SAUSAGE TOMATO AND RICE RECIPE RECIPES

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

SPICY CAJUN SAUSAGE AND RICE SKILLET RECIPE: HOW TO MAKE IT

Spicy Cajun Sausage and Rice Skillet Recipe: How to Make It image

I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. —Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) hot lean turkey breakfast sausage
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 bags boil-in-bag white rice
Louisiana-style hot sauce, optional

Steps:

In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

Nutrition Facts : Calories 461 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 1816mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 35g protein.

More about "sausage tomato and rice recipe recipes"

SAUSAGE AND RICE RECIPES - BBC GOOD FOOD

Sausages and rice make a comforting combination in these easy midweek meals. Choose from sausage and fennel risotto, speedy sausage pilaf, smoky chorizo jambalaya and plenty more.
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SAUSAGE RED BEANS 'N' RICE RECIPE: HOW TO MAKE IT

This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.
From tasteofhome.com
Total Time 35 minutes
Category Dinner
Calories per serving

In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

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.
From jamieoliver.com
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).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

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).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

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SHRIMP AND SAUSAGE JAMBALAYA RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Category main-dish
Cuisine american

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

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PASTA WITH WHITE SAUSAGE SAUCE RECIPE - NYT COOKING

Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it. The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 489 per serving

Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

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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
From jamieoliver.com
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.

See details

SPICY CAJUN SAUSAGE AND RICE SKILLET RECIPE: HOW TO MAKE IT

I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. —Sonali Ruder, New York, New York
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Cajun
Calories 461 calories per serving

In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

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TOMATO & CHORIZO RICE RECIPE - BBC GOOD FOOD

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
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Category Main course
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Calories 494 calories per serving

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

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).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

See details

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Reviews 4.7
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SAUSAGE RED BEANS 'N' RICE RECIPE: HOW TO MAKE IT

In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.
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