(Pork, Turkey, Chicken) Sausage Recipes
This first one is one of my personal all time favorites AND client favorite too. * Exported from MasterCook *
Sausage Stuffed Onions
Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Spanish Onion 1 c. water 1/2 lb. low fat sausage -- cooked & crumbled 1 c. dried bread crumbs -- seasoned 1 oz. pine nuts -- toasted 4 T. raisins 3 egg white 3 Tbsp grated Parmesan cheese -- divided 2 T. chopped fresh parsley salt to taste
Cut each onion in half from top to root. In 2 qt. casserole, put each half, cut side down; add water. Cover and vent and cook in HI for 4 minutes until tender-crisp. It may take a little longer, depending on size of onions. Let cool.
Combine sausage, crumbs, nuts, raisins, egg white, 1/2 cheese, parsley and salt. Mix well and set aside.
Drain onions. Scoop out center of each half, reserving centers and leaving 3/4" shells. Finely dice onion centers and add to mixture. Spoon mix into onions and sprinkle with cheese. Cook uncovered 70% (med-hi) for 5 mins. Let stand.
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I have been a judge for several years at many of the State Fair cooking contests. Back in 2006, one of the contests was a Tarheel Pork Challenge. There are always tons of submissions for this pork contest... This recipe was the FIRST thing we tasted that day and it knocked our socks off from the git-go! I'm not a big pasta person, but LOVE LOVE LOVE this soup and the tortellini in it! And it doesn't get any quicker or easier either. The gal who submitted it brought it nice and hot in a crock pot for us. Wish I had some right now. This would be a great way to use that chicken sausage.
Kathy's Sausage and Tortellini Soup
1 ounce olive oil or PAM cooking spray
2 packages (19.76 ounces each) of sweet Italian sausage
2 8-ounce cartons of fresh, sliced mushrooms
1 9-ounce bag of fresh baby spinach
2 14-ounce cans of diced tomatoes
2 32-ounce cartons of low-sodium chicken broth
1 28-ounce package of fresh Three Cheese Tortellini (in the dairy case)
Grated Parmesan cheese for garnish, optional
Spray large stockpot with Pam or coat with olive oil. Remove sausage from casings and heat over medium heat in large stockpot until sausage is crumbled and no longer pink. Once the sausage is cooked completely through, add the sliced mushrooms to the sausage. Stir occasionally until the mushrooms are sautéed. Once mushrooms are cooked, add the entire bag of fresh baby spinach. Stir occasionally until the spinach is sautéed. Add the two cans of diced tomatoes and stir thoroughly. Add the chicken broth and bring to a boil. Add the package of fresh tortellini and simmer on low for 10-15 minutes until the tortellini are cooked. Ladle into soup bowls and sprinkle generously with Parmesan cheese. Enjoy!
You can cook ahead and just add the pasta a few minutes before serving. If added too far in advance, it will swell up big plus, it will absorb a lot of the juciness of the soup.
You can also cook the first four ingredients and use it as a sauce for pasta or you can toss everything together except the broth and have a pasta dinner. --------------------------------- These are some of my favorites I've cooked over the years for my Personal Chef clients. Just sub the sausage with whatever kind you have or prefer. Sorry, but I don't have nutritional values for all these. "Sausage" Stuffed Acorn Squash
Serving Size : 4
Amount Measure Ingredient -- Preparation Method ----------- ------------ -------------------------------- 2 acorn squash about 1# ea. cooking spray 1 small onion -- chopped 1 clove garlic -- minced 4 oz. sausage-style protein patties -- crumbled (or your preferred) 1/2 c chopped tomato 1/4 c water 1/2 c. cooked rice (can be omitted) 1/2 t. dried sage leaves 1/2 t. dried thyme salt and pepper -- to taste parsley, minced as garnish
Cut squash in half and scoop out seeds. Place squash, cut sides down, in baking pan; add 1/2" water. Bake, covered at 400 degrees until flesh is fork-tender, about 30 mins. Drain. (I actually do this in microwave to speed up process.)
Spray large skillet with cooking spray; heat over medium heat until hot. Sauté onion, garlic and crumbled vegetable protein patties (or SAUSAGE) 2-3 mins. or until done if using sausage. Add tomato, water, rice, sage, and thyme. Cook over medium to med-hi heat until mixture is almost dry, about 5 mins., stiffing occasionally. Season w/salt and pepper.
