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Cooking, Recipe and Food Blog

Italian Sausage Frittata

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Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

 

Serves 2

Ingredients:

2 pcs Italian sausage, sliced

4 button mushrooms, sliced

2 tablespoons chopped white onions

2 garlic cloves, minced

2 tablespoons chopped red bell peppers

2 tablespoons chopped black olives

4 eggs, beaten

1/4 cup chopped tomatoes, fresh or canned

2 tablespoons olive oil

1/4 cup grated cheddar cheese

 

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.

 

Photo Courtesy Of: kona99

Beef and Sausage Casserole

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Beef and sausage casserole is a colorful and delicious dish that is perfect for the holiday season. It is a great main course for potlucks, parties or dinners.

 

Serves 10-12

Ingredients:

2 lbs. beef sirloin

3 tablespoons minced garlic

1 medium sized brown onion, minced

1/2 cup tomato paste

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

5 cups beef stock

1 can liver spread

1 can chorizo de bilbao, sliced

1 teaspoon cornstarch

1 teaspoon of water

1/2 cup soy sauce

2 tablespoons oil

Bay leaf

Salt and pepper to taste

 

Marinate the beef in soy sauce and add the bay leaf for 15-20 minutes.

Heat the oil in a large saucepan. Sauté the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef, tomato paste and the marinade. Discard the bay leaf. Cook it for another 3 minutes.

Pour the beef stock into the pan. Season it with salt and pepper. Cover and cook it for an hour or until the beef is tender. You may cook it in the pressure cooker for 20 minutes if desired.  Once it is soft, transfer it to a chopping board and slice the meat thinly.

Place the liver spread, bell peppers and chorizo in the pan. Return the meat. Meanwhile, dissolve the cornstarch in water and then add it to the meat and sauce mixture. Cook it for 2-3 minutes or until the sauce is thick. Transfer to a serving dish and serve immediately.

 

Photo Courtesy Of:   whatleydude

Sausage and Vegetable Rice

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Sausage and vegetable fried rice is a delicious recipe that makes use of leftover rice. It can be served alongside other dishes or eaten as is. Feel free to be creative and utilize this recipe for leftover meats and vegetables.

 

Serves 2

Ingredients:

2 tablespoons butter

1 tablespoon canola oil

3/4 cup sliced sausages

1/2 cup frozen corn kernels

1/2 cup frozen carrot cubes

1/4 cup chopped celery

1/4 cup chicken broth

2 cup cooked rice

1 teaspoon garlic salt

Ground white pepper to taste

1/2 teaspoon dried thyme

 

Heat the oil in a medium sized skillet over medium heat. Melt the butter and fry the sausages for 2-3 minutes or until they are cooked. Add the corn, carrots and celery. Cook it for another 2-3 minutes or until the vegetables are soft. Pour in the chicken broth and add the cooked rice. Season it with garlic salt, ground white pepper and thyme. Mix well.  Cook it for another 4-6 minutes or until the liquid has evaporated. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Serve warm.

 

Photo Courtesy Of:  gkdavie


The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc

Italian Meatloaf

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Slightly different to the traditional Meatloaf, this dish is a more mature and grown up version – spicier with stronger flavours in it, it’s a great adult alternative to a boring meal time!

Meatloaf and Vegetables

To serve 8
Vegetable Oil
125g Chorizo, finely diced
175g Red Onion, peeled and finely diced
450g Lean Minced Beef
2 Garlic Cloves, peeled and crushed
5tbsp Chopped Fresh Parsley
150g Fresh White Breadcrumbs
2 Eggs
1 Egg Yolk
150ml Passata
Salt and Pepper
75g Cheddar, grated
50g Soft Blue Cheese, crumbled (i.e., Roquefort)
150ml Single Cream
125g White Bread, crusts removed and diced

1. On a piece of foil, mark a rectangle about forty three by thirty five centimetres, and brush with oil.
2. In a large bowl, mix the Sausage, Onion, Garlic and Minced Beef. Slowly add in the Parsley, most of the Breadcrumbs, the Whole Eggs, Passata and the Salt and Pepper. Knead well until the mixture is smooth, and then spread over the foil, leaving a border one inch from the sides.
3. Mix the Cheddar and Soft Blue cheese together, then set aside twenty five grams of the Cheese to one side. Add the rest of the Breadcrumbs to the twenty five grams of Cheese, along with more of the Parsley.
4. Bring the Single Cream to the boil, and pour over the Diced White Bread. Add the Cheddar and Soft Blue cheese mixture, and beat in the Egg Yolk until well mixed. Pour and spread evenly over the Meat, then roll up from the shorter side, using the foil as help. Place seam-side down on a lightly Oiled baking tray, then remove the foil.
5. Place in an oven at 180c for around an hour. Sprinkle the rest of the Cheese and Crumb mixture over the top, and return to the Oven for a further fifteen minutes until well browned.
6. Allow to sit for five minutes before cutting into thick slices, then serve straight away.

Photo Courtesy of: fifikins

Bratwurst

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Keeping with todays theme of Oktoberfest, here’s another traditional German dish: Bratwurst. These low fat sausages are full of flavour when cooked regularly, but follow the recipe below, and a whole combination of flavours, colours, smells and textures make this a great dish

Serves 8
8 fresh bratwurst
1 litre  beer
500g bacon, chopped
2 cups onions, julienned
Fresh ground pepper
1 small head of cabbage, cored and shredded
Salt
2 Tbsp garlic, chopped
1/4 cup whole grain mustard
8 hot-dog buns

1. Preheat your grill.

2. Put the beer into a saucepan, and bring it to the boil on the stove.

3. When boiling, reduce to a simmer, and add the sausages. Cook for ten minutes

4. Remove the sausages from the beer, but keep it to one side.

5. In a fresh large pan, heat it till medium-hot. Add the bacon, and cook until crispy. Should be around six or eight minutes. Once cooked, set aside and remove all the fat from the pan except for ¼ of a cup.

6. Put the bacon back in the pan, add the Onions and Cabbage, season with salt and pepper.

7. Continue to cook on a medium heat until tender, before stirring in the Garlic, Mustard and 2 cups of the beer. Bring to simmer, and cook for ten minutes.

8. Place the sausages on the grill and cook for two minutes on each side.

Continue to sauté for four minutes or until tender. Stir in the garlic, mustard and two cups of the liquid from the sausages. Bring the liquid to a simmer and cook for eight to ten minutes. Place the sausages on the grill and cook for two minutes on each side.

To serve, place a sausage in each bun. Top with some of the cabbage and finish with whole grain mustard.

Photo Courtesy of Stu Spivack