Tag Archives: Sausage

Rustic Tomato Basil with Sausage and Shells

Rustic Tomato Basil with Sausage and Shells (Slow Cooker Recipe). I love the idea of adding pasta to my favorite  slow cooker soup recipes, but most times I would not add any for fear of overcooked pasta. An easy way to prevent this is to cook your pasta separate, according to the package directions. Once cooked, drain and rinse in cold water and drizzle generously with olive oil. It will keep it shape and texture until you are ready to add it to your recipes. And a little pasta goes a long way. Just one cup of uncooked mini shells was enough for this entire slow cooker recipe. This soup recipe was inspired by my fresh bruschetta that I enjoy all summer long. Fresh basil, tomatoes and garlic spiced up with crushed red pepper flakes. And don’t forget the balsamic vinegar that works well in soups, stews and marinades as well as the popular dressings. I use more canned tomato products during the cold weather months when fresh tomatoes are too expensive. As long as you cook them long enough, the results will be delicious! 

Rustic Tomato Basil with Sausage and Shells
Rustic Tomato Basil with Sausage and Shells

Ingredients

1 pound hot Italian turkey sausage, out of the casings
1/2 cup sweet onion, diced finely
3 to 4 cloves garlic, minced
1 jalapeño, seeded and minced
2 stalks celery, sliced thin
3 fresh roma tomatoes, diced
1 cup fire roasted red bell pepper, diced
1/2 cup fresh basil, chopped
1 1/2 teaspoons oregano, crushed
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
14 oz can fire roasted tomatoes, diced
8 oz can tomato sauce
6 cups chicken broth
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 cup uncooked mini shells

A Rustic Tomato Basil Soup with sausage and Shells in the Slow Cooker
A Rustic Tomato Basil Soup with sausage and Shells in the Slow Cooker
Could not wait until the next day. I had to taste test the soup soon after it was done.
Could not wait until the next day. I had to taste test the soup soon after it was done.
Garnished the Rustic Tomato Basil Soup with Shaved Parmesan and Red Pepper Flakes...Toasted Crostini didn't hurt either...
Garnished the Rustic Tomato Basil Soup with Shaved Parmesan and Red Pepper Flakes…Toasted Crostini didn’t hurt either…

Directions

1. Add the sausage to crock pot and break into smaller pieces using a wooden spoon. Add all of the remaining ingredients, minus the pasta shells. Turn slow cooker on high and cook for 4 hours or cook on low for 6 to 8 hours.

2. While soup is cooking, cookt the pasta according to package. Drain, rinse with cold water and drizzle with olive oil until ready to use.

3. Once soup has cooked for 4 hours, if serving right away, ladle in some of the cooked pasta to the bowl, then add soup on top. If serving later, let soup cool slightly before adding the cooked pasta. Stir gently to mix. Serve with toasted crostini slices, shaved parmesan and red pepper flakes. Yields 6 servings.

Phone Camera shot of the Rustic Tomato Basil Soup
Phone Camera shot of the Rustic Tomato Basil Soup

Poblano Potato and Sausage Casserole

Poblano Potato and Sausage  Casserole. A couple times a year my husband will bring home this 2 1/2 pound block of extra sharp cheese which happens to be made right here in New York. He forgets that there are only two of us and that he does not really like cheddar cheese, lol! It’s perfectly fine with me. The cheese comes in handy when I am cooking for a large group or need a dish to pass. Once a week, I volunteer to prepare a meal for a group of generous people that give their time to the community. Since I cannot be there in person to volunteer, I do it from my kitchen. I know that the meals are appreciated and I really enjoy the challenge of coming up with a new recipe every week. I do not prepare many casseroles, but they are a tasty, easy and convenient way to share a meal.

Poblano Sausage and Potato Casserole
Poblano Sausage and Potato Casserole
Any sandwich bread will work for this recipe, but try some french bread or bolillos for a heartier casserole.
Any sandwich bread will work for this recipe, but try some french bread or bolillos for a heartier casserole.
With just a little oil, you can brown the potatoes. Cover with lid while cooking and this will help steam and cook quicker.
With just a little oil, you can brown the potatoes. Cover with lid while cooking and this will help steam and cook quicker.

Ingredients

6 slices of sandwich bread (I used wheat), sliced into cubes
2 cups spicy italian sausage (I added turkey, diced
Olive oil
3 cups russet potato
1 sweet onion, diced

1 large poblano, sliced thin or diced
1 jalapeño, seeded, minced
2 1/2 cups extra sharp cheese, shredded
5 large eggs
2 1/4 cups milk
1/2 teaspoon smoked paprika, plus more for topping
1/3 teaspoon salt
1/3  teaspoon pepper
Crushed oregano, optional

Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole. I had a small piece of red onion that I also added in just to use it up.
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole

 

Directions

1. Preheat oven to 350 degrees F. Spread out sliced bread cubes onto baking sheet. Bake in preheated oven for 10 to 13 minutes or until crispy and dried out. Remove from oven and set aside.

2. Add the sausage to a pan with 1/4 cup water. Cover and heat to medium/low. Once the water evaporates, ad 1 tablespoon of olive oil and contniue cooking until browned and cooked through. Remove from heat to cool. Dice when cooled.

2. In a large skillet, add 3 tablespoons of olive oil and heat to medium. Add the potatoes. Season lightly with salt and pepper. Cover and continue to cook, stirring often, until potatoes are brown on most sides. Drain onto a large plate lined with paper towels. To that same skillet, ad 1 tablespoon of olive oil, the poblanos, onions and jalapeño. Cook for another 5  to 7 minutes or until the peppers/onions are soft. Remove from heat.

3. Add the toasted bread to the bottom of baking pan in an even layer. Add the sausage, potato mixture and 1 1/2 cups of cheese. In a large bowl, whisk together the eggs milk, paprika, salt and pepper. Pour mixture into baking dish. Top with remaining cheese and a little crush oregano and smoked parpika. Bake loosely covered with foil paper for 20 minutes. Uncover and bake for another 20 minutes. Remove from oven and let sit for 5 minutes before serving. Garnish with your favorite salsa. Yields 8 to 10 servings.

Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole. If cooking for a smaller crowd, I like to bake individual casseroles for that special brunch.

Homemade Breakfast Sausage Biscuits with Chorizo con Huevo

Breakfast Sausage/Chorizo Biscuits Sandwiches. After a few attempts at preparing a homemade breakfast sausage, I finally found the right combination of flavors for my liking. First thing I will advise you to do, is to prepare the sausage a few weeks in advance before you cook it. It will be hard to wait that long, but so worth it. The flavors are amazing once it has time to marinate for a while in the freezer. Only problem with typing up this blog this morning? I have no reserved sausage in the freezer and I am so hungry! Looks like a trip to the market soon. I will be using this sausage recipe for my Thanksgiving dressing/stuffing recipe this year. It has all those flavors I love. I can’t wait!  

Breakfast Sausage/Chorizo Biscuits
Breakfast Sausage/Chorizo Biscuits

Breakfast Sausage
1 pound ground pork
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon annatto powder, optional
1/3 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 to 1/2 teaspoon smoked serrano powder or cayenne
1/8 teaspoon nutmeg

Homemade Breakfast Sausage
Homemade Breakfast Sausage. Shape and form into a large roll. Wrap with plastic wrap and wax paper. Freeze until firm, them slice into individual patty’s. Freeze on a lined baking sheet until frozen solid, store in freezer bags.

 

Biscuits (This recipe is directly out of the vintage Betty Crocker Cookbook)
2 cups flour, plus more for dusting
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1/2 cup shortening
3/4 cup milk
1/4 cup melted butter

Biscuits, Vintage Betty Crocker
Biscuits, Vintage Betty Crocker


Chorizo con Huevo
1/2 cup mexican chorizo
1/3 cup onion, diced
1 serrano, minced
1 small roma, seeded and diced
4 large eggs
1/8 cup milk, optional
salt and pepper, to taste

Chorizo con Huevo
Chorizo con Huevo. I used my homemade chorizo recipe that is posted here on my blog.

http://pinaenlacocina.com/2014/07/19/preparing-mexican-chorizo-at-home-three-tested-recipes/


1. Combine all of the ingredients for the sausage in a bowl. Mix well to combine. Take a spoonful and cook until done to taste test for salt. If seasoning is good, cover sausage mixer and chill until ready to use.

2. Preheat oven to 450 degrees F. Grease or line a baking sheet with parchment paper, set aside. In a bowl, sift together the dry ingredients for the biscuits. Cut in the shortening with a fork or your fingers. Gradually add in the milk until dough forms and knead, adding flour if needed, for 8 minutes. Roll out onto floured surface and cut out 10 biscuits and transfer to baking sheet. Bake for 10 to 12 minutes or until golden. Brush with melted butter while still warm.

3. Cook the chorizo at medium heat for 6 to 7 minutes, using a wooden spoon to crumble as it cooks. Add in the onions, chile and tomato and cook for another minute. Whisk the eggs and milk together and add to chorizo mixture. Reduce heat, add a pinch of salt and pepper and stir to combine and cook the eggs. Cover and remove from heat.

4. Preheat a large skillet to medium heat. Form 10 sausage patty’s and transfer them to hot skillet. Cook for 3 to 4 minutes per side. Once I flip them and before removing them from pan, I like to add a little bit of water to the pan, cover and reduce the heat so the sausage steams for a few minutes before serving. Yields 10 breakfast biscuit sandwiches.

Breakfast Sausage/Chorizo Biscuit Sandwich
Vintage Betty Crocker Biscuits
Breakfast Sausage/Chorizo Biscuit Sandwiches
Breakfast Sausage/Chorizo Biscuit Sandwiches