Tag Archives: sausage

We’re Falling for This Sausage, Apple and Sage-Stuffed Acorn Squash Recipe

As the fall approaches and the summer heat comes to an end, the hearty comfort food cravings strike! This recipe is as cozy as it gets and hits all the fall must-haves: roasted acorn squash stuffed with sweet apple and a spicy sausage filling. Loaded with flavour, it is perfect for a small Thanksgiving gathering side dish, but easy enough for a weeknight supper. If you aren’t a fan of spice, simply substitute the sausage with a mild Italian or honey garlic variety.

Sausage, Apple and Sage-Stuffed Acorn Squash

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 4 to 6

Ingredients:

2 medium or 3 small acorn squashes, halved and seeded
4 Tbsp extra virgin olive oil, divided
Salt and pepper, to taste
2 cloves of garlic, minced
1 medium onion, chopped
2 celery stalks, diced
½ pound ground spicy Italian sausage
1 tsp dried sage
½ tsp dried thyme
1 apple, diced
1 cup panko bread crumbs (unseasoned)
½ cup parmesan cheese, freshly grated

Directions:

1. Preheat the oven to 400°F. Place the squash halves on a baking sheet, flesh side up. Drizzle with 2 Tbsp of olive oil. Season with salt and pepper. Roast for 30 minutes, until tender.

2. As the squash roasts, prepare the filling. In a skillet over medium heat, add the remaining olive oil, garlic, onion and celery. Cook until the onions begin to turn translucent, about 5 minutes.

3. Add the sausage, sage and thyme. Season with salt and pepper. Cook until the sausage is browned and cooked throughout, about 5 minutes.

Related: The Ultimate Squash Guide: All the Varieties and Their Best Uses

4. Stir in the apple, bread crumbs and parmesan. Remove from heat and set aside until ready to use.

5. Once squash is ready, evenly divide the mixture amongst the roasted squash halves. Place back in the oven & bake for an additional 20 minutes. Enjoy!

Like Marcella’s acorn squash recipe? Try her winter greens mac and cheese or make-ahead French toast bake.

25-Minute Everything Bagel Smoked Sausage Rolls with Puff Pastry

These are hands down one of my favourite appetizers to serve at any social gathering. With the help of the smoked sausage, the rolls come together within 25 minutes! You can prepare them ahead of time and simply pop them in the oven to bake as guests begin to arrive. If Dijon mustard isn’t your jam, sub with equal parts cream cheese for a tangy filling.

Everything Bagel Smoked Sausage Rolls

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 12 rolls

Ingredients:

1 sheet frozen all-butter puff pastry, thawed
6 smoked pork sausages, halved
¼ cup whole grain or Dijon mustard, plus more for serving
1 large whisked egg, for egg wash
1 Tbsp poppy seeds
1 Tbsp dried minced garlic
1 Tbsp dried minced onion
½ Tbsp white sesame seeds
½ Tbsp black sesame seeds
½ Tbsp flaked sea salt

Directions:

1. Preheat oven to 375ºF . Line a baking sheet with parchment paper and set aside.

2. Roll out the prepared puff pastry and slice into 12 evenly sized squares.

3. Brush the centre of each square with mustard. Place the sausage on the mustard and trim the ends of the pastry to ensure the edges of the sausage will be showing.

4. Brush the left side of the square with egg wash and gently roll. Press the ends to seal. Transfer to prepared baking sheet. Repeat with remaining squares for a total of 12 sausage rolls.

5. In a small mixing bowl, toss together the garlic, onion, sesame seeds and salt.

6. Brush the top of each sausage roll with the remaining egg wash, and sprinkle generously with everything-bagel seasoning.

7. Bake for 15 to 20 minutes, until the pastry is golden brown. Serve with additional mustard for dipping!

We’ve also rounded up 35 Last-Minute Party Appetizers That Are Beyond Easy and 20 Un-Brie-lievably Good Baked Brie Recipes.

The Best Way to Cook with Wine This Season: Chorizo al Vino Tinto

Take a trip to Spain without leaving your kitchen with this simple, comforting dish that boasts bold flavours. Whether served as an accompaniment to other tapas or on its own as a companion to a lovely bottle of vino, this dish is sure to impress. It’s the perfect way to cook with red wine, as it showcases the depth and character of the fermented grapes. Try it tonight!

