142 G PKG BABY SPINACH (ABOUT 8 CUPS)
1 TSP OLIVE OIL
1 SMALL ONION , CHOPPED
250 G SAUSAGE ( I USED SIZZLERS, BUT ANY TYPE WOULD WORK!)
½ C 10% CREAM
1 UNPEELED RED APPLE
¼ C FINELY GRATED PARMESAN CHEESE
IF YOU ARE USING FRESH SAUSAGE PRE-COOK IT. SMOKED SAUSAGE MAY BE ADDED “AS IS”.
COOK PASTA IN A LARGE POT OF BOILING WATER, FOLLOWING PACKAGE DIRECTIONS BUT OMITTING SALT, UNTIL AL DENTE – 6 TO 8 MINUTES. DRAIN. RETURN PASTA TO POT, STIR IN SPINACH AND SET ASIDE.
HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HIGH HEAT. ADD OIL, THEN ONION AND GARLIC. COOK UNTIL ONION IS SOFT, ABOUT 3 MINUTES. STIR IN PRE-COOKED SAUSAGE AND CREAM. BRING TO A BOIL, THEN REDUCE HEAT TO MEDIUM LOW. SIMMER UNCOVERED UNTIL FLAVOUR DEVELOPS, ABOUT 2 MINUTES. STIR INTO PASTA, ALONG WITH APPLE AND CHEESE.
8 cups cubed italian style bread
1 lb italian sausage (mild or spicy), casings removed
1 tbsp olive oil
2c chopped onion
2 c chopped fennel
1 tsp each salt and pepper
3 c chopped apple
1/2 c dry white wine
2 tsp each sage and savoury
1/4 c chopped parslet
1/2 c chicken stock
1. Bake bread cubes at 350F (180 C) until lightly toasted, about 10 minutes
2. In a large skillet brown sausage, breaking into pieces. Remove from pan and set aside.
3. In same skillet heat oil, add fennel, onions, salt and pepper. Cook until tender but not brown, about 7 minutes. Add apples and wine, stirring until most of the liquid has been absorbed. Stir in bread, sausage, sage, savoury and parsley.
4. Lightly stuff bird cavaties and sew or skewer shut. Add about 1/2 cup chicken stock to leftover stuffing, transfer to a buttered baking dish, cover with foil and bake in 350 F oven about 30 minutes or until... (read full)
3 Cloves Garlic
1 Small Cabbage
3 to 4 Carrots
2 Stalks Celery
Chop the vegetables, then add:
540 ml can Kidney Beans
700 ml can Tomato Sauce
2 Bay Leaves
8 Cups Water
Salt and pepper to taste
Simmer in a large kettle for 4 hours, or cook in a slow cooker for 8 hours on low. Prior to serving, remove the hock and cut off the meat from the bone, adding it to the soup.
Remove the bay leaves.
Add Hungarian Mettwurst or smoked Spanish Chorizos ½ hour before serving.
2 tbsp olive oil
1 medium onion, chopped
1-2 cloves garlic
1 can (28 oz) tomatoes, with juice
1 lb Merguez sausage
1 can chickpeas
1 can (10 oz/284 ml) consomme
1 medium zucchini coarsely diced
1/2 medium cabbage, finely diced
2 tbsp flat leafed parsley
Freshly grated parmesan cheese
In a large, heavy soup pot over medium-high heat, heat oil and add sausage and onions. Fry, turning until browned on all sides, about three minutes. Add garlic, turning heat down to medium, and continue to saute for two minutes. Add tomatoes, consomme, and chickpeas and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add cabbage and zucchini, and continue to simmer a few minutes more, until vegetables become tender. Cut the sausage into 1 inch pieces. Serve, sprinkled with parsley and Parmesan. You may add sausage to extend the dish to 6 ... (read full)
1lb (450g) dried penne pasta
1 cup (250 ml) broccoli florets
1 tsp large red onion, chopped
3 cloves garlic, minced
1 red pepper, cut into thin strips
1 can (28 oz/ 796 ml) crushed Italian tomatoes
3 sun dried tomatoes, finely cut
1 1/2 tsp (7 ml) dried basil
1 tsp (5 ml) dried oregano
1/4 (1 ml) tsp salt
Black pepper to taste
Grated parmesan cheese
In skillet, sauté pork sausage over medium heat, until browned, about 11 minutes. Remove from pan; drain; slice on an angle and keep warm.
Meanwhile, cook pasta in large pot of boiling water for 3 minutes; add broccoli and continue cooking 3 to 4 minutes or until past is tender but firm. Drain and return to pot.
In skillet, heat oil over medium heat. Cook onion until tender, about 3 minutes; add garlic, red pepper, tomatoes, basil,... (read full)
4 or more Old Country Moroccan sausages
1 tbsp butter
1 heaping tbsp flour
500 ml1/2 and 1/2 cream
Fettuccini for 4 to 6 people
1 to 2 tbsp carrot chutney (optional)
Freshly grated parmesan
Pan fry Moroccan sausages over medium heat in a little olive oil until browned on both sides, and sausage is firm when squeezed with tongs, about 10 minutes. Set aside to cool. When cool enough to handle, slice into medallions. Meanwhile, cook fettuccini noodles in a pot of boiling water. Drain, rinse and toss with butter. To make alfredo sauce, melt butter in small saucepan stir in flour and mix together, slowly stirring in cream.
Toss noodles with sauce and sausage, adding chutney to give a hint of spice to the dish.
