 

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted. Divide sausage mixture among plates. Serve with bread alongside, if desired.

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

5-6 oz. breakfast turkey sausage patties or links, diced or finely diced
8 large eggs
3 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper
6 drops hot pepper sauce
2 tsp. butter

Warm a large nonstick skillet over medium heat. Add the sausage, and cook until heated through, 8-10 minutes. Meanwhile, break the eggs into a bowl, and beat lightly with a fork.  Stir in the scallions, salt, pepper and hot pepper sauce. Melt the butter in the skillet with the sausage over medium low heat.  Pour in the eggs. Cook, stirring almost continuously, until the eggs are set but still soft and creamy, 6-8 minutes. Serve hot.

To make this suitable for a no chew diet, finely dice or omit the sausage.  Do no overcook the eggs.

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

 

½ C. mayonnaise

2 T. Dijon mustard

¼ C. milk

2 tsp. garlic powder

1 T. fennel seed

2 fennel bulbs trimmed and sliced

2 sweet onions sliced

2 pounds petite red potatoes quartered

2 tsp. salt

1 tsp. pepper

5 – 6 Italian sausage

 

Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees. In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed. Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine. Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly. Spray the baking dish with the cooking spray. Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage. Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release. Place the covered dish on the grill grates or in the oven. Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

 

½ pound sausage,  bulk or removed from casings

Olive oil

1 medium (about 8 ounces) zucchini or summer squash, thickly grated or julienned

1 small bell pepper, julienned (color of choice or a mix)

1 large (~10-12 ounces) bunch kale, tough stems stripped away and sliced into thin strips or chopped (may mix and match dark leafy greens of choice)

Kosher or sea salt and freshly ground pepper, to taste

1-2 eggs per person, according to appetite

Optional for serving: Chopped avocado; cooked quinoa, rice, or grain of choice; freshly grated Parmesan, crumbled feta, or your favorite cheese; chopped nuts and/or seeds; crusty bread or roll

 

In a large, lightly oiled skillet (I use my 12-inch cast iron skillet), sauté the sausage over medium-high heat until beginning to brown, crumbling as you go. (Look for some nice golden color, but it doesn’t have to be cooked through yet.) Drizzle in a T. of olive oil (and a sprinkling of spice, if using – see notes), and add the zucchini and bell pepper. Spread into an even layer along with the sausage, and sear the mixture for approximately 5 minutes, stirring occasionally and spreading back out, or until cooked to your liking. (If your skillet becomes dry, add another drizzle of olive oil.) Season with a little salt and pepper, and then add the kale in batches, tossing gently to rotate the top layer down. As the kale wilts, add more until you have added it all to the pan. At this point I drizzle in another T. or so of olive oil and add another sprinkle of salt and pepper. Cook, tossing the mixture as you go, until the kale is wilted. Once the kale is tender, make an indentation for each egg, and crack an egg into each one. Cook until the eggs are set to your liking. If you prefer a firmer top, cover the pan for a minute or two or run briefly under the broiler, watching closely to avoid burning. Optionally, you could scramble the eggs into the vegetable mixture, if preferred. Remove the pan from the heat and serve as is or over optional cooked grain of choice. We often serve over quinoa and top with chopped avocado and salted pumpkin seeds. YUM!

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

 

1 lb. gemelli or other short cut pasta

4 T. extra virgin olive oil

1 large shallot or 1 small onion, chopped

12oz Sweet-Apple Chicken Sausage, sliced

1 apple, peeled then chopped

4 cloves garlic, minced

pinch red chili pepper flakes

salt and pepper

15oz can Great Northern Beans, drained and rinsed

6oz baby spinach

1 cup chicken broth

1/3 cup freshly grated parmesan cheese

 

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

 

3 T. olive oil

1 cup sliced cremini mushrooms

1 pound spicy turkey sausage, casings removed

3 garlic cloves, minced pinch of dried

red pepper flakes

1 cup canned cannellini beans, drained and rinsed

1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)

1 pound farfalle pasta

1 tsp. kosher salt, plus more to taste

1⁄2 tsp. freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese

 

Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs

 

About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese

 

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.

