Epimeles

the Pence family cookbook

Recipes Tagged with “sausage”

Quick-Braised Swiss Chard, White Beans, and Chorizo

main course greens bean sausage

Ingredients

  • 1 tbsp. olive oil
  • 1/2 c. finely diced onion
  • 8 oz. fresh chorizo sausage (Mexican)
  • 1 tsp. tomato paste (double-concentrated, or 1 tbsp. normal)
  • 8 oz. swiss chard, washed but not dried, each leaf cut into 4 or 5 pieces
  • 2 15– or 16-oz. cans white beans, drained and rinsed (around 3 c.)
  • 1/2 c. medium-bodied red wine

Preparation

Heat the oil in a large pan over medium heat. Add the onion and cook, stirring once or twice, for 2 to 3 minutes, until it has softened, then add sausage. Increase the heat to medium-high and cook for 4 to 5 minutes, until the sausage is lightly browned but not cooked through; use a spatula or wooden spoon to break up any large chunks.

Add the tomato paste, stirring to mix well; cook for 1 to 2 minutes. Add the Swiss chard; if the cut pieces are not very wet, add a few tablespoons of water, as needed, to help create steam. Reduce the heat to medium; cover and cook for 2 minutes, until the chard starts to wilt. Add the beans and the red wine; use tongs to fold the ingredients together. Cover and adjust the heat as necessary so the liquid in the pan is bubbling slightly. Cook for 10 to 15 minutes or until the chard is tender.

Remove from the heat; taste and add salt, if desired. Serve warm or at room temperature.

WaPo


Sausage and Wild Rice Casserole

main course casserole pence rice sausage

Ingredients

  • Brown & wild rice combo (to make ~6 cups)
  • fresh sausage (e.g., bratwurst)
  • butter
  • 1 lg. onion
  • 1-2 cloves garlic
  • 8 oz box sliced mushrooms
  • a fresh spice that matches the sausage (e.g., thyme)
  • 2–3 tbsp. plus 1/4 c. parmesan

Preparation

Preheat the oven to 350 degrees. Cook the rice mix according to the package directions. Cut the sausage into rounds, and sautée. Reserve. In the same skillet, add butter, onions, garlic, mushrooms, and spice. Sautée. Mix with the sausage, rice, and 2–3 tbsp. parmesan, and pour into a buttered 13x9" casserole. Dot with more butter. Bake for 45 minutes. Sprinkle top with the remaining parmesan, and bake for another 15 minutes.


Ukrainian Borscht

main course beet pence sausage soup stew

Ingredients

  • 6 tbsp. butter
  • 3 medium onions, finely chopped (2 c.)
  • 2 cloves garlic, finely chopped (1 tbsp.)
  • 2 lbs. beets, coarsely grated (4 c. packed)
  • 2 med. turnips, coarsely grated
  • 1 celery root, coarsely grated
  • 1 parsley root or parsnip, coarsely grated
  • 4 med. tomatoes, coarsely chopped (4 c.)
  • 1 tsp. sugar
  • 2 tsp. salt pepper
  • 1/2 c. red wine vinegar
  • 10 c. (2 1/2 quarts) beef stock
  • 2 lb. head of green cabbage, cut into 2" squares and then shredded
  • 1 lb. potatoes, in 2" squares
  • 1 lb. polish sausage, in 1/2" slices, browned
  • 1 med. raw beet, grated, with 3 tbsp. water
  • 2 c. sour cream
  • 1/2 c. fresh dill

Preparation

In a 4 quart heavy dutch oven, melt butter and cook onions and garlic until slightly colored (8–10 minutes). Add the next nine ingredients (from beets to vinegar), and 2 c. of the beef stock. Bring to a boil, stirring constantly, then lower the heat and cook partially covered for 45 minutes.

Meanwhile, bring the remaining 8 c. of beef stock to a boil in a large soup pot. Add the cabbage and potatoes. Simmer for 15 minutes, or until the potatoes are almost tender.

When the beet mixture has finished cooking, pour it into the veggies. Add sausage. Strain the water from the soaking beets and add it to the soup to brighten its color.

Serve with dill and sour cream.

Alternative: You can add some dill and bay leaves to the beet mixture, and then add browned stew meat when you add the sausage.