Fill squash halves, sprinkle with parsley, and serve. Spoon squash from shell to eat with filling.
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* Exported from MasterCook *
Easy Cornbread Sausage Stuffed Apples
Recipe By : SL 9/07 Serving Size : 10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 oz. cornbread stuffing mix 1 lb. ground pork sausage (or turkey/chicken/sausage) 1 T. lemon juice 5 Rome apples 1 medium sweet onion -- chopped 1 1/2 T. chopped fresh parsley 1 c. cider vinegar Garnishes: apple peel strips, fresh parsley -- opt.
Prepare stuffing mix according to package directions.
Cook sausage in large skillet over med-hi heat, stirring often, 8-10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
Stir together lemon juice and 1/4 c. water.
Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4" shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
Sauté onion and apple pulp in hot drippings over medium-high heat 6-8 minutes or until liquid evaporates and onion is tender.
Stir together stuffing, apple mixture, sausage and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per shell). Place apples in 13x9" baking dish, and pour 1 cup cider vinegar around apples in dish.
Bake at 350 for 30-40 minutes or until apples are tender. Garnish if desired.
NOTES: I think some toasted pecans would be a nice addition to these, AND some grated country hoop or cheddar cheese might be tasty melted on top at serving time. Nice side dish for holiday meals. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Maple Sausage Stuffed Mushrooms
Recipe By : Chef Wendy Perry Serving Size : 24 I love maple flavored sausage, but now I just add some SF maple syrup to my sausage patties when I make them. For this recipe, sub chicken or turkey sausage and just squeeze in a dab of SF maple syrup. These are GREAT appetizers!
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. mushrooms 1 lb. sausage -- maple 1 t. minced garlic 2 T. chopped parsley 1 1/2 c. shredded sharp cheddar cheese
Remove stems from mushrooms. Chop and combine with sausage, garlic and parsley; coo****il sausage is browned stirring to crumble. Drain. Stir in cheese to mix well. Spoon into mushrooms and bake 350 for 20 mins.
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* Exported from MasterCook *
Mushrooms Stuffed with Italian Sausage
Recipe By : The Ultimate Low-Carb Diet Cookbook Serving Size : 24 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large mushroom 1/4 c. extra virgin olive oil coarse salt 12 oz. sweet or hot Italian sausage 8 T. fresh grated Parmesan cheese dried oregano leaves
Preheat oven to 425. Place mushrooms in zippered bag with olive oil. Turn to coat.
Place mushrooms, stem side up, on rimmed baking sheet. Sprinkle a little salt inside each cap. Bake for 10 mins. Turn over and bake another 6 mins. Place, stem side down, on double thick paper towels to drain for about 10 mins.
Reduce oven to 350. Stuff with sausage and sprinkle tops with cheese and touch of oregano. Bake 20 minutes.
1 g. carb/80 cal/4 g pro/7 g fat/0 fib/161 mg sod/12 mg chol
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Sometimes I make up my own sausage patties to control taste/seasonings and fat. I prefer to use ground chicken for this recipe. I'm not a big turkey eater and I find the white/dark mixed ground chicken has just enough fat to make these not as "dry" as when made with turkey. I also will buy really lean pork (like loin) and grind in my food processor to make sausage too. I make and wrap individual patties, freeze and take out one as needed.
Sage Sausage Patties
Recipe By : Fresh Start Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb. ground turkey 1 small onion 4 T. fine chopped Italian parsley 1 T. fine chopped sage or 1 t. dried 3 cloves garlic -- fine minced 1 t. ground ginger 1 t. crushed red pepper (I sometimes add more of this) 1/2 t. ground cloves (I HATE cloves so I omit this) 1/2 t. ground black pepper
Combine all ingredients and mix well. Form into 12 patties, 2" diameter and 3/4-1" thick. In nonstick skillet, cook over med. heat, turning once for 12-17 minutes until cooked thru center. Drain.
Cal: 42 Carb: 1g Pro: 8g Chol: 3mg Fat: 0.3g
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* Exported from MasterCook *
Sausage Stuffed Baked Apples
Serving Size : 4
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. sausage 2 T. yellow onion -- minced 3 T. packed brown sugar (or use Splenda Brown Sugar) 1 clove garlic -- minced 8 slices bacon 8 green apples, baking type (Granny Smith's are good w/this recipe)
Use all ground bulk sausage or combo of bulk and mild to hot Italian sausage. If using hot Italian, many need to adjust garlic.
