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Smoked Sausages with Red Cabbage, Mushrooms, and Broccoli

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!

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Ingredients Needed for Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

1 tablespoon vegetable oil
3-4 ounces mushrooms, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ red cabbage, shredded
1 broccoli, broken into florets
6-7 ounces smoked sausages (2 pieces), scored

How to Make Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

  1. Heat the oil in a pan over medium heat and add the mushrooms.
  2. Cook and stir until tender. Also, season them with paprika and garlic powder.
  3. Add the cabbage and stir it in. Do the same with the broccoli and remove from heat.
  4. Transfer the cooked veggies to an oven-proof pan and place the sausages on top.
  5. Bake for 10 minutes at 190ºC/380ºF.
Shrimp, Smoked Sausage and Red Bean Skillet Stew

Shrimp, Smoked Sausage and Red Bean Skillet Stew

Care for a hearty and filling dish? This skillet stew is just what you need in the winter days, not to mention the holiday season. The smoked sausage and the red beans are here to prove it. The shrimp is here to back them up.

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Ingredients Needed for Shrimp, Smoked Sausage and Red Bean Skillet Stew

1 ounce butter
3 ounces shrimp
salt
pepper
1 tablespoon olive oil
1 red onion, minced
10 ounces smoked sausage, cut into larger chunks
1 cup canned red beans
½ cup tomato paste
½ cup water
1 chili, sliced
salt
pepper
thyme sprigs

How to Make Shrimp, Smoked Sausage and Red Bean Skillet Stew

  1. Melt the butter in a pan over low heat.
  2. Add the shrimp, season with salt and pepper, and cook for 2 minutes.
  3. Heat the olive oil in a saucepan over low-medium heat, then add the onion. Cook and stir until tender.
  4. Add the sausage and red beans. You can also add a little more oil if you feel like it. Cook and stir for 3-4 minutes over medium heat.
  5. Add the tomato paste and water. Stir some more.
  6. Add the chili, season with salt, pepper, and thyme, and stir. Cover with the lid and cook for 15 minutes.
Oven-Baked Sausage Frittata

Oven-Baked Sausage Frittata

This one is hearty, low-carb, not so high on calories and is basically a frittata but with a twist. This time we bake it and we add some flour for the texture. As a final step, we’re giving it a tart kick by serving it coated with mustard.

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Ingredients Needed for Oven-Baked Sausage Frittata

1 teaspoon butter
1 pound pork sausages
4 eggs
salt
1 teaspoon sugar
1 cup milk
4 ounces of flour
1 tablespoon mustard

How to Make Oven-Baked Sausage Frittata

  1. Start heating an oven-proof pan over low heat and coat it with butter in the process.
  2. Add the sausage to it and roast for 15 minutes at 360⁰F/180⁰C.
  3. Add the eggs and sugar to a bowl. Season with salt and beat using a hand mixer.
  4. Add the milk and flour. Keep mixing until smooth, then pour the mixture over the cooked sausage into the pan.
  5. Bake for 30 minutes at 360⁰F/180⁰C.
  6. Coat with mustard, portion and serve.
Frittata with Sausage and Arugula

Frittata With Sausage and Arugula

This morning let’s prepare a fluffy and meaty frittata as a filling breakfast for 4. To get the fluffier experience vigorously whisk the eggs with milk and parmesan. For the meaty part consider fried sausages cut into thick slices. Toss some peppery arugula into the pan and bake all. Start your day in a great way.

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Ingredients Needed for Frittata With Sausage and Arugula

10 eggs
¼ cup milk
½ cup parmesan, grated
salt
pepper
2 teaspoons of vegetable oil
6 ounces of sausages, thickly sliced
4 ounces of arugula

How to Make Frittata With Sausage and Arugula

  1. Add the eggs, milk, and parmesan to a bowl. Season with salt and pepper and whisk until even. Set aside.
  2. Heat the oil in an oven-proof skillet over medium-high heat and add the sliced sausages. Fry and stir for 3 minutes, or until browned on all sides.
  3. Add the arugula and stir it in. Add the egg mixture and bake for 25 minutes at 360⁰F/180⁰C.
Cheesy Polenta Medallions with Sausage Stew

Cheesy Polenta Medallions With Sausage Stew

Let’s bring together polenta with a deliciously meaty stew made from sausage meat and mildly sweet butternut squash. All covered with gooey parmesan. We encourage you to make your own polenta because there’s no better one than the one you toiled for. So, follow our steps and then get playful by cutting the polenta in rounds. You can choose any cutter form or size, actually.

