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Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Caramelizing Walla Walla Sweet Onions produces a delicate rich flavor. Combined with a Sauté of sweet bell peppers, Italian sweet sausages, and sprinkled with fresh basil, makes a delightful and colorful summer supper.

 

2 large Walla Walla Sweet Onions, peeled and sliced

¼ cup olive oil

Salt and freshly ground black pepper to taste

2 to 3 cloves garlic, peeled and crushed

2 large red bell peppers, cut in half, seeded and sliced

2 large yellow bell peppers, cut in half, seeded and sliced

4 Italian sweet sausages cooked and cut in half

1 small bunch of fresh basil, chopped

 

In a large skillet, cook onions in 1 tablespoon of the olive oil until caramelized. Add garlic and cook for 1 minute. Remove from pan an place in a small bowl. Set aside.

Heat remaining olive oil in the pan. Add red and yellow peppers. Cook until soft. Season to taste. Combine with the cooked onions, and sausages. Cook another 2 minutes. Sprinkle with fresh basil, and toss. Serve with crusty Italian Bread.

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

 

1 teaspoon extra virgin

olive oil

1 pound ground beef

8 ounces ground Italian sausage

5 garlic cloves, chopped

1 small white onion, chopped

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried marjoram

2 (14.5-ounce) cans Italian-style diced tomatoes

3 tablespoons tomato paste

1 quart beef broth

8 lasagna noodles, broken into small pieces

8 ounces ricotta cheese

4 ounces Parmesan cheese, grated, plus more for serving

4 ounces mozzarella cheese, shredded

Salt and ground black pepper to taste

Chopped fresh parsley, for garnish

For the Garlic Knots:

2 teaspoons instant yeast

½ teaspoon sugar

1 cup warm water (105–110°F)

2½ cups all-purpose flour

1 teaspoon iodized salt

8 tablespoons (1 stick) unsalted butter, melted

4–6 garlic cloves, minced

1 bunch parsley, roughly chopped

Grated Parmesan cheese, for sprinkling

 

Set the Instant Pot to sauté and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8–10 minutes. Add the garlic and onion and cook until the onion is translucent, 3–4 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press “cancel,” close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press “cancel” and release the pressure. In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended. Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired. For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1–2 minutes. Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed. Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50–60 minutes. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the “legs,” pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet. In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

 

8 breakfast sausage links

1 cup pancake mix

3/4 cup milk

1 egg

2 T. vegetable oil

Maple syrup for serving

 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the breakfast sausage links according to package instructions until slightly browned but not fully cooked. Set aside to cool. In a medium bowl, combine pancake mix, milk, egg, and vegetable oil. Stir until just combined; the batter should be slightly lumpy. Take a spoonful of batter and spread it out on the prepared baking sheet into an oval shape. Repeat this process for the remaining batter, making sure to leave some space between each one. Place a sausage link at the edge of each pancake oval and roll up, ensuring the sausage is fully encased. Bake for 12-15 minutes, or until the pancakes are golden brown and sausages are cooked through. Serve warm with maple syrup for dipping.

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

B L or D Saucy Bean and Saucy Sausage Skillet

 

12 ounces smoked andouille or spicy chicken sausage, sliced into ½ -inch coins

2 stalks celery, diced

1 large onion, diced

2 garlic cloves, minced

1 14.5-ounce can roasted diced tomatoes, with juices

1 15-ounce can pinto beans, with their liquid

1 bay leaf

1 packed T. dark brown sugar

1 T. sherry vinegar

1 tsp. ground cumin

Salt and freshly ground black pepper

4 scallions (green tops only), finely chopped

4 large eggs (optional)

Crisp toast, for serving

 

Heat a deep, 10-inch, heavy skillet over medium-high heat and sear the sausage until browned and beginning to crisp, flipping after a few minutes. Stir in the celery, onion, and garlic and turn the heat down to medium. Cook, stirring frequently, for about 5 minutes, or until the vegetables are soft and fragrant. By this point there will probably be a dark brown crust forming. Stir in the diced tomatoes, and bring to a simmer, stirring and scraping up the brown bits on the bottom of the pan. Stir in the beans with their liquid. Add the bay leaf, brown sugar, sherry vinegar, and cumin. Bring to a boil and lower the heat. Simmer gently until the liquid is slightly reduced and the mixture is hot, about 10 minutes. Taste and season, if necessary, with salt and pepper. (At this point the mixture can be cooled and refrigerated for up to 3 days. Before serving, reheat in a skillet.) Sprinkle with the scallions when serving. If you would like to serve this dish with eggs, make 4 wells in the beans with the back of a spoon and crack one egg into each. Season with salt and pepper. Put a lid on the pan and cook over medium-low heat until the whites are set. Remove and serve immediately, piled on crisp toast, if desired.

