The Apartment Kitchen » sausage

Pasta e Fagioli

admin — Mon, 19 Apr 2010 21:52:20 +0000

We had a rainy, chilly weekend (which I love), so I took the opportunity to make soup. I used delicious, spicy turkey sausage as the base for this pasta e fagioli. It’s a wonderful, hearty soup with so many variations. I made several variations on this, including making it rather spicy, using red kidney beans instead of the traditional white, and adding whatever veggies I needed to use up. Best of all, I served it with the crusty bread I made earlier in the day – it was perfect for one a perfect, drizzly, chilly spring night.

Pasta e Fagioli

Made a lot of soup!

Leftover Potential: Freezes and reheats well.

1 1/3 cups pasta (bite size shape)

1 Tbsp olive oil

5 slices bacon, diced

1 lb spicy sausage, casings removed

1 large onion, diced

2 carrots, diced

2 ribs celery, diced

1 red bell pepper, diced

5 cloves garlic, minced

salt and pepper, to taste

1 (32 oz) can diced tomatoes

2 cups kidney beans, cooked

2 cups chicken broth, or more as needed

parmesan rind (optional)

fresh chopped parsley, to taste

1. In a large pot of salted boiling water, cook the pasta until tender, about 6-8 minutes. Dain and set aside.

2. In a large soup pot, heat the oil over medium heat. Add the bacon and sausage and cook until the bacon is crisp and the sausage is cooked through. Remove the meat from the pot, reserving the fat in the pot.

3. Add the onion, carrots, celery, and peppers to the pot and cook until the vegetables are tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.

4. Stir in the tomatoes, beans, and chicken broth. Add the parmesan rind, if using, and bring the soup to a simmer. Simmer until the vegetables are very tender and the soup develops good flavor, 8-10 minutes more.

5. Stir in the pasta, bacon, sausages, and parsley. Simmer to heat through, and eat!!

This Month's Packed Lunch

theapartmentkitchen — Mon, 11 Jan 2010 23:56:50 +0000

One of the fabulous suggestions I’ve received for the blog was from my brother’s girlfriend, Brenda. She said she hates taking boring lunches to work but can’t think of new and exciting things to take. Also, she doesn’t want to spend too much time doing it. The solution? A new monthly segment called “This Month’s Packed Lunch”! Each month, I’ll give you new ideas of things to liven up your lunch, whether you take it to work, school, or are planning a picnic and need something tasty.

The first lunch couldn’t be simpler, but seems sort of out of the ordinary. This sandwich tastes really good cold, making it ideal for just tossing together and taking with you in the morning. It’s made with sausage, which sure beats you average turkey or ham sandwich. The relish I made yesterday is the perfect complement, and I added some pepperoncinis (one of my favorites) to add some acidity and a slight kick. I always say the best sandwiches are simple, and this one has it all: amazing texture from the bread, a great spread (which keeps the bread from becoming overly soggy while it sits), and just a little bit of spice. If you don’t like spicy foods, a good, garlicky pickle would be a good replacement.

Sausage Sandwiches with Onion Relish and Pepperoncinis

Makes 1 packed lunch.

Leftover Potential: This can be made with leftover sausages or, when you’re prepping this sandwich the night before, cook a whole package of sausages. Then search “sausage” on my sidebar for lots of great sausage recipes to make for dinner!

1 or 2 sausages (depending on how hungry you plan on being – I used Italian chicken sausage)

1/3 baguette, halved

onion relish

2 pepperoncini peppers, thinly sliced

salt and pepper, to taste

1. Cook the sausages in a saute pan until browned evenly on all sides. Continue to cook until they are cooked through (you can pop your pan in the oven at 350 for a more even cooking if you like), about 6-8 minutes. Let cool completely. You can either slice the sausage or keep it whole.

2. Tear some of the excess bread from the center of the baguette to make more room for the sausages. If you’re keeping your sausages whole, tear out enough bread that the sausages will fit perfectly inside.

3. Spread both slices of baguette with onion relish. Add the sausages and sprinkle with the peppers. Season with salt and pepper.

4. Wrap in foil or place in a plastic bag and take to work. The sandwich can be warmed, if you like, but it’s good cold too. Pack chips and a drink!

Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

theapartmentkitchen — Fri, 16 Oct 2009 01:01:38 +0000

Breakfast for dinner? Yes. But with chunks of hearty chicken sausage, and crispy yukon gold potatoes, and a spicy tomato coulis this dinner was delicious and satisfying in a completely different way from breakfast. And on the first snow of the year (yes…in OCTOBER) we were happy to be full, satisfied, and back under our blankets in no time.

Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

Served 2.

Leftover Potential: There were just enough leftovers for two smaller portions for breakfast a few days later.

1/2 pound baby Yukon gold potatoes, thinly sliced

2 Tbsp olive oil

salt and pepper, as needed

4 chicken apple sausages

3 tomatoes, quartered

salt and pepper, as needed

2 Tbsp tomato paste

1/4 cup red wine vinegar

1 Tbsp brown mustard

2 tsp garlic powder

1-2 tsp sriracha

2 Tbsp butter

1 onion, diced

3 cloves, minced

4 eggs

salt and pepper, as needed

1. In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.

2. Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.

3. Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.

4. Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.

5. Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.

6. Fry the eggs to your desired degree of doneness (I like over easy – 4-6 minutes over low heat). Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.

Mushroom Stuffed Sausage Burgers with Peppadew Peppers

theapartmentkitchen — Fri, 25 Sep 2009 01:26:55 +0000

**(What’s that? Another dish with sausage and peppadew peppers? Well, yes. I made my cooking “to-do” list at the beginning of the week. I had been craving sausage, but I was cooking for one until tonight when Matt came over. Rather than get stuck with a whole pot of leftovers, I cooked my white beans with sausage on Tuesday night and saved the remaining ingredients for a completely different dish a few days later. So you hardly recognized it, right?)**

Matt loves burgers. I like them too, because I enjoy warm sandwiches. Burgers are easy (and easy to make healthy if you like with lean meats like turkey and chicken and meat substitutions like grated veggies, beans, or portobello mushrooms). I’ve made quite a few types of burgers, but this is one of my all time favorites. Instead of turning to any of my go-to meats or meatless standbys, I used another of Matt’s favorites: sausage. I removed the casings, seasoned the meat, and stuffed the patties with mushrooms and herbs. We finished it off with leftover peppadew peppers for an all-around tasty and Italian-esque burger. It would be great with other toppings, too: sauteed peppers and onions, spinach, mozzarella cheese – get creative! This is a good basic canvas to work with.

Mushroom Stuffed Sausage Burgers with Peppadew Peppers

Served 4.

Leftover Potential: If you‘re only serving 1 or 2, freeze the meat formed into patties. Then you have a burger whenever you want!

1 lb Italian sausage (I used hot turkey sausage), casings removed

1/2 onion, minced

3 cloves garlic, minced

2 Tbsp Worcestershire sauce

3 Tbsp ketchup

2 Tbsp Dijon mustard

1 egg

1/4 cup bread crumbs

salt and freshly ground pepper

1/4 cup mushrooms, minced

1 Tbsp basil, chiffonade

2 tsp rosemary, chopped

2 Tbsp olive oil

4 toasted whole wheat buns

1/2 cup peppadew peppers, diced

1. In a large bowl, combine the sausage, onion, garlic, Worcestershire, ketchup, mustard, egg, and bread crumbs. Season with salt and pepper.

2. In a small bowl, combine the mushrooms, basil, and rosemary.

3. Form the sausage mixture into balls. Make a hole in the center, and stuff with mushroom mixture. Form the sausage into patties.

4. In a saute pan, heat the olive oil over medium heat. Add the patties and cook until browned on both sides and cooked through. If you’ve made thick patties, it’s best to cook them for 4-5 minutes per side, then finish them in a 375 degree oven until they are cooked through, 7-10 minutes more.

5. Serve the burgers on toasted buns with the peppadew slices.

White Beans with Sausage, Tomato, and Mushrooms

theapartmentkitchen — Wed, 23 Sep 2009 01:05:20 +0000

I saw a recipe once on Epicurious for a dish with white beans and sausage. I loved the idea, because white beans (you may have heard me gush about them before) are so creamy and delicious. Combining my favorite beans with sausage (turkey or chicken sausage for a healthier option) and some homemade tomato sauce and I had the perfect substitute for pasta. At the same time, the beans added a heartiness that really filled me up – a wonderful warm, chunky stew of sorts that was tossed together in no time, especially if you have tomato sauce on hand. Even if you don’t, this meal takes less than a half hour.

