Tag Archives: sausage

Sausage Pizza With Spinach Salad

Food Network Magazine
Yield: 4 servings

Ingredients

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
3/4 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 small red onion, thinly sliced
4 cups baby spinach (about 2 1/2 ounces)
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 cup chopped roasted red peppers
3/4 cup quartered marinated artichoke hearts, drained and halved
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Red pepper flakes, for topping

Directions

Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.

Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.

Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.

Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.
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Whole-Wheat Pasta with Sausage and Swiss Chard

Food Network Magazine
Yield: 4 servings

Ingredients

Kosher salt
8 ounces whole-wheat penne
1 tablespoon extra-virgin olive oil
2 hot or regular Italian sausage links (about 4 ounces), casings removed
1/2 onion, thinly sliced
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced
1 14-ounce can cherry tomatoes
Freshly ground pepper
1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.

Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
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Bavarian, Apple And Sausage Hash

Ingredients

2 tbs. oil
1/2 cup chopped onion
4 fully cooked apple chicken sausages (or flavor of choice)
1-1/2 cups thinly sliced Brussels sprouts
1 large tart apple, peeled and chopped
1/4 tsp salt
1/8 tsp pepper
2 tbs. finely chopped walnuts
1 tbs. brown sugar
1 tbs. whole grain mustard
1 tbs. apple cider vinegar

Directions

In a large skillet, heat oil over medium-high heat, saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts and apple.

Stir in walnuts, brown sugar, mustard and vinegar. Cook and stir 2 minutes.

Serve Garlic or Original Mini Croccantini.

– Taste of Home
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Apple, Butternut and Sausage Dressing


20 servings (3/4 cup each)
I’d heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon and maple sausage. Now, it’s one of the most requested dishes during the holidays. — Brenda Crouch, Ansley, Nebraska

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cubed
3 medium tart apples, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
6 thick-sliced bacon strips, chopped
1 pound maple pork sausage
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, shredded
6 cups seasoned stuffing cubes, divided
2 cups crushed multigrain Club Crackers (2-1/2×1 inch) (about 40 crackers)
1 can (12 ounces) evaporated milk
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
6 large eggs, lightly beaten
1 cup cooked long grain rice
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed

Directions

Preheat oven to 425F. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375F.

Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.

Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.

Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to two greased 13×9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter.

Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.

Taste of Home
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Goulash

Ingredients

1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water

Directions

In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.

As the meat is cooking add the spices and stir.

Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.

Stir frequently and allow the squash to become somewhat tender.

Add the cans of tomatoes (juice included).

Add a can of water.

Continue to stir and cook the vegetables for about another ten minutes on med-low heat.

Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.

Plate and enjoy.

Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.
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Pizza Monkey Bread

 

Ingredients

1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping

Directions

Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.

In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.

Preheat oven 350F. Coat bundt pan with cooking spray.

Place in bundt pan and spread out evenly.

Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.

After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.

Serve with pizza sauce and enjoy.
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Oven Roasted Smoked Sausage and Potatoes


Serves 4

Ingredients

1 package of smoked sausage
(Peel if necessary, and slice into rounds)
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese

Directions

Preheat the oven to 400F. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

Author’s note: I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.
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Sausage and Peppers Skillet


Serves 4

Ingredients

2 tablespoons olive oil, divided
1 pound Italian sausage links
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, frenched
2 cloves garlic, minced
1 pinch red pepper flakes
1 14-ounce can diced tomatoes
salt and pepper, to taste

Directions

Heat a skillet over medium-high heat and add half a tablespoon of oil. Cook the sausages until they are nicely browned on all sides and set aside.

Reduce the heat under the skillet to medium low and add the rest of the oil.

Add the peppers and onion and cook, stirring occasionally, until they are nicely browned and tender, about 15 minutes.

Add the garlic and pepper flakes, cook 30 seconds and add the canned tomatoes.

Season the sauce to taste with salt and pepper, and add the sausages back to the pan. Cook just long enough to warm through and serve.
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Sausage And Egg Casserole


Serves 8

Ingredients

1 pound pork and sage sausage
1/2 loaf Italian or white bread
5 large eggs
2 cloves garlic, minced
1 white onion, peeled and diced
1 1/2 cups sharp cheddar cheese, grated
1 cup milk
1 teaspoon dry mustard
parsley, finely chopped, garnish
kosher salt and freshly ground pepper, to taste

Directions

Cut bread into 1-inch cubes and set aside.

In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.

Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and sauté until softened and translucent. 8-10 minutes.

Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.

In a large bowl, beat together eggs with milk, mustard, salt and pepper.

Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.

Pour egg mix on top of everything, cover and refrigerate overnight.

When ready, preheat oven to 350 F.

Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.

Bake for 45-50 minutes, or until cheese is melted and eggs are set.

Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.
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Polish Sausage and Cabbage Soup Crock Pot

Ingredients

2 cups potatoes, cubed and peeled
4 cups cabbage, shredd it fine
1 carrot, shredd it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:

Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.

Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.

Ladle in bowls.
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