Category: Sausage

Cindy’s Creamy Sausage & Egg Noodles

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 Cindy's Creamy Sausage & Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
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Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Turkey Sausage Gravy

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 Turkey Sausage Gravy
Just really tasty!
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Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Brown turkey sausage in skillet. Drain excess grease, leaving a little to make the gravy, maybe about a Tbsp.
  2. Add flour, stirring to coat the sausage thoroughly. Add milk slowly, stirring between small additions to avoid clumping.
  3. Heat to boiling, stirring VERY frequently, then turn down heat so it's just simering, and continue simmering until gravy is ALMOST as thick as you'd like - will thicken as it sits.
  4. If it's too thick for your taste, add more milk and warm back up. If not thick enough, add a little flour, and warm back up. In either case, stir pretty much constantly to avoid clumping or sticking or burning or...
  5. Serve on toast or biscuits, doesn't work too well with English muffins. Enjoy!
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Nutrition Facts
Turkey Sausage Gravy
Amount Per Serving
Calories 353 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 103mg 34%
Sodium 827mg 34%
Potassium 502mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 0.5g 2%
Sugars 6g
Protein 37g 74%
Vitamin A 2%
Calcium 17%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

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 Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Oven Baked Sausage

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 Oven Baked Sausage
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Preheat oven to 400F.
  2. Line baking sheet with parchment paper or foil. If foil, spray with PAM or similar.
  3. Separate sausage into 8 even 2 oz. patties, about 1/4" thick.
  4. Bake for 10 minutes, flip, and bake an additional 10 minutes. Let sit about minutes, then serve.
Recipe Notes

Make ahead!  You can refrigerate for a week, freeze for at least 3 weeks.  Great for a make-ahead workday breakfast.

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Nutrition Facts
Oven Baked Sausage
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 46mg 15%
Sodium 390mg 16%
Potassium 156mg 4%
Protein 16g 32%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Posted on

Quick Chicken Paella with Sugar Snap Peas

Ingredients

  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons smoked paprika*
  • 1 teaspoon freshly ground black pepper
  • 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
  • 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 cups low-salt chicken broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup chopped roasted red peppers from jar
  • 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

 

Preparation

Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

** Spanish chorizo, a pork-link sausage flavored with garlic and spices, is milder than Mexican chorizo. It’s available at specialty foods stores and Spanish markets and from latienda.com.

Posted on

Fancy Hot Dogs Recipe

You can use any kind of hot dog. Kosher hot dogs are good. If you want to take the recipe up a notch, try it with a mild bockwurst sausage.

Ingredients

  • 1 Tbsp butter (more if needed)
  • 6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
  • 1 cup chopped yellow onion
  • 2/3 cup sour cream
  • 1/3 cup of water
  • 1 Tbsp chopped fresh parsley (optional)

Method

1 Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

2 Add the sour cream and water, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

Serves 4.

Posted on

Dublin Coddle Recipe

Ingredients

  • 3 cups low sodium beef broth
  • 1 pound smoked sausages, cut into thin rounds
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

 

Instructions

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.