Posts Tagged ‘sausage’
I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.
I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?
One year ago: Pizza Bagels
CAJUN MAC & CHEESE
12 ounces whole-wheat pasta
2 Tbsp olive oil
6 oz. andouille sausage, diced
2 bunches green onions, sliced
1 red bell pepper, chopped
1 Tbsp Cajun spice blend
2 Tbsp all-purpose flour
2 cups 2% milk
8 oz. sharp cheddar cheese, grated
Salt & pepper
- Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
- In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
- Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.
Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.
Did you make anything special for dinner on New Year’s Eve? After a line-up of options, my friends and I decided on this dish before the nights’ events. The green part of this recipe is what won my vote. Yes “the green part”. Recently I have become obsessed with brussels sprouts. Maybe it’s because I haven’t had them much in my life, or really at all until recently. Guess I have my overly picky child-self to blame for that. How many other things have I been missing out on all these years?
Anyway, this pasta dish is fairly simple yet incredibly tasty and I already want to make it again. It is automatically being placed into my regular rotation of meals, which is a rare event since I am almost always cooking up something new. There are too many amazing recipes out there to try and as a result my “regular dish rotation” list is pretty short. But I digress… make this and you won’t regret it!
One year ago: Homemade Vanilla Extract
PESTO PASTA WITH CHICKEN SAUSAGE & ROASTED BRUSSELS SPROUTS
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 lb (16 oz.) pasta (used gluten-free shells)
4 chicken sausage links (used roasted red pepper & asiago), sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
- Preheat oven to 400 degrees. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
- Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
- Cook the pasta according to the package directions. (I begin heating my water while preparing the brussels sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
- Serve warm, and sprinkle with freshly-grated Parmesan cheese.
Source: Gimme Some Oven
Other than the red beans and rice I made recently, after living in Memphis for four years I certainly don’t dabble much into southern style foods. It’s not that I don’t like it, quite the contrary. I just don’t think about it since I am surrounded by it all the time. For example, I make BBQ very infrequently for living in a BBQ capital. I guess the problem is that it’s too easy to go out and get it so I don’t feel the urge to make it myself (call me lazy).
But today I have Liz of Southern Charm from New Orleans, sharing a special treat with you – shrimp and sausage gumbo. Once you have finished eating this up be sure to check out her blog for more!
Hey y’all!! I’m Liz from Southern Charm with a very special southern style meal for you. This meal is perfect for those of you who are lucky enough to have weather below 80 degrees.
Now, when I first told Erin I’d do a guest post, I was set on sharing my Praline Cupcake recipe. Yes, I know. They sound amazing! Trust me, they taste just as DELICIOUS! However, the heavy cream I purchased at the grocery today was bad, like September 2011 bad! Also, I had used all of my butter and brown sugar (the steps before adding the heavy cream). I felt defeated. I really wanted to share some of my roots with you.
So, I headed to my fridge to see what I had, knowing there must be something. Onions and red peppers. Two of three ingredients required for the New Orleans “holy trinity”. I knew I was on the right track.
Next I needed to inventory my protein. Chicken sausage. At first red beans and rice popped in my head, but I quickly remembered Erin had recently shared a red beans and rice recipe. So it was a sprint to the freezer to see if I had shrimp. I did. The wheels in my mind were turning.
After making sure I had most of the ingredients I needed, I was set. Today, I will be sharing one amazing and simple recipe for Shrimp and Sausage Gumbo.
There is just something about this soup. And it’s not really a soup. It’s GUMBO! Maybe it’s the sausage AND shrimp? Or the heat from the spice? Maybe the fact that it starts with a roux. I’m not sure. But what I am sure about is that you should try this tonight.
