COOKING FRESH SAUSAGE RECIPES

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SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES - NYT C…



Sheet-Pan Sausage With Peppers and Tomatoes - NYT C… image

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Provided by Ali Slagle

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

Steps:

  • Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
  • Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

COMFORTING SAUSAGE BAKE | PORK RECIPES | JAMIE OLIVER RECIPES



Comforting sausage bake | Pork recipes | Jamie Oliver recipes image

The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you’ve got in the house – check out the easy swaps below for ideas.

Total Time 55 minutes

Yield 4

Number Of Ingredients 5

600 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
200 g rosemary focaccia
1 x 660 g jar of white beans
12 higher-welfare chipolatas

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
    3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
    4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
    5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.

Nutrition Facts : Calories 571 calories, FatContent 29 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 7 g sugar, SodiumContent 1.6 g salt, FiberContent 9.4 g fibre

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SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES - NYT C…
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.
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COMFORTING SAUSAGE BAKE | PORK RECIPES | JAMIE OLIVER RECIPES
The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you’ve got in the house – check out the easy swaps below for ideas.
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 571 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
    3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
    4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
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We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
    1. Preheat the grill to medium and line a baking tray with tin foil.
    2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
    3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
    4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
    5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
    6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
    7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
    8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
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Enter a word or two in the box to find recipes within the homemade sausage section. You can search the title, ingredients, or entire recipe by selecting the appropriate option. You can search …
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The store came equipped with a boudin kitchen and smokehouse. With the passion for quality and fresh meats, Market Basket knew their own sausage and boudin recipes would be a hit! Now with many locations throughout Southwest Louisiana and Southeast Texas, MB Smokehouse is the meat lovers choice for succulent sausage …
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