Category: Sausage

Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

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Ingredients
  

  • kosher salt
  • 1 lb linguine
  • 1 Tbsp extra virgin olive oil
  • 1 lb Italian sausage sliced on the bias
  • 2 cloves garlic minced
  • 2 c diced tomatoes
  • 1/2 c heavy cream
  • 1/2 c freshly grated Parmesan plus more for serving
  • Freshly ground black pepper
  • 1 c baby spinach
  • fresh basil for garnish

Instructions
 

  • In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
  • Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

Crock Pot Stuffing

Crock Pot Stuffing

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Ingredients
  

  • 2 c onion chopped
  • 1 lb breakfast sausage
  • 1½ c celery thinly sliced
  • 1 c tart apple peeled, cored, and diced
  • ¼ c butter
  • 1 Tbsp ground sage
  • 1 tsp ground marjoram
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp savory
  • ½ tsp thyme
  • 12 c lightly toasted bread cubes
  • ¼ c fresh parsley chopped
  • 1½ c chicken stock

Instructions
 

  • In a large fry pan, cook sausage until brown and crumbled. Remove to reserve, and drain pan.
  • Add butter to pan, and saute onions, celery and apple until onion is just translucent.
  • Stir in sage, marjoram, salt, pepper, savory and thyme. Cook for a minute or two.
  • Return sausage to pan, mixing well.
  • Combine vegetable & sausage mixture with the bread cubes and parsley.
  • Toss well.
  • Pour stock over mixture, tossing well.
  • Spoon into your crock-pot.
  • Cover and cook on high for one hour.
  • Reduce to low and continue cooking for 2-3 hours, stirring every hour.

Mark’s Tortellini with Chorizo

I made this recipe up years ago, when the kids were quite young. We had the ingredients left over from something else, and I really didn’t want to head to the store. So … this.  The kids loved it, and it’s become one of Roxanne’s favourites.

This is the first time I’ve ever written it down though. Usually I just make it up until it tastes right.

Mark's Tortellini with Chorizo

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Ingredients
  

  • 2 links chorizo sausage
  • 1 pkg tortellini
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 c milk
  • 1 c sharp cheddar cheese shredded

Instructions
 

  • Slice chorizo into 1/4” rounds. Fry, and when done, drain well. Often, I will rinse them in hot water, to remove most of the grease.
  • Boil tortellini as per package instructions. Rinse when cooked.
  • Melt butter in small saucepan on med heat. Add flour one Tbsp at a time, blending well each time. When fully combined, add milk, stir and heat until sauce begins to thicken.
  • Add shredded cheese, and blend until melted.
  • Combine chorizo, tortellini and cheese sauce.