Shrimp and Sausage Gumbo
Prep time: 15 minutes
Cook time: 50 minutes
Yields: 4 cups
1/3 c olive oil
1/3 c flour
1/2 onion, diced
1/2 large bell pepper, diced
2 stalks celery, diced (not, I did not have celery in my recipe, but it is the third ingredient to the “holy trinity”)
3 chicken sausage
9 oz shrimp, peeled and deveind (I used frozen shrimp)
2 c chicken broth (I used vegetable because it was in my fridge)
1/2 can diced tomatoes (I used a whole can because I’m trying to add more tomatoes to my life)
1 tbsp Tony Chacheres’
1 tsp red pepper flakes
4-9 splashes of hot sauce (if you like your food HOT, then go closer to 9)
1. Add the olive oil and flour to a large pot set at medium-high. This is the most IMPORTANT step. If the roux burns, you have to start over. Once you add the two, constantly stir until the roux is mohogany brown.
2. Right when the roux is ready, add the onions, bell pepper and celery. Stir.
3. Next add the sausage, red pepper flakes, and your choice of liquid. Simmer for 20 minutes.
4. Add the shrimp, hot sauce and tomatoes. Simmer for another 20 minutes.
5. Serve either over half a serving of rice or by itself, and enjoy every spicy, tasty and warm bite.
Want to know another great thing about this recipe? There are so many ways you can change things up. Try chicken and sausage, or shrimp and okra. Oh, and there is always crab meat! I’ve even had gumbos with carrots and potatoes. Possibilities are endless!
I have a habit of letting some of my cravings linger for long periods of time. Guess that’s what happens when you crave 8 things a day. Seriously, the food blogging world is full of far too many things that I salivate over on a daily basis. The list of “things I want to make” grows faster than I can cross them off. It’s a constant battle of “what do I crave most today”?
Since the craving for red beans and rice has been lingering for months I decided to finally tackle it. I was pleasantly surprised by how quickly this comes together, just about 30 minutes – perfect for a weeknight meal. And the seasonings were spot on. Who knew that Italian seasoning went into red beans and rice? Cause I sure didn’t. Totally did a double take while prepping haha.
What’s on the top of your food to-do list?
RED BEANS AND RICE
1 lb. smoked sausage, sliced (I used chicken)
1 medium onion, chopped
2 cloves of garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper
1/4 tsp creole seasoning
1/4 tsp ground black pepper
1- 15 oz. can light red kidney beans, drained and rinsed
1- 15 oz. can dark red kidney beans, drained and rinsed
3/4 cup uncooked white rice
2-1/4 cups reduced sodium chicken broth
- In a large non-stick saute pan, brown sausage over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
- In the same large saute pan, add the onion and garlic, saute until tender. Stir in Italian seasonings, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.
- Add beans, uncooked rice, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes.
- Remove from heat and allow to sit covered for five minutes. Fluff with fork and stir in browned sausage.
I know it says Breakfast, but I totally ate this for dinner last night. I lacked the patience to wait until the morning to make it because it just looked so good! After all, I have been saying that I need to cook more Breakfast-y things to share with you all, but no one ever said that it had to be eaten at a Breakfast hour.
The goat cheese adds a little tang making to jazz up these quesadillas, but not too much to overpower the rest of the ingredients. The hardest part was flipping the quesadilla over (some of the filling fell out but it recovered), and the recipe is easily doubled for a larger number of hungry bellies.
Writing this post makes me wish I had it again for Breakfast this morning – why did I only eat cereal? Guess I still need to work on cooking things for the Breakfast hour.
Makes 2 quesadillas
4 large flour tortillas (I used whole wheat)
4 eggs, lightly beaten with a pinch of salt
1 cup raw baby spinach
2 chicken, pork or soy sausage patties, cooked and roughly chopped
1 Tbsp butter, divided
1/4 cup goat cheese crumbles
1/2 cup grated mozzarella cheese
Hot sauce to taste
- Scramble the eggs in a small skillet with half of the butter. Once scrambled, scoop eggs into a small bowl and set aside.