 

8 servings, 373 calories; fat 28g; fiber 1.4g

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

 

2 1/2 cups all-purpose flour

1 1/2 T. sugar

1/2 tsp. fine sea salt

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled

2 large eggs

 

1 1/2 T. unsalted butter

9 ounces ground pork sausage

1 tsp. fennel seeds, coarsely chopped

3/4 tsp. fine sea salt

8 cremini mushrooms, coarsely chopped

2 large fresh sage leaves, finely chopped

8 large eggs

1/2 cup whole milk

1/2 cup heavy cream

Pinch of freshly ground black pepper

3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

 

To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.) Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together–that’s okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a tsp. or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef’s Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on. To make the quiche: In a large skillet, melt 1 T. of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 tsp. salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 T. butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat. In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 tsp. of the salt and whisk again. Add the cheese and stir to combine. Set aside. Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms. Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set. Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave. Cook’s Note: This recipe will leave you with leftover dough. You can wrap and freeze it. This is also my recipe for pie dough, so you’re welcome! Use this for your pie making!

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

 

1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese

 

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Simple Sausage Casserole

Simple Sausage Casserole

Simple Sausage Casserole

 

6 sausages

1 pint grape tomatoes

3 sweet potatoes

2 large bell peppers chopped

1 large red onion chopped

1 cloves garlic minced

thyme (a few sprigs fresh)

salt

pepper

 

Preheat your oven to 400°F. Combine the grape tomatoes, sweet potatoes, bell peppers, red onion, and minced garlic in a large baking dish. Brown the sausages on all sides in a skillet placed over high heat, about 1 to 2 minutes per side. Place the sausages on top of the vegetables, toss in the thyme, and season everything to taste. Place in the oven and bake for 40 to 45 minutes.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Sausage & Rice Casserole

Sausage & Rice Casserole

Sausage & Rice Casserole

 

Using a stove-to-oven pan (enameled cast iron is my choice), crumble and brown 1 pound bulk sausage.  If excessive fat is produced, pour some off.

 

Add:

1 green pepper, chopped

2 scallions, chopped

2-3 celery stalks, chopped

2 cups chicken broth (homemade or commercial)

1 cup uncooked long-grain rice

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

(if using unseasoned sausage), black pepper

 

Mix, cover, and cook in a 300° oven for one hour.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

10 slices white sandwich bread, crusts removed

10 fully cooked breakfast sausage links

3 large eggs

½ C. milk

3 T. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

Maple syrup, for serving (optional)

Powdered sugar, for serving (optional)

 

Use a rolling pin to flatten out bread slices. Place a sausage link on the end of one slice of flattened bread and roll up tightly; repeat with remaining bread and sausage. In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Dip sausage roll-ups into the egg mixture, making sure to coat all sides. Cook on a preheated griddle or skillet, flipping frequently, until evenly browned on all sides. Serve warm with syrup and powdered sugar if desired.

 

To freeze: wrap each roll-up tightly in plastic wrap or in a plastic baggie, squeezing out as much air as possible.

 

To reheat: Remove plastic wrap and roll the sausage roll-up in a paper towel. Microwave for 30 seconds, turn, microwave for an additional 30 seconds or until heated through.

Breakfast Biscuit Cups

Breakfast Biscuit Cups

Breakfast Biscuit Cups

1/3 pound bulk pork sausage

1 T. all-purpose flour

1/8 tsp. salt

1/2 tsp. pepper, divided

3/4 C. plus 1 T. 2% milk, divided

1/2 C. frozen cubed hash brown potatoes, thawed

1 T. butter

2 large eggs

1/8 tsp. garlic salt

1 can (16.3 ounces) large refrigerated flaky biscuits

1/2 C. shredded Colby-Monterey Jack cheese

 

In a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the flour, salt and 1/4 tsp. pepper until blended; gradually add 3/4 C. milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set. Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups, sprinkle with remaining cheese. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit C. in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit C. on high for 50-60 seconds or until heated through.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

Tuscan Frittata Affogata

10 eggs

1/2 C. 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 C. 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 Tbs. 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 Tbs. 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.

