Showing posts with label Sausages. Show all posts
Grilled Italian Sausage and Peppers
in Bell peppers, Bill's recipes, Entree, Garlic, Grilling, Italian sausage, Onions, Sausages, Tomatoes, Vegetables on Monday, April 30, 2012
Add some spice into your next barbecue with quick and delicious Italian sausage! Just light the grill, throw on a few sausages. What could be easier? There is an art to it though and Bill has it down pat!
The problem is they may burn easily. I used to parboil them in water before Bill grilled them and then realized that even if a little beer is added to the water, all the parboiling did was pull the flavor out of the sausages and make flavored water in the pot.
Now they go straight from the refrigerator to the grill. Bill’s secret to grilling the Italian sausage is to grill them on low heat. It keeps the flavor in and cooks the middle perfectly. And he uses tongs, no forks! Once the skin is pierced, you’re in for some flare ups which leads to burnt sausages. It takes a while longer to grill them this way but, the appearance is great and they’re packed with delicious flavors.
Of course, sautéed red peppers are almost mandatory for topping Italian sausage sandwiches! I go for hot Italian sausage, Bill likes the mild. They’re great and grill them up Bill’s way for the best Italian sausage and pepper sandwich!
Grilled Italian Sausage and Peppers
Ingredients:
6 Italian sausages
1-2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large white onion, sliced
1 small tomato, cut into wedges
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and pepper, to taste
2 tablespoons red wine vinegar
Method:
Slow-cook the sausages over low grill heat.
In a skillet, heat olive oil.
Add peppers and sauté for 2-3 minutes.
Place onions in with peppers.
Add remaining ingredients and sauté for about 3 minutes.
Cook until onions are limp.
Assemble Italian sausage on a bun, adding pepper mixture.
Top with horseradish sauce or mustard.
Ummmm, gooood!
Visit my friend, Linda’s wonderful blog, My Kind of Cooking, for a chance to win her great cookbook!
Italian Sausage in Tomato Spinach Sauce with Pasta
in Entree, Garlic, Italian sausage, Parmesan, Pasta, Rigatoni, Sauces/Marinades, Sausages, Spinach on Wednesday, March 14, 2012
Love that Italian sausage and this time I wanted it cooked inside instead of on the grill. Good thing that it was made last night because today they are predicting the heat index to be around 105! So it will definitely be back to the grill tonight.
I didn’t grow up eating a lot of pasta; just the usual macaroni and cheese, spaghetti and meatballs and occasionally lasagna. There is such a wide variety of pasta now, it’s amazing and I like them all.
We definitely never had Italian sausage back then when living on the farm in Ohio
This Italian sausage with pasta is cooked in a tomato sauce with a spinach addition. We destroyed this quickly and liked every single bite of it!
Italian Sausage with Tomato and Spinach Pasta
Ingredients:
½ pound rigatoni
1 pound hot Italian sausage links
2 tablespoon olive oil
3 tablespoons chopped garlic
1 large can tomato sauce
½ teaspoon each, dried oregano and basil
1 teaspoon red pepper flakes
Salt and pepper, to taste
½ pound baby spinach, chopped
¼ cup freshly grated parmesan cheese
Method:
Cook rigatoni per package directions, drain well and set aside.
Cut sausage into bite-sized pieces.
Heat olive oil in skillet, add sausage and sauté.
Remove sausage when cooked.
Add garlic, sauté.
Place tomato sauce in skillet.
Add oregano, basil, salt, pepper and red pepper flakes.
Bring to a simmer.
Add spinach; cooking until wilted.
Add sausage and rigatoni to mixture.
Heat thoroughly.
Serve with parmesan cheese.
ENJOY!!!
Bubba’s Homemade Summer Sausage
in Appetizers, Beef, Bubba's recipes, Ground beef, Home-made sausage, Sausages on Saturday, January 28, 2012
Just when I thought it couldn’t get any better, Bubba has done it again!
