Sausage – Rants Raves and Recipes

August 29, 2017August 29, 2017

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

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

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

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.

Yum

Sausage Potatoes and Onions

Ingredients

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

Instructions

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.

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April 29, 2016June 17, 2016

This is another is a small series of my favorite appetizer, the stuffed mushroom. This recipe is for large cap mushrooms about 10 to a pound. If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 – 10 crushed saltines crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.

In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.

Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

Again with the vegetable stuff in my sausage, I don’t get it?

Yum

Stuffed Mushrooms

Ingredients

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 - 10 crushed saltine crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Instructions

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.

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June 1, 2015April 1, 2017

Stuffed Peppers

I often use stuffed peppers as a way of using up an abundance of left over rice. This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use. I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available. So for this recipe I used sweet Italian sausage and it came out great.

Ingredients for Stuffed Peppers

This recipe will stuff about 8 – 10 medium sized peppers.

5-6 sweet Italian sausage links removed from casings
2 Tbs butter
2 garlic cloves finely chopped
2 stalks of celery finely chopped
1 medium sweet onion finely chopped
2 tsp crushed peperoncino
¼ cup crushed tomato with basil
1½ cups (approximate) cooked rice
20 oz additional crushed tomato ( approximate)
4-5 Tbs Parmesan cheese
salt and pepper to taste
¼-½ cup grated cheese of choice for topping

Directions for Stuffed Peppers

Begin with the peppers.

Bring water to boil in a large stock pot.

Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.

In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.

In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.

Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.

Preheat oven to 375°.

Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.

Serve as is or with sour cream or creme fraiche on the side.

Here are a few items to help make this recipe:
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Staub Rectangular Dish, Basil, 10.5 x 7.5 – Basil

Skip the pepper and just fill up a Puppy Princess bowl with the stuffing, 5 paws

Yum

Stuffed Peppers

Ingredients

This recipe will stuff about 8 - 10 medium sized peppers.
5-6 sweet Italian sausage links removed from casings
2 Tbs butter
2 garlic cloves finely chopped
2 stalks of celery finely chopped
1 medium sweet onion finely chopped
2 tsp crushed peperoncino
¼ cup crushed tomato with basil
1½ cups (approximate) cooked rice
20 oz additional crushed tomato ( approximate)
4-5 Tbs Parmesan cheese
salt and pepper to taste
¼-½ cup grated cheese of choice for topping

Instructions

Begin with the peppers.
Bring water to boil in a large stock pot.
Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
Preheat oven to 375°.
Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
Serve as is or with sour cream or creme fraiche on the side.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/stuffed-peppers/

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.