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Tag Archives | Sausage

Shrimp and Sausage Pot Pie

Shrimp and Sausage Pot Pie is made with pink shrimp, mild sausage and tender potatoes with lovely leeks.

The Sauce: Seafood Gravy – The pot pie has a thickened gravy made from seafood stock and leeks for a tasty shrimp and sausage filling.

‘Great Sauces Transform Good Food into Gourmet’ 

Speedy pot pie

Speed! Besides extra special shrimp, this pot pie comes together fast. The small potato cubes cook quickly. You don’t pre-cook the shrimp. Just add them to bubbling sauce and let them turn pink in the oven. Pre-made Shrimp and Sausage Pot Piepastry takes minimal work.

Did I mention the homemade ground sausage? Love this technique. Without sacrificing flavor, mix lean meat with your own spices slashing saturated fat. While pot pies bake, throw together a fresh side salad and feast on an easy gourmet supper that warms you through.

You may also enjoy Shrimp Cocktail Sauce, Shrimp and Chicken with Bamboo, Sesame Shrimp with Miso Dipping Sauce, Shrimp and Mussels Soup, Moroccan Scallops and Shrimp and Chicken Pot Pie.

4 of 4 part series ”Pot Pie Lollapalooza”. Part 1 Vegetable Pot Pie with Corn Crust and Part 2 Green Curry Chicken Pot Pie. More about pot pies.

2013 AniversaRecipe – Cajun Quinoa Chicken Soup
2012 AniversaRecipe – French Beef Stew
2011 AniversaRecipe – Quick Quiche with Ham and Veg

Recipe: Shrimp and Sausage Pot Pie

Active Time: 30 Minutes | Total Time: 50 Minutes | Yield: 8 Servings

Ingredients
Shrimp1 17-oz package puff pastry, thawed
4 leeks
4 Tbsp butter
1/2 pound ground turkey
1/4 tsp crushed red pepper
1/2 tsp ground fennel
salt
4 cloves minced garlic
1/2 cup flour
Potato Cubes4 1/2 cups seafood stock
2 cups diced red potatoes, 1/2-inch cubes
1 lb raw shrimp, shells removed
1 egg

Special Equipment – large pot, eight 1-cup oven proof bowls or ramekins

Instructions
1 Roll out both sheets of puff pastry to 1/4-inch thick on a floured board. Cut 4 circles from each sheet that are 1-inch wider than the ramekins. Cut an ‘X’ in the center of each one. Freeze the disks on a baking sheet for at least 20 minutes.

Leeks2 Meanwhile cut the white and pale green parts of the leeks lengthwise in quarters then slice. Place in a bowl of water and swish to wash dirt and sand. Pour through a mesh strainer.

3 Preheat oven to 400 degrees.

4 Melt butter in a large pot. Add leeks and sauté until soft but not brown, about 7-8 minutes.

5 Meanwhile combine ground turkey, crushed red pepper, ground fennel and 1/2 teaspoon salt in a bowl and mix well with hands. Add to the leeks along with garlic, then cook until meat is no longer pink, about 3 minutes. Stir in flour.

Add Shrimp to Sauce6 Slowly work in seafood stock to prevent lumps then add the potatoes. Cook for about 5 minutes until potatoes are almost tender. Turn off the heat and add shrimp.

7 Spoon into 8 1-cup oven proof bowls or ramekins. Take the puff pastry disks out of the freezer and place on the top of each bowl. Brush with egg mixed with 1 tablespoon of milk. Bake for 20-25 minutes until the pastry is golden brown.

Information
Notes
Choose a low fat sausage in place of the ground turkey and spices.

Applications
This could also be made in four 2-cup oven proof bowls or a large baking dish covered with a single sheet of puff pastry. You could also top with pie pastry.

Dish Designer

  • Exchange ground turkey, crushed red pepper, fennel and salt for 1/2 pound mild sausage.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Shrimp and Sausage Pot Pie
Written by
Photography and Styling by Helen Horton
Updated: February 18, 2014

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Braise and Brown Sausage

Browned on the outside, juicy on the inside, breakfast sausages links.

‘Great Sauces Transform Good Food into Gourmet’ 

Oil and water

Oil and water are friends with this quick, easy method for cooking sausage links. First you braise it with bubbling water. It cooks the links through while preserving the moisture and juiciness. Once the water is browned pork sausageevaporated, the oil left in the pan sizzles them to a rich golden brown, sealing in the juices. Perfect breakfast sausage links with minimal tending. You can concentrate on flipping pancakes or whipping the omelet.