I posted Alice
Bubba has been working on this recipe for a while now ~ he has tweaked it way up several notches into an amazingly delicious spicy sausage. You may remember how he loves hot spicy food but, this one does not have as much heat as the others. (See Bubba’s recipes on the right side-bar under “labels.”) This summer sausage is pungent with all the garlic powder and mustard seed ~ it will keep those vampires at bay.
Bubba, 1971, almost 3 years old
It looks like it might be a lot of work as it’s spread out over so many days but, it’s not! It just requires a little mixing each day with a long oven time on the final day. And then you have it, freshly made summer sausage from YOUR very own kitchen. It’s a wonderful thing!
If you enjoy summer sausage and have never tried making it yourself, you must make this! I guarantee you will not be buying it from a store again! It’s that delicious!!!
Bubba’s Summer Sausage
Ingredients:
4.25 pounds ground beef ~ 80%
4 tablespoons Morton Tender Quick Cure
1 tablespoon, mustard seed, mounded
3 tablespoons coarsely ground black pepper
3 tablespoons garlic powder
2 tablespoon Liquid Smoke (hickory)
1 tablespoon crushed red pepper
1 tablespoon onion powder
Method:
Mix all ingredients with your hands thoroughly, even knead it like bread.
Cover and refrigerate.
For each of the next 4 days, prior to baking, knead until meat starts to warm up, about 10 minutes.
Day 2: Knead and refrigerate.
Day 3: Knead and refrigerate.
Day 4: Knead again and refrigerate.
Day 5: Divide into 4 logs and place on broiler pan.
Bake at 180 degrees for 9 hours, turning every couple of hours.
Meat will appear red when fully cooked.
Transfer sausages onto a wire rack over a pan to drain excess fat.
Place in refrigerator until cool.
Slice and serve.
Give this a try ~ it’s the best!
Spicy Calabrese Sausage with Red Peppers and Our Favorite Butcher
in Bell peppers, Calabrese sausage, Celery, Entree, Garlic, Italian, Orchard Prime Meats, Rice, Sausages, Tomatoes on Saturday, January 21, 2012
We have a wonderful quaint specialty butcher shop here in Cary Main Street
Their fresh cut steaks are the absolute best with their stuffed pork chops coming in close but, one of their unique, tasty items is Chicken Dijon
Orchard Prime Meats also has delectable cold cuts and cheeses. Then there is the wine ~ the shop is filled with a plethora of varieties of it and they have wine tastings to help you decide which one meets your criteria.
Bill does most of the shopping there. He is not much for grocery store shopping but loves his trip to Orchard Prime Meats at least once a week. And then at holiday time, he especially enjoys buying the goose, ducks and fresh, delectable oysters there for dinner. Bubba doesn’t live in Cary but, he too shops there often for the Chicken Dijon, Cajun Pork Chops and he really craves their jerky.
Orchard Prime Meats is a high quality market with the customer appreciating their personal service and advice on the best way of cooking the delicious meat while enjoying a friendly atmosphere in the shop. It’s just a superb meat shop I wanted to tell you about with the best of butchers and I wish you all were able to visit. No doubt in my mind that they couldn’t deliver whatever type of meat you’re shopping for!
The other day, Bill picked up some Spicy Calabrese Sausage. It is a great spicy sausage filled with some delicious flavors, packed with heat. The red peppers are a perfect accompaniment with the spicy sausage served on rice. Here’s hoping this sausage is available where you live, if not you will just have to take a trip to Orchard Prime Meats. And, if you do, be sure to get their stuffed mushrooms ~ savory delicious!
Now, on with the recipe:
Spicy Calabrese Sausage with Red Peppers on Rice
Ingredients:
1 tablespoon olive oil
1 pound Spicy Calabrese sausage
1 medium onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
1 celery stalk, diced
Salt and pepper, to taste
1¾ cups whole roasted tomatoes or 1 can (14.5 ounces) diced tomatoes
2 cups white rice, cooked
Method:
In a large skillet, heat oil over medium-high heat.
