Posts Tagged ‘Sausage’

Sausage & Mushroom Stuffing

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.

Yield: Makes 4-6 servings

Ingredients

2 tablespoons unsalted butter
1 portobello cap
1 large or 2-3 small shiitake caps
3 shallots, diced
2 celery stalks, diced
1 medium carrot, diced
1/2 pound ground mild Italian sausage
1/2 cup raisins
4 cups cubed sourdough bread
2 1/4 cups low sodium chicken stock
salt and black pepper
2 tablespoons thyme leaves, chopped
1 tablespoon fresh flat leaf parsley, chopped

Directions

1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.
2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.
5. Add the sausage and cook until brown, breaking up the meat as it cooks.
6. Add the raisins and cook for 1 minute.
7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.
8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.
9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.
10. Before serving, sprinkle the stuffing with fresh parsley.

Potato Breakfast Hash with Eggs & Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.

Prep time: 10 min
Cook time: 15 min
Serves: 4

Ingredients

1 large fresh portabella mushroom
1 tbsp (15 mL) olive oil
3 mild Italian sausages, removed from casing and crumbled
½ small red onion, diced
1 clove garlic, minced
2 large russet potatoes, peeled, diced
¼ green pepper, diced
¼ red pepper, diced
Salt and pepper
½ cup (125 mL) shredded cheddar cheese
4 large eggs
Chopped parsley

Directions

1. Preheat oven to 350°F/175°C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large non-stick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
4. Heat pan with the sausage renderings over medium heat. Add diced potatoes. Allow to cook 10-15 minutes until softened. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2-3 minutes before stirring.
5. Sprinkle with cheese. Crack eggs in each quadrant of the pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
6. Sprinkle with parsley before serving.

Speedy Mushroom and Sausage Pasta

A speedy mushroom and sausage pasta is perfect for a family gathering.

Yield: 4

Serving Size: 1 cup prepared recipe

Ingredients

8 ounces (about 3 cups) bow-tie pasta, uncooked
1 pound sweet Italian sausage links, cut in 1-inch pieces
12 ounces (about 3-3/4 cups) white button mushrooms
1 cup coarsely chopped green bell pepper
1 cup chopped onion
2 cups prepared marinara sauce

Directions

Cook pasta according to package directions; drain. Meanwhile, in large skillet cook sausage until browned and cooked through, about 10 minutes. Remove; set aside. Drain off all but 1 tablespoon fat or add oil to make 1 tablespoon; heat until hot. Add mushrooms, green pepper and onion; cook, stirring occasionally, until tender, 5 to 7 minutes. Add reserved sausage and marinara sauce; cook until heated through, about 5 minutes. Ladle sauce over hot pasta; sprinkle with grated Parmesan cheese, if desired.

Nutrition Facts:

Calories: 750; Total Fat: 44g; Saturated Fat: 14g; Cholesterol: 85mg; Sodium: 1620mg; Protein: 29g; Total Carbohydrate: 63g; Dietary Fiber: 6g