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

 

1/2 C. pasta sauce

2 T. canola oil (or other neutral-flavored oil)

1 sweet or spicy Italian pork sausage (preferably flavored with fennel; about 4 ounces)

4 small jarred onions, quartered (about 1 ounce or 1/4 cup)

2 roasted Piquillo peppers, ripped into small pieces (about 2 T.)

1 T. plus 1 tsp. ghee or unsalted butter

12 large eggs

2 tsp. kosher salt

2 ounces fresh mozzarella, shredded (about 1/4 cup)

Freshly ground black pepper

 

Adjust the oven rack to the middle position and preheat the oven to 45O°F. Heat the pasta sauce in a small saucepan over low heat, stirring often to keep it from scorching. Heat the oil in a large ovenproof nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Slash the sausage casing with a knife and squeeze the sausage meat out of the casing and into the skillet; discard the casing. Cook the sausage, stirring occasionally and breaking it into small pieces as it cooks, until it’s just browned, about 5 minutes. Add the onions and sauté the sausage and onions together for 2 to 3 minutes, until the sausage is cooked through and the onions are golden brown. Transfer the sausage and onions into a bowl and stir in the Piquillo peppers.  Wipe out the pan you cooked the sausages in, then add the ghee and heat it over high heat for about 2 minutes. Lightly beat the eggs with the kosher salt and pour them into the pan. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan, but the top layer of the frittata is still runny and wet looking. Spoon the sausage and onions over the eggs in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Sprinkle the mozzarella between, not on top of, the sausage mixture, and bake the frittata until it’s just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs. Run a spatula under the frittata to make sure it’s not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground black pepper. Serve the frittata with the tomato sauce on the side.

Stout-Braised Sausages with Apples, Pears and Cranberries

Stout-Braised Sausages with Apples, Pears and Cranberries

Stout-Braised Sausages with Apples, Pears and Cranberries

4 large sausage links

1 T. olive oil

2 medium or large yellow onions, sliced

2 ripe Bosc pears, peeled, cored and sliced

2 apples peeled, cored, and sliced

1/2 pint fresh cranberries

12 oz. bottle of your favorite stout, brown ale or mocha porter

 

Preheat oven to 350. Set a large heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute five minutes or until they begin to soften. Add the sausages and brown on each side, turning them to prevent sticking, about 5-7 minutes.

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

2 tablespoons olive oil

1 medium yellow onion chopped

3 cloves garlic minced

2 tablespoons white wine vinegar

1 pound Italian sausage

1 teaspoon kosher salt or to taste

¼ teaspoon ground black pepper

1 large red bell pepper(s) chopped

 

3 cups water

1 pound rigatoni pasta

1 jar marinara sauce 24-ounce

 

½ cup heavy whipping cream

½ cup parmesan grated

 

Italian parsley fresh

parmesan shredded or grated

 

Sauté Onion: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’. Add the olive oil and allow it to heat up. Add the diced onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until they become soft and translucent. About 3 to 4 minutes. Add Garlic: Add the minced garlic to the pot and continue to sauté for another 30 seconds.

Deglaze Pot: Deglaze the pot with the white wine vinegar and cook until it almost completely evaporates. About 1 or 2 minutes. cook the SAUSAGE. Add Sausage: Add the Italian sausage to the pot and cook, breaking it apart into smaller and smaller pieces as it cooks. Continue for 4 minutes. Add the salt and pepper and mix into the sausage. Continue cooking until cooked through, about another 2 or 3 minutes.