Add sausage and cook, stirring occasionally, until crispy, about 8 minutes.
Add, onion, garlic, red pepper and celery.
Season with salt and pepper.
Cook, stirring occasionally, until tender.
Add tomatoes and cook until slightly thickened, about 3 minutes.
Remove to a serving bowl.
Spoon over rice on serving plates.
Serves 4
It is delicious!
Enjoy!!!
Farmer’s Breakfast
in Bacon, Bell peppers, Breakfast/Brunch, Casseroles, Cheddar, Pork sausage, Potatoes, Sausages, Vegetables on Monday, January 2, 2012
At Breakfast
Ray Hendershot
I always look forward to morning because that means another breakfast!
As I’ve said before, breakfast is hands-down my favorite meal of the day and the weekend is the perfect time for a heartier breakfast. I have a thing for breakfast casseroles, especially when cooking breakfast for company. This one is so simple to put together and one that you and your guests will love.
Farmer’s breakfast is a country-style dish filled with sausage, eggs, potatoes and cheese.
It will make your taste buds tingle and your mouth water. Just whip it together and you will soon be enjoying a hot delicious breakfast casserole with some of your favorite ingredients!
Farmer’s Breakfast
Ingredients:
1 pound of your favorite sausage
1 small green bell pepper, chopped
3 large potatoes, cooked and cubed
¾ cup cheddar cheese, shredded
6 eggs
½ cup milk
3 tablespoons onion, chopped
¼ cup crisply fried bacon, crumbled or bacon bits
Salt and pepper
Method:
Preheat oven to 350 degrees.
Cook and crumble sausage in skillet until done.
Drain and set aside, leaving 1 tablespoon of drippings in skillet.
To drippings add onion and green pepper.
Cook about 3 minutes.
Spread crumbled sausage in 9” casserole dish.
Place onion mixture and potatoes on top.
In a bowl, beat eggs, milk, salt and pepper together.
Spread egg mixture over potato mixture, top with cheese and bacon bits.
Bake covered at 350 degrees for 45 to 55 minutes until knife inserted comes out clean, removing cover during last 10 minutes.
Serves 6
ENJOY!
Pam’s note: Frozen hash browns may be used; thawing them first.
Bubba’s Homemade Summer Sausage, Perfected
in Appetizers, Beef, Bubba's recipes, Garlic, Ground beef, Home-made sausage, Sausages on Thursday, December 29, 2011
You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
It is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Bubba has been refining his summer sausage recipe and has hit on the exact proportions for it. It is easy, it just takes time with needing 5 days to cure. There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or by itself. I love the great flavor and the texture also!
Bubba’s Homemade Summer Sausage
Ingredients:
4-1/4 pounds 75%-80% ground beef
4 tablespoons Morton Tender Quick Cure
1 tablespoon yellow mustard seed
3 tablespoons coarse black pepper
2-3 tablespoons garlic powder
1 tablespoon crushed red pepper
1 tablespoon onion powder
2 tablespoons minced garlic
2 tablespoons liquid smoke
Method:
Knead all ingredients together, mixing completely.
Cover with foil and put in fridge.
Knead, re-cover, and put back in fridge for days 2-4. Repeat each day.
On the fifth day, knead and then roll into 4-5 loaves (I roll it out on a board and put some pressure into it so the meat packs together without air gaps).
Place on broiler pan, and put in oven at 170-180 degrees.
For 80% beef I've been using 170 for ~8 hours.
For the 75% stuff, I went 180 for ~9 hours. Turn every two hours.
Remove from oven, place on wire rack, and let cool to room temperature.
When it's at room temperature I put it rack and all into the fridge.
Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).
Once it's cooled to fridge temperature, remove from rack and put in bags.
