9 just sausage links Recipes

links italian sausages (spicy or mild or both, as desired), sweet bell peppers, cut into slices (just green is fine , but try using a mix of colors), sweet onion, sliced thin, garlic cloves, finely minced, olive oil, salt , to taste, fresh ground pepper , to taste, chopped fresh italian parsley (flat parsley)

head of green cabbage, chopped, onion, diced, garlic cloves, minced, spring onions, chopped, hot sausage links , or 6 slices of thick bacon, salt and pepper to taste, ground parsley or fresh just a little for color, splash of white wine vinegar, sugar

sausage links, cut in 3/4-inch rounds (24 oz, aidelle chicken and apple sausage - 3 package, you can also use a mild italian or herb sausage), baguette (cut in thin slices and toasted ), apples, peeled and diced (granny smith), onion, diced, apple cider (not juice), beer (dark if you have it, you can also use white wine, chicken broth), brown sugar, honey, springs fresh thyme (no need to chop, just the whole sprig), bay leaf, butter (2 tbsp to saute, 1 to add to the sauce), salt, pepper, dijon mustard, honey, flour, butter, milk, gruyere or 1 cup swiss cheese

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

meatless spaghetti sauce, diced tomatoes, drained, burgundy wine, brown sugar, garlic cloves, minced, italian turkey sausage links, casings removed (i just use 2lbs pre ground italian turkey instead, so i dont have to bother removing casings from li), raisins, sliced fresh mushrooms, onion, chopped, eggs, lightly beaten, cartons ricotta cheese, frozen chopped spinach, thawed and squeezed dry, grated parmesan cheese, frozen cheese ravioli, thawed, shredded parmesan cheese, provolone cheese, cut in half, shredded monterey jack cheese, tomatoes , slice

flour tortillas, green enchilada sauce (if you don tsp like as much sauce, just use 2 cans, i happen to like the sauce), chorizo sausage, links casing removed and sauteed, shredded queso blanco (monterey jack cheese, is a good substitute, 1 1/2 cups for the filling, 1 cup for the topping), olive oil, eggs, beaten (extra large eggs work best), scallions, fine diced, onion, fine diced, jalapeno , ribs and seeds removed, and fine chopped, red bell pepper, fine diced, butter, salt, pepper, avocado, diced, tomato, diced, black olives, sliced, lime wedge, sour cream, salsa, cilantro

frozen cooked crawfish, thawed (the crawfish can be substituted with 1 lb of shrimp, just make sure it is fully cooked), cream of mushroom soup (any cream soup will work, i prefer campbell s cream of mushroom.), green onion (chopped ), butter or 1/2 cup margarine, kraft garlic cheese rolls (looks like a sausage link, sometimes hard to find, can use garlic powder and velveeta or similar), salt, angel hair pasta or 1 (1 lb) package other pastas, milk (optional)