Corn Dog Nuggets

Corn Dog Nuggets

Corn Dog Nuggets

 

6 hot dogs use your favorite brand

1 cup Bisquick

¼ cup yellow corn meal

1 egg

½ cup milk

2 teaspoons dry ground mustard

¼ teaspoon paprika regular or smoked paprika, either are delicious

⅛ teaspoon cayenne pepper

1, 17.3 ounce package frozen puff pastry sheets

2 sprigs fresh rosemary diced into very small sections, stems removed

 

Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. Dice hot dogs into small bite-sized portions. You’ll end up using about 8 sections of hot dog in each mini-baking cup. Preheat oven to 400° for a 24-cup mini-muffin baking pan. Spray the muffin cups lightly with Pam or wipe inside each cup with a very small amount of shortening. In a small bowl, combine Bisquick, cornmeal, egg, milk and seasonings. Whisk to combine, then allow to set for a few minutes to thicken while you prepare the puff pastry for the baking sheet. Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup – you’ll have just enough dough for a 24 mini-cup baking pan. Place ½ teaspoon of the Bisquick/cornmeal mixture on top of the pastry dough in each mini-baking cup. Then place 6-8 small wedges of diced hot dog on top of the cornmeal mixture, pressing firmly to fit. On top of each cup filled with hot dog pieces, dollop a small amount of additional Bisquick/cornmeal batter (about ¼ teaspoon for each muffin cup). Place the mini-muffin pan in the oven and bake for 12-14 minutes. Once the top of each muffin cup is golden brown and firm, remove from the oven and immediately sprinkle the entire baking pan with about 2 tablespoons of finely diced fresh rosemary. The heat from the piping hot baking pan will help infuse the rosemary flavor, without making it overwhelming. Allow the rosemary to sit for a minute or two. Remove corn dog nuggets from the pan and serve immediately with mustard, relish and ketchup for dipping. Notes: This recipe works best with a mini-muffin pan as opposed to a standard-sized muffin pan. The key is to make these bite-sized and a mini-muffin pan is the perfect size for your corn dog nugget appetizer.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

 

12 oz Italian sausage casings removed (I used 3 sausage links)

1 T. olive oil

10 oz potato gnocchi

1 C. heavy cream

½ C. chicken broth

1 C. butternut squash puree

3 cloves garlic minced

2 T. fresh sage chopped

2 T. fresh thyme

salt and coarsely ground black pepper to taste

 

Remove sausage from casings and slice it. Heat 1 T. of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

 

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

 

8 mini pumpkins (white or orange)

4 T. unsalted butter

½ onion, peeled and diced

½ carrot, peeled and diced

5 sprigs fresh thyme, stems removed, plus more for garnish

Coarse salt and freshly ground pepper

½ tart apple, cored and unpeeled

8 ounces sausage, casings removed

1½ C. crumbled cornbread

1 egg, beaten

 

Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350°F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

 

1 pound Italian Sausage (Sweet or Hot)

1 pound Sturdy Vegetables (New Potatoes, Small Carrots, Beets, Brocolli, Cauliflower or Anything in Season)

Salsa Verde

Fresh Baguette or Slices of Sourdough (Optional)

 

Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. HINT: *Pack the sausage frozen and it will help keep the cooler cold.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

 

1 T. olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 T. fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 T. unsalted butter

½ C. loosely packed flat-leaf parsley, chopped

½ C. freshly grated Parmesan cheese

 

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Cabbage Wrap Brats

Cabbage Wrap Brats

Cabbage Wrap Brats

 

1 tbsp. olive oil

1 medium onion, sliced

Kosher salt

Freshly ground black pepper

4 bratwursts

1 (12-oz.) can beer

8 large cabbage leaves

Dijon mustard, for serving

1 c. sauerkraut

 

In a large skillet over medium heat, heat olive oil. Add onion, season with salt and pepper, and cook until slightly tender, 4 minutes. Push onions to edges of skillet and add brats to center of skillet. Sear brats until golden, 2 minutes per side. Add beer and simmer on medium-low until all the liquid has evaporated, 10 to 14 minutes. Meanwhile, blanch cabbage: In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds. Place on a paper towel–lined plate to dry. When cool enough to handle, cut a “V” at the base of the leaf to remove the toughest part of the stem. Build wraps: Overlap 2 cabbage leaves, cut sides in, to create one large oval. Spread mustard in the center of cabbage leaves, then top with caramelized onions, sauerkraut, and brats. Fold the short ends of the cabbage leaves in, then tightly roll from one long end to the other.

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

 

10 frozen round buttermilk waffles

8 ounces Mild Country Sausage

6 eggs, lightly beaten

Syrup, optional

 

Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with the remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Remove wooden picks from waffles. Divide sausage evenly between waffles, top evenly with eggs. Drizzle with syrup, if desired.

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

 

1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)

1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size

32 to 40 toothpicks, 3 inches (7.5 cm) in size

1/2 C. (90 g) brown sugar

 

Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

1 head green or red cabbage, halved, cored, and cut into 1-inch wedges (about 1 1/2 pounds)

1 red or yellow onion, halved and cut into 1/2-inch wedges

6 T. olive oil

1 tsp. kosher salt

Freshly ground black pepper

4 sweet or spicy Italian sausages

Quickled onions or 1 T. cider vinegar

Dijon mustard, for serving

 

Preheat the oven to 450°F. Toss together the cabbage, onion, and oil on a rimmed baking sheet. Season with the salt and several grinds of black pepper and nestle the sausages among the vegetables. Roast, shaking the baking sheet halfway through, until the cabbage is brown on the edges, 25 to 30 minutes. Turn the oven to broil and broil until the onions and sausages are browned, about 3 minutes more. Scatter the pickled onions over everything and serve with Dijon mustard.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

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.

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.