Freeze or keep in fridge (especially due to lowering of the curing salt).
Good job, Bubba! It’s the best!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Rise and Shine! Breakfast Reigns Supreme!
in Bread, Breakfast/Brunch, Cheddar, Cheese, Eggs, Onions, Pork sausage, Sausages on Sunday, December 18, 2011
I’m nearly obsessed with breakfast and it is definitely my favorite meal of the day. I never skip breakfast and neither should you. Breakfast tends to be a hurried affair most days but, I love to cook and eat a large breakfast, especially on Sunday morning. There’s nothing better than a hearty breakfast! Grabbing a piece of toast and heading out the door does not work for me.
Remember the old adage, “breakfast is the most important meal of the day?” It’s true! It is exactly what it says: break fast. Breakfast replenishes your body from the night before and gives you fuel for a new day. Your body can not run on empty until lunch time no more than a car can run without gasoline. Eating breakfast prepares you both mentally and physically for the day before you. It stabilizes your blood sugar, gives you nourishment and keeps you from being grouchy.
My favorite breakfast is crisp bacon, eggs over-easy, hash browns and whole wheat toast ~ topped off with a cup of strong black coffee. However, I love oatmeal with raisins or dates, cold cereals, sausage, French toast, grits, pancakes, waffles, ham, Danish pastries, fresh fruit, and bagels. Oh, and casserole dishes like the one below! In other words, there’s not much I don’t like for breakfast ~ breakfast rules!
If I’m not cooking breakfast, this is my favorite breakfast spot: Benedict's La Strata; check out the menu at the Crystal Lake
Pork Sausage Casserole
Ingredients:
6 slices white loaf bread
1 pounds fresh bulk pork sausage with sage
10 ounces sharp cheddar cheese, grated
2 green onions, chopped
5 eggs, lightly beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
Method:
Cut bread into 1” cubes and spread in a greased 9 x 12 casserole.
In medium skillet, brown sausage until fully cooked, draining off rendered fat.
Spread cooked sausage over the bread and top with the cheese and onions.
Stir together eggs, half-and-half, salt and dry mustard.
Pour over the cheese and onions.
Cover casserole with foil and refrigerate at least 8 hours or overnight.
The next day, preheat the oven to 350 degrees.
Bake covered casserole for 50 minutes or until set and slightly golden.
Remove from oven and let casserole set for 15 minutes.
Serve.
Tell me, do you love breakfast? What is your favorite breakfast?
Enjoy your breakfast! It jump-starts your day!
He-Man Brats
“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”
The above quote was surely referring to brats, a huge people friendly food. Brats were probably born for summer time and the grill but, if its fall, that means it’s football season and brat time!
Just try this recipe and you’ll find they are just as good, if not better, prepared inside. It’s bratwurst with a twist because of the mild sweet Spanish onions and cabbage that are simmered in beer and flavored with spices. They are simmered until the beer reduces, caramelizing the onions and cabbage till it turns into a delicious golden sauce. And remember, the better the beer, the better the flavor.
He-Man Brats are definitely a hit at my house and ladies, I’m betting your man will love them also. They are not usually consumed with wine or other pretentious drinks, they are meant to be washed down with your favorite beer, as in “bratwash!”
He-Man Brats
6 bratwurst
1 large Spanish onion, sliced
1/2 small head cabbage, coarsely chopped
1 c. water
1/2 c. mustard, your favorite type
1/4 c. dill pickle juice
1/2 t. dill
1/4 t. caraway seeds
1 bottle dark beer
Brown brats in skillet over medium heat. Add all ingredients in order given, stirring well after each addition.
Cover and let cook for 30 minutes on medium heat. Stir and continue covered cooking for about 30 minutes on medium-low heat till done.
Place on platter and serve with Bratwurst buns or French bread and your favorite side dishes.
Mmmm bratwurst!
