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Fast & Easy Dinner: Sausage and Pepper Sandwiches

partysugar — Wed, 11 Nov 2009 07:50:55 -0800

Tonight, surprise your loved ones with a homemade version of a ballpark classic, sausage and pepper sandwiches. No grill is necessary, all you need is an oven.

The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?

Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.

Fast & Easy Dinner: Sausages With Warm Potato Salad

partysugar — Fri, 10 Jul 2009 08:00:15 -0700

Who can say no to the classic combination of meat and potatoes? To get your weekend started, serve your family this hearty and satisfying meal. Although the ingredient list calls for Italian sausage, bratwurst, andouille, or any other kind of sausage would work well.

The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.

Sunday Slow Cooker: Minestrone With Squash & Pork Sausage

YumSugar — Sun, 26 Oct 2008 06:00:15 -0700

If you're wondering what to do with all the beautiful Fall produce, look no further than this hearty minestrone with kale, squash, and pork sausage. If you've got dietary restrictions, simply adapt this recipe to your needs.

For example, you can substitute spinach for kale, kabocha for butternut squash, or chicken sausage for pork sausage. To make this comforting and adaptable recipe, read more.

Minestrone With Squash and Pork Sausage
From Better Homes and Gardens

Ingredients

1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
1 1/2 cups cubed potatoes
2 medium fennel bulbs, trimmed and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 15-ounce can red kidney beans, rinsed and drained
1/2 teaspoon dried sage, crushed
4 cups chicken broth or vegetable broth
1 cup dry white wine
4 cups chopped kale or fresh spinach

Directions

In a large skillet cook the sausage until brown; drain well.
In a 5- to 6-quart crockery cooker place squash, potatoes, fennel, onion, garlic, beans, and sage. Top with sausage. Pour broth and wine over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir in kale or spinach. Cover and cook 5 minutes more.

Serves 8.

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Monday's Leftovers: Baked Corn Dogs

YumSugar — Mon, 15 Sep 2008 06:45:05 -0700

While it's perfectly acceptable to love corn dogs as a kid, there are fewer opportunities to enjoy them as adults. Part of that has to do with the corn dog and its reputation, but we also feel guilty for taking something that's not all that healthy to begin with and deep-frying it on a stick.

Fortunately, one can shamelessly return to the good times of youth with this baked version, which uses smoked chicken sausage instead of the traditional beef frank. To get the recipe, read more.

Baked Corn Dogs
From Everyday Food

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)
Special tools: Ice pop sticks

Directions

Preheat oven to 375°F.
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes.
Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Serves 4.

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Sunday BBQ: Chicken Sausages With Grilled Onion Chowchow

YumSugar — Sun, 14 Sep 2008 06:00:12 -0700

For a laid-back meal, try this rustic recipe for chicken sausages with grilled onion chowchow. Chowchow doesn't refer to the fluffy cute dog in this case, but rather a sweet-and-sour relish that's popular in Pennsylvania and many parts of the South.

The caraway seeds, turmeric, and mustard in the condiment are the perfect complement to the seasonings in the sausage. Should you have any relish left over, it will keep in your refrigerator for up to a week. To grill this casual dish, read more.

Chicken Sausages With Grilled Onion Chowchow
Modified from Food and Wine

Ingredients

2 sweet onions, sliced 1/2 inch thick
2 jalapeños
Extra-virgin olive oil, for brushing
1/2 cup cider vinegar
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup grainy mustard
1/4 cup Dijon mustard
1/4 teaspoon caraway seeds
1/4 teaspoon turmeric
1 teaspoon cornstarch dissolved in 2 teaspoons water
Salt and freshly ground pepper
3 pounds chicken sausages

Directions

Light a grill. Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil and grill over a hot fire until charred but still slightly crisp, about 10 minutes. Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.
In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds and turmeric and bring to a simmer. Add the onions and jalapeños and cook over moderate heat, stirring frequently, until the liquid is slightly reduced, about 12 minutes. Stir the cornstarch mixture, add it to the onions and cook, stirring occasionally, until slightly thickened, about 2 minutes. Season with salt and pepper.
Grill the sausages over a medium-high fire until golden and cooked through, 10 to 12 minutes. Serve the sausages with the grilled-onion chowchow.

Serves 6.

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Fast & Easy Dinner: Grilled Greek Pizza

partysugar — Fri, 01 Aug 2008 10:15:19 -0700

This scrumptious grilled pizza is so packed with layers of flavor, one would never guess it's quite simple to put together.

Ideal for entertaining, this recipe combines store-bought shortcuts with highly seasoned ingredients like lamb sausage and smoked mozzarella. Instead of a classic tomato sauce, black olive tapenade is slathered on the dough.

To learn how it's made, read more.