From an exchange student who lived with my grandparents, 1960s


Stoemp and Sausage

main course belgian sausage

Ingredients

  • 1,5 kg potatoes (bintje)
  • 750g carrots
  • 50g butter
  • ½ finely chopped onion
  • 4 sausages
  • Grated nutmeg
  • Salt and freshly ground pepper

Preparation

Peel the carrots and potatoes. Cut the carrots into dice and the potato into large pieces. Melt the butter and sweat the onion and carrots in a covered saucepan. Then add the potatoes and pour water in halfway. Cook until the water is evaporated (15 to 20 minutes). Mash the ingredients, season with grated nutmeg, salt and freshly ground pepper. Bake the sausages and serve with the stoemp.

visit.brussels


Italian Sausage and Mustard Greens

main course greens italian sausage

Ingredients

  • 2 bunches mustard greens
  • 6 italian sausages
  • 2 cloves garlic, pressed
  • grated parmesan
  • lemon

Preparation

Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. Add the greens in batches, cooking them down. Add around 1/2 cup of water (if the greens haven’t produced enough of their own liquid) and reduce the heat. Cover and simmer for around ten minutes, until the greens are fully cooked. Serve with parmesan and a squeeze of lemon juice.

Epicurious, modified


Whole-Wheat Spaghetti with Italian Sausage and Fennel

main course fennel italian pasta sausage

Ingredients

  • ¼ c. olive oil
  • 6 garlic cloves, pressed
  • ½ tsp. red pepper flakes (JP: reduce to make less spicy)
  • Salt
  • 8 oz. sweet Italian sausage
  • 1 fennel bulb, halved, cored, and sliced thin
  • ½ c. pine nuts, toasted and coarsely chopped
  • ½ c. coarsely chopped fresh basil leaves
  • 2 tbsp. lemon juice
  • 1 lb. whole-wheat spaghetti
  • 1 oz. grated parmesan (~½ c.)

Preparation

1. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.

2. Heat sausage in 12-inch nonstick skillet over medium-high heat; cook, stirring to break sausage into ½-inch pieces, until browned and crisp, 5 to 7 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add fennel and ¼ teaspoon salt, and cook, stirring frequently, until fennel is tender, about 5 minutes.

3. Push fennel to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with fennel and cook for 1 minute longer. Remove skillet from heat and stir in sausage, pine nuts, basil, and lemon juice.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.

5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.

CI


Italian Sausage with Grapes and Balsamic Vinegar

main course italian sausage untested

Ingredients

  • 1 tbsp. vegetable oil
  • 1½ pounds sweet Italian sausage
  • 1 lb. red grapes, halved lengthwise (3 cups)
  • 1 onion, halved and sliced thin
  • ¼ c. water
  • ¼ tsp. pepper
  • ⅛ tsp. salt
  • ¼ c. dry white wine
  • 1 tbsp. chopped fresh oregano
  • 2 tsp. balsamic vinegar
  • 2 tsp. chopped fresh mint

Preparation

Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel. Distribute grapes and onion over and around sausages. Add water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.

Transfer sausages to paper towel–lined plate and tent with aluminum foil. Return skillet to medium-high heat and stir pepper and salt into grape-onion mixture. Spread grape-onion mixture in even layer in skillet and cook without stirring until browned, 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer. Reduce heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until wine is reduced by half, 30 to 60 seconds. Remove pan from heat and stir in vinegar.

Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve with crusty bread or over polenta.


Mixed Grill

main course bellpepper chicken pence sausage

Ingredients

  • olive oil
  • 4 chicken thighs
  • 1 lb. fresh sausage links (Italian or Bratwust)
  • 1 onion, halved and thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 each red, orange, and yellow bell peppers, sliced
  • 1 small container brown mushroom caps
  • 1/4 c. Worcestershire sauce
  • 1/4 c. soy sauce brown rice

Preparation

Salt & pepper the chicken thighs. Heat a little olive oil in your largest skillet, add thighs skin-side down, cover, and cook until lightly browned. Cut sausage links into thirds. Flip chicken, add sausage, cover, and cook until sausage starts to brown, turning once to cook evenly. Add onion and garlic. Cook (without lid) and stir until onion begins to wilt. Add peppers and mushrooms. Stir occasionally while veggies cook.

When peppers and mushrooms are done to your liking, add sauces and stir until the pan juices thicken and glaze the meats and veggies.

Serve with brown rice.


Black Bean-Chorizo Stew

main course bean mexican sausage untested

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • ½ batch (12 ounces) homemade green chorizo, or use another spicy fresh sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  • Diced avocado, for serving
  • Sliced scallion, for serving
  • Lime wedges, for serving

Preparation

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.

Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

New York Times


Green Chorizo

main course mexican sausage untested

Ingredients

  • 1 pound ground pork
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon whole coriander seeds
  • ⅛ teaspoon whole cumin seeds
  • ½ teaspoon dried oregano, preferably Mexican
  • 1 dried bay leaf
  • 4 whole cloves
  • 8 garlic cloves (do not peel)
  • 2 Serrano chiles
  • 1 poblano chile
  • ¼ cup sherry vinegar
  • 1 cup parsley leaves
  • 1 tablespoon kosher salt

Preparation

Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.

Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.

In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.

Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

New York Times