White Beans with Sausage, Tomato, and Mushrooms

Served 1 generously (or 2 smaller servings)

Leftover Potential: I could see making a big batch of this in the future on a busy week. Adding some chicken stock would make this into more of a soup, which I could see being delish!

1 cup tomato sauce

3/4 cup white beans, cooked (I like to cook mine in chicken or veg stock for more flavor)

1 Tbsp oil

1 hot Italian sausage

1/2 cup mushrooms, diced

1 Tbsp basil

salt and freshly ground pepper

1. In a small pot, heat the tomato sauce over medium heat (you can also cook the beans in the tomato sauce, just add some liquid (stock or broth). Add the white beans, and bring mixture to a simmer.

2. In a small saute pan, heat the oil over medium heat. Add the sausage, and cook until evenly browned on the outside, turning occasionally, about 3-4 minutes. Slice the sausage, and add it to the white bean mixture.

3. Add the mushrooms to the saute pan, and cook briefly in the remaining fat. Add the mushrooms to the white bean mixture.

4. Simmer until the mushrooms are tender and the sausage is cooked through. Stir in basil and season with salt and pepper. Serve warm.

Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

theapartmentkitchen — Tue, 01 Sep 2009 02:34:14 +0000

I found some gorgeous baby artichokes at the market that I needed to use up soon. Initially, I was going to saute them in butter with garlic and white wine and serve it with a steak for Matt, but when it turned out to be just me at home with the roommates, I went for a different approach. Using only things I had on hand, I made a really delicious dish. My favorite part was that it utilized the grill – I’m running out of time to do that! (Though one of my favorite things is to grill out in the first few chilly days of fall – sort of that crisp, wonderful, tailgating feeling). Anyway – this dish was clean and fresh tasting – and the polenta made it wonderfully creamy – delish.

Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

Served 2.

Leftover Potential: After you cut out the polenta, save the scraps. Saute them in oil with the leftover sausages and top with eggs for an awesome breakfast!

1 cup polenta

1 (14 oz) can chicken broth

2 Tbsp whole milk

3 Tbsp parmesan cheese, grated

salt and ground pepper, to taste

1 Tbsp olive oil

1 Tbsp butter

1 onion, thinly sliced

12 baby artichokes, outer leaves removed, tops and bottoms cut off, halved

3/4 cup mushrooms, thinly sliced

3 cloves garlic, minced

1 cup white wine

2 Tbsp tomato paste

3 sausages, cooked, diced

salt and freshly ground pepper, to taste

2 Tbsp parsley, chopped

2 Tbsp basil, chopped

1. Bring the broth to a simmer over medium heat. Add the polenta and stir constantly until the liquid has been absorbed and the mixture is thick, 1-2 minutes. Remove from heat. Stir in the milk and cheese. Season with salt and pepper.

2. Spread the polenta onto a greased baking sheet into an even layer. Cover with plastic wrap and refrigerate until cooled and firm, at least 20 minutes.

3. Meanwhile, make the topping. Heat the butter and oil in a large saute pan over medium heat. Add the onions and artichokes, and saute until the onions are golden brown, 5-6 minutes.

4. Add the mushrooms and garlic, and saute until the mushrooms are tender. Deglaze the pan with wine and tomato paste, stir to combine, and simmer the mixture until the liquid has almost entirely evaporated, about 10 minutes. Add the cooked sausages and stir to heat through.

5. Season with salt and pepper, and finish with fresh herbs. Cut the polenta using a circular cookie cutter or the mouth of a large glass. Grill on a heated, greased grill or grill pan until the outside is crispy and browned, about 2-3 minutes per side. Serve with the warm topping.

Warm Salad of Arugula, Tomatoes, Fava Beans, Shallots, Sausage, Mozzarella, and Whole Wheat Pasta

theapartmentkitchen — Wed, 19 Aug 2009 01:12:50 +0000

Pasta is something I don’t make too often…which is a shame because it is such an ideal dish for the apartment kitchen! Fast, simple, and you can really use whatever you have. On the rare occasions that I do make pasta, I usually plan it out pretty carefully: what flavors I want to use, what ingredients will go together, etc. but you don’t have to! Toss together whatever is in the fridge and eat it warm or cold!