Chorizo al Vino Tinto

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serves: 4 to 8

Ingredients:

3 Tbsp extra-virgin olive oil, divided
2 garlic cloves, 1 thinly sliced, 1 cut in half
2-4 cured chorizo sausages
2 cups dry Spanish red wine, such as Tempranillo
1 Tbsp chopped parsley
1 demi baguette, cut into ½-inch thick slices on a slight bias

Directions:

1. Heat 1 Tbsp oil in a small, non-stick skillet over medium heat. Add garlic and cook, stirring often, until softened, about 2 minutes.

2. Pierce each sausage a few times with a fork and add to pan along with wine; bring to a simmer.

3. Cover and cook for 20 minutes, flipping sausage halfway. Remove from heat and let stand covered for 5 minutes. This will infuse the sausages with flavour.

4. Remove sausages from pan and cut into ½-inch thick slices. Pour wine into a heat-proof bowl or measuring cup and set aside.

5. Return sausages to pan over medium-high and cook until browned on both sides, about 4 minutes. Reduce heat to medium and add reserved wine; cook until slightly reduced, about 5 minutes.

6. Meanwhile, position an oven rack 6-inches from top of oven and heat broiler to high. Place baguette slices on a rimmed baking sheet and brush both sides with remaining 2 Tbsp olive oil. Place in oven and broil until golden, 1-2 minutes per side, checking often.

7. Once toasted, rub with cut side of remaining garlic clove.

8. Remove sausages and wine sauce to a serving dish and sprinkle with parsley. Serve with toasted bread.

Here, we’ve rounded up 50 creative ways to cook with sausage for dinner, plus our coziest fall comfort food recipes.

Chicken and Italian Sausage Cacciatore

Braising chicken is underrated. Everyone always wants to roast, fry, or grill, but braising gives the chicken time to absorb the utmost flavour and become extremely tender while staying moist.

Chicken cacciatore, a hunter-style one-pan braised dish that’s usually a humble mixture of chicken, herbs and peppers, gets turned up a few notches in this recipe.

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This version of chicken cacciatore is made with the addition of sausage, peppers, garlic, potatoes, rosemary, bay leaves, olives and lots of red wine. It’s warming and luxurious, perfect for any winter table. I serve it with a chunk of crusty bread to soak up all of that delicious gravy, but it can also be served over rice or pasta. The garnish of lemon zest at the end brightens up the dish just enough.

Prep Time: 10 minutes
Cooking Time: 1 hour 45 minutes
Serves: 4

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Ingredients:
2 Tbsp olive oil
4 mild Italian sausages
4 chicken legs (thighs and drumsticks attached)
Salt and black pepper
1 large red onion, cut into ½” thick slices
1 large or 2 small green peppers, cut into ½” thick strips
3 cloves garlic, crushed
2 Tbsp all purpose flour
2 cups dry red wine (like a Chianti or even a Rioja or Malbec)
2 cups chicken stock
1 cup strained tomato puree
1 tsp salt
¼ tsp fresh black pepper
4 medium Yukon gold potatoes, cut into 1” pieces
1 cup pitted green olives (I use Castelveltrano olives)
2 sprigs rosemary
6 bay leaves
Lemon zest
Crusty country loaf of bread

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Directions:
1. In a large sauté pan with a lid, heat the olive oil over medium. Sear the sausages for 3-4 minutes per side.
2. While the sausages are searing, season the chicken legs well with lots of salt and pepper.
3. Once the sausages are browned on all sides, remove them from the pan and place the chicken into the pan, skin side down first.
4. Sear the chicken for 4-5 minutes per side until nicely browned. Remove them from the pan.
5. Add onions and peppers to the pan, and sauté until softened and they’ve picked up a bit of colour, about 6 minutes stirring often.
6. Add garlic and sauté for 1 minute, then add flour and cook for 1 minute.
7. Deglaze the pan with the red wine, scraping the bottom to lift all of the flavour bits into the sauce.
8. Reduce the wine by half until there is about 1 cup left.
Stir in stock, strained tomatoes, salt and pepper.
9. Add in potatoes, olives, chicken legs and sausages to the pan. Be sure the chicken and sausages are in one layer. It’s fine if the potatoes are all underneath.
10. Add rosemary sprigs and bay leaves to the pan.
11. Bring to a boil and then turn down to a simmer and cover with the lid. Simmer on low for 1 hour, undisturbed.
12. Uncover and continue to simmer for an additional 20 minutes until the gravy is thick.
13. Before serving, zest a lemon over top. Enjoy with a crusty loaf of fresh bread!