- Heat up a large skillet and drop the rest of the butter in. Lay a tortilla flat down then sprinkle with half of the eggs, sausage bits, goat cheese, spinach, mozzarella cheese and a drizzle of hot sauce. Lay other tortilla on top and press down. Cook quesadillas until golden brown on both sides. Repeat with remaining ingredients.
- Slice into quarters and serve.
Source: Eat, Live, Run
I recently decided that I love stove top mac and cheese way more than baked. It’s much creamier when you don’t bake it, which, other than the cheese, is the most important part to me. So I decided to whip some up to prove my point to myself. But I also didn’t feel like going to the grocery store so into the pantry I went! Thankfully I found a can of condensed cheddar cheese soup to pair with the sharp cheddar I always have stocked, and some leftover heavy cream. I even thought about using some leftover onion and chive cream cheese – but maybe next time.
By the way, this isn’t healthy mac and cheese. I didn’t even bother trying to make it the tiniest bit healthy, because isn’t that the way mac and cheese is supposed to be? It may be contrary to my recent efforts in other areas, which is why I gave this the title “don’t judge me”. I even topped mine off with a little more shredded cheddar. Oh and it was the creamiest mac and cheese I’ve ever had = win. I did add some turkey sausage to the mix, however. I needed some protein in there to fully justify eating this for dinner.
“DON’T JUDGE ME” MAC & CHEESE
1-16 oz box mini farfalle (or your favorite pasta shape)
1/4 cup (1/2 stick) unsalted butter
1/2 cup reserved pasta cooking water
1-10.75 oz can condensed cheddar cheese soup
2 cups sharp cheddar cheese, shredded
1/2 cup milk
1/2 cup heavy cream
1 Tbsp prepared mustard
1/4 tsp onion powder
1 cup pre-cooked turkey sausage, cubed (optional)
- Cook pasta in boiling water until al dente. Drain, reserving 1/2 cup of the cooking water, and return pasta to sauce pan.
- Add butter and stir into pasta until it melts and coats the pasta. Next add the reserved cooking water and condensed cheddar cheese soup, followed by the shredded cheddar. Stir until melted and combined – it will be a little thick. Add the milk and heavy cream, along with the mustard and onion powder. Once everything has come together, stir in the sausage.
- Serve immediately, with extra shredded cheddar on top if you so desire!
Source: The Spiffy Cookie original
After seeing two versions of pretzel bites last week I knew I had to have them for football viewing this past Saturday. But then I saw these beer sourdough pretzels, and wanted to make a bite sized version. But while I’m at it, how about the fancy idea to shove sausage inside of them? Why yes, thank you I will. So I present to you, sausage stuffed sourdough beer pretzel bites (or sausage stuffed pretzel bites for short)!
They are really easy to make other than the required patience for the dough to rise. Easy to make, but my kitchen was still a mess afterwards. Worth it. I mean just look at them, doesn’t the sausage look all cozy and delicious inside there?
I made a beanless chili-cheese dip as well, which originally was intended to be a separate snack but after dipping the pretzels into the dip I knew they were meant to be together. I think any dip involving cheese would be perfect with these pretzel bites.
P.S. I used turkey sausage to cut down on the fat content, but there will be no judgement from me if you go full steam with the pork sausage!
SAUSAGE STUFFED PRETZEL BITES
Makes 30 bites
14 oz pre-cooked turkey sausage link, cut into 1/2 inch slices
1 cup unfed sourdough starter, straight from the refrigerator
1/2 cup lukewarm water
1/4 cup of your favorite beer
1 Tbsp sugar
1-1/2 tsp salt
2 tsp instant yeast
3-1/4 cups flour
1 Tbsp butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt or coarse Sea Salt
- Combine the sourdough starter, water, beer, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450. Line two baking pans with parchment paper and lightly spray with cooking oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, shape the dough around one piece of sausage and roll between hands until evenly covered. Place the pretzels onto the parchment-lined pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.