Posts tagged sausage

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats

Recipe: Sausage Stuffed Zucchini Boats

Ingredients

  • 1 1/4 cups favorite marinara sauce
  • 4 (31 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian poultry sausage, removed from casing
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp grated Parmesan cheese

Instructions

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
  6. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Inspired By: Sausage Stuffed Zucchini Boats

Roasted Vegetable Ragu

Roasted Vegetable Ragu

 

Recipe: Roasted Vegetable Ragu

This ragu makes a great side dish or can be used to top pasta or polenta. Pair with some poultry sausage or grilled chicken for a complete meal.

Ingredients

  • 1 medium green pepper, 1/2-inch dice
  • 1 medium yellow squash, 1/2-inch dice
  • 2 medium zucchini, 1/2-inch dice
  • 1 eggplant, ends trimmed, 1/2-inch dice
  • 1 medium onion, 1/2-inch dice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 Tbsp Italian seasoning
  • 1/4 cup red wine

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss pepper, squash, onion, and eggplant in large bowl with oil; season to taste with salt and pepper. Divide and arrange in single layer on 2 large baking sheets.
  3. Roast on separate racks of oven 20 min. Switch rack position of pans for even roasting. Continue roasting about 15 min until tender and browned.
  4. Add vegetables, tomato sauce, diced tomatoes, Italian seasoning, and wine to saucepan; bring to simmer on LOW. Cook, stirring occasionally, 30 min.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Inspired By: Roasted Vegetable Ragu
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Italian “Drunken” Noodles

Italian “Drunken” Noodles

Recipe: Italian “Drunken” Noodles

Ingredients

  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • ½ cup white wine
  • 2 (14.5 ounce) cans diced fire-roasted tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked

Instructions

  1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add a small amount of oil and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
  2. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning.
  3. Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.
  4. Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
  5. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off;
  6. Add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
  7. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
  8. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Number of servings (yield): 4

Inspired By: Italian “Drunken” Noodles

Lasagna Soup

Lasagna Soup

Recipe: Lasagna Soup

This soup tastes just like a bowl of lasagna. Serve with breadsticks or crusty rolls and a salad for a complete meal.

Ingredients

  • 1 teaspoons olive oil
  • 1 pound Italian turkey sausage, casings removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken stock
  • 1 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 ounces broken lasagna noodles
  • 1/2 cup chopped fresh basil
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese

Instructions

  1. Heat the oil over medium-high heat in a large nonstick saucepan or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
  2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with breadsticks.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Bobby’s Lighter Tastes Like Lasagna Soup
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Sausage Gumbo

Sausage Gumbo

Recipe: Sausage Gumbo

Just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

 

Ingredients

  • 12-16 ounces hot Italian turkey sausage links, removed from casings
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 3 cans fire roasted diced tomatoes, lightly drained
  • 4 cups reduced-sodium chicken stock
  • 16 oz frozen chopped okra
  • 3/4 cup instant brown rice
  • 1 bunch scallions, trimmed and sliced (optional)

Instructions

  1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined.
  2. Return the pan to medium-high heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
  3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Sausage Gumbo
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Lentil and Sausage Soup

Food52

Recipe: Lentil and Sausage Soup

Ingredients

  • 1 1/2 cup French green lentils (or regular lentils)
  • 2 bay leaves
  • 4 poultry sausages made with herbs and/or garlic
  • 1 large yellow onion
  • 4 cloves of garlic
  • 1/2 cup sturdy red wine
  • 3 stalks of celery, and their leaves if possible
  • 1 tablespoon dried marjoram or an equivalent amount of fresh
  • 5 large carrots
  • 4 cups chicken stock
  • 3 tablespoons ketchup
  • 2 cups chopped spinach
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • Red wine vinegar, to taste

Instructions

  1. Fill a tea kettle with water and put it on the stove to boil while you do the following step.
  2. Gently saute the sausages with one of the bay leaves, if they are not already cooked. If they are pre-cooked (or if not, once you’ve cooked them), slice them into ¾“ slices and brown them. Remove the sausage slices with a slotted spoon and set them aside.
  3. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry. (You don’t have to do this step if you have a lot of time to make this soup. I.e., you can put them in the soup, uncooked, with the hot water, after you have cooked the onions and garlic.)
  4. If time is short, heat your stock in the microwave or on the stove so it will be nice and hot when you need it, in a few minutes.
  5. Meanwhile, dice the onions so they are about ½” square; chop the garlic. Add the onions and garlic to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot.
  6. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock.
  7. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
  8. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. (I add the sausages at this point, rather than earlier, because the kind I use tends to fall apart, even after browned, if I cook them much longer. You can add them when you combine the lentils and their cooking water, if that’s not a problem for you.)
  9. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. At this point, you can also turn it down to simmer, if you have the time, but do keep an eye on the lentils, please, and add more water if necessary.
  10. Add the ketchup and stir well. Cook until the carrots are tender.
  11. Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
  12. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.