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Spicy Pumpkin and Sausage Soup

Whenever Fall rolls around, I start to go a little soup crazy. The spicy Italian sausage adds nice heat to this hearty, vegetable-heavy bowl of goodness. With the chickpeas, chunks of zucchini and kale and thick broth, this soup almost feels more like a stew. Needless to say, it is best enjoyed with family or  friends.

pumpkinsoup

Cook Time: 1 hour
Serves: 5-6

Ingredients:
3 cups fresh pumpkin (1 cubed)
2 large Italian sausages (casing removed)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2 sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 Tbsp red wine vinegar
2 tsp lemon juice
1 tsp chili powder
Salt and pepper
Olive oil

Directions:
1. Start with preheating your oven to 400°F. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.
2. While that’s happening, cook the sausage in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. De-glaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, about 5 minutes or so.
3. Next, pour in the broth, remaining vegetables and bring to a boil. Reduce to low heat and let simmer for 20 minutes.
4. Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and purée until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients. Let simmer for another 20 minutes.
5. Season to taste with salt and pepper to finish.

Breakfast Tostadas with Egg, Chorizo & Bean Mash

These breakfast tostadas make no pretence of being truly authentic but they’re full of flavour and a mélange of textures, which is homage to this great and inimitable cuisine. They’re definitely a step up from the typical bacon and eggs combo that I’ve always looked forward to on weekends, and they really don’t take much more effort than that if you have the ingredients on hand.

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Prep Time: 30 mins
Cook Time: 7 mins
Serves: 4

Ingredients:
8 eggs
2 chorizo sausages
8 tostadas
5½ ounces (150 grams) black beans
2 avocados
2 green onions, chopped
1 Tbsp olive oil
¼ tsp salt
3 Tbsp water
4 Tbsp feta or other soft, crumbly cheese
¼ tsp spanish paprika
½ tsp coriander
¼ tsp salt
? tsp pepper
Handful of cilantro, stems removed, chopped
¼ cup sour cream, to garnish
1 lime, cut into wedges

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Directions:
1. Heat olive oil in a sauté pan on medium heat and chop the chorizo into small pieces. Add chorizo and cook until it begins to crisp, about 2-3 minutes. Drain on paper towel.
2. Blend the beans, water, paprika, coriander, salt and pepper in a food processor until thick and creamy. Add more water if necessary to achieve the consistency of cream cheese. Stir in green onion.
3. Beat together the eggs seasoned with a bit of salt and pepper. Scramble over medium-low heat, tossing in the chorizo when just about done.
4. Spread some of the black bean mash onto the tostadas and top with the scrambled egg, feta, and avocado. Garnish with sour cream and lots of cilantro and serve with wedges of lime.

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Darina Kopcok Darina Kopcok is a food writer and photographer based in Vancouver, BC. She writes the blog Gratinée, for which she also develops, styles and shoots each recipe. In addition to photographic training from Langara College, she holds an MFA from the University of British Columbia. She has a passion for Italian cuisine and French culinary technique. Darina Kopcok is part of the Lifestyle Blog Network  family.

Bangers and Green Mash with Onion Gravy

Saint Paddy’s day; when everything is green and made with Guinness. I don’t recommend the green beer, but I will happily take a green bagel though. Bangers and Mash is actually a British dish in origin, but when you make the gravy with beer and switch out that basic, boring mash for colcannon, you’ve got yourself some delicious Irish pub fair. Colcannon is normally made with kale, but I’ve decided that Swiss chard would also be excellent and I’ve even added some sautéed leeks to the mash. Now that lowly potato seems a bit more posh. Eat well, drink safely and enjoy St. Patrick’s Day!

Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4 servings

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Ingredients:

Green Mash (Colcannon):
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
2/3 cup whipping cream
1 teaspoon salt
Fresh black pepper

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Bangers and Onion Gravy:
2 tablespoons canola oil
4 links pork sausages (can be doubled for larger servings)
1 1/2 tablespoons unsalted butter
1 large yellow onion, sliced thinly
2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup Guinness
3 cups beef stock
1/2 teaspoon salt
Fresh ground pepper
1 tablespoon whipping cream
Maldon salt, garnish

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Directions:

For the Green Mash:
Heat the butter and olive oil in a sauté pan over medium heat.
Add the leeks to the pan and sauté until softened, about 4 minutes. Set aside
Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl.
Blanch the Swiss chard 1 1/2 – 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
Remove the leaves and squeeze out as much water as possible.
Roughly chop the chard, set aside.
Bring the pot of salted water back to a boil and drop in the potatoes.
Boil until fork tender, about 16-18 minutes.
Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Don’t over mix! Taste and add more butter, cream or salt accordingly.

