Tag Archives: Sausage

Spicy Sausage Sauce

23 Feb
spicy sausage sauce01I’ve made this one a number of times.  An easy and tasty twist on the classic spaghetti sauce.  For some reason though, we generally eat it over hot, cooked rice.  Pasta.  Rice.  You choose.  It’s great either way.  And if you prefer your food heat-less, use sweet Italian sausage and nix the jalapenos.
Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound spicy Italian sausage links, removed from casings
  • 1 tablespoon thinly sliced garlic
  • 1 jalapeno pepper, minced or finely diced
  • 1 cup lightly packed, torn fresh basil leaves
  • 1 (28-ounce) can whole tomatoes, pureed with their juices
  • Salt, to taste
  • Freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the sausages and cook until done, breaking them up into chunks with a wooden spoon.  Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

Return the sausages to the saucepan and heat through.  Serve over your favorite pasta or hot, cooked rice.

Adapted from Michael Chiarello’s recipe

Photo by me, My Little Food Spot

Classic Two-Meat Chili

22 Feb

classic two meat chili01I found this recipe in some slow cooker cookbook but have found, over time, that I prefer just about everything prepared by some method other than a crockpot.  The flavors of this soup are very well balanced and I have always loved the addition of the ground sausage so I had to adapt it to a stovetop method (didn’t take too much genius).  I sometimes eliminate the “spicy” from the sausage and/or the beans, depending upon my mood, what’s stocked in my cupboard and what’s available at the supermarket.

Ingredients

  • 1 lb lean ground beef
  • 1/2 lb Jimmy Dean spicy ground pork sausage
  • 1 onion, chopped
  • 28 oz can stewed tomatoes, undrained
  • 15 oz can tomato sauce
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 30 oz can spicy chili beans, undrained

In a dutch oven or other heavy pot, cook ground beef, sausage and onion; drain.

Add remaining ingredients, bring to a boil and simmer for at least an hour (up to 3 or more hours) to allow the flavors to meld.

Photo by me, My Little Food Spot

Spicy Sausage and Potato Soup

22 Feb

spicy sausage and potato soup01The recipe calls for andouille sausage. I usually keep some frozen on hand but was unknowingly out at the time I made this. I used some standby hot Italian sausage in place of the Andouille and found that it complimented the other ingredients just fine. Derek commented that the soup was full of flavor. In a very good way. I think.

Ingredients

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces andouille sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Recipe from southernfood.about.com
Photo by me, My Little Food Spot

SuperSonic Breakfast Burritos

27 Mar

I recently saw this recipe on a friend’s blog and followed the link.  I’ve made it twice since then.  They even work alright as a left over, reheated in the oven the next day.  Trevor likes his tortilla either plain or wrapped with eggs only but I will take it all, please.

Kind of makes me want to try Sonic’s version, but homemade usually can’t be beat.

Ingredients

  • 50 whole Frozen Tater Tots
  • 8 whole Flour Tortillas, Fajita Size
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 whole Eggs Beaten
  • 2 Tablespoons Half-and-half
  • 1 pound Breakfast Sausage
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Chopped
  • 1/2 cup Jarred Jalapeno Slices
  • 3 whole Roma Tomatoes, Sliced
  • Salsa, On The Side
  • 1 Tablespoon Butter

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Recipe taken from http://thepioneerwoman.com/cooking/2010/08/supersonic-breakfast-burrito/

Photo by mylittlefoodspot

Sausage, Potato, and Egg Skillet

24 Mar

Easy? Yes.  Tasty? Definitely.  Quick? Not so much.  The first time I made this I followed the food.com recipe and browned the sausage on its own first, the potatoes second, and the onion/garlic last.  I swear the whole thing took me two hours so this time around I combined the sausage/onion/garlic in order to eliminate a step.  I don’t know how, but it seemed to cut off close to twenty minutes.  It probably took me closer to an hour and a half this time, and I was somewhat delayed by not having had the potatoes cooked ahead of time.  There is not a lot of prep time and it is super simple, but just takes a while to complete.  So plan ahead.

The original recipe also calls for 2 onion and six eggs.  I have found that one onion is enough for my taste.  I like the way the egg holds everything together but didn’t want it to be too “eggy.”  I used only three eggs both times, used milk instead of half-n-half and cut the sugar to 1 tablespoon.  I think it turns out perfectly this way.  I may try adding an egg next time just to see what I think, but I like just the hint of sweetness and definitely don’t think it needs any more sugar.

Ingredients

  • 1 lb breakfast sausage
  • 1-2 medium onions
  • 2 medium potatoes, boiled with skins on
  • 4 garlic cloves, minced
  • 3-6 large eggs
  • 1/4 – 1/2 cup half-n-half or milk
  • 1-2 tablespoons sugar
  • ½ cup shredded cheese (any preferred type)
  • salt and pepper
In a 10-inch cast iron skillet brown sausage and onion until crumbly and medium brown in color.  Stir as required.  Add garlic and cook till aromatic.
While sausage is browning peel potatoes and cut in to 1/2-inch cubes.
After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.  Return sausage mixture to pan, season with salt and pepper and mix well with potatoes.
Light whisk eggs, half-and-half and sugar till slightly foamy.  Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
Place pan in 400° oven; cook for 10-20 minutes (depending on how many eggs you used and how you like your eggs). Keep an eye on the pan–if the cheese gets too brown, then cover with buttered aluminum foil.
Photos by mylittlefoodspot

Sweet Potato and Andouille Soup

22 Feb

Sweet, smooth, and spicy. Derek made the comment, in regards to this soup, that I pick recipes he would never have chosen, but end up being really tasty.  I certainly come up with some doozies from time to time (usually when we have unexpected company), like this weird chicken-sausage mozzarella casserole or a crockpot meatloaf that totally bombed, but I wholeheartedly agree with him on this one.  The sweet potatoes lend a natural sweetness while the cayenne and andouille provide a wonderfully salty heat.  Great, great flavor and very unique, but not foreign; rather comforting, actually.  But, boy do I need to invest in an immersion blender.  It would be so much easier and safer than transferring hot soup.

Ingredients

  • 3 tablespoons peanut oil
  • 1 1/4 pounds sweet potatoes
  • 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
  • 1 cup julienned onions
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.

Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.

Recipe from Emeril Lagasse

Photo by mylittlefoodspot

Cajun Red Beans and Rice

10 Dec

Tasty. Hearty. Easy.

It looks like a long list of ingredients, but aside from a little chopping, it is so simple to make.

Ingredients

  • 2  tablespoons  olive oil
  • 2 or more  (3-ounce) chicken or pork andouille sausage links, chopped
  • 1/2  onion, chopped
  • 1/2 bell pepper, chopped
  • 2-3 celery hearts, chopped
  • 1 1/2  teaspoons Cajun seasoning
  • 1/4  teaspoon  salt
  • 1/2  teaspoon  dried oregano
  • 2  garlic cloves, minced
  • 1  (15-ounce) can red beans, rinsed and drained
  • 1/4  cup  water
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1/4  teaspoon freshly ground black pepper
  • 4  cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, bell pepper, and celery to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Nutritional Information per 3/4 cup mixture + 3/4 cup rice
Calories:  336
Fat:  8.4g (sat 1.8g,mono 5.1g,poly 1.3g)
Protein:  12.7g
Carbohydrate:  51.6g
Fiber:  5.9g
Cholesterol:  36mg
Iron:  3.3mg
Sodium:  698mg
Calcium:  90mg
photo by knorrbuzz