Sausage

Skillet Sausage, Potatoes, and Onion

Recipe and Photo by Better Homes and Gardens. Adapted for Intervale Food Hub members.

Ingredients

  • 1/2 pound sausage
  • 3 - 4 tablespoons olive oil or cooking oil
  • 1 3/4 pounds unpeeled red-skinned potatoes
  • 2 medium onions
  • 1/4teaspoon salt
  • 1/4teaspoon pepper

Directions

  1. Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)

  2. Meanwhile cut potatoes into cubes and onions into wedges.

  3. Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes.

  4. When done, remove to a plate. Then, cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.

  5. Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking. 
     
  6. Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more until combined.

Roasted Chicken with Chorizo & Red Onions

Recipe courtesy of Food Wine Thyme

 

INGREDIENTS

  • 1 whole small chicken, cut up into pieces
  • 1 large red onion, cut in half and sliced thick
  • 2 smoked spanish chorizo links (i used Goya brand), sliced into ½ inch rounds
  • 1 tbsp italian seasoning
  • zest of half orange
  • 2 garlic cloves, smashed and roughly chopped
  • ⅓ cup chicken stock
  • salt and pepper
  • olive oil

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Heat oil in a deep oven proof skillet or a cast iron pan.
  3. Season the chicken generously with salt and pepper. Sear on both sides until golden brown. Don't worry if it's not cooked through, it will finish in the oven.
  4. To the same pan add chorizo, red onion and garlic (arranging it around the pan). Season with italian seasoning, more salt and zest of the orange.
  5. Pour in the stock, transfer to the oven and cook until the chicken is fully cooked (165 degrees) about 35 minutes.

 

Pasta with Sausage, Roasted Squash, and Kale

Published by sharedappetite.com

Looking for a super simple weeknight dinner recipe this fall? This Pasta with Sausage, Roasted Squash, and Kale is packed with flavor!


Serves: 4 Servings


INGREDIENTS
1 butternut squash, peeled and ½" diced
3 tablespoons olive oil, divided
1 (19 ounce) package sausage, casings removed
3 cloves garlic, minced
2 bunches kale, stems discarded and leaves torn
1 box (1 lb) rigatoni
1 cup finely shredded Parmigiano Reggiano*
Kosher salt
Freshly ground black pepper
Sage, for garnish


INSTRUCTIONS

  1. Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
  2. Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
  4. In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.


NOTES
*using this high quality parmesan cheese makes all the difference!

Source: http://sharedappetite.com/recipes/pasta-with-sausage-roasted-butternut-squash-and-kale/

Black Bean Chorizo Stew

Recipe courtesy of New York Times Cooking

 

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 12 ounces chorizo 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

  1. 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.
  2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  3. 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.

 

Buttery Breakfast Casserole

Recipe and photo by New York Times Cooking

 

INGREDIENTS

  • 1 pound croissants (about 5 to 7), split in half lengthwise
  • 1 tablespoon extra-virgin olive oil, more for baking dish
  • 1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
  • ¾ pound sweet Italian sausage, casings removed
  • 2 teaspoons finely chopped freshsage
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 ounces Gruyère, grated (2 cups)
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon black pepper

 

DIRECTIONS

  1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
  3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
  4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

 

Slow Cooker Creole Chicken & Sausage

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

The essentials:

  • 1 pound boneless skinless chicken breasts
  • 12 ounces smoked Andouille sausage, cut into small rounds
  • 1 cup chopped onions
  • 2 cloves minced garlic
  • 1¼ cup low sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • ½ cup tomato sauce
  • 2 teaspoons Creole seasoning
  • ¼ teaspoon cayenne

Optional extras:

  • 1 tablespoon brown sugar
  • 1 14 ounce can black beans, rinsed and drained
  • 2 green bell peppers, chopped
  • ½ cup sliced green onions for topping
  • 2 tablespoons almond butter (randomly delicious)
  • salt to taste
  • brown rice for serving

 

DIRECTIONS

  1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
  2. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.

 

Sausage Potato Pie

INGREDIENTS   12 ounces ground sausage  6-8 eggs  ½ cup milk  1½ teaspoons Herbes de Provence  salt and pepper to taste  1 pound raw shredded potatoes   1 cup shredded cheese (I used Gruyère and highly recommend it)  2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)      INSTRUCTIONS   Preheat the oven to 350 degrees. Line a pie pan with parchment paper.  Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.  Whisk the eggs, milk, herbes de provence, and salt and pepper.  Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.  Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.  NOTES  I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!  Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

INGREDIENTS

12 ounces ground sausage

6-8 eggs

½ cup milk

1½ teaspoons Herbes de Provence

salt and pepper to taste

1 pound raw shredded potatoes 

1 cup shredded cheese (I used Gruyère and highly recommend it)

2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)

 

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a pie pan with parchment paper.

Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.

Whisk the eggs, milk, herbes de provence, and salt and pepper.

Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.

Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.

NOTES

I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!

Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

Pappardella with Spicy Sausage & Wild Mushrooms

INGREDIENTS   1 tablespoon olive oil  9 ounces best-quality spicy sausage, casing removed  1 onion, finely chopped  1 clove garlic, minced  1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn  2 tablespoons fresh thyme, leaves  1 to 2 small dried red chiles, crumbled  Coarse salt and freshly ground pepper  Fresh Pappardelle  3 to 4 tablespoons unsalted butter  1/2 cup loosely packed flat-leaf parsley, chopped  1/2 cup freshly grated Parmesan cheese   INSTRUCTIONS   In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.  Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.  Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

INGREDIENTS

1 tablespoon olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 tablespoons fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 tablespoons unsalted butter

1/2 cup loosely packed flat-leaf parsley, chopped

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Baked Eggs with Chorizo & Potatoes

    INGREDIENTS   2 pounds medium Yukon Gold potatoes  1 1/2 pounds fresh chorizo, casings removed (see Note)  1 large onion, finely chopped  2 tablespoons extra-virgin olive oil  Salt and freshly ground pepper  8 large eggs  Toast and hot sauce, for serving   INSTRUCTIONS   Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.   Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.   Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.   Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.    MAKE AHEAD   The potatoes can be boiled a day ahead and refrigerated.

 

INGREDIENTS

2 pounds medium Yukon Gold potatoes

1 1/2 pounds fresh chorizo, casings removed (see Note)

1 large onion, finely chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

8 large eggs

Toast and hot sauce, for serving

INSTRUCTIONS

Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. 

Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet. 

Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat. 

Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce. 

MAKE AHEAD

The potatoes can be boiled a day ahead and refrigerated.

Spicy Kale and Mustard Greens With Sausage

  • 1 bunch mustard greens
  • 1 bunch kale
  • 1 to 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 12 to 16 ounces andouille or Cajun-style sausage, sliced
  • 1 teaspoon Cajun seasoning blend
  • 1/4 teaspoon ground black pepper
  • 1/2 cup broth (chicken or vegetable) or water
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 12 to 18 cherry tomatoes, sliced or halved, depending on size, or 2 medium tomatoes, diced

Method

  1. Wash greens well in 2 to 3 changes of water and cut out the thick stems. Cut in 1-inch wide strips.
  2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and sausage and cook, stirring, until lightly browned. Add the Cajun seasoning and pepper, along with chicken broth or water. Add the greens and garlic and bring to a simmer. Cover and simmer for 25 minutes, stirring occasionally, until greens are very tender.
  3. Stir in the lemon juice and tomatoes and continue cooking for about 5 minutes.

http://southernfood.about.com/od/collardgreens/r/Spicy-Kale-And-Mustard-Greens-With-Sausage.htm

New Spinach Salad

Ingredients

FOR THE POACHED EGGS

  • 1 tablespoon white vinegar

  • 4 large eggs

FOR THE SALAD

  • 3 tablespoons extra-virgin olive oil

  • 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick

  • 5 ounces baby spinach

  • 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick

FOR THE DRESSING

  • 2 tablespoons minced shallot

  • 1 tablespoon sherry vinegar

  • Coarse salt and freshly ground pepper

Method

  1. Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

  2. Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.

  3. Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.

  4. Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.

http://www.marthastewart.com/349011/new-spinach-salad

Sausage and Kale Skillet

Ingredients

  • ½ (19 oz.) package Italian Sausage
  • 1 bunch kale
  • 1 (15 oz.) can chickpeas
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella

Method

  1. Squeeze the sausage from the casings into a large skillet (freeze the remaining links for later use). Cook the sausage over medium heat until fully brown. Break the sausage up into pieces as it cooks. It's okay if it sticks to the bottom of the skillet a little as it cooks.
  2. While the sausage is cooking, remove the woody stems from the kale, then slice it crosswise into thin strips. Rinse the kale well, then add it to the skillet. Stir it into the sausage and continue to cook until it is fully wilted (this happens within a few minutes).
  3. Drain and rinse the chickpeas. Add the chickpeas to the skillet and stir to combine. Pour the marinara sauce over the skillet, then top with the shredded cheese. Place a lid on the skillet and let it simmer until the cheese is melted (about 5-10 minutes).

http://www.budgetbytes.com/2014/02/sausage-kale-skillet/

Stuffed Zucchini

Ingredients

  • 3 zucchini

  • 1 pound pork sausage

  • 1 cup dry bread crumbs

  • 1 clove garlic, minced

  • 1 (32 ounce) jar spaghetti sauce (or try making a homemade tomato sauce!)