Number of servings (yield): 6

Inspired By: Lentil and Sausage Soup for a Cold Winter’s Night

Sausage and Bean Soup with Pasta

Recipe: Sausage and Bean Soup with Pasta

Ingredients

  • 1 15-ounce can cannellini beans, drained
  • 1 pound ground turkey sausage
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese (optional)

Instructions

  1. In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot.
  2. Add onion, carrot and olive oil and saute for 2-3 minutes until soft.
  3. Add garlic and saute about a minute more.
  4. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot.
  5. Cook for an hour over low heat, at a gentle simmer.
  6. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.
  7. Serve with grated cheese on top.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

Inspired By: Sausage and Bean Soup with Pasta

Sausage, Potato and Cheese Waffles

Recipe: Sausage, Potato and Cheese Waffles

These waffles are for days you want breakfast for dinner. They are also great topped with an egg.

Ingredients

  • 1 link sweet Italian sausage (about 3 ounces), casing discarded
  • 1 baking potato, grated and excess water squeezed out
  • 4 tablespoons butter
  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1 1/4 teaspoons pepper
  • 2 cups milk
  • 2 large eggs, lightly beaten

Instructions

  1. In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from the heat and let cool, about 10 minutes.
  2. In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.
  3. Using a waffle maker, cook the waffles according to the manufacturers directions.

Number of servings (yield): 8

Inspired By: Sausage, Potato and Cheese Waffles

Pasta with Escarole, Beans, & Sausage

Recipe: Pasta with Escarole, Beans, & Sausage

Ingredients

  • 1/2 lbs Penne Rigate, prepared per pkg directions, keep warm
  • 2 pkgs (15 oz each) Fresh Chopped Escarole
  • 1 pkg (about 1 1/4 lb) Hot Italian Pork Sausage Patties, crumbled
  • 1 Tbsp Olive Oil
  • 1/4 tsp red pepper flakes (crushed red pepper)
  • 2 cloves Garlic, minced
  • 1 can (15.5 oz) Cannellini Beans (do not drain)
  • 1 cup Chicken Culinary Stock
  • 1/2 cup Shredded Parmigiano-Reggiano Cheese
  • 1/3 cup finely chopped fresh Italian parsley (flat leaf)
  • Sea Salt and Cracked Black Pepper to taste

Instructions

  1. Blanch escarole 1-2 min in large pot of boiling salted water. Drain; set aside.
  2. Cook sausage in large skillet on MEDIUM-HIGH, stirring frequently and breaking up with spoon, 5-7 min, until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
  3. Add oil, red pepper flakes, and garlic to skillet. Reduce heat to MEDIUM-LOW. Cook, stirring, 1 min. Add sausage and escarole; stir to combine. Cook 1 min; reduce heat to LOW. Add beans and liquid and stock; simmer 1 min.
  4. Add pasta to escarole mix; stir to combine. Add cheese and parsley; stir to combine. Let simmer, 2-3 min. Season to taste with salt and pepper.

Personal Notes

Why blanch greens? It’s recommend for vibrant color and less bitter taste.

Number of servings (yield): 6

Inspired By: Pasta with Escarole, Beans, & Sausage

Smoky Stuffed Peppers

Recipe: Smoky Stuffed Peppers

Turkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We’ve speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.

Ingredients

  • 6 large bell peppers, tops cut off, seeded
  • 12 ounces hot Italian turkey sausage links, removed from casings
  • 1 1/2 cups reduced-sodium chicken broth
  • 4 plum tomatoes, chopped
  • 2 cups instant brown rice
  • 1 cup chopped fresh basil
  • 1 cup finely shredded smoked Gouda (or smoked mozzarella, smoked Cheddar), divided

Instructions

  1. Position rack in upper third of oven; preheat broiler.
  2. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
  3. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
  4. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Personal Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Number of servings (yield): 6

Inspired By: Smoky Stuffed Peppers
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