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Sausage Potatoes and Onions

 

Sausage Potatoes and Onions

 

 

 

Sausage, Potatoes and Onions

It’s been a very long time since I have made  sausage, potatoes and onions.   It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions
  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes, skin on
  3. 1-2 large Onions, thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)
Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Sausage potatoes and onions

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

The Official Taste Tester

 

 

 

 

 

 

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

 

 

 

 

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Sausage Potatoes and Onions

Sausage Potatoes and Onions

Ingredients

  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes skin on
  3. 1-2 large Onions thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)

Instructions

  1. In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.
  2. Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
  3. Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
  4. Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
  5. Serve with a sprinkle of parsley on top and sour cream on side.
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Hamburgers A La Francaise with Sauce Bordelaise

                                                                                                                                                                                                                    

 

Hamburgers a La Francaise

 

Whenever I’m looking for something new to try I always go through all my Julia Child’s books first.  I didn’t feel  like BBQing so I was looking for something different, this recipe certainly fit the bill.

This recipe comes from Julia Childs book The French Chef Cookbook.  It’s relatively easy and certainly will change your view of the lowly hamburger,(watch out Mickey D).

Julia paired it with a red Bordelaise sauce that is a great accompaniment for burgers and steaks, and don’t omit the marrow.  Our take was to add a bun bottom to help soak up the sauce!

Ingredients for Hamburger a la Francaise & Sauce Bordelaise
Hamburger a la francaise
  1. ¾ cup finely minced onions cooked in 2 Tbs butter
  2. 1½ lbs. ground beef (lean)
  3. 2 Tbs beef marrow or softened butter
  4. 1½ tsp salt
  5. ¼ tsp pepper
  6. ¼ tsp thyme
  7. 1 egg
  8. All purpose flour and 1 Tbs butter for cooking
Sauce Bordelaise
  1. 4 inch piece of beef marrow
  2. 2 Tbs minced shallot
  3. 1 tsp cornstarch blended with 
  4. 1 Tsp water
  5. ½ cup good beef stock or bouillon
  6. 2/3 cup good red wine
  7. salt & pepper to taste
  8. 2 Tbs minced parsley

Directions for Hamburger a la Francaise

In a food processor finely mince the onions, then cook until softened and allow to cool.

In a bowl place the ground beef, marrow or butter,salt & pepper, thyme and egg, and cooled onion and mix all until fully combined.

Form into 4-6 patties, refrigerate until ready to use.

 

Take the marrow out of about a 4″ long piece of bone, and cut into pieces. 

In a sauce pan bring the bouillon and wine to a boil then take off the heat add the marrow and set aside.

Lightly flour the patties and cook in a large sauté pan until done.  

Drain the excess grease from the pan, stir in the shallots.  Cook for a few minutes.

Drain the marrow out of the wine and reserve,then add the liquid to the pan and boil rapidly making sure to scrap up the fond or browned bits on the pan.

Reduce the liquid to about ½ a cup remove from the heat and add the cornstarch,  stir lightly and allow to simmer for about a minute the taste adjust the seasoning, then add the marrow and parsley and pour over the meat.

Although the original recipe calls for the burger to be served plain, I liked to add a bun bottom that makes a great way to sop up the extra sauce.

 

Here are a few items to help make this recipe:
http://amzn.to/2rQQtRw     Large Sauté pan
http://amzn.to/2rQMcO5     Silicone Whisks

The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, no need to add anything else, but the sauce was tasty, always a 5 paw effort for meat.

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

 

 

 

 

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Reuben Sandwich Casserole

Rueben Sandwich Casserole
Rueben Sandwich Casserole

 

 

 

 

 

Reuben Sandwich Casserole

The Reuben has been for so many years my all-time favorite sandwich.  This idea came from somewhere on line as my wife surfed through recipes, with a little tweaking here is my version.  

I have for years made the Reubens as a openfaced sandwich, easy to eat with a knife and fork and saving considerably on cleaning of many stained shirts with 1000 island dressing all over them.  This just breaks the open-faced sandwich up a little more but retains most of the great taste of the original sandwich.

Ingredients for Reuben Sandwich Casserole

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of sliced, thin Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Directions for Reuben Sandwich Casserole

Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½” or smaller cubes.

Spray the sides and bottom of a 9X9″ glass baking dish with the vegetable spray.

Spread the rye bread over the bottom of the dish.  Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.

Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.

Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes.  Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.

Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.

Makes 4 satisfying portions.

In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.

Reuben Sandwich Casserole
Reuben Sandwich Casserole

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Advantage-Ceramic-Square-Baking/dp/B00GJ0RZSA/ref=as_li_ss_tl?ie=UTF8&qid=1484446256&sr=8-4&keywords=9×9+glass+baking+dish&&linkCode=ll1&tag=rantsravesa06-20&linkId=b3d1ed71835154d3d0c102e4d5f3be30
https://www.amazon.com/Zwilling-J-Henckels-8-Inch-Stainless/dp/B00004RFKP/ref=as_li_ss_tl?ie=UTF8&qid=1484446361&sr=8-1&keywords=henckel+four+star+bread+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=a6451907211b54e3700e3dc48975961e

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

This is one of those recipes that I cannot possibly comprehend.  Not a big fan of Corned Beef, not a fan at all of sauerkraut, and you can keep the 1000 island dressing. About the only thing acceptable would be to make a cheese sandwich with whats left.  Not a very S.A.P.P. friendly dish, so – SO SORRY ! no paws !

 

 

 

 

Print
Reuben Sandwich Casserole

Reuben Sandwich Casserole

Ingredients

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of thin sliced Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Instructions

  1. Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½" or smaller cubes.
  2. Spray the sides and bottom of a 9X9" glass baking dish with the vegetable spray.
  3. Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
  4. Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
  5. Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely.
  6. Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
  7. Makes 4 satisfying portions.
  8. In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/reuben-sandwich-casserole/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved