Sprinkle 3 tablespoons of diced chicken on the cheese followed by 1 tablespoon of bacon and 1
tablespoon of sausage.
Spoon about 1
tablespoon of sausage mixture into each mushroom cap.
Add a few
tablespoons of the sausage and veggie mixture, and top with some of the additional parmesan and provolone cheeses.
Not exact matches
Brush the
sausages with the remaining 3
tablespoons of oil and grill, turning them often, until crisp, golden, and cooked through, about 3 minutes total.
In the same skillet, heat the remaining
tablespoon of olive oil and add the chorizo
sausage and cook over medium heat, breaking into small pieces until cooked through.
TIP To save steps, use 1
tablespoon Penzey's Breakfast / Pork
Sausage Seasoning or Bavarian Style Seasoning (penzeys.com) in place
of the nine individual spices.
Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1
tablespoon of oil; once the oil is hot, add in the smoked
sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the
sausage from the pan with a slotted spoon, and set aside.
To cook the
sausage, heat a large skillet over medium heat and add 1
tablespoon of the olive oil.
What's in it: 1 lb hot turkey (or chicken) italian
sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1
tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
Pour the tomatoes over the
sausage and stir in the sun - dried tomatoes along with 2
tablespoons of the basil.
Use about a
tablespoon of shortening and grease the KitchenAid ®
Sausage Stuffer Kit.
2 large acorn squash, halved and seeded 2
tablespoons butter, melted 2 cloves
of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork
sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful
of dried cranberries salt and pepper 1 egg, beaten
Add 1
tablespoon of olive oil to the pan and brown the
sausage in it.
Once
sausage is almost cooked through, add remaining 2
tablespoons of olive oil and minced garlic to the pan.
Ingredients -2 tbsp olive oil -2 chorizo
sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2
tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Remove the casing from the
sausage and place in a frying pan with a
tablespoon of oil.
4 whole wheat English muffins, halved 2 meatless
sausage patties (I used Morningstar) 1
tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon dried basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese, shredded Lots
of salt and pepper, to taste
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken
sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice
of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2
tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
I do know that I reduced the butter to just 1
tablespoon, used Jennie - O Italian turkey
sausage in place
of the pork / beef combo, doubled the amount
of mushrooms, and subbed in Bolthouse farms plant milk in place
of the heavy cream.
When the dough has chilled, scoop out
tablespoons of the mixture, roll them into smooth balls, then into short
sausages.
Discard most
of the fat, but leave about a
tablespoon in there, and leave all the stuck - on brown bits
of sausage in the bottom
of the pan.
1/4 lb chorizo
sausage (not the salami sort) 2 scallions 1/2 teaspoon ground cumin 15 oz can black beans, drained Fresh tomato 2 cups good quality cartoned or canned chicken broth / stock juice
of 1 lime, or to taste (or packaged lime juice) 2 - 4
Tablespoons chopped fresh cilantro
FOR THE GUMBO FILLING: 1
tablespoon canola oil 1
tablespoon all purpose flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1
tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2
tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked
sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1
tablespoon Italian parsley, chopped
In a medium saute pan over medium heat, add the remaining 2
tablespoons of olive oil and
sausage.
5 - 6
sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1
tablespoon + 1 teaspoon chili powder 1
tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups shredded cabbage 1 cup cooked beans
of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for slicing and arranging jalapeños.
cannellini beans, drained 2
Tablespoons of minced garlic 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground fennel 1 1/4 cup chicken stock freshly - grated Parmesan cheese, for serving (optional) Directions: Heat the oil in a large skillet and add
sausages.
2
tablespoons oil (butter / lard) 1 large onion, sliced 3 cloves garlic, minced 1 pound uncooked
sausage of your choice (I used bratwurst).
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan
sausage, minced 100 g plain seitan, minced 1 garlic clove, peeled and minced 3
tablespoons extra virgin olive oil 2
tablespoons flax seeds 2
tablespoons breadcrumbs (from wholemeal bread) a pinch
of whole sea salt a few fresh thyme sprigs, -LSB-...]