Brown sausage, add garlic and onion. Stir for 3-4 mins. until onion begins to turn light brown and is softened. Drain thoroughly. Wash and core but do not peel apples. Stuff with sausage mixture. Sprinkle with brown sugar and top with bacon slices which have been chopped in small pieces. Bake at 350 for 40-45 mins. or until apples are soft. MAJOR YUMMY!
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Sausage Vegetable Skillet
Recipe By : Adapted from:SL 20th Anniversary Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T. butter or margarine 1 lb. Kielbasa (or turkey sausage) -- cut in 1/2" cubes 1 head cauliflower -- broken in flowerets 3 zucchini -- thin slice 3 carrots -- scrape/thin slice 1 med. onion -- thin slice 1/2 t. salt 1/4 t. pepper 1 c. Monterey jack cheese
Melt butter in 12" skillet over MED-HI heat; add sausage and coo****il brown, stirring often. Remove with slotted spoon reserving drippings in skillet; set aside.
Add cauliflower and next 3 ingredients to skillet; cook, stirring constantly 5 minutes or until crisp-tender. Stir in salt and pepper; cover, reduce heat and simmer 5 minutes. Add sausage, cook just until thoroughly heated. Spoon into individual dishes and sprinkle with cheese.
FREEZING INSTRUCTIONS: Place in containers as per client requests. Cool and cover.
HEATING INSTRUCTIONS: Vent lid and heat gently in microwave until hot.
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* Exported from MasterCook *
Skillet Sausages with Apple
Recipe By : Weigh****chers Healthy Lifestyle Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 t. margarine 1 lb. Italian style turkey sausage links 2 c. sliced onion 1 c. sliced celery 2 small red delicious apples -- core/slice 4 t. all purpose flour 1 1/2 c. LS chicken broth 1 c. apple juice -- no sugar added 1/4 t. crushed rosemary leaves 1/4 t. pepper
In nonstick skillet melt margarine; add sausages and sauté over med-hi heat, turning occasionally until brown on all sides, 4-5 mins.
Add onions, celery and apple and sauté until veg. are soft, 1-2 mins. Sprinkle with flour and stir quickly to combine; continuing to stir. Add remaining ingredients. Reduce heat to LO and simmer, stirring occasionally until apple is tender, 10-15 mins.
EXCHANGES: 3 PRO 1.5 VEG .5 FAT 1 FRUIT 25 opt. calories WW: 7 points per serving
This is a very comforting cold-weather meal! - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sweet Potato Hash
Recipe By : Gourmet Mag. 9/04 Serving Size : 6
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 T. EVOO 2 lb. sweet potatoes -- peel, 1/2" cube 3/4 lb. hot Italian sausage, casings removed -- coarsely crumbled 1 cup chopped onion -- (1 med.) 1 lb. sweet Italian frying peppers -- seed, 1/2" pieces 1/2 c. chopped fresh cilantro 1/4 t. black pepper 6 large eggs
Put oven rack in middle position and preheat to 200F.
Heat 2 T. oil in 12" non-stick heavy skillet over moderately low heat until hot but not smoking, then cook sweet potatoes, stirring occasionally, until tender and browned, about 15 minutes.
Meanwhile, heat 1 T. oil in a 9-10" heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring occasionally and breaking up large lumps, until browned, about 8 minutes. Add onion and cook, stirring occasionally, until softened, 8-10 minutes, than add peppers and cook, stirring occasionally, until tender, about 5 minutes.
Add sausage mixture, cilantro, salt and pepper to potatoes in skillet and toss to combine, then transfer to a large shallow serving dish and keep warm in oven while you prepare eggs. (Wipe out nonstick skillet with paper towel.)
Carefully break eggs into a bowl w/out breaking yolks.
Heat remaining 2 T. oil in 12" nonstick skillet over moderate heat until hot but not smoking, then pour eggs into skillet and season with salt and pepper. Cook eggs, covered, until edges of whites are crisp and browned, but yolks are still soft, 2-2 1/2 minutes. Slide eggs onto hash and serve immediately.
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