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded mozzarella cheese

Method

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.

  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

http://allrecipes.com/recipe/24162/stuffed-zucchini/

Sweet Italian Sausage with Penne Pasta

Ingredients

  • 1lb penne pasta
  • 1lb broccoli floret
  • 8ounces Italian sausage, cut in bite-size chunks (sweet & mild)
  • 2tablespoons garlic, minced (you can use less if you want)
  • 2tablespoons olive oil
  • 2tablespoons butter
  • 12cup grated pecorino romano cheese

Method

  1. Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
  2. Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
  3. Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.

http://www.food.com/recipe/sweet-italian-sausage-with-penne-pasta-360549

Cod with Chorizo and Breadcrumbs

Instructions

  • 4 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. fresh oregano leaves
  • 1 small shallot, thinly sliced
  • 2 oz. smoked Spanish chorizo, halved, thinly sliced
  • 2 Tbsp. Sherry or red wine vinegar
  • 4 6-oz. pieces skinless cod or halibut fillets
  • 2 3/4-inch-thick slices country-style bread, crusts removed

Method

  • Heat oven to 425°. Pulse bread in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.

  • Heat 1 Tbsp. oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.

  • Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.

  • Serve cod topped with chorizo mixture and toasted breadcrumbs.

  • DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.

http://www.bonappetit.com/recipe/cod-with-chorizo-and-breadcrumbs

Orecchiette with Italian Sausage, Swiss Chard and a Maple Glaze

Published by dinner at sheila's in food52.com

Author Notes: My favorite part of a breakfast of french toast or pancakes and sausage is twirling the pieces of sausage around in whatever left-over maple syrup remains on my plate. The spiciness of the sausage together with the sweetness of the maple syrup is a winning combination. I thought, why not combine those flavors in a pasta dish? 
So I did. The sweet Italian sausage and Swiss Chard are glazed in a sauce of olive oil, garlic, dried red pepper flakes, and maple syrup, and then tossed in the same skillet with the orecchiette. If you like more spice you could substitute hot Italian sausage for the sweet, and increase the amount of dried red pepper flakes.

INGREDIENTS

  • 1bunch Swiss Chard, rinsed well
  • 1pound sweet Italian sausage, removed from casing
  • 4tablespoons extra virgin olive oil, divided
  • 3garlic cloves, minced
  • 1/4teaspoon dried red pepper flakes
  • 1/2teaspoon plus 2 pinches Kosher salt, divided
  • 2tablespoons pure Maple Syrup
  • 1pound Orecchiette pasta (De Cecco Brand is good)
  1. Cut the stems away from the chard leaves, and slice the stems in 1/4 inch pieces. Roll the leaves tightly and slice as in julienne pieces. Set aside.
  2. Heat 3 tablespoons of the olive oil in a heavy 5 quart skillet or saute pan over medium high heat.
  3. Add the sausage to the skillet, breaking it up with a spoon as it browns. This will take about 5-6 minutes. Adjust heat to medium if necessary.
  4. Add the minced garlic, the red pepper flakes, 1/2 teaspoon salt, and the maple syrup to the sausage, and stir to coat.
  5. Remove sausage and drippings to a plate and set aside.
  6. In same skillet add the remaining tablespoon of olive oil on medium high heat. Add the chard stems, a pinch of salt and cook, stirring occasionally until beginning to brown, about 5-6 minutes. Add the chard leaves, another pinch of salt and cook until leaves are just wilted, stirring, for up to 1 minute.
  7. Remove to plate with sausage, and cook the orecchiette according to package directions for al dente.
  8. When pasta is done, drain well. Return the sausage and chard to the skillet and add the drained pasta, along with 1/2 cup of pasta water, tossing well until heated through.
  9. Serve in pasta bowls with freshly grated Pecorino Romano.

http://food52.com/recipes/16825-orecchiette-with-italian-sausage-swiss-chard-and-a-maple-glaze

