Showing posts with label Sausages. Show all posts
Showing posts with label Sausages. Show all posts

Cheesy Sausage Biscuit Bites for the Super Bowl LI Party




Woo Hoo!!
It’s Super Bowl time again!!!

Bill lined up the defense and offense, game on!
That means, party time again, and we’re taking this great tasty appetizer to our neighbors’ Super Bowl party!

These little gems are meaty, cheesy and packed with flavor…

Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy.  Maybe serve with a little mustard, or your favorite dipping sauce.


I have made the appetizer using hot Italian sausage and regular pork sausage.  I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.



 
Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.  





After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!

It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”

Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!



Cheesy Sausage Biscuit Bites

Ingredients:

2 (10 count) cans flaky biscuits (Grands Jr)
1 pound bulk hot or sweet Italian sausage or pork sausage
2 cups shredded cheddar cheese
1 teaspoon seasoned pepper, optional

Method:

Preheat oven to 400°.
Mix raw sausage, cheese and pepper gently until well combined.
Shape into 40 equal-sized balls.
Remove biscuits from cans and separate each biscuit into 2 layers, making 40 total biscuit layers.
Press into cup of mini-cupcake pan (slightly greased if not non-stick bakeware.)
Repeat with remaining biscuit layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until slightly browned and sausage balls are bubbly.
Serve
Printable recipe
Enjoy!
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Italian Sausage w/Onion and Jalapeño Chowchow


In the nick of time, I discovered this recipe yesterday, before our evening meal…

The weather has been a little unusual here lately, in the low 70’s, so it’s still grilling season until the deck is empty in another week or two, making way for snow.

 Bill grilled delicious spicy Italian sausages last night and I made the recipe that I saw here on Nee's blog and here on the Food and Wine site, to accompany it.
  
I may be a little lazy ~ I adapted the recipe slightly by sautéing Vidalia onions and jalapeños in a large skillet, instead of using skewers, and charring them on the grill; then, cooked the sauce in the same skillet.  


It’s a year-round relish to side with sausages cooked indoors, especially since heartier food in this neck of the woods gets a bit humdrum toward the end of winter.  

 This chowchow is a chunky tangy tart-sweet relish:  I can think of a lot of other uses for it ~ hot dogs, sloppy joes, burgers, omelets, a topping for whitefish or salmon, or shrimp, it could be mixed with tuna salad, chicken salad, or pasta, or stirred into rice for a little kick, you get it…
 
 Onion and Jalapeño Chowchow
Adapted 
Printable recipe  

Ingredients: 

 2 tablespoons olive oil
2 Vidalia onions, large chop
2 jalapeños, seeded and chopped
½ cup cider vinegar
¼ cup plus 2 tablespoons brown sugar
¼ cup grainy mustard
¼ cup Dijon mustard
¼ teaspoon caraway seeds
¼ teaspoon turmeric
1 teaspoon cornstarch dissolved in 2 teaspoons water
Salt and pepper, to taste
3 pounds Italian sausages

 Method:

 Heat oil in a large skillet.
Sauté onions and jalapeños until crisp-tender, about 6 minutes.
Transfer to a plate and set aside.
In the skillet, combine vinegar, sugar, both mustards, caraway seeds and turmeric.
Bring to a simmer, add onions and jalapeños, and cook over medium heat, stirring frequently, until the liquid is reduced, about 10 minutes. 
Stir cornstarch and water together, add to skillet, and stir mixture until slightly thickened.
Season with salt and pepper.
Serve with sausages.

 Note:  The chowchow can be refrigerated  for up to 1 week.  



ENJOY!



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Mom's Golden Fried Mush w/Sausage


It’s groovy how certain foods can trigger childhood memories…



Food brings forth strong emotions and seeing a favorite dish on a menu or hearing someone talk about a certain dish can transport us back to being young.  

 That’s what fried cornmeal mush does for me…
When Mom or Grandma made it, it was a huge treat.  The aroma of it sizzling in the skillet was mouth watering.  

 Hot from the skillet, placed on the plate with a dollop of butter and a swirl of maple syrup, it was heaven - delicious beyond words ~ and it still is to this day!
 



Mom usually served plain mush; meatless.  In later years, she started adding crumbled fried sausage to the batter, or maybe, crumbled fried bacon.  So many options…
If you’ve never experienced fried mush, I hope you give this a try!