You might also enjoy Brown Sugar Bacon, Black Bean Breakfast Burrito, Pantry Maple Syrup, Wheatberry Blender Pancakes, Maple Coconut Granola and Quick Quiche with Ham.

2012 AniversaRecipe – Baking Powder Biscuits
2011 AniversaRecipe – Reubens and Rachels

Recipe: Braise and Brown Sausage

Prep Time: 1 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy

Ingredients
pork sausage in the pan

  • 12 oz package pork breakfast sausage links
  • 1 cup hot water
  • 1 Tbsp canola oil
  •  
    Special Equipment – large skillet

    Instructions
    1 Arrange the links in the skillet so they are not touching. Add about 1 cup of hot water, 1/4-inch depth plus the oil.add water and oil

    2 On medium-high heat, bring the water to a boil. Cook for 4-5 minutes. Using tongs, turn over the sausages without piercing them. Cook for 4-5 minutes until all the water has evaporated.

    3 Continue to fry the sausages, 1 minute on each side until they are brown. Remove to a serving plate.
    Sausage on a plate
    Information
    Notes
    Amount of water will vary depending on the size of the pan. Fill to 1/4-inch deep.

    Larger sausages can also be cooked with this method but increase the amount of water to 1/2-inch and allow to cook longer.

    Applications
    Excellent breakfast dish with pancakes, waffles, omelets, and French toast.

    Dish Designer

    • Exchange pork for chicken sausages.

    Inspiration – Saucy Cuisine Kitchen

    SaucyCuisine.com
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: March 27, 2013

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    Andrew’s Pizza

    Crispy, thin crusted pizza with homemade red sauce, mozzarella and Parmesan cheese plus favorite toppings.

    The Sauce: Pizza Sauce – Thick and rich, this tomato sauce is made with garlic, oregano and tomatoes. A no-cook sauce made in a food processor so it’s easy and flavorful. It’s a red base sauce for a variety of meat, meat and veggie, vegetarian or cheese pizzas.

    ‘Great Sauces Transform Good Food into Gourmet’ 

    The ones and zeros of crispy pizza crust

    From a simplistic point of view, “1’s” and “0’s” are the basic components needed to create code or programming for computers. I’m amazed that my rotary life morphed into digital heaven in so short a span of time. Years ago I worked for a computer software company that created software for libraries. They were pioneers in their niche and rendered the card catalog obsolete using “1’s” and “0’s”.

    sausage-mushroom-olive-pizzaWriting the right code makes all the difference and so I’m sharing the code, the “1‘s” and “0‘s” of crispy crusted pizza without a brick oven. Andrew, my nephew and former professional pizza tosser/maker, shared this protocol for those of us who believe in making pizza in our home kitchens. So here’s the secret code, “1” for the first shelf in the oven. Cook pizza on the bottom shelf set at the lowest position where there is more heat acting on the crust. No more doughy centers! “0” for starting with zero heat. Place the pizza in a cold oven then crank up the temperature to 500 degrees and let the heat gather around it until it is crackling hot. Melty, bubbly cheese and golden crust! Enjoy this thin and crispy crust with an easy fresh pizza sauce and toppings you love.

    You might also enjoy White Pizza with Arugula, Italian Spaghetti Ragu, Caprese Salad, Italian White Bean & Ham Soup, Amatriciana, Gnocchi with Spinach and White Beans, Herb Garlic Bread, Zuppa Toscana, Spaghetti alla Carbonara, and Florentine Lasagna Rolls.

    2012 AniversaRecipe – Smoky Sweet Wings
    2011 AniversaRecipe – Asian Pencil Asparagus with Chicken

    Recipe: Andrew’s Pizza

    Prep Time: 40 Min | Inactive Time: 10 Min | Cook Time: 40 Minutes | Yield: 2 13” Pizzas | Level: Moderate

    Ingredients
    flour-yeast-sugar-salt Dough

    • 3 cups flour, plus more for kneading
    • 2 tsp sugar
    • 1/2 tsp instant yeast
    • 1/2 tsp salt
    • 1 Tbsp olive oil
    • 1 1/3 cup ice cold water

    Sauce
    drain-the-tomatoes

    • 1 15-oz can of whole or diced tomatoes
    • 1/2 Tbsp olive oil
    • 1/2 tsp red wine vinegar
    • 1 small clove garlic, grated
    • 1/2 tsp dried oregano
    • 1/4 tsp salt
    • dash freshly ground pepper

    Cheeses

    • 1 lb mozzarella cheese
    • 1 oz Parmesan cheese

    Sausage & Mushroom Toppings

    • 4 oz Italian sausage
    • 4 oz button mushrooms

    pepperoni-roasted-red-peppers-kalamata-olives-mushrooms Pepperoni, Roasted Red Pepper & Kalamata Toppings