Best Blueberry Pancakes
in Bacon, Blueberries, Breakfast/Brunch, Buttermilk, Fruit, Pancakes, Sausages on Monday, November 28, 2011
Aren’t the flowers absolutely gorgeous? Kathy, Matt’s girlfriend, made the fantastic arrangement and it includes my favorite colors and flowers: roses, carnations, mums and the striking winterberry buds in different shades of red and gold, all surrounded at the base by cranberries. Absolutely beautiful!!!
Awaiting our guests for breakfast, on the morning after Thanksgiving, were the flowers adorning the table spread with fluffy blueberry pancakes and maple syrup, crisp bacon, tasty sausage links and good hot coffee. This is a very easy recipe that makes great fluffy and light pancakes. The addition of healthy blueberries makes them very flavorful and a nice breakfast treat. They’d even make a fine supper. Try them!
Best Blueberry Pancakes
Ingredients:
2 cups flour
¼ c. sugar
½ t. baking soda
2 ¼ t. baking powder
½ t. salt
2 eggs
2 c. buttermilk
¼ c. butter, melted
1 c. blueberries, fresh or frozen
In a large mixing bowl, sift the flour, sugar, baking soda, baking powder and salt.
Whisk eggs, buttermilk and butter.
Add the wet ingredients to the dry ingredients and blend just until the batter is lumpy, do not over mix.
Add drained blueberries and stir through.
Heat a griddle to medium-high heat.
Pour ¼ cup of batter onto hot griddle.
Flip when many bubbles appear on the surface.
Other side will cook quickly.
Serve immediately with butter and hot maple syrup.
12 servings
Here’s hoping a wonderful Thanksgiving was had by all!
Savory Thanksgiving Stuffing
The First Thanksgiving
Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or raisins or dried cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
White Bean Soup with Andouille Sausage and Spinach
in Andouille sausage, Beans, Carrots, Entree, Sausages, Slow cooker, Soups, Spinach on Friday, November 18, 2011
I swoon over white bean soup and this recipe for it is fantastic! Bean soup was at the top of the list of my favorite meals when I was young and still is today. When I was a kid, I loved to be at Grandma’s for Saturday supper since she served bean soup; generally with a ham bone, every Saturday evening year round ~ along with cornbread and iced sweet tea.
Sometimes, I like bean soup jazzed up and spicy. So, this time I cooked it with andouille sausage. Bill bought links of it at our great Italian meat market the other day and it has been driving me crazy; smelling the aromatic flavors every time I opened the refrigerator so I could hardly wait to cook it in this soup. The rich spicy flavor of the sausage is Cajun all the way and a great addition to the beans. And since I like spinach almost as much as Popeye does, I included a whole bag of it in the soup.
It’s a tasty soup for supper any evening, plus the dried beans are a great source of protein and easy on your food budget also. Cooking it in a slow cooker makes it so easy with not having to stir it periodically. And of course, bean soup demands fresh baked corn bread ~ a perfect meal in my way of thinking. The bean soup is possibly even better the next day!
White Bean Soup with Andouille Sausage and Spinach
Ingredients:
1 pound dried great northern beans
½ pound andouille sausage links, halved lengthwise and sliced crosswise
1 large onion, chopped
2 carrots, sliced thin
½ teaspoon dried thyme
8 cups low-sodium chicken broth
9 ounces fresh spinach, roughly torn
1 tablespoon red wine vinegar
Salt and pepper to taste
Method:
In 6 quart slow cooker, combine the beans, sausage, onion, carrots and thyme.
Add broth and stir to combine.
Cover and cook until the beans are tender, on low for 7-8 hours or on high for 4-5 hours.
Skim fat off top.
Before serving, add the spinach leaves and cover.
Cook until the spinach is tender, about 15-20 minutes.
Add the vinegar and salt and pepper.
Serves 6
If you are a white bean soup fanatic like me, you will love this soup. It is absolutely perfectly delicious, I am not kidding!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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