In the center
of each piece
of dough, place 1tablespoon
of the cheddar cheese, 2
tablespoons diced jalapeño, and 1 half
of a
sausage.
1 avocado 1/2 Lemon 1/3 cup Fresh Basil 2 garlic cloves 1/3 Parmesan cheese 4
tablespoons Extra Virgin Olive Oil — I used Zucchi EVOO Gnocchi or any pasta 1/2 -1 lb
of Italian Chicken
Sausage (optional)
1 pound ground beef or
sausage 2 cans (26 ounces each) condensed tomato soup 6-1/2 cup water 1 jar (28 ounce) spaghetti sauce (I use one quart
of homemade) 1
tablespoon Italian seasoning 1 - 16 ounce bag rotini noodles 2 cups cheddar cheese
Add 1
tablespoon olive oil to the center
of the pan and crumble in the chicken
sausage and cook without stirring for 3 minutes.
2 quarts chicken stock 1
tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups
of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo
sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2
tablespoons) 1
tablespoon Madras curry powder Salt and freshly ground black pepper to taste
Serve hot, spooning 2 to 3
tablespoons of sauce over each portion
of cooked
sausages cut crosswise into 1 - inch pieces.
Add the chickpea crumbles to a skillet and drizzle with a
tablespoon of coconut oil and
sausage spice.
I substituted two vegetarian
sausages and a package
of meatless chicken from Trader Joe's for the squash and eggplant, and used a
tablespoon each
of Cajun spice mix, a red and black pepper mix, and red hot pepper flakes instead
of cayenne peppers.
1 cup roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1
tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound andouille
sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds bottom round cut
of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2
tablespoons chopped green onions
1/3 pound
of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1
tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian
Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh c
Sausage (or substitute the Italian
sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh c
sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
1/2 cup olive oil 6 chicken thighs 1 - 3
tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head
of garlic, peeled and chopped 2 cups chicken or vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo
sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
While the potatoes are baking, set a skillet over medium high heat, add a
tablespoon of olive oil, and cook the
sausage meat.
Flatten out a
tablespoon sized portion
of sausage in your palm.
Heat a
tablespoon of the sun - dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the
sausage pieces for 8 - 10 minutes, stirring occasionally, until they're crumbly and golden.
3/4 pound andouille
sausage 1
tablespoon canola oil 1.5
tablespoons flour 1 large onion, chopped 1
tablespoon fresh parsley, minced 1 stalk celery, chopped 2 cloves garlic, minced 3/4 cup long - grain brown rice 1.5 cups water 1 16 - ounce can diced tomatoes in juice 1 teaspoon sea salt 1/2 teaspoon black pepper Dash
of cayenne
English muffin with jam and half
of Make - ahead Turkey
Sausage and Mushroom Frittata (shown at right): Whisk 2 eggs and 4 egg whites with 1
tablespoon low - fat milk and salt and pepper to taste; set aside.
Lunch: 2 cups homemade cream
of vegetable soup, 4 ounces
sausage, 2 pieces whole grain bread with 2
tablespoons butter, 1 tangerine.
Dinner: 3 cups cream
of vegetable soup with 1 pound
sausage, 2 slices homemade sourdough bread with 2
tablespoons butter, 1 cup sauerkraut.
What's in them: 1 1/2 lb ground turkey meat (I used half ground turkey and half sweet turkey
sausage for extra flavor) 1 1/4 cup
of herb stuffing cubes 1/2 cup dried cranberries 1 large egg plus 1 egg white 1/4 cup finely chopped sweet onion 1
tablespoon chopped fresh sage 1 teaspoon salt 1
tablespoon olive oil Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier
The sweet apple chicken
sausage should provide plenty
of flavor, but feel free to top with 1
tablespoon of your favorite salad dressing.
INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob
of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few sprigs rosemary; 1
tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick
sausages (I like the organic lamb ones from Woolies).