Sprinkle pasta with freshly grated parmesan. Serve with a tossed green salad.
1 pig prepared lettuce mix with romaine and radicchio
Half red pepper, cut into thin slices
Half English cucumber, sliced thin
1 cup (250 ml) sliced celery
1 can mandarin orange sections, drained, reserving 1/4 (60 ml) of juice
2/3 cup (160 ml) chicken broth
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) cornstarch
2 shallots, chopped
Salt and pepper to taste
In a large skillet, over medium heat, sauté pork sausage about 11 minutes or until no longer pink in the centre. Remove from pan; drain; slice thinly.
Meanwhile on four dinner plates mound salad greens. Top with sliced red pepper, cucumber, celery and orange sections.
Blend reserve mandarin organ juice, broth, vinegar, mustard and cornstarch.
Return sausage to skillet along with shallots;
Cooking time 8 to 10 hours. Serves 4 to 6.
2 cups diced boiled ham
4 andouille sausage
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1 can (28 oz) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tbsp minced parsley
1/2 tsp dried thyme leaves
2 whole cloves
2 tbsp vegetable oil
1 cup uncooked long grain converted rice
1 lb fresh or frozen shrimp
Slow Cooker Directions
Pan fry sausage until browned on both sides, and firm when squeezed with tongs. Set aside. Thoroughly mix all ingredients except shrimp and sausage. Cook in Crock Pot on low for 8 to 10 hours.
One hour before serving, slice sausage into medallions, and add, along with shrimp, to Slow Cooker. Cook until shrimp are pink and tender.
1tsp (5 ml) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 celery stalk, diced
1/2 cup (125 ml) chopped green pepper
1/4 cup (60 ml) all purpose flour
2 large potatoes, peeled and diced
3/4 cup (180 ml) diced carrots
1 can (12 fl oz/34 ml) kernel corn, undrained
5 cups (1 1/4 litres) beef broth
1 can (19 oz/540 ml) diced tomatoes
1 tsp (5 ml) Worcestershire sauce
2 bay leaves
1/4 tsp (1 ml) each thyme, salt and pepper
In a large heavy saucepan, sauté pork sausage over medium heat about 11 minutes or until browned; remove from pan; drain; slice thinly and keep warm.
Heat oil in pan, add onion, garlic, celery and green pepper; stir and cook 4 minutes or until vegetable are softened. Stir in flour; cook1 minute. Add potatoes, carrots, corn and... (read full)
4 tomatoes (about 2 1/2 lbs), halved crosswise
Coarse salt and freshly ground pepper
3 tbsp extra virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
6 Italian sausages
12 pieces focaccia (about 3 by 4 inches each)
l. Preheat a grill to medium high. Season tomatoes with salt and pepper; Drizzle with olive oil. Grill tomatoes top side down until marked by the grill and they begin to soften, 5 to 7 minutes. Flip tomatoes and grill until soft, but still holding their shape, 5 to 7 more minutes. Transfer to a cutting board and coarsely chop. Transfer to a medium bowl. Add oregano and toss. Season with salt, and drizzle with remaining oil. Set aside.
2. Grill sausages, turning occasionally, until browned, and firm, approximately 12 minutes. Cut each sausage in half lengthwise. Top the focaccia pieces with tomato mixture, then top each with a sausage, split side... (read full)
6 large russet potatoes
398 ml cooked kale (or spinach)
1 ring Dutch Mettwurst
Peel and boil potatoes. Mash. Add kale to potatoes and mix.
Place in 4 quart (4 1/2 litres) casserole dish. Slice Mettwurst in 1/2 inch (1-centimetre) slices. Place on top of potatoes. Cover casserole and bake at 300 F for 30 minutes.
Preparation Time: 20 min
Yeild: 4 servings
1 lb (500 g) Bratwurst Sausage
8 oz (250 g) Spinach Fettucini
1 tsp Butter
1/2 cup Half & Half Cream
1 tsp Dijon Mustard
1/2 cup Parmesan Cheese
1-3 Green Onions
Chopped Parsley, garnish
Slice sausage into 1/4 "rounds" and saute for one minute in butter in large frying pan. Whisk in cream and mustard. Bring to boil, stir in cheese. Cover and turn off heat. Serve sauce over cooked pasta.
4 TSP (20 ML) VEGETABLE OIL
1 ONION , FINELY CHOPPED
1 EACH CARROT AND RIB CELERY, FINELY CHOPPED
2 CLOVES GARLIC, MINCED
1 HOT GREEN CHILI PEPPER
¼ TSP (1 ML) EACH SALT AND PEPPER
2 ITALIAN SAUSAGES (CASINGS REMOVED) …I USED 4
2 CANS (28 OZ/796 ML EACH) WHOLE TOMATOES
1 CAN (19 OZ/ 540 ML) NAVY BEANS
½ CUP FRESH OREGANO
½ CUP SPINACH
1 CUP KALE (STEMS REMOVED)\
In Dutch Oven, heat oil over medium heat,: cook onion, carrot, celery, garlic, chili pepper (if desired) , and kale, stirring occasionally until softened, about 6 minutes.
Increase heat to medium- high, add sausages and sauté for 5 minutes, breaking up with a spoon.
Stir in tomatoes, breaking up, add beans, oregano and spinach. Reduce heat and simmer 20 minutes. Discard hot pepper if you used it.
IT WAS DELICIOUS, AND DONE IN LESS THAN AN HOUR. DON’T FORGET, YOU... (read full)