HOW TO COOK LAMB SAUSAGE RECIPES

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SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING



Sausage With Peppers and Onions Recipe - NYT Cooking image

For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium red onions, sliced into 1/4-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)

Steps:

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.  
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 892, UnsaturatedFatContent 46 grams, CarbohydrateContent 14 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 34 grams, SaturatedFatContent 26 grams, SodiumContent 1665 milligrams, SugarContent 7 grams

LAMB RAGU WITH MINT RECIPE | GIADA DE LAURENTIIS | FOOD ...



Lamb Ragu with Mint Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

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SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
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