Now, you tell me:  what is your favorite childhood food, what food brings back memories for you?  
Mom’s Golden Fried Cornmeal Mush
Printable recipe

Ingredients:

2¾ cups boiling water
1 teaspoon salt
1 cup cornmeal
1 cup cold water
1 pound pork sausage, fried and crumbled*
Vegetable oil or non-stick cooking spray
Flour for dredging

 Method:

 Mix cornmeal and 1 cup cold water. 
Gradually add to boiling water and salt, stirring constantly.
Add cooked crumbled sausage.
Cook, about 15-20 minutes, covered, on low heat until thick, stirring frequently.
Grease or spray loaf pan with non-stick cooking spray.
Refrigerate over-night.
Next morning, place small amount of oil in skillet.
Cut cornmeal loaf in slices.
Roll in flour and fry in oil until golden.  
Serve with butter and maple syrup or powdered sugar.
*Omit sausage, it’s delicious plain ~ or add fried crumbled bacon, that’s good also.



ENJOY!
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Sausage, Bean and Spinach Dip


I made this dip recently for a gathering and was amazed at how quickly it was devoured and how everyone raved about it!




 The melangé of spicy pork sausage, cream cheese, pinto beans, white wine and Parmesan turns into a warm, hearty dip for a tailgate spread on game day.

Leave it to Southern Living to print another great recipe, it’s almost hearty enough for a main dish.  Use regular sausage instead of hot, if you don't care for the heat.

This is perfect grub for the next time you cheer your team on!  

 GO CUBBIES, GO BEARS!!!


Sausage, Bean and Spinach Dip
Printable recipe

Ingredients:
1 sweet onion, diced
1 red bell pepper, diced
1 (1-pound) package hot ground pork sausage
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup dry white wine
1 (8-ounce) package cream cheese, softened
1 (6-ounce) package fresh baby spinach, coarsely chopped
¼ teaspoon salt
1 (15-ounce) can pinto beans, drained and rinsed
½ cup (2-ounces) shredded Parmesan cheese

 Method:

Preheat oven to 375 degrees.
Cook onion, peppers and sausage in a large skillet over medium-high heat, stirring often, for 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
Stir in garlic and thyme, cook 1 minute.
Stir in wine, cook 2 minutes or until liquid has almost evaporated.
Add cream cheese, and cook, stirring constantly, about 2 minutes, until cheese is melted.
Stir in spinach and salt and cook, stirring constantly, until spinach is wilted.
Gently stir in beans.
Pour mixture into baking dish, sprinkle with Parmesan cheese.
Bake at 375 degrees for 18 to 20 minutes or until golden brown.
Serve with:  Corn chip scoops, red bell pepper strips, pretzel rods, or your favorite





ENJOY!



 
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Bubba’s Homemade Summer Sausage, Updated



Bubba tried something new with his summer sausage.  I didn’t think it could be improved; however, he added pork to the mix this time, plus more spices, so now it has been taken up a notch.  
 
 


 Nothing is better than fresh homemade, and I especially like this recipe because we know exactly what is in the summer sausage! 
 
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The Ultimate Stuffing for Thanksgiving



I’m back at blogging!  Thanks for all your concerns; everything is fine here, and I hope it is by you.  I just wanted a break, giving me extra time to pursue other interests.  

Now, on to this great dish for your Thanksgiving dinner table.




I’ve tried a variety of stuffing recipes over the years, but I keep coming back to this one, an adapted version of a Chicago Tribune recipe.  It’s a recipe here on my blog that begged to be re-posted. 

Italian sausage, Honeycrisp apples, dried cherries, orange liqueur provide savory sweet flavors for the stuffing.  Even try a mixture of dried fruit.  This recipe makes a lot of stuffing ~ lucky you, should there be leftovers.

Here’s hoping you give it a try and enjoy it as much as we do!



This is truly ultimate stuffing!


The Ultimate Stuffing w/Dried Cherries and Apples

The Ultimate Stuffing w/Dried Cherries and Apples

Servings: 8
This is truly the ultimate stuffing. It's always a favorite on our Thanksgiving table along with the turkey! It's delicious!

Ingredients

  • ½ cup butter
  • 2 cups chopped celery, with leaves
  • 1 large onion, chopped
  • 1 (16 ounce) package herb-seasoned bread stuffing mix
  • 1 cup dried cherries
  • 2 Honeycrisp apples - peeled, cored and chopped
  • 2-3 cups chicken broth
  • 1 egg
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

Method

    Notes:

    This stuffing can be made one day ahead. Refrigerate until ready to bake and add another 10 to 15 minutes baking time, until stuffing is heated through.