Add Bell Pepper: Add the bell pepper and mix into the sausage. Cook for another minute or two, tossing occasionally. Turn off ‘Sauté’. add the PASTA & SAUCE. Add Rigatoni: Add the water to the pot and deglaze the bottom of the pot once more. Then layer the rigatoni pasta over the sausage and, using a large wooden spoon, push it down into the water as much as you can. Add Marinara: Pour the marinara sauce evenly over the top of the pasta. Do not mix. set the COOK TIME. 7-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 7 minutes. 2-Minute NPR: Once the 7-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure and then open the pot. add the CREAM AND CHEESE. Add the heavy whipping cream and parmesan cheese to the pot and mix them into the pasta. Allow the pasta to sit on ‘Keep Warm’ for 5 to 10 minutes to allow the sauce to thicken. Serve and enjoy!

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

 

For the Chicken Sausage

1 tsp olive oil

¾ lb Italian chicken sausage

Risotto

1 T. olive oil

1 T. butter

1 medium onion, cut into ½-inch dice

1 rib of celery with leaves (if you have any), thinly sliced

1 garlic clove, thinly sliced

¾ cup Arborio rice

splash of dry white wine, such as Sauvignon Blanc

1 14 oz can of diced tomatoes

3 cups of good-quality chicken broth (or stock), plus more as needed

salt & pepper

¼ cup roughly chopped parsley (I used the curly kind)

parmesan cheese

extra olive oil, for serving

 

Preheat your oven to 350 F. In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.

To begin the risotto, add the olive oil and butter to the Dutch oven. Sauté the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes. Add the rice. Stir the grains to coat, 1 minute. Deglaze the pan with a splash of white wine scraping up any brown bits stuck to the bottom of the pot. Simmer for 1-2 minutes or until the wine is slightly reduced. Add the tomatoes and chicken broth, and give it a stir. Place the lid on top and transfer to the oven. Bake for 30 minutes.

Meanwhile, slice the sausage into rounds. At the 30 minute mark, add the sausage to the pot. Continue to bake for an additional 10 minutes. The risotto is ready when the grains are tender, but still have a slight bite to them. Remove the pot from the oven and peek inside; adjust consistency with more chicken broth or simply keep it the way it is. Risotto is very forgiving. Taste and season with salt and pepper. Stir in the chopped parsley. Serve warm with a drizzle of extra olive oil and plenty of parmesan cheese.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1  pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip:  Cook the broccoli rabe in advance, cool and store until ready to continue.  Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.  Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.  Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.  Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.  Sauté for 5-6 minutes until the meat starts to brown.  Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.  Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.  Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.  Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

4 Sausage Patties, cooked & halved

4 large rolls, such as ciabatta, Italian or brioche

2 tbsp. butter, melted

1 small bunch rapini (broccoli rabe), stems trimmed as needed

1/4 cup sliced mushrooms (button, crimini or shiitake)

8 grape or cherry tomatoes, halved

4 eggs, brought to room temperature for 30 minutes

Fresh thyme leaves (optional)

Salt & freshly ground black pepper, to taste

 

Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice “bowl” for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.

Chef’s Tip: Can’t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

5 lb. Italian sausages (sweet, mild or hot), cut into fourths

1 bottle chardonnay wine

 

3/4 C. mayonnaise, homemade or store-bought

1/4 C. plus 2 T. prepared yellow mustard

2 tsp. to 1 T. Sriracha hot sauce, more or less to taste

2 small to medium size cloves of peeled garlic, finely grated

1 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!

