GARLIC PORK SAUSAGE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 18 to 20 sausages
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
ROSEMARY POTATOES WITH SAUSAGE
Steps:
- Place the potatoes and sausage in an ungreased 11x7-in. baking dish. Drizzle with oil. Sprinkle with rosemary, salt and pepper; toss gently. Bake, uncovered, at 425° for 35-40 minutes or until sausage is no longer pink and potatoes are golden brown and tender, stirring every 10 minutes.
Nutrition Facts : Calories 374 calories, Fat 18g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 639mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.
ROSEMARY AND MUSTARD BREAKFAST SAUSAGES
Categories Herb Mustard Onion Pork Breakfast Brunch Bake Broil Sauté Christmas Quick & Easy Rosemary Sausage Winter Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
- Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.
GARLIC AND ROSEMARY STUFFED SAUSAGES
Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
- To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.
- Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.
- Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
- Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
- Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
SAUSAGE, GARLIC, AND ROSEMARY CREPE FILLING
A delicious and rich filling for crepes. Pair with sweet crepes. Best eaten with coffee, water, or orange juice (mimosas).
Provided by Brian Muir
Categories Crepes and Blintzes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
- Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
- Meanwhile, crumble sausage into smaller bits.
- Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 12.8 g, Cholesterol 118.6 mg, Fat 41.4 g, Fiber 0.5 g, Protein 18.3 g, SaturatedFat 19.1 g, Sodium 1102 mg, Sugar 3.1 g
SAUSAGES WITH POTATOES AND ROSEMARY
Make and share this Sausages With Potatoes and Rosemary recipe from Food.com.
Provided by Jen T
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pe-heat oven to 400'F/200'C.
- Place sausages in a pot of cold water to cover and bring to boil.
- Simmer for approximately 5-10 minutes.
- Remove from water and slice thickly.
- Place sausage slices in a roasting pan.
- Add potatoes which have been cut into either thick slices or chunks.
- Sprinkle over the paprika, salt and black pepper.
- Add the rosemary.
- Drizzle with oil and toss gently.
- Roast for 50 minutes to 1 hour stirring occasionally or until potatoes are tender and sausages are golden brown.
- Tear ciabatta into bite sized pieces and add to pan for final 20 minutes of cooking.
- Sprinkle with basil and serve with a green salad and a spicy tomato sauce if desired.
Nutrition Facts : Calories 689, Fat 48.6, SaturatedFat 14.4, Cholesterol 108, Sodium 1548.4, Carbohydrate 35.7, Fiber 4.9, Sugar 1.7, Protein 27
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
ITALIAN SAUSAGE STEW WITH ROSEMARY GARLIC MASH
When on a budget, try whipping up this hearty and cheap midweek stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
- Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
- Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.
Nutrition Facts : Calories 616 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 3.91 milligram of sodium
ROSEMARY-GARLIC SAUCE
Make and share this Rosemary-Garlic Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop garlic.
- Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
- Whisk in butter.
- Pour sauce over pork or lamb.
Nutrition Facts : Calories 101.1, Fat 10.1, SaturatedFat 2.9, Cholesterol 8.5, Sodium 64, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 0.9
ROSEMARY ROASTED SPINACH & GARLIC POTATOES
This colorful & tasty potato dish is an easy way to sneak some spinach on the table. Chopped spinach looks just like fresh parsley and has a ton of good stuff in it!
Provided by JelsMom
Categories Spinach
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Bring 4-6 c water to a boil in large saucepan. Add potatoes & boil 6-8 minutes.
- Remove from heat & drain.
- Drizzle with oil and toss. Sprinkle with garlic, rosemary, salt and pepper and toss to coat.
- Place potatoes in single layer in shallow baking dish or pan. (I line mine with foil & spray with olive oil cooking spray for mess-free cooking!)
- Roast, uncovered, 10 minutes. Turn & roast 10-15 minutes more until browned and tender throughout.
- Remove from oven. Toss with spinach & return to oven 1-2 minutes until spinach has wilted.
- Sprinkle with flaked sea salt & parmesan, and serve.
Nutrition Facts : Calories 159.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 0.7, Sodium 334.5, Carbohydrate 25.5, Fiber 3.1, Sugar 1.6, Protein 3.8
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