    ENJOY!





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    Spanish Paella Frittata



    Mmmm!  Nothing quite beats a simple rustic frittata!

    Paella is of Spanish cuisine, originating in Valencia.  It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella:  a broad shallow dish with sloping sides, 13-inches in diameter, or larger.   

    Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet.  It generally starts on the stovetop and ends in the oven, being baked or broiled.  Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.

    This recipe combines both, containing rice, sausage, shrimp and vegetables.  I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time. 

    It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!





    Spanish Paella Frittata

    Ingredients:

    2 cups rice
    1 pound sweet Italian sausage
    1 small onion, chopped
    1 small red bell pepper, chopped
    1 pound medium raw shrimp, shelled and deveined
    8 eggs
    ½ teaspoon salt
    1 teaspoon seasoned pepper
    1 teaspoon smoked paprika

    Method:

    Prepare rice according to package directions; let cool for 5 minutes.
    In a 12-inch non-stick skillet, sauté sausage, breaking into small chunks while it cooks.
    Add onion and bell pepper and cook until softened and meat is fully cooked.
    Add shrimp and rice to skillet and mix well.
    Remove from heat.
    Beat eggs in a bowl and add salt, pepper and paprika.
    Place under broiler and cook until center is set or bake in the oven at 400 degrees for 10-15 minutes until knife inserted in center comes out clean.
    Let set for 5 minutes, cut into wedges and serve.
    Serves 4


    ENJOY!


    Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






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    Baked Pasta with Roasted Red Peppers Tomatoes and Sausage



    I wasn’t around then  ヅ  but I’m guessing the tribe ate one-dish meals back in prehistoric days.  Whatever food they had on hand, was thrown into one pot and cooked over a fire to feed them.



    This is a great casual meal if you like sweet sausage, roasted red peppers, tomatoes and mushrooms combined with pasta.  The sausage is not cooked and crumbled as usual; simply sliced into bite-size pieces and sautéed first with onions and garlic.  You can roast the red peppers yourself, or buy a jar as I do.




    It doesn’t get much easier! It’s a “no fuss” meal that tastes delicious, and it’s perfect comfort food while it’s still chilly here!

    The bad thing is ~~~ I neglected to take photos after it was sprinkled with cheese and baked!  You’ll just have to imagine it…


    Baked Pasta with Roasted Red Peppers Tomatoes and Sausage

    Ingredients:

    1 pound penne rigate pasta
    2 pounds sweet Italian link sausage, cut into 1-inch chunks
    4 cloves garlic, minced
    1 large onion, chopped
    2 (26-ounce) jars marinara sauce
    1 (15-ounce) can petite-diced tomatoes, undrained
    1 jar roasted red peppers, drained
    ½ cup red wine, or water
    1 pound button mushrooms, sliced
    1 tablespoon sugar
    1 tablespoon Italian Seasoning
    ½ teaspoon red pepper flakes
    1 tablespoon garlic powder
    1 teaspoon seasoned pepper
    2 cups mozzarella cheese, shredded
    1 cup Parmigiano-Reggiano cheese, freshly grated

    Method:

    Cook pasta according to package directions until almost al dente, drain well, set aside.
    In a large skillet or saucepan, sauté onion, garlic and sausage until sausage is no longer pink.
    Stir in next 10 ingredients, through seasoned pepper, and blend well.
    Simmer for 20 minutes, stirring occasionally.
    Stir in cooked pasta and mix well.
    Coat a 15 x 10-inch baking dish with nonstick spray.
    Layer half of the pasta mixture in baking dish.
    Sprinkle 1-cup mozzarella over top.
    Spread remaining pasta mixture over all.
    Bake at 350 degrees for 30 minutes, or until warm throughout.
    Top with remaining cup of mozzarella.
    Cover with foil.
    Bake for another 10-15 minutes, until cheese is melted.
    Sprinkle with Parmigiano reggiano.
    Let stand for 5 minutes.
    Serves 10-12


    Serve it with Caesar salad and garlic bread, it will be a hit for your crowd! 
    ♥~♥~♥


    Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 








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    You know,

    nobody can ever

    cook as good as

    your Mama.

    ~ Paula Deen


    You know, nobody can ever cook as good as your mama. Paula Deen
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    You know, nobody can ever cook as good as your mama. Paula Deen
    Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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