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Cheesy Pork Cannelloni

Cheesy Pork Cannelloni

“Benvenuti!” to another decadent hearty Italian pasta dish. This time we stuff cannelloni tubes with a mixture of pork sausage and cottage cheese, then double-bake them in basil-flavored tomato sauce and gooey mozzarella. “Buon Appetito!”

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Ingredients Needed for Cheesy Pork Cannelloni

1 pound pork sausages
5 ounces of cottage cheese
10 ounces of cannelloni
10 ounces of tomato purée
salt
pepper
1 teaspoon garlic powder
1 teaspoon dried basil
5 ounces of low moisture mozzarella, grated

How to Make Cheesy Pork Cannelloni

  1. Get the meat out of each sausage and add it to a bowl together with the cottage cheese. Mix until even, then transfer to a piping bag.
  2. Fill the cannelloni with this mixture.
  3. Add the tomato puree, garlic powder, and dried basil to a bowl. Season with salt and pepper and mix until even.
  4. Layer 1/2 of the stuffed cannelloni into a baking dish, pour 1/2 of the tomato sauce over them and top with 1/2 of the grated mozzarella. Finish with another layer of cannelloni and the remaining sauce.
  5. Bake for 40 minutes at 360⁰F/180⁰C.
  6. Remove from oven, top with the remaining mozzarella and bake for 15 minutes more at 360⁰F/180⁰C.
Tuscan Soup

Tuscan Soup

The Tuscan soup is rich and meaty and can easily be regarded as a one-dish meal. Indeed, the protein-rich sausage meat and bacon, the hearty potatoes, the heavy cream, and kale leaves have pretty much all that is needed for a balanced meal. A seriously nutritious dish, Italian style.

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Ingredients Needed for Tuscan Soup

1 pound sausage meat
4 ounces of bacon, chopped
2 garlic cloves, crushed
1 small onion, minced
2 medium potatoes, sliced
2 cups of chicken stock
1 cup water
salt
pepper
½ teaspoon chili flakes
1 cup heavy cream
3 ounces of kale leaves

How to Make Tuscan Soup

  1. Add the sausage meat to a pot over medium heat. Cook and stir until browned. Transfer it to a bowl.
  2. Use the drippings from the sausage meat by adding the bacon to the same pot. Stir the bacon in.
  3. Add the garlic, onion, and potatoes and stir them each in.
  4. Add the chicken stock and water, season with salt, pepper, and chili flakes. Stir them in, then simmer for 15 minutes.
  5. Add the browned sausage meat and stir it in. Add the heavy cream and kale leaves. Stir in, then simmer for 5 minutes more.
White Bean Stew

White Bean Stew

Welcome to a hearty side-dish made with creamy white beans and savory sweet onion. Flavor it with thyme, rosemary, and bay. Serve it as a dish in its own right or as a side to sausages or other meat. Either way, prepare for a warming and filling experience.

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Ingredients Needed for White Bean Stew

1 tablespoon vegetable oil
1 medium onion, minced
1 celery, chopped
10 ounces of canned white beans
pepper
salt
1 teaspoon fresh thyme, chopped
1 teaspoon dried rosemary
1 bay leaf
3 cups of water

How to Make White Bean Stew

  1. Heat the vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender.
  2. Add the celery and stir it in. Add the beans and do the same.
  3. Season with salt and pepper, add the thyme, rosemary, bay, and water. Stir in, then simmer for 20 minutes.
Pork and Cannellini Bean Stew (Cassoulet)

Pork and Cannellini Bean Stew (Cassoulet)

Let’s give a try to the “cassoulet”, a hearty dish inspired by the French cuisine. Its main ingredients are the pork sausage and the white beans. This makes it both meaty and creamy. Cooking these two with fried bacon and vegetable goodies just renders this already delicious dish, ultra-delicious.

