Tag Archives: sausage

Pasta with Sausage, Peas and Cream Sauce

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This is a one-skillet weeknight meal which can be prepared in about 20 minutes.

Pasta with Sausage, Peas and Cream Sauce
Pasta with Sausage, Peas and Cream Sauce

Ingredients

  • 1 pound cooked short pasta, such a Penne, Rotini, Cavatelli, etc
  • 1 pound sweet Italian sausage, casings removed
  • 12 oz frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1 cup whole milk
  • 1/4 cup grated parmesan cheese, or to taste
  • 1/2 teaspoon red pepper flake
  • salt and pepper to taste

Directions

Heat a large skillet over medium high heat. Saute chopped onion in butter until tender and translucent but not browned, about 5 minutes. Add minced garlic and red pepper flakes, and saute until aromatic, about 1 minute.

Add uncased sausage to the pan and saute until well browned. Add frozen peas and combine well, simmering until peas are thawed but still firm.

Slowly add milk, stirring constantly until combined and starting to bubble. Add grated parmesan cheese and stir until thickened. (Note: if the sauce does not thicken, combine one egg yolk with 2 tablespoons of warm water, and and slowly add to the mixture for a more carbonara like sauce.)

Add salt and fresh cracked black pepper to taste.

Chicken & Andouille Etouffé

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This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

  • 1½ to 2 lbs chicken breast, diced into 1″ chunks
  • 1 lb Andouille sausage, split and diced into ½” pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, crushed and minced
  • ½ cup vegetable or corn oil
  • ¾ cups flour
  • 4 tbsp butter
  • 1 can tomato paste, 6 oz
  • 3 cups chicken stock, divided
  • ¼ cup cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 sprig fresh sage, or 1 tsp dried, ground
  • 1 sprig fresh thyme, or 1 tsp dried, ground
  • 1 sprig fresh rosemary
  • 2 dashes liquid smoke (optional)
  • 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur

Tuscan Soup

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Rustic Italian soup in the Tuscan style with sausage, cannellini beans and kale. Serves 8.

Ingredients

  • 1 lb Italian sweet sausage, casing removed
  • 1 lb Italian hot sausage, casing removed
  • 2 cans cannellini bean, 15 oz
  • 3 shallots or 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp olive oil
  • 2 bunches kale, stems removed and roughly chopped
  • 1 tbsp tomato paste
  • 1 tsp ground oregano
  • 1 tsp fennel seed
  • 1 tsp paprika
  • 4 cups chicken stock
  • ½ cup sherry or dry white wine
  • 5 oz Boursin cheese (optional)
  • ½ cup milk or half & half
  • Ground black pepper and salt to taste

Instructions

Break up sausage and brown in medium dutch over over medium-high flame to form a strong fond. Sauté diced shallot, celery and carrot until tender, and shallot is fragrant and turning translucent. Add garlic and saute one additional minute, until fragrant. Add tomato paste and stir to combine, one to two minutes. Deglaze with sherry, scraping up the fond.

Add spices, cannellini beans with liquid, potato, kale, bay leaves and chicken stock. Cover and simmer 30 minutes, until carrots and potato are tender. If desired, add Boursin cheese and stir until well combined. Add milk and stir to combine.

Jimmy Dean copycat

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Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

INGREDIENTS

Sage

  • 16 ounces ground pork
  • 1 teaspoon salt No salt added if using Italian sausage
  • 1⁄2 teaspoon dried parsley
  • 1⁄4 teaspoon rubbed sage (or more)
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon dried thyme (or more)
  • 1⁄4 teaspoon crushed red pepper flakes (optional)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon MSG (such as Accent flavor enhancer)

Hot

  • 16 ounces ground pork
  • 1 teaspoon salt
  • 1⁄2 teaspoon cayenne pepper (or more)
  • 1⁄4 teaspoon rubbed sage
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon crushed red pepper flakes (or more)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon msg (such as Accent)

Maple

  • 16 ounces ground pork
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1⁄2 teaspoon msg (such as Accent)
  • 1⁄4 teaspoon coriander

DIRECTIONS

Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.