This is one of my favorite things to do with pasta – use it as an element in a leafy green salad. It’s not pasta with arugula, it’s arugula with pasta. This makes it a little healthier but also puts the emphasis on the veggies and other toppings which is really the most exciting part of pasta, isn’t it? My favorite part is how the warm pasta gently wilts the greens making it the ultimate warm, delicious, and slightly unexpected dinner. Dressed with a little red wine vinegar, it couldn’t be simpler.

Warm Salad of Arugula, Tomatoes, Fava Beans, Shallots, Sausage, Mozzarella, and Whole Wheat Pasta

Served 2.

Leftover Potential: This is also a great cold pasta salad! Made 2 meals after the initial dinner.

1 cup whole wheat pasta

1 Tbsp olive oil

2 shallots, thinly sliced

1 clove garlic, mincd

5 sausages (I used spicy chicken sausages)

1 cup fava beans, shelled (I also halved mine because they were especially large!

1 cup cherry tomatoes, quartered

1 large bunch arugula, washed, stems removed

1/2 cup fresh mozzarella, cubed

3 Tbsp red wine vinegar

salt and freshly ground pepper, as needed

1. Cook the pasta in salted boiling water until tender, 6-8 minutes.

2. Meanwhile, heat the oil over medium heat in a large pan. Add the shallots, garlic, and sausages. Cook until the sausages are cooked and the shallots are translucent.

3. Add the fava beans and saute until tender. Turn off the heat.

4. Drain the pasta and add it to the pan. Add the tomatoes, arugula, and cheese. Toss to combine. Season with vinegar, salt, and pepper. Serve warm or chill until needed.

Caramelized Onion Polenta with Sausage and Cauliflower Ragu

theapartmentkitchen — Wed, 29 Jul 2009 01:09:07 +0000

I used to think it was strange that I read cookbooks feverishly as though they were page-turning novels. Now I know it is – but the amazing world of food magazines and online recipes have deepened my love for the written food word. And no matter how crazy it is, I can’t help it. It’s more than the glossy pages and mouth-watering pictures. For me, it’s the format the amounts and ingredients take on the page. The way they sit is so incredibly inviting as though begging me to try it myself.

But I’ve also finally got some cook’s blood in me (I am a trained baker) and I use recipes as ideas and rarely follow them exactly. This idea came from a couple different places to the point that it’s my own recipe – though I proudly admit it is inspired by all of those glossy pages that I love so much.

Caramelized Onion Polenta with Sausage and Cauliflower Ragu

Served 1.

Leftover Potential: Sometimes polenta loses a little bit of its silkiness in reheating, but not enough to make too huge of a difference, as the ragu should keep it relatively moist. Made 1 snack after the initial dinner.

Polenta

1 Tbsp olive oil

1/2 onion, thinly sliced

3/4 cup milk

1/4 cup polenta

2-3 Tbsp parmesan cheese

salt and pepper, as needed

1. In a small saute pan, heat the olive oil over medium heat. Add the onions and saute until evenly caramelized.

2. Meanwhile, heat the milk in a small pot. When it is warm, add the polenta, and stir lightly. Cook for 3 minutes, or until the polenta has absorbed all the liquid. If the mixture looks dry, add more warm milk.

3. Stir in the cheese and caramelized onions, season with salt and pepper.

Ragu

1 Tbsp olive oil

1/2 onion, diced

1/4 cup ground sausage

1/2 cup cauliflower, thinly sliced

1 clove garlic, minced

1/2 cup tomato puree

1 Tbsp basil, roughly chopped

2 tsp parsley, roughly chopped

salt and pepper, as needed

1. In a medium pot, heat the olive oil over medium heat. Add the onion and sausage, and saute until the onions are beginning to become translucent and the sausage is beginning to brown.

2. Add the cauliflower, and saute until lightly caramelized. Add the garlic, and saute until fragrant.

3. Add the tomato, and bring the mixture to a simmer, stirring occasionally.

4. Season with herbs, salt, and pepper. Simmer until good flavor has developed, and serve atop the finished polenta. Mmmm….

