You are currently browsing the tag archive for the ‘Sausage’ tag.
This was part of my New Year’s Eve menu and it was a HIT. Enjoy!
Premade pizza dough (you can get it in the dairy aisle of your grocery store or local pizza shop)
1 green pepper, sliced
½ yellow onion, sliced
3 sausage links, out of casing
crushed red pepper flakes
handful pecorino romano cheese (grated)
Bring pizza dough to room temperature. Leave it out of the fridge for at least 2 hours.
Preheat oven to 425. In a medium saucepan over medium high heat, heat a teaspoon of olive oil. Add sausage to pan and break up with a wooden spoon. Cook until brown and crumbled. Remove from pan with slotted spoon, reserve on a plate. Pour out most of the oil. Add the sliced peppers, onions, oregano and crushed red pepper flakes. Cook for about 8 minutes until the veggies are tender.
Roll dough with a little bit of flour into a large rectangle. Place on a lightly oiled cookie sheet (with sides). Add filling on half of the dough (long side), leaving a one inch space on the top and bottom. Begin rolling, starting on the side the filling is on. Keep rolling until you have a log shape. Seal off the edges by pinching them and folding them under the roll. Brush the top with a bit of olive oil and sprinkle with the cheese. Cut 3 slits in the top to let the steam escape. Bake for about 30 minutes or until the top is golden brown. Slice and serve.
This recipe is for what I consider the best chili….ever. I’ve received rave reviews on this and everyone is asking for the recipe, so here it is! Honestly I have been so excited for Fall to arrive so I can start to make this again. I went through severe withdrawls over the summer. Anyway, check out how to make this Turkey and Sausage Chili…it’s my version of an Emeril recipe. Get ready to want to snuggle up with a big, hot bowl of chili!
1 pound of ground turkey
1 package (6 links) of hot Italian sausage (remove it from the casing)
1 large white onion chopped
1 large green pepper chopped
3 chipolte peppers in adobe chopped (adjust accordingly for more or less heat — I found this is the perfect amount for my taste….great heat and warmth, but not hot)
A few dashes of hot sauce
2 tablespoons chili powder
2 teaspoons of cumin
2 tablespoons paprika
1 teaspoon oregano
salt and pepper
1 lager beer (like Yuengling or Amstel)
1 large can of whole San Marzano tomatoes
1 can of pinto beans (rinsed)
1 giant handful of fresh cilantro
In a large pot, heat olive oil over medium-high heat. Add the turkey, sausage and salt/pepper. Cook, breaking up the chunks, until no longer pink. Add the onions and peppers, cook for about 3-4 minutes. Add the cumin, chili powder, chipolte, oregano and paprika – cook for a minute. Add the beer – cook for 2 minutes. Add in tomatoes, beans and half of the cilantro – mix to combine all the ingredients together. Reduce the heat to medium and simmer uncovered for 45 minutes to 1 hour. Make sure to stir it every once in a while – you don’t want the yummy-ness to stick to the bottom.
Add the remaining cilartro to the chili right before serving. Enjoy with blue corn torilla chips topped with melted cheddar or jack cheese.
Tip: Since this does take about an hour to make – cook up a double batch and freeze it. Or have it as left overs during the week — It tastes even better the next day.
This is one of my favorites, yummy and satisfying. Enjoy it! And yes, you didn’t read the ingredients wrong…I make my own sauce…from scratch…every time! No jarred sauce in my house. After you make it once, you will be hooked, it’s super easy and delicious. In the time it takes for the sauce to cook, you can be doing the rest of the prep. Some of my sauces take longer, but this simple tomato basil sauce with a touch of cream, is done in a snap!
2 large shallots sliced
1 35 oz can of whole tomatoes (preferably San Marzano)
splash of white wine
2 tbsp tomato paste
handful of fresh basil
3 sweet Italian sausage links removed from casing
1 large jarred roasted pepper
1/2 bunch of broccoli rabe chopped
1 small jar / can of artichoke hearts (packed in water)
1/2 lb of bowtie pasta
splash of cream
olive oil, salt and pepper
For the sauce: In a medium pot heat a few tablespoons of olive oil on medium heat. Add in shallots and saute until tender but not brown. Add in the tomato paste, oregano, salt and pepper cook for a minute. Add in white wine, cook for 3 more minutes. Add in can of tomatos, more salt and pepper. Cover and let boil. Scrape the bottom of the pot every once in a while to prevent burning. Tomatos should break up on their own, if they don’t, squish them with a wooden spoon.
While the sauce is cooking…Bring a large pot of water to a boil to cook the pasta. In a small skillet add a little bit of olive oil and heat on medium high. Remove the sausage from the casing. Place in hot pan and break up meat until little chunks with a wooden spoon. Cook until browned and no longer pink on the inside. Move to a paper towel to drain. Slice roasted peppers and artichoke hearts into bite size pieces. Wash and dry broccoli rabe, and chop into bite size pieces.
After the sauce has cooked for about 20 minutes, cook the pasta in salted boiling water until it is al dente. Stir in about 1/4 cup of cream into the sauce, or until it reaches a pink color. About 2 – 3 minutes before the pasta is done, stir in the broccoli rabe (this is the quickest way to cook it). Drain the pasta and broccoli rabe and add it back to pot on low heat. Ladle in sauce and mix in sausage, roasted peppers, artichoke hearts and more fresh basil. Serve with grated romano cheese.