Butternut Squash & Sausage Stuffed Shells

Butternut Squash & Sausage Stuffed Shells

Butternut Squash & Sausage Stuffed Shells

1 butternut squash, peeled and cubed

1 onion, sliced

¾ C. milk

¾ C. vegetable broth

1 lb. sausage

2 C. spinach

3 cloves garlic

1 lb. jumbo shells, cooked al dente

15 ounces ricotta

1 egg

¼ C. parmesan, shredded

Additional parmesan, shredded

Olive oil

Salt & pepper

 

Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9×13 baking dish. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 T. of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Sausage and Potato Casserole

Sausage and Potato Casserole

Sausage and Potato Casserole

2 lbs. Italian Sausage, cut into links

2 – 3 pounds red potatoes or russets, scrubbed and cut into bite-sized pieces (If you use russets, I recommend peeling them.)

2 red onions, sliced

4 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. ground black pepper

2 tsp. Italian seasoning

 

Preheat oven to 350 degrees. Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13×9 casserole dish. Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.

Pigs in a Blanket Bites

Pigs in a Blanket Bites

Pigs in a Blanket Bites

 

Sheet puff pastry (1/2 of a 17.3 oz package)

all purpose flour, for rolling out

1 large egg

1 tsp. water

18 ounces fully cooked andouille sausage (6 sausages)

2 tsp. yellow mustard seeds

2 tsp. fine cornmeal

Creole mustard, for serving

 

Line a rimmed baking sheet with parchment paper or a silicone baking liner. Lightly dust a work surface with flour. Roll the puff pastry into a 12×12-inch square. Brush away any excess flour. Cut the square into half horizontally, then in thirds vertically to make 6 4×6-inch rectangles. In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one sausage along the long end of the rectangle, (don’t worry if the ends stick out), and roll the pastry around the sausage. Press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages and rectangles. Set aside the remaining egg wash and refrigerate the sausages for 30 minutes, or up to overnight. Preheat the oven to 400F. Combine the mustard seeds and cornmeal in a shallow baking dish. Working with 1 roll at a time, brush the outside of the pastry with the egg wash. Roll in the seed-cornmeal mixture. Repeat with the remaining sausages. (If the pastry becomes warm or soft, return to the refrigerator for a few minutes.) Using a sharp knife, cut off any ends of the sausages that stick out of the ends. Cut each roll into 6 pieces. If using skewers or toothpicks, insert into the pieces and arrange on the baking sheet, alternating the orientation so the skewers don’t touch the pastry as it expands while baking. Bake for 10 minutes, then flip. Continue cooking until golden brown, 8 to 10 minutes more. Remove to a rack to cool slightly before serving. Serve warm with the Creole mustard for dipping.

Swiss Chard with Apple-Chicken Sausage

Swiss Chard with Apple-Chicken Sausage

Swiss Chard with Apple-Chicken Sausage

1 apple

2 T. Oil

1 small yellow onion

1 bundle swiss chard

1 package of 4 apple-gouda-chicken sausages

1 tsp. apple cider vinegar

1 tsp. fresh ground pepper

 

Cut onion into small pieces and caramelize (in small or medium sauté pan) on medium-low for at least 30 minutes.  While onions caramelize, cut apple into same size pieces as onion, set aside. Two choices for the sausage preparation: one, leave sausages whole and place in sauté pan with apple pieces, pepper and cook on medium until sausages are nicely browned on the outside. Remove from heat and slice thickly. Set aside. Option two, slice sausages before you cook them. Add them to the pan with apples and pepper and allow to brown on all sides. In option one, the cheese will stay inside the sausage and when sliced after cooking will retain its flavor. The sausage, however, will have less crunchy bits and overall less texture. Option two, your cheese will melt out and coat some of the apple pieces and will lose much of its essence. But your sausage will have crunchy cheesy bits and have a stronger apple profile. Your choice. Cut ends off of swiss chard and then into ribbons. Add to onions and add apple cider vinegar. Turn heat to medium and cover. After two minutes stir, cover again. Wait another 3-5 minutes and turn off heat. Add salt to taste. Mix together sausage and a swiss chard in large bowl.