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For the Bangers and Onion Gravy:
1. Pre-heat the oven to 375°F.
2. Heat the oil in a large skillet over medium-high heat.
3. Sear the sausages on each side until golden brown, about 3 minutes per side. Turn the heat off and transfer the sausages to a baking sheet.
4. Roast them in the oven for 15 minutes or until cooked through.
5. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
6. Once the butter has melted, add the onions and sprinkle the sugar over top.
7. Sauté the onions, stirring occasionally, until they have softened and browned, about 12 minutes.
8. Stir in the flour and cook for another minute.
9. Turn the heat up to medium-high and deglaze the pan with the Guinness, making sure to scrape the bottom of the skillet as it bubbles.
10. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
11. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.

To serve, place the green mash on each dish, top with a sausage (or two), onions and lots of gravy. To make it fancy, sprinkle with Maldon salt and fresh black pepper

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Notes & Substitutions:
– Feel free to double the amount of sausages – there’s enough gravy for it!
– Use good quality pork sausages (fennel spiced sausages are great)! Just don’t go for the hot Italian sausages or chorizo. Doesn’t work here.
– If Guinness is too bitter for you, you can add more sugar to the onions in the gravy or just use a lighter amber beer like Brooklyn Lager.

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

1 Dish, 2 Meals: Skillet Turkey Sausage with Rainbow Kale

Turkey and Kale skillet recipe

A steaming bowl of pasta need not be heavy or labour-intensive. This light, turkey sausage and rainbow kale dish hits all the right flavour notes and is done almost as fast as it takes for the pasta to cook.

My advice is to take the extra few minutes to brown some bread crumbs. While not essential to the flavour, this step lends the dish a wickedly awesome crunchy texture that resembles the best bits of a baked pasta, without even turning on your oven.

Meal 1: Turkey Sausage and Kale Orecchiette with Toasted Panko and Parmesan

Turkey and Kale Orecchiette pasta

Ingredients:

2 cups rainbow kale. chopped
1 lb. dried orecchiette
1/2 lb. turkey sausage, casings discarded and meat chopped
3 large garlic cloves, minced
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup panko bread crumbs
2 tablespoons sea salt, plus more, to taste
1/2 cup grated Parmigiano Reggiano cheese
* Add a pinch of red pepper flakes for a bit of bite

Directions:

1. In a pan over medium-low heat, warm 1 tablespoon olive oil, add the bread crumbs and stir to coat. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Set aside to cool.

2. Bring a large pot of water to a rolling boil, add 2 tablespoon salt and the kale and cook until tender, 2 to 3 minutes. Cool under cold running water, drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.

3. Cook pasta until al dente according to the package directions.

4. Meanwhile, warm the 1/3 cup olive oil over medium-low heat. Add sausage and garlic and cook, stirring and breaking up meat with the back of a wooden spoon until browned, about 7 minutes. Add the kale and stir to combine for about 2 minutes. Season with salt.

5. When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, drain the pasta and return it to the pot. Add the sausage mixture and cheese and toss well over low heat to combine, adding some of the cooking water, if needed.

6. Top each portion with a sprinkle of the toasted bread crumbs and more cheese.

 

Meal 2: Garlicky Turkey Kale Soup with Pasta, White Beans and Tomatoes

Stretch your kale and turkey sausage mixture by turning it into a soup. This bright and healthy meal is surprisingly filling and thanks to the addition of white beans and tomatoes, there’s even more deliciousness in every bite.

Use homemade broth if you have it, otherwise, a low sodium boxed version is just as delicious.

turkey kale white bean soup

Ingredients:

6 cups chicken broth
1/2 cup white beans
1 pint of grape tomatoes, quartered
Cooked turkey and kale mixture
Cooked orecchiette
Salt & pepper to taste
grated Parmigiano Reggiano cheese to taste

Directions:

1. In a medium pot, heat 6 cups of chicken broth to a low simmer. Add 1/2 cup white beans and heat through, about 2 minutes.

2. Add cooked sausage and kale and cooked orecchiette and heat until ingredients are hot.

Serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.