DRIED SAUSAGE RECIPES RECIPES

Name: Sausage, Dried Cranberry and Apple Stuffing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 1 pound mild bulk breakfast sausage; 4 tablespoons butter; 3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks); 2 Granny Smith apples, cored and chopped; 1 cup chopped celery with leaves; 1 tablespoon poultry seasoning; 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained; 1 tablespoon chopped fresh sage leaves; 2 teaspoons chopped fresh rosemary; 6 cups boxed bread cubes (croutons); 1/3 cup chopped fresh parsley leaves; 2 to 3 cups chicken stock; 1 tablespoon salt; 2 teaspoons ground black pepper

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING RECIPE | THE ...

Sausage, Dried Cranberry and Apple Stuffing Recipe | The ... image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories side-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES

Cherry tomato & sausage recipes | Jamie Oliver recipes image

Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 kg lovely ripe cherry tomatoes mixed colours if you can find them
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh bay
1 tablespoon dried oregano
3 cloves garlic peeled and chopped
12 higher-welfare Cumberland or coarse Italian pork sausages
extra virgin olive oil
balsamic vinegar

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
3. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
5. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
6. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Nutrition Facts : Calories 381 calories, FatContent 25.4 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 22.4 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 11 g sugar, SodiumContent 2.03 g salt, FiberContent 4.2 g fibre

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SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING RECIPE | THE ...

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Category side-dish
Cuisine american

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

See details

CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES

Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 381 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
3. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
5. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
6. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
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