 

Serving Options:

 

Add another tsp. of pepper

Serve with biscuits or some toasted rye bread

Add a poached egg on top for a breakfast feel

Add either roasted walnuts or pepitas

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

6 medium yellow onions, trimmed, peeled, and halved pole to pole

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed

½ cup chopped parsley leaves, plus more for serving

1 cup Panko, divided

4 ounces grated white Cheddar (about 1 cup), divided

 

Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.  Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits

6 cup savory chicken bone broth (or chicken stock)

1/2 stick unsalted Kerrygold Butter

1/3 cup heavy cream

1 cup shredded Kerrygold Reserve Cheddar

1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)

sea salt, to taste

freshly cracked black peppercorns, to taste

2 tablespoons chopped cilantro per plate

Caramelized Onions:

 

1 large Sweet Vidalia Onion

1 tablespoon extra virgin olive oil

2 tablespoons high-quality unsalted butter

sea salt, to taste

freshly ground black peppercorns, to taste

 

In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.

 

Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.

 

Cooking the lamb sausage:

 

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.

 

Cheesy Grits Directions:

 

Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.

 

Prepare caramelized onions and lamb sausage ahead of time.  Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits.  Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

1 C. Milk

6 Eggs

1 cup flour

1/8 tsp salt

1/4 cup unsalted butter, melted

3 Italian sausage links

1/2 apple, peeled and diced

1/4 cup raisins

1 potato, baked, cooled, and diced

1/2 yellow onion, diced

1/2 tsp dried sage

1/8 tsp cinnamon

Salt and pepper, to taste

 

Preheat oven to 4OO°F and spray 2 standard muffins pans. In a blender, mix together milk, eggs, flour, and salt until well blended. If the butter is still warm, let it get to room temperature before pouring it into the blender. This will ensure the hot butter doesn’t cook the eggs. Divide the batter evenly among the 24 cups, filling each cup halfway full. Bake at 4OO°F for 13-15 minutes. They will expand while they bake, like a popover, but will settle and sink when taken out of the oven.  While the dutch babies bake, prepare the country sausage filling. In a skillet over medium heat, brown the sausage links for 2-3 minutes. They do not need to be fully cooked, just firm enough to be sliced. Remove the sausage and slice into rounds. (If you are using fully cooked sausage, you can skip this step and slice the sausages before adding them to the pan.) Return the sausage to the pan. Mix in the apples, raisins, potatoes, onions, sage, and cinnamon. Add salt and pepper to taste. Remove from the heat when the onions are softened and sausage is no longer pink. Serve the sausage mixture in the dutch baby cups.

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

1 cup loosely packed fresh basil

1 1/2 tablespoons chopped shallot

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons mayonnaise

6 tablespoons extra-virgin olive oil

parmesan cheese

 

2-3 slices Prosciutto, ripped

2-3 slices Genoa Salami, sliced and cubed

1 Roma Tomato, sliced and cubed

3-5 Cherry Tomatoes, sliced

a handful of Spinach

A little Romaine

Thinly sliced Parmesan Cheese

Cubed French Bread

Basil Dressing

 

First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use.   Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes).  Add the remainder of the Salad Ingredients to a large dinner bowl or plate.   Mix Salad Ingredients with the basil dressing. Enjoy!

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

1/4 cup extra-virgin olive oil, plus more as needed

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

l pound Italian sausages, pricked with a fork

1/3 cup plain yogurt, preferably non-Greek, whole milk

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

Fresh herbs such as parsley, dill or mint, for serving (optional)

 

Heat the oven to 425°F. Spread the cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt, and pepper. Roast for 10 minutes. Coat the sausages lightly with olive oil, place them on another rimmed baking sheet, and add it to the oven with the cauliflower. Roast, turning them over halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes. While the cauliflower and sausages are cooking, prepare the yogurt sauce: Place the yogurt in a small bowl, grate the garlic clove over the yogurt, add salt and pepper to taste, and stir together. Place the sausages and cauliflower on a platter or individual serving plates. Spoon the yogurt sauce on top, and sprinkle with Turkish pepper, and pine nuts and fresh herbs if using.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

Spicy Sausage Grits ‘N’ Cheese

Spicy Sausage Grits ‘N’ Cheese

Spicy Sausage Grits ‘N’ Cheese

 

Served alone or as a side to a plateful of eggs, these creamy, cheesy grits will wake up your taste buds with great spicy flavor.

