Sausage Cacciatore

I make this dish often and especially when I have guests over. Very easy and versatile. I often use different types of sausages with this dish to create a diversity. The prep time is simple. This is excellent with a simple green salad. Sometimes I use purple potatoes mixed with baby red potatoes. When using fresh ingredients, the flavors are incredible. 

Sausage Cacciatore
First made in October 2016

sausagecacciatore
Ingredients
1-pound sweet Italian sausage links, bulk or patties. If use fresh sausage, remove the meat from casing and break up into bite-size pieces. If using pre-cooked flavored sausages from brands like Applegate or Al Fresca already cooked, just cut into 1-1/2-inch pieces.
2-3 lbs. baby red potatoes cut into cubes. If small potatoes, just half them.
1/2-pound mushrooms, quartered or halved, depends on the size big or small. Can use either button or crimini, or both.
1 onion, coarsely chopped
2 cloves garlic, finely chopped
2 – 3 tablespoons extra-virgin olive oil
Salt and pepper
1 28-ounce can crush tomatoes with Italian herbs, or 1 pint of halved cherry tomatoes
1/4 bunch, flat-leaf parsley, chopped (optional)

Directions
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes, mushrooms, onion, garlic, and 2 tablespoons of olive oil; season with salt and pepper. Transfer to a baking sheet or 9 x 13 baking dish and cook, tossing occasionally, for 15 minutes.

Add the raw sausage and cook for another 10 minutes. (see notes). Toss the 1 tablespoon of olive oil with the tomatoes and/or pre-cooked sausage (see notes) to the vegetables and stir to coat.

Arrange the mixture in an even layer and continue cooking for 15 minutes.
Take out of oven and sprinkle with the fresh chopped parsley (optional).

Notes
If using raw sausage from links, patties or bulk, break up meat and the cook time is 10 minutes (no olive oil, then add the tomatoes with the 1 tablespoon olive oil and cook for another 15 minutes.

If using pre-cooked sausages from brands like Applegate or Al Fresca, add the sausage with the halved tomatoes and 1 tablespoon olive oil and the cook time is not as long as the raw sausage time.

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Edamame Cherry Chicken Sausage Dish

I think I am just nuts about farmer markets. I love the one near my apartment. The market has several organic meat vendors that offer a diversity of meat such as different flavor sausages and cuts of meat. You can purchase, sample, and question the vendors to your hearts content about how they process their sausages and their meats. I just love the tart cherry chicken sausage that I purchase from one of the vendors just absolutely amazing. I threw some things together and came up with this fast and easy dish that is just loaded with some simple summer flavors.

Edamame Cherry Sausage Dish, created 06/13/11

Edamame Cherry Chicken Sausage Dish

1 lb. of Tart Cherry Sausage (or any flavor sausage that you like), meat taken out of the casing
1-1/2 cups of shelled Edamame (or any bean you like – i.e. Lima Bean, Green Bean)
3 medium tomatoes, seeded and chopped
1 medium onion, half mooned sliced
½ small green cabbage rough chopped
1 can of organic black beans, rinsed and drained (or pink, cranberry bean)
Salt/Pepper to taste
2 tablespoons of olive oil
Cooked Quinoa or another type of healthy grain

In a 10” sauté pan, heat up the olive oil over medium high heat and add the sliced onions and green cabbage. Season with salt and pepper and continuing to cook until the onions and cabbage is soft. Add the crumbled sausage to the mixture and cook until sausage is done about 7 to 10 minutes. Add the Edamame, black beans and tomatoes until heated thoroughly. Serve over cooked quinoa. Enjoy!

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Sausage Stuffed Zuchinni

I went to a different farmer’s market on Saturday in downtown Columbus, Ohio at the North Market entrance. What was so nice about this market was that it was a little bit cheaper than the one I frequent weekly in Worthington near my home and it is easier on my food budget. I picked up a bunch of tomatoes and zucchini without any idea of what I was going to make. I came home and saw a recipe on one of my favorite food blogs and thought hmmm, let’s try this. Stuffed zucchini with tomato basil chicken sausage, onions and mushrooms topped with fresh tomatoes and homemade bread crumbs mixed with freshly grated asiago cheese. The recipe came out and it was fresh, green, healthy, and satisfying. Could not have asked for anything more.

Sausage Stuffed Zucchini, created 07/30/11

Sausage Stuffed Zuchinni

4 zucchini scrubbed and halved, centers scooped out
1 medium onion, chopped
3 garlic cloves, minced
1 pint of baby Bella mushrooms, wiped down with damp towel and chopped, click here for video on how to clean mushrooms
1 lb of tomato basil chicken sausage or any type of sausage you prefer
2 tablespoons of olive oil
½ cup grated Asiago cheese or Parmesan Cheese (your preference)
1 cup of fresh bread crumbs from a baguette or day old bread
1 medium tomato, sliced and halved

In a large pan, heat up the olive oil over medium high heat. Add the chopped onions and mushrooms and cook for about 5 minutes until the onions are soft and the mushrooms are semi soft.  Take the sausage out of its casing and crumble the meat into the pan of onions and mushrooms. Add the garlic and cook until the sausage is done.

Put about a quarter of the French baguette in a good processor and pulse until the bread resembles bread crumbs. Add ½ cup of  the bread crumbs into the meat mixture and the bread crumbs will absorb the rest of the liquid produced from the meat mixture which is fine. Remove from the heat.

Put the halved zucchini in a 9 x 13 pan and stuff with approximately 3 to 4 tablespoons of the meat mixture. You will probably have some meat mixture left over – which can be saved for another recipe. Add the sliced tomato on top about 2 halved slices per zucchini or more if you want and then sprinkle with the rest of the bread crumbs mixed with Asiago cheese.

Bake at 350 degrees for about 45 minutes, serve hot. Enjoy!

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Breakfast Kebabs with Apple-Cinnamon Barbeque Sauce

One of my favorite magazines Cuisine at Home featured a really cool recipe that I thought would be a great crowd pleaser – called Breakfast Kebabs. I made this for brunch today for a group of friends. The brunch was a hit and everyone loved the kebabs.

Breakfast Kebabs with Apple-Cinnamon Barbeque Sauce
Created recipe on 03/13/2010

Breakfast Kebabs with Apple-Cinnamon Barbeque Sauce

1 cup of your favorite barbeque sauce
3 tablespoons apple jelly
¼ teaspoon ground cinnamon
1 (12 ounce) package of chicken sausage with apples and maple syrup – cut into 1 inch pieces
1 (16 ounce) package of bacon
1 (ounce) package of ham, cut into 1 inch pieces

I used all organic meat in this recipe. The original recipe called for pork sausage links but I like chicken sausage better. Preheat the oven to 350 degrees and line a cookie tray with aluminum foil and put a baking / cooling rack on it.

Mix the barbeque sauce with apple jelly and ground cinnamon and heat over low medium heat until sauce is warm.

Soak 10 inch long wood skewers in water for about 20 minutes so the wood does not burn in the oven. Thread the wood skewer with sausage pieces, bacon strips and ham pieces loosely on wood skewers and place on the cooking rack. Baste with barbeque sauce on all sides and roast the kebabs until meat is heated and bacon is thoroughly cooked about 50 to 65 minutes. Turn kebabs every 10 minutes and baste with more barbeque sauce. This makes 12 skewers – 2 per person.

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