Butternut Squash & Sausage Lasagna

Published by Sarah Crowder in thekitchn.com on December 2014

Serves 8

INGREDIENTS

  • 1 medium butternut squash (about 2 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 1 pound fresh spinach
  • 1 pound dry lasagna noodles
  • 1/2 cup (4 ounces) unsalted butter
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 pound fresh mozzarella, torn into bite-size pieces
  • 1/2 cup grated Parmigiano Reggiano
  • Butter, to grease the dish

PREPARATION

  1. Cook the butternut squash: Preheat the oven to 400°F. Peel the squash and cut the neck into round slices, 1/4-inch thick. When you get to the bottom of the squash, slice it in half, remove the seeds and pulp, and slice each half into 1/4-inch thick half moons. Place the slices on a large baking sheet, drizzle with the olive oil, and toss to evenly coat. Spread the squash in an even layer and roast until tender, about 20 minutes, flipping halfway through.
  2. Cook the sausage: Place a large skillet over medium-high heat and, once hot, add the sausage to the pan. Once it begins to brown, use a wooden spoon to break the sausage into small pieces. Continue to cook, stirring occasionally, until uniformly browned and cooked through.
  3. Cook the noodles: While cooking the sausage, bring a large pot of salted water to a boil over high heat. Stir in the noodles and cook until al dente. Remove using tongs and place in a single layer on clean kitchen towels.
  4. Blanch the spinach: Fill a bowl with ice and cold water, and place it near the stove. Bring the pasta water back to a boil and add the spinach. Cook until wilted and bright green. Scoop the spinach from the water with a slotted spoon and transfer to the ice water bath. Once cool, drain the spinach, squeeze it of excess water, and then chop finely.
  5. Make the bechamel: In a deep saucepan or medium pot, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Slowly pour in the milk, whisking to combine smoothly. Add the nutmeg and salt and continue cooking, stirring often, until thick enough to coat the back of a spoon.
  6. Assemble and cook the lasagna: Heat the oven to 350°F.
  7. Grease the bottom of a 2-quart baking dish. Add a single layer of noodles, and spread about a fourth of the bechamel over top. Top with half the spinach and a third of the mozzarella. Add another layer of noodles, a fourth of the bechamel, half the sausage, half the squash, and another third of the mozzarella. Add a third layer of noodles, a fourth of the bechamel, the second half of the spinach, the second half of the sausage, the second half of the squash, and the final third of the mozzarella. Add one more layer of noodles and the final fourth of bechamel. Finally, sprinkle the Parmigiano Reggiano over the top of the lasagna.
  8. Bake the lasagna until hot and the cheese has melted, 30 minutes. If you'd like, finish for a few minutes under the broiler until the top develops golden brown spots. Cool at least 15 minutes before serving.

Recipe Notes: You'll need enough noodles for four layers, so base the exact amount on how many needed to cover the bottom of your baking dish four times. For my baking dish, the amount is just shy of 1 pound dry noodles.

Source: http://www.thekitchn.com/recipe-butternut-squash-amp-sausage-lasagna-recipes-from-the-kitchn-213641#recipe

Baked Eggs with Chorizo and Potatoes

Published by David Kinch in foodandwine.com on December 2007

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs--all cooked together in a big cast-iron skillet--is his Mexican-Californian twist on rosti, the classic Swiss fried-potato breakfast.

2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed (see Note)
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 large eggs
Toast and hot sauce, for serving


PREPARATION

  1. Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
  2. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
  3. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
  4. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.


MAKE AHEAD
The potatoes can be boiled a day ahead and refrigerated.

Source: http://www.foodandwine.com/recipes/baked-eggs-with-chorizo-and-potatoes

Sausage and Sauerkraut

Published by tasteofhome.com on November 2005

Ingredients
4 medium potatoes, peeled and cubed
2 tablespoons canola oil
1 small onion, halved and sliced
1 pound sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper
1/8 teaspoon salt


Directions
In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut, pepper and salt. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

Source: http://www.tasteofhome.com/recipes/sausage-and-sauerkraut

Sausage, Potato and Kale Soup

Published in allrecipes.com

INGREDIENTS

1 pound bulk Italian sausage

4 cups half-and-half

1 onion, chopped

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or more to taste

1/2 teaspoon ground black pepper

2 cups torn kale leaves (bite-size pieces)

PREPARATION

  1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Source: http://allrecipes.com/recipe/231287/sausage-potato-and-kale-soup/