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Ingredients Needed for Cheesy Polenta Medallions With Sausage Stew

1 tablespoon olive oil
1 small red onion, minced
8 ounces of sausage meat
7 ounces of butternut squash, cubed
½ cup canned tomatoes
salt
pepper
2 cups of water
⅔ cup cornmeal
3 ounces of butter (6 tablespoons)
½ cup parmesan, grated
6 ounces of baby spinach
2 shallots, minced
2 teaspoons of balsamic vinegar

How to Make Cheesy Polenta Medallions With Sausage Stew

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the sausage meat and turn the heat to medium. Cook and occasionally stir until it browns.
  3. Add the butternut squash and stir it in. Do the same with the canned tomatoes. Season with salt and pepper, add 1/4 cup of water, cover with the lid and simmer for 15 minutes. Set aside.
  4. Pour 2 – 2.5 cups of water in a medium cooking pot over low heat. Salt it and bring it to a simmer.
  5. Gradually add the cornmeal while continuously whisking. Cook and whisk for 15 minutes.
  6. Transfer the polenta to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish and spread it evenly. Let it cool.
  7. Cut polenta medallions using a 3-inch cookie cutter. We’ve got 6 of them. Place 5 of them in a roomy round baking pan. Cut the 6th one so that it fits right in the middle of them.
  8. Top each one with 1 tablespoon of butter and bake for 8 minutes at 360⁰F/180⁰C.
  9. Remove from oven and top with the sausage-squash stew and grated parmesan. Bake for 10 minutes at 360⁰F/180⁰C.
  10. Add the baby spinach, shallot, and balsamic vinegar to a bowl. Season with salt and mix. Serve with polenta rounds.
Sausage and Beef Sun Pie

Sausage and Beef Sun Pie

This lovely puff pastry sun is a meat pie you’ll want to make again and again. You’ll be asked to! It is extra-meaty and hearty with its tomato-flavored sausage covered in gooey mozzarella and its savory ground beef mixture core. Make your own yummy sun!

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Ingredients Needed for Sausage and Beef Sun Pie

For the wreath:

flour for dusting
1 pound puff pastry (2 ready-to-bake sheets)
¼ cup tomato sauce
6 ounces of fresh sausage
1 cup low moisture mozzarella, grated

For the ground beef mixture:

8 ounces of ground beef
1 medium onion, diced
2 tablespoons of breadcrumbs
1 yolk
1 tablespoon bbq sauce
1 tablespoon milk
salt
1 teaspoon nutmeg
pepper
1 tablespoon fresh parsley
1 whisked egg
ketchup for garnishing
fresh parsley for garnishing

How to Make Sausage and Beef Sun Pie

  1. For the wreath:

    Dust the work surface with flour and place 1 sheet of puff pastry on it. Place a 9-inch plate or pan, upside down over the pastry sheet and cut a circular form using a knife. Discard the trimmed parts. Do this for the other puff pastry sheet, too. You’ll end up with 2 identical dough discs.

  2. Make 8 radial cuts into one of the dough discs. The cuts have to start at the center and stop at approximately 2 inches from the disc’s edge.
  3. Line a baking tray with parchment paper and place the uncut disc on it. Carefully add and fit the cut disc on top of the first.
  4. Coat the top disc’s edge with the tomato sauce using a brush. Do this for the space between the actual edge and the start of the cuts.
  5. Fit the sausage on this coated area and cover it with the grated mozzarella.
  6. Flip the triangles formed when cutting the dough disc, over the mozzarella-covered sausage. Set aside.
  7. For the ground beef mixture:

    Add the ground beef, onion, breadcrumbs, yolk, bbq sauce, milk, nutmeg, and parsley to a bowl. Season with salt and pepper and mix everything until even using your hands.

  8. Flatten this lump of meat and fit it inside the circular space formed by the dough “rays”.
  9. Coat the dough “rays” with the whisked egg using a brush. Bake for 45 minutes at 400⁰F/200⁰C.
  10. Garnish with ketchup and fresh parsley.
Turkey Breast Roll with Sausage and Cranberry Stuffing

Turkey Breast Roll With Sausage and Cranberry Stuffing

Incredibly decadent, extra-meaty and mega-delicious! It’s how this turkey breast roll is. This is no easy task, but when you will have finished preparing this, your guests will be in awe. Aside from turkey breast, this dish has pork scratchings and sausage meat in it. Crunchy walnuts and pistachios meet the dried cranberries and together will enchant the senses.