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Ingredients Needed for Pork and Cannellini Bean Stew (Cassoulet)

1 tablespoon vegetable oil
3 ounces of bacon, chopped (5 – 6 strips)
2 garlic cloves, crushed
1 small onion, minced
1 small carrot, chopped
8 ounces of pork sausage, sliced
1 teaspoon dry herbs
1 cup canned cannellini beans (6 ounces)
¾ cup canned tomatoes
⅔ cup vegetable stock
salt
pepper

How to Make Pork and Cannellini Bean Stew (Cassoulet)

  1. Heat the vegetable oil in a skillet over medium heat and add the bacon. Cook and stir until it starts becoming translucent and changing color.
  2. Add the garlic, onion, and carrot. Stir them in. Add the pork sausage. Cook and stir until it starts browning.
  3. Add the dried herbs, Cannellini beans, canned tomatoes, and vegetable stock. Cook and stir for up to 2 more minutes.
  4. Season with salt and pepper, stir them in and simmer for 20 minutes. Garnish with chopped parsley and remove from heat.
One-Pot Chicken Thighs with Chorizo and Potatoes

One-Pot Chicken Thighs With Chorizo and Potatoes

This hearty decadent dish combines chicken meat and pork sausage into a warming one-pot delight. Frying the chorizo and the veggies in the drippings from the fried chicken thighs lets you combine the aromas from the two types of meat with the tang of the vegetable mixture. Try this filling food especially in winter.

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Ingredients Needed for One-Pot Chicken Thighs With Chorizo and Potatoes

½ cup flour
1 tablespoon paprika
4 chicken thighs
8 ounces of chorizo, thickly sliced
1 onion, quartered
2 small potatoes, quartered
1 medium celery stick, chopped
2 garlic cloves, crushed
2 teaspoons of lemon zest
salt
pepper
2 cups of canned tomatoes
¾ cup chicken stock
3 bay leaves
3 fresh thyme sprigs

How to Make One-Pot Chicken Thighs With Chorizo and Potatoes

  1. Add the flour and paprika to a bowl and mix them together. Coat the chicken thighs with this mixture.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the coated chicken thighs. Fry them on both sides for 4 – 5 minutes. Remove from heat.
  3. Add the chorizo to the same skillet over medium heat. Fry and stir them in the chicken thigh drippings until they turn dark red, or for up to 6 minutes.
  4. Add the onion, potatoes, and celery. Stir them in. Add the garlic, lemon zest. Season with salt and pepper. Cook and continuously stir for 2 – 3 minutes.
  5. Transfer to a saucepan over low heat. Add the canned tomatoes, chicken stock, and bay leaves. Stir in.
  6. Place the fried chicken thighs on top, add the thyme, cover with the lid, then simmer for 35 minutes.
Wiener Mashed Potato Bombs

Wiener Mashed Potato Bombs

Mashed potato coated hot dogs? Sign me up right now! Mashed potatoes are flavored with parmesan and oregano, which give a nice flavor and make a perfect coating for the wiener sausages. Deep-frying them you will obtain a perfectly crunchy crust that will make you remember this dish!

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Ingredients Needed for Wiener Mashed Potato Bombs

4 medium-sized potatoes
½ cup flour
½ cup parmesan, shredded
1 teaspoon dried oregano
6 vienna sausages
vegetable oil for frying

How to Make Wiener Mashed Potato Bombs

  1. Add the diced potatoes in a saucepan and cover them with water.
  2. Bring the water to a boil and boil the potatoes for the next 15 minutes.
  3. Add the potatoes into a large bowl and mash them. Mix them with flour, parmesan, and oregano until you obtain a smooth mixture.
  4. Cut the vienna sausages into 3.
  5. Grab a pinch of potato mixture and add a small piece of sausage inside it. Use your hands to create a 2 inches (5 cm) diameter ball.
  6. Heat the vegetable oil over medium-high heat.
  7. Add the potato balls and cook them until golden and crispy.
  8. You can serve them topped with some shredded parmesan.
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