Creamy Sausage, Mushroom, and Pea Risotto with Poached Egg, Parmesan and Baby Basil Leaves

theapartmentkitchen — Mon, 06 Jul 2009 16:46:10 +0000

I started vacation this week. If you know me, you can note that simply from the recent appearance of pasta and baked goods on my blog. I love food - a little too much. On a day to day basis, I try to keep myself in check – eating healthier foods and smaller portions. But you can’t take the foodie out of the girl, so after two days of being “on vacation” I was in the kitchen making risotto. I love making risotto – the whole process of it. I’m also of the school of adding an egg to just about anything makes it better, so I ended up with this rich, creamy risotto for dinner last night. No matter what any recipe tells you – risotto is easy (this one has butter, sausage, and lots of cheese – how could it ever go wrong?) – just taste it a lot along the way, and you’ll end up with an awesome meal.

Creamy Sausage, Mushroom, and Pea Risotto with Poached Egg, Parmesan, and Baby Basil Leaves

Served 4.

Leftover Potential: I made this dish fresh, but you could very easily use leftover risotto for this meal. Just add one egg and 1/2 cup of breadcrumbs per 1 1/2 cups of leftover risotto. Form into cakes, and pan fry in olive oil until nicely browned. If you like, stuff the cakes with cheese.

2 Tbsp butter

1 cup sausage

1 onion, diced

2 cloves garlic, minced

1 cup mushrooms, thinly sliced

1 cup Arborio rice

1/2 cup white wine

2 bay leaves

salt, as needed

pepper, as needed

3 cups warm chicken or vegetable stock, or as needed

1/2 cup peas

1/2 cup grated parmesan cheese, or as needed

2 Tbsp parsley, chopped

1 Tbsp baby basil leaves

4 poached eggs (check out this site for advice on how to perfectly poach an egg)

1. In a large pot, heat the butter over medium heat. Add the sausage, and cook until beginning to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.

2. Add the rice, and stir to combine. Deglaze the pan with the white wine, and allow to reduce over medium heat, stirring constantly, to almost nothing. Add the bay leaves, and season the mixture with salt and pepper.

3. Begin adding the stock, 1 ladleful at a time, stirring constantly until the rice has absorbed all the liquid. It may take all three cups (or more, or less). Taste the rice along the way, when it is nice and tender, it is finished.

4. When the rice is tender, fold in the peas and parmesan. Finish with parsley and basil.

5. Scoop some risotto onto a plate, sprinkle with more cheese, and top with a poached egg. Finish with salt, pepper, and additional basil leaves.

Creamy Sausage and Mushroom Sandwiches

theapartmentkitchen — Mon, 16 Feb 2009 22:18:59 +0000

Weekends are a great time for sandwiches. They’re quick to prepare, easy to assemble, and can be made multiple times and as needed. Since sandwiches are simple, it’s important to use great ingredients – fresh vegetables, good quality meats, and well made breads. I used inspiration from my mother for this sandwich – she made a delicious crostini over the holidays using mushrooms, herbs, and Boursin cheese. I thought I would add some meat to round out the sandwich, but it could easily be made without or with more vegetables to be vegetarian.

Creamy Sausage and Mushroom Sandwiches

Served 2.

Leftover Potential: If the bread is re-crisped, the whole dish should be fine. Reheat the mushroom mixture on the stove or in the microwave. Made 1 sandwich after the initial meal.

1 baguette

olive oil, as needed

1 Tbsp olive oil

1/2 onion, finely sliced

1 scallion, finely sliced

1 box mushrooms, chopped

2 cloves garlic, finely minced

3 sausages, cooked, chopped***

1/2 cup soft cheese***

fresh herbs (rosemary, thyme, sage), as desired

salt, as needed

pepper, as needed

1. Set the oven on the broil setting. Cut the baguette into 4″ pieces and cut in half. Remove some of the dough to make more room for the filling.

2. Drizzle the bread with olive oil and place in the oven. Allow to toast until brown, then lower the heat and keep warm.

3. Heat the olive oil in a large saute pan over medium high heat. Add the onion and the scallion, and cook until lightly browned.

4. Add the mushrooms and the garlic, cook until the mushrooms are soft and the garlic is fragrant. Reduce the heat, and add the sausage, allow it to re-heat thoroughly. When the whole mixture is hot, remove from heat.

5. Place the cheese in a large bowl, and cover with the warm mushroom mixture. Mix to combine.

6. Fill the baguette with mushroom mixture and press closed. Serve warm.

***I used the leftover sausages and Boursin from the raviolis I made in my Chicken and Ravioli Soup. Any type of sausage or soft cheese would work nicely.