    • 24 small pepperoni slices
    • 3-4 pieces roasted red peppers
    • 12 Kalamata olives

    Special Equipment – 2 13-inch round pizza pans or oblong baking sheets, food processor

    dough-bladeInstructions
    1 Dough In a food processor using the dough blade if possible, combine the flour, sugar, yeast and 1/2 teaspoon salt.

    let-the-dough-rest-for-10-minutes2 Dough With the the processor running, add 1/2 tablespoon olive oil then slowly add the water. Just when all the flour is combined with the liquid, continue processing for 20-30 seconds. The dough should clump together with no flour remaining. Let rest for 10 minutes.

    3 Sauce Meanwhile pour the tomatoes into a strainer perched over a bowl and allow the tomatoes to drain, reserving the tomato liquid.

    4 Toppings Grate both cheeses. Slice the mushrooms.

    resting-dough5 Dough Turn out the dough on a lightly floured surface and knead until smooth, about 1-2 minutes. Divide the dough in half, form two balls and let rest for 10 minutes.

    6 Sauce Meanwhile combine the drained tomatoes, 1/2 tablespoon olive oil, vinegar, garlic, oregano, salt and pepper in a food processor fitted with a regular blade. Process until smooth, about 30 seconds.

    7 Sauce Pour into a 1 cup measurer and if needed, add enough of the reserved tomato liquid to make 1 cup.

    gently-stretch-dough8 Toppings Slice the red pepper into strips and cut the olives in half lengthwise.

    9 Dough Form one ball of dough into a circular disk just bigger than your hand. Keeping the edge slightly thicker, gently stretch the dough making quarter turns forming a 12-inch circle. Lay it on a 13-inch greased pizza pan gently stretching to 13 inches. Repeat with the other ball of dough.

    spread-sauce-on-dough10 Sauce Spoon 1/2 cup sauce onto each circle of dough and spread evenly leaving 1/2-inch bare crust around the edge.

    add-grated-Parmesan-and-mozzarella-cheese11 Toppings Top each pizza with 1/4 cup grated Parmesan then 2 cups mozzarella cheese.

    12 Sausage Pizza Top one pizza with mushrooms then dot with 1/2-1 teaspoon size chunks of sausage.

    13 Bake Place the sausage pizza on the bottom rack set at the lowest position of a cold oven. Set the temperature at 500 degrees. Bake for 15-20 minutes until crust is golden and toppings are melty and bubbly. Once the sausage pizza comes out of the oven. Turn the heat off and allow the oven to cool for at least 10 minutes.

    14 Pepperoni Pizza Top the other pizza with pepperoni, roasted red pepper strips and olives. Place in the fridge.
    add-pepperonimushrooms-and-kalamata-olivesroasted-red-peppers
    15 Bake Once the oven has cooled for 10 minutes, place the pepperoni pizza in the oven and bake according to step 13.

    Information
    Notes
    The secret code to crispy pizza crust is:

    “1” for the first shelf in the oven. Cook pizza on the bottom shelf set at the lowest position where there is more heat acting on the crust. No more doughy centers!

    “0” for starting with zero heat. Place pizza in a cold oven then crank up the temperature to 500 degrees and let the heat gather around it until it is crackling hot. Melty, bubbly cheese and golden crust!

    pizza-pan-with-holesUse a pizza pan with holes in the bottom to encourage the heat to circulate, brown and crisp up the crust.

    When patting into a disk take care to form a nice round circle to encourage an even dough.

    Turn off the oven if you are making another pizza and allow to cool for about 10 minutes before baking the next pizza. If safe, leave the oven door open to encourage cooling.

    Gently stretch the dough into 2 narrow rectangles if using a baking sheet. When baked, cut into wedges.
    long-pizza-crusts-on-baking-sheetslice-long-pizza-in-triangles

     

     

     

     

     
    Applications
    For a variety of toppings without breaking the bank:

    -Raid the salad and olive bar at the supermarket. This strategy saves purchasing jars or packages in larger quantities than needed. Here is a list of ingredients that may be bought in the exact amount desired and they are already prepped.

    -From the salad bar – diced ham, diced chicken, diced turkey, grilled chicken, pepperoni, grated cheddar cheese, grated Parmesan cheese, fresh pineapple chunks, roasted red peppers, diced bell peppers, sliced mushrooms, sliced red onion, edamame, tomatoes and spinach.