1 (7 ounce) package chorizo

4 C. milk

1 C. quick cooking grits

¼ tsp. salt

¼ tsp. freshly ground black pepper

½ C. shredded mozzarella cheese

½ C. shredded Monterey Jack cheese

½ C. shredded Cheddar cheese, plus more for serving

1/3 C. sliced green onions

 

Cook the chorizo in a medium skillet over medium heat until browned and cooked through, about 8 minutes. Transfer to a paper towel–lined plate to drain; set aside.  Bring the milk to a simmer in a large saucepan over medium heat. Whisk the grits, salt, and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken. Stir in the cooked chorizo and the cheeses and cook until the cheeses are completely melted and incorporated.  Divide the grits among four serving bowls. Sprinkle each serving with green onions and, if desired, additional shredded Cheddar. Serve immediately.

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

1 lb. Orecchiette pasta

1 lb. Spicy Italian sausage

1 lb. Swiss chard rough chopped with stems (1/4″ wide)

1 cup Cooked Cannellini beans (drained and rinsed)

8 oz Pasta water

1/2 cup Chopped parsley

1 tablespoon Lemon zest

2 tablespoons Lemon juice

1/2 cup Parmesan cheese

2 tablespoons Butter

1 tablespoon Extra virgin olive oil

 

Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt. Cook the pasta until very al dente, about 8 minutes. Remove the pasta to a bowl with a slotted spoon and set it aside. Do not rinse the pasta. Reserve 1 cup of pasta water before discarding. Heat a large Dutch oven over medium high heat. Add the sausage and brown. Add the Swiss chard and cook down for 2 minutes. Add the reserved pasta water and simmer for 1 minute. Add the beans and pasta and simmer until pasta is done, about 2 more minutes. Remove the pan from the heat and stir in the lemon juice and zest, cheese, parsley, butter, and extra virgin olive oil and it is ready to serve.

Great British Fry-Up Breakfast

Great British Fry-Up Breakfast

Great British Fry-Up Breakfast

8 pork and leek sausages

2 tomatoes – cut in half

1 tin of baked beans

8 rashers smoked dry-cured back bacon

4 field mushrooms

6 eggs, cracked into a bowl

Thick sliced bread for toasting

A knob of butter for toast

Freshly ground black pepper and Maldon sea salt

 

Preheat grill to high, set the oven to 100°C (212F)  and put in 4 plates. Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms under the grill, about 5cm from the heat and cook for around 15 mins, turning the sausages once or twice. After this time add to the tray the bacon and black pudding and leave until the bacon is cooked and crispy. Put the baked beans in a saucepan and warm gently. Put a non-stick frying pan on a low heat. Add a knob of butter and the eggs with some salt and pepper and stir gently until just scrambled and cooked. Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and beans with the bacon and mushrooms on the plates and when the toast pops up, serve with tomato ketchup, HP sauce and a pot of tea

Toad in the Hole

Toad in the Hole

Toad in the Hole

8 large good-quality sausages

4 sprigs of fresh rosemary

2 large red onions, peeled and sliced

2 cloves of garlic, peeled and finely sliced

2 knobs of butter

Sunflower oil

6 tablespoons balsamic vinegar

1 level tablespoon good-quality vegetable stock powder or 1 vegetable stock cube

¾ C. Milk

¾ C. Flour

A pinch of salt

3 eggs

 

Mix the batter ingredients together and put to one side. I like the batter to go huge, so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to color until lightly golden. At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, simply fry off your onions and garlic in the oil.