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Ingredients Needed for Turkey Breast Roll With Sausage and Cranberry Stuffing


For the topping:

1 cup pork scratchings
3 tablespoons of dried cranberries
3 tablespoons of pistachios, crumbled
1 tablespoon fresh thyme, chopped

For the stuffing:

10 ounces of sausage (2 sausages 12-ounce each)
2 medium onions, minced
2 tablespoons of dried cranberries
2 tablespoons of walnuts, crumbled
1 tablespoon fresh sage, chopped
salt
pepper
2 tablespoons of breadcrumbs

For the turkey roll:

1 ½ pounds of turkey breast
salt
pepper
1 tablespoon olive oil
3 tablespoons of brown sauce

How to Make Turkey Breast Roll With Sausage and Cranberry Stuffing

For the topping:
  1. Add the pork scratchings to a blender. Blend, then transfer to a bowl.
  2. Add the cranberries, pistachio, and thyme. Mix until even. Set aside.
For the stuffing:
  1. Place the sausages on the work surface. Cut, remove and discard the casing.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sausage meat and break it up.
  3. Cook and stir until it turns brown. Add the minced onion and dried cranberries. Cook and stir for 1 minute.
  4. Add the walnuts and sage, season with salt and pepper, and stir them in. Add the breadcrumbs. Cook and stir for 1 more minute, then remove from heat.
For the turkey roll:
  1. Place the turkey breast on the work surface on plastic wrap. Butterfly it, then cover it with another plastic wrap and tenderize it using a mallet until it is of uniform thickness. Remove and discard the upper plastic wrap.
  2. Season the inner part of the butterflied breast with salt and pepper. Add the sausage meat mixture and spread it evenly. Roll the turkey breast using the plastic wrap.
  3. Tie up the turkey roll with twine. Transfer it to a roomy baking dish, drizzle with olive oil and bake for 45 minutes at 380⁰F/190⁰C.
  4. Remove from oven, place the roll on the work surface, tie the cord and discard it.
  5. Coat the roll with brown sauce and top it with the pistachio mixture. Slice and serve.
Sausage-Stuffed Turkey Breast Roll

Sausage-Stuffed Turkey Breast Rolls

Welcome to the super-meaty and super-delicious! This is decadent food! How else would you describe meat-stuffed meat? For the filling, fry sausages together with cubed breadcrumbs and flavor them with thyme, chicken stock, and garlic. Use this to fill the double-baked butter-covered turkey breasts. Decadent enough?

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Ingredients Needed for Sausage-Stuffed Turkey Breast Rolls


For the sausages:

1 tablespoon vegetable oil
6 ounces of sausages
2 garlic cloves, chopped
1 fresh thyme, chopped
½ cup chicken stock
4 ounces of breadcrumbs, cubed

For the turkey breast:

1 ½ pounds of turkey breasts, butterflied (2 pieces 12-ounce each)
salt
pepper
2 tablespoons of melted butter

How to Make Sausage-Stuffed Turkey Breast Rolls

  1. For the sausages:

    Heat the vegetable oil in a skillet over medium heat. Add the sausages and cook them on both sides until golden brown.

  2. Chop them using a spatula, add the garlic, thyme, chicken stock, and breadcrumbs. Cook and stir for up to 2 minutes.
  3. For the turkey breast:

    Place the butterflied turkey breasts on the work surface, cover them with plastic wrap, and tenderize them using a mallet.

  4. Discard the plastic wrap. Distribute the sausage and breadcrumb mixture on one half of each butterflied turkey breast. Season them with salt and pepper and roll them.
  5. Wrap them in aluminum foil and bake them for 45 minutes at 425⁰F/220⁰C.
  6. Remove them from oven and unwrap them. Cover them with melted butter and, again, bake them for 15 minutes at 360⁰F/180⁰C.
  7. Slice them and serve them together with some salad.
Sausage and Bell Pepper Frittata

Cheesy Sausage and Bell Pepper Frittata

A frittata is a good option whenever you plan a late brunch on weekends. It has eggs, it’s hearty and filling. For this recipe, we used Italian sausage, red bell pepper, and baby spinach. After combining the main ingredients with the eggs, we topped everything with Cheddar cheese and cooked the frittata to perfection… in the oven!

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Ingredients Needed for Cheesy Sausage and Bell Pepper Frittata

7 eggs
salt
pepper
2 tablespoons of water
1 tablespoon extra virgin olive oil
1 small onion, chopped
4 ounces of sweet Italian sausage
1 red bell pepper, chopped
1 teaspoon fresh thyme, chopped
5 ounces of baby spinach
1 cup Cheddar cheese, shredded