    -From the olive bar – Kalamata, green, stuffed green, spanish, black, and olive medley.

    -Purchase large Italian sausage links in a package and freeze them in separate packages so they can be used individually and thawed quickly.

    -Pepperoni, Canadian bacon, ham and salami can also be purchased in controlled quantities by ordering a desired amount of slices at the deli counter.

    For a gourmet cheese pizza, use a Mediterranean Herb cheese blend with basil, rosemary and oregano. Using multiple types of cheeses on the cheese pizza may not be as successful as using one really good quality cheese. My favorite cheese pizza is fresh mozzarella cheese; slice balls into 1/4-inch circles, arrange them on top of the sauce, sprinkle with dried oregano then bake.

    Serve pizza cut in slices and pass around a green salad with Italian vinaigrette while the second pizza bakes.

    Dish Designer

    Inspiration – Andrew Grover and America’s Test Kitchen

    SaucyCuisine.com
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: February 5, 2013

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    Three Sisters Baked Sugar Pumpkins

    Like French Mirepoix, Italian Soffritto and Creole Holy Trinity; Native Americans have their own trifecta of ingredients. Known as ‘Three Sisters’, it’s the combination of corn, beans and squash. On my first attempt at stuffed pumpkin, I steered away from the frequent ground beef and cream of something soup. The Three Sisters combination kept calling. Could it be because I actually have three sisters?

    Since pumpkin is squash, I wanted to create a dish with corn and beans. This sauce is more a filling than a stuffing. It combines a savory sausage meat mixture with, you guessed it, beans and corn plus tomatoes, aromatics and seasonings. And here is the other variation; it’s baked in individual sugar pumpkins.

    Sugar, or pie pumpkins, range in size from about 4” to 12” in diameter. They are naturally a little sweeter, more like acorn or butternut squash. Since the large Jack-o-lantern varieties are more fibrous and bland, sugar pumpkins produce the perfect vessel for baked squash dinner. Once the pumpkins are baked to silky softness, you can eat the filling and scoop out morsels of the squash with each bite. Perfect for a chili day especially the week of Halloween, it’s an upgrade from the condensed soup meat sauce of traditional stuffed pumpkins.

    This recipe makes a delicious hearty soup so make a double batch for dinner tomorrow and save the rest for the holiday. After a couple of days in the fridge or freezer, the flavors meld even more. On Halloween the kids can help clean and fill the pumpkins for an easy holiday dinner tradition. Individual pumpkins make serving fun. Enjoy my Three Sisters Baked Sugar Pumpkins for your holiday celebration.

    Prep Time: 20 Minutes | Cook Time: 2 Hours 20 Minutes | Yield: 6 servings | Difficulty: Easy

    Ingredients
    The Sauce
    2 lbs ground Country Sausage ;)
    2 medium Onions, diced
    2 cloves Garlic, minced
    2 cups Chicken Broth
    2 15-oz cans Light Red Kidney Beans, drained
    2 cups frozen Corn
    1 29-oz can Diced Tomatoes
    2 tsp Cumin
    1/2 tsp Crushed Red Pepper
    2 tsp Salt
    1 tsp Black Pepper

    The Rest
    6 1 ¾ to 2 lbs sugar or pie pumpkins

    Preparation Instructions
    1.  In a large pot, brown the sausage on medium high heat about 6-8 minutes or until pink is gone. Drain fat.

    2.  Add onions and garlic then continue cooking on medium heat until soft, about 6-8 minutes.

    3.  Add chicken broth and deglaze the pan.

    4.  Add beans, corn, tomatoes, cumin, crushed red pepper, salt and black pepper stirring to combine. Bring to a boil and then simmer uncovered for 1 hour stirring occasionally to marry the flavors. Adjust salt and pepper.

    5.  In the meantime, clean the pumpkins. Cut the lid off at an angle so when it’s set back on it doesn’t fall into the cavity. Clean out the seeds and fibers.

    6.  Fill each pumpkin with meat mixture leaving at least 1-inch of space at the top. Put the lid on and place on a baking sheet lined with foil.

    7.  Bake in a 375 degree oven for about 1 hour or until the pumpkin is tender.

    8.  Serve each individual pumpkin on a plate with slices of crusty bread on the side.

    ;) Sausage—To increase the fresh flavor and reduce the fat, click to use my recipe for homemade sausage in this dish.

    Dish Designer
    • Exchange light red kidney beans for dark red kidney or white beans such as great northern or cannellini.
    • Add more crushed red pepper for extra heat or omit for mild flavor.
    • Exchange frozen corn for 1-2 ears of fresh corn cut off the cob.
    • Exchange individual pumpkins for a larger 10”-12” sugar pumpkin but increase the cooking time depending on the size.
    • Exchange the filling for your favorite chili.

