This stovetop version of the French country classic is hearty and sophisticated, yet boasts ingredients that you probably have on hand. Serve with spicy mustard, cornbread and a citrus salad. …
Sausage Archives - Page 7 of 9
Scotch Eggs
Cut in halves or quarters for appetizers. Serve with sour cream along side. …
Grilled Bratwurst with Onions Braised in Beer and Mustard
Adapted from Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000. Brats and beer are a great combination. Serve with German Potato Salad and in seasoned fruit for your next get together. …
Shredded Pork With Roasted Tomatoes & Chipotle Peppers
Simmer on the stovetop during the day and have ready as part of a buffet for the big game or next party. …
Tex-Mex Turnovers
As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets.
Serve …
Breakfast The Night Before
This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast with Cranberry Muffins. …
Gallo Pinto con Platanos Fritos
Gallo pinto translates as “speckled hen,” and this colorful dish from Costa Rica is indeed a feast for the eyes with chorizo, red pepper, beans, rice, and cilantro. Accompanied with fried ripe plantains and corn tortillas, this is a complete …
Creole-Style Pork Stew
This recipe was developed by Chef Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork. …
Italian Sausage and Pepper Heroes
These hearty and simple sandwiches are a street fair favorite, which can be enjoyed at home. Serve with creamy coleslaw, assortment of sweet, hot and dill pickles, chips and watermelon wedges. …
Sausage Gravy
On a cold and blustery winter morning, roll out some baking powder biscuits and stir together this easy and hearty sausage gravy to spoon over. …