Grilled Greek Pizza
From The Nest

Ingredients

12 ounces raw spicy lamb sausage (ideally Merguez sausage)
1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeler or mandoline
3 tablespoons olive oil, divided Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1/4 cup store-bought olive tapenade
1 1/2 cups grated smoked mozzarella cheese
1/2 small red onion, thinly sliced and separated into rings
12 cherry tomatoes, quartered
1/2 cup crumbled feta cheese
Leaves from 4 sprigs fresh oregano or 2 teaspoons dried
Freshly ground black pepper to taste

Directions

Preheat a medium sauté pan over medium-high heat for 1 to 2 minutes. Remove the sausage from the casing and “scramble” in the pan, breaking up any clumps, until fully cooked. Drain on paper towels and reserve for topping.
Preheat the grill.
Brush the zucchini with 1 tablespoon of the oil and lightly salt. Gently place on the cooking grate directly over the heat and grill until soft and well marked, about 3 minutes. Reserve for topping.
Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the olive puree, then top with the crumbled lamb.
Sprinkle with the mozzarella, then add the onion rings, zucchini, and tomatoes. Sprinkle the feta over all.
Finish grilling the pizza.
Remove from the grill, sprinkle with the oregano, and season with salt and pepper. Slice and serve immediately.

Makes 1 pizza.

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Local Loving: Rosamunde's Sausages

partysugar — Thu, 24 Jul 2008 09:00:17 -0700

Anytime I end up drinking in San Francisco's lower Haight district, I have to make a pit stop at Rosamunde Sausage Grill. The hole in the wall joint is perfect for a meal on the go or for grabbing a sausage to enjoy at a nearby bar. One yells his/her sausage of choice - beer, Italian, smoked haberno tequila chicken, lamb, etc. - over the crowd. After a seven-minute wait, another quick decision for toppings (onions, kraut, grilled hot or sweet peppers, ketchup, mustard) is made before being met by pure sausage bliss.

Despite its tough appearance, Rosamunde's succulent, juicy sausages are a sophisticated, grown up take on the classic hot dog. The gourmet fillings - sun dried tomatoes, cherry, fennel - enhance the flavor of the thick skinned sausages. I love this place for its unpretentious atmosphere, delicious food, and ability to satiate after too many beers.Have you been to Rosamunde's? What did you think? If you aren't in the area, what's your favorite local spot to go for sausages or late night food?

Monday's Leftovers: Italian Sausage Heroes

partysugar — Mon, 23 Jun 2008 06:45:27 -0700

Use leftover pizza toppings to make a traditional sausage hero. With its toasty bread, spicy sausages, and soft veggies this classic sandwich is perfect on a warm summer night.

For a vegetarian version, omit the sausages and add crumbly goat cheese. To make a meal, serve the sandwich with a cold beer and a green salad.

To check out the recipe, read more.

Italian Sausage Heroes with Peppers and Onions
From Food & Wine

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
2 large onions, thinly sliced
1 teaspoon sweet paprika
1/2 teaspoon sugar
2 large bell peppers (1 red and 1 green), cut into thin strips
1/4 cup water
1 1/2 teaspoons dried oregano, crumbled
Kosher salt and freshly ground pepper
4 sweet or hot Italian sausages
4 hoagie or small submarine sandwich rolls

Directions

In a large skillet, heat 1/4 cup of the olive oil. Add the onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in the paprika, sugar and red and green bell peppers. Reduce the heat to moderate and cook, stirring occasionally, until the peppers are softened, about 12 minutes. Stir in the water and oregano. Season with salt and pepper, cover and keep warm.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium skillet. Prick the sausages all over, add them to the skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes.
Transfer the sausages to a cutting board and halve lengthwise. Return the halves to the skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes. Transfer to a plate.
Halve each roll (keep it hinged). Pull out some of the bread within. Toast the rolls.
Drizzle the cut sides of the rolls with olive oil and set 2 sausage halves on each roll. Top with the sautéed onions and peppers, close the sandwiches and serve immediately.

Serves 4.

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Sunday BBQ: Grilled Pizza with Hot Sausage

partysugar — Sun, 22 Jun 2008 06:00:23 -0700

The majority of you have never had grilled pizza, but you'd love to try it, so why not experiment with it this weekend?!

This recipe features grilled sausage, grilled peppers, grilled onions, and two types of cheese. However, if these topping ingredients don't suit your culinary needs, feel free to follow the technique to make your own delicious variation.

To learn how to grill pizza, read more.

Grilled Pizza with Hot Sausage
From Bobby Flay

Ingredients

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows

Directions

Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side.
Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side.
Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop.
Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese.
Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.
To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste.
Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Serves 4.

Basil Vinaigrette:

1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

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Yum's June Must-Haves

partysugar — Mon, 02 Jun 2008 12:15:04 -0700

June is here and to get excited for Summer, picnics, and barbecues, I've rounded up a few things you can't live without. These items will make cooking, entertaining, drinking, and eating that much more fabulous! To check out my must-haves for this month, click the "Start" button.

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