How to Make Cheesy Sausage and Bell Pepper Frittata

  1. Crack the eggs and add them to a bowl. Add salt, pepper, and about 2 tablespoons of water. Whisk them and set aside.
  2. Heat 1 tablespoon of olive oil in an ovenproof skillet and add the onion. Cook it until softened.
  3. Cut the sweet Italian sausages into pieces (1 inch/2.5 cm). Add them to the skillet, stir, and cook for about 8 minutes.
  4. Add the red bell pepper and fresh thyme. Cook for about 3 minutes.
  5. Add the baby spinach and saute until wilted, about 2 minutes.
  6. Top with shredded Cheddar cheese and pour the whisked eggs into the skillet. Cover with a lid and cook on low heat for 10 minutes, until eggs are set on the bottom but the top remains slightly runny. Meanwhile, heat your broiler.
  7. Transfer the skillet to the broiler and cook for 5-10 minutes, until the eggs are set and golden. When ready, slice and serve.
Homemade Pork Sausages

Homemade Pork Sausages

We bet you love your pork sausages but how often do you get to serve your personal homemade sausages. So, if you never made sausages at home, now you have no excuse not to. You get to add the best meat possible and spice them up just the way you like it.

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Ingredients Needed for Homemade Pork Sausages

1 pound pork sirloin
1 pound pork belly
1 teaspoon garlic powder
1 teaspoon allspice
1 teaspoon thyme powder
salt
pepper
1 teaspoon paprika
½ cup carbonated water

How to Make Homemade Pork Sausages

  1. Cut the meat into chunks.
  2. Set up your meat grinder and grind the sirloin and pork belly. Add the minced meat in a large bowl.
  3. Season the meat with garlic powder, allspice, thyme, salt, pepper, and paprika.
  4. Pour the carbonated water and mix with your hands to combine the ingredients. Marinate for the next 30 minutes.
  5. Thread the sausage casing over the sausage tube pushing down with the meat mixture and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings.
  6. Finish the sausages and refrigerate them for the next 2 hours.
  7. Preheat the oven to 360 degrees F/180 degrees C.
  8. Add the sausages in a baking tray and pinch them with a fork.
  9. Roast the sausages for the next 30 minutes.
Puff Pastry Vienna Sausage Flowers

Puff Pastry Vienna Sausage Flowers

Can you make a tasty sausage be even more delicious? The answer is yes! Try to do just that with these great-looking sausage and puff pastry buns. Upgrade the meat with golden puff pastry, melting mozzarella, and a runny egg in the middle. It’s juicy, it’s cheesy and crunchy, it’s incredibly delicious.

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Ingredients Needed for Puff Pastry Vienna Sausage Flowers

3 vienna sausages
6 ounces of puff pastry (3 circles 2-ounce each)
3 ounces of low moisture mozzarella, grated
salt
pepper
3 yolks
fresh parsley, chopped (for garnishing)

How to Make Puff Pastry Vienna Sausage Flowers

  1. Skewer a sausage lengthwise through the middle and make parallel cuts until the knife reaches the skewer. We made 14 of them.
  2. Discard both ends of the sausage, then carefully bend it so that its ends touch each other.
  3. Place the bent sausage on a puff pastry disc. Fold the puff pastry’s margin and fit it into the sausage’s enlarged cuts using a toothpick.
  4. Fill the empty space in the middle of the bent sausage with 1 ounce of grated mozzarella. Season with salt and pepper. Follow these steps for the other 2 sausages, too.
  5. Line a baking tray with parchment paper, place the 3 sausage buns on it, and bake for 15 minutes at 360⁰F/180⁰C.
  6. Remove from oven, add 1 yolk in the middle of each bun, and, again, bake for 5 minutes at 360⁰F/180⁰C.
  7. Serve garnished with fresh parsley.
Sausage, Tomato and Basil Pizza

Sausage, Tomato and Basil Pizza

We’re big-time fans of Italian sausages, and today, we’ve used them as the main ingredient for a delicious pizza. So, we took the meat out from the casings, and we’ve made this Bolognese-inspired pizza, flavored with garlic, basil, and chili.

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Ingredients Needed for Sausage, Tomato and Basil Pizza

7 ounces of pizza dough
1 tablespoon olive oil
10 ounces of italian sausage meat
2 red onions, chopped
½ teaspoon chili flakes
3 garlic cloves, sliced
1 tomato, chopped
sea salt
pepper
fresh basil leaves

How to Make Sausage, Tomato and Basil Pizza

  1. Preheat the oven to 480 degrees F/250 degrees C.
  2. Dust your working space with flour and level the dough with a rolling pin.
  3. Line a baking tray with parchment paper and lay the dough. Slide the tray into the oven for the next 15 minutes.
  4. Heat the olive oil in a skillet over medium heat. Add the sausage meat and 1 red onion.
  5. Add the chili flakes and garlic. Cook the onion until browned.
  6. Add the chopped tomato and season with salt and pepper.
  7. Evenly spread the meat over the dough and top it with the red onion.
  8. Slide the pizza into the oven and cook it for 15 minutes at the same heat. Top it with basil leaves.
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