    SaucyCuisine.com
    sauces over under and through

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    Zuppa Toscana

    This kale dish is a hearty soup you may have enjoyed at an Italian restaurant. It has a touch of heat, some smoky sausage and bacon, tender potatoes and the star, kale. The broth is savory with a light touch of creaminess. Kale is healthy. It’s high in beta carotene, vitamin K and C, lutein and zeaxanthin. I can’t even pronounce some of those words let alone get my brain wrapped around what they do to promote good health. My daughter-in-law Sarah is a kale fan. She tells me it is one of the very best vegetables based on how many vitamins and stuff it’s loaded with. Her girls, my granddaughters, eat kale as a regular item on their menu and love it. You go girls!!!

    Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 10 cups | Difficulty: Easy

    Ingredients
    The Sauce
    1 lb Country Sausage
    4 slices diced Bacon
    1 1/2 cups diced Onions
    2 cloves Garlic, minced
    8 cups Chicken Stock
    2 large Russet Potatoes, peeled, cut in half lengthwise, then 1/4 inch slices
    1/4 -1/2 tsp Crushed Red Pepper
    4 cups of bite-size Green or Red Kale, about 4 stalks
    1/2 cup Half and Half
    Salt and Pepper

    Preparation Instructions
    1.  Brown the sausage and bacon in the bottom of a large soup pot, about 8 minutes. Remove from the pan and set aside.  Drain most of the fat.

    2.  Add the onions cooking until they are clear, about 8 minutes.  Add the garlic and cook stirring for 1 minute.

    3.  Pour in about 1 cup of the chicken stock and deglaze the pan then add the balance of the stock, the potatoes slices, red pepper and sausage/bacon mixture. Bring to a boil, then reduce and simmer for 15 minutes or until the potatoes are tender.

    4.  Add the kale and cook for 2 minutes. Stir in the Half and Half then salt and pepper to taste.  Ladle into soup bowls.

    Dish Designer
    • Exchange  country for Italian sausage, mild or hot as you like it but omit the water because it will cook in its own fat. If you use hot sausage you may omit the crushed red pepper.   And drain the excess fat before adding the onions.
    • Exchange kale for Swiss chard.
    • Exchange Half and Half with heavy cream for a richer soup base, or use milk for lighter soup base.
    • Exchange bacon for Bacon Bits to reduce calories but add a little oil to sauté the onions. Add Bacon Bits with kale.

    SaucyCuisine.com
    sauces over under and through

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    Country Sausage

    Fresh homemade country sausage with fennel.

    Reduce the calories, increase the flavor and freshness

    If you like the savory sausage essence as an accompaniment or ingredient in breakfast and brunch dishes but take a detour because of the calories, here’s the solution.  This sausage has a freshness you can’t get in packaged sausage and it is much lower in fat.  Maybe you love sausage in calzones or on pizza but are mildly repulsed by the pool of grease all over the top of the pie.
    Country-Sausage-PattiesDon’t worry about too much accuracy; just measure the herbs and seasonings in the palm of your hand.  There is no chopping, slicing or dicing.  ‘Quick as a wink’ you can mix this up, form into patties and get it browning or ‘dot’ on the top of a sausage and fresh mushroom pizza pie.  My fave.

     
    Recipe: Country Sausage

    Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 8 Patties | Level: Easy

    IngredientsCountry-Sausage-Patties-Browning

    • 1 1/2 tsp sage, rubbed or ground
    • 1 1/2 tsp fennel seed
    • 1 1/2 tsp dried minced onion
    • 1 tsp coarse garlic powder
    • 1/2  tsp crushed red pepper
    • 1/2 tsp salt
    • 1 lb ground pork
    • 1 tsp vegetable oil

    Instructions
    1 In a small bowl combine the sage, fennel, minced onion, garlic powder, crushed red pepper and salt.  Mix well.

    2 In a medium bowl place the pork.  ‘Rain’ seasonings over the meat and mix well.

    3 Shape into 8 patties.

    4 Heat large skillet with oil.  Place the patties in the pan and cook 3-4 minutes on each side depending on thickness.

    Information
    Omit crushed red pepper to emphasize the flavor of the herbs and spices.

    Dish DesignerCountry-Sausage-Patties

    • Exchange ground pork for ground turkey or chicken.
    • Add more crushed red pepper for more heat.

    Inspiration – Saucy Cuisine Kitchen

    SaucyCuisine.com
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: May 17, 2012

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