SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE
Provided by Sunny Anderson
Time 2h9m
Yield 8 patties
Number Of Ingredients 9
Steps:
- In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
- Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
- Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
- In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.
SWEET AND SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS
Provided by Anne Burrell
Categories appetizer
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
- Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
- When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
- Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
- Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
- For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce.
- Add the sliced onions and let sit for at least 1 hour. To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
- Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish.
SWEET-AND-SOUR SAUSAGE
This main dish is a nice change of pace from traditional sweet-and-sour meatballs. It's much quicker to make, too. For variety, I like to substitute a different kind of sausage, like spicy Italian.-Nova MacIsaac, Souris, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.
Nutrition Facts :
SWEET AND SPICY SAUSAGE ROUNDS RECIPE
Provided by HeatherS
Number Of Ingredients 5
Steps:
- 1. Place all ingredients in CROCK-POT® slow cooker; toss to coat completely. Cook on HIGH 3 hours or until richly glazed. 2. Serve with decorative cocktail picks. Makes 3 cups
UPTOWN SWEET AND SPICY SAUSAGE HOAGIES
Make and share this Uptown Sweet and Spicy Sausage Hoagies recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the broiler.
- Put sausages in a large nonstick skillet; pierce the casings with a fork.
- Add 1 inch of water to the pan and a drizzle of oil.
- Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
- Let the water cook off and the casings crisp in the rendered fat.
- Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
- Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
- Drain the sausages; slice them on the angle into 2-inch pieces.
- Return skillet to the stove, turning the heat to medium-high.
- Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
- Split the submarine rolls; toast them under the broiler until golden.
- Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
- Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
- Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.
Nutrition Facts : Calories 513.1, Fat 34.4, SaturatedFat 10.7, Cholesterol 65.8, Sodium 1470.8, Carbohydrate 22.5, Fiber 4, Sugar 11.5, Protein 29.9
SWEET 'N' SAUCY SAUSAGE SANDWICHES
"You can prepare this simple dinner on short notice and it's tasty anytime," writes Linda Eggers of Albany, California. This flavorful sandwich will hit the spot and fill you up!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 461 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1859mg sodium, Carbohydrate 60g carbohydrate (29g sugars, Fiber 2g fiber), Protein 25g protein.
SWEET AND SPICY SAUSAGE RAGU
Make and share this Sweet and Spicy Sausage Ragu recipe from Food.com.
Provided by Brookelynne26
Categories Sauces
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the onions, fennel, celery, and garlic in a food processor and puree to a coarse paste.
- Coat a wide, deep, pan with olive oil, add the puréed veggies, season with salt, and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, then let the crud form again Be patient here and don't rush it-this is where the big flavor develops-it will take up to 30 minutes.
- When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine, and scrape up any remaining brown bits; cook until about half the wine has evaporated, 4 to 5 minutes. Add both the sweet and spicy sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
- Add enough water to the pan to cover the meat about ½ inch. Stir to combine well and add the bay leaves, and the thyme bundle. Taste, season with salt, and taste again-it's by no means done, but it should taste good. Bring the sauce to a boil and reduce to a simmer. Continue cooking, checking occasionally, for 3 hours, tasting, seasoning, and adding more water as needed.
- During the last half hour of the cooking process, bring a large pot of well-salted water to a boil. Add the pasta and cook for 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome with just a little nugget of hard pasta still in the center-this is al dente. Drain, reserving ½ cup of the pasta cooking water. Remove the thyme bundle and bay leaf from the sauce. Then remove half of the ragù from the pan and reserve.
- Immediately add the cooked pasta to the pan with the ragù and toss to combine, adding more of the reserved ragù or pasta water if needed; continue cooking for another couple of minutes, until the pasta and sauce cling together and the liquid has reduced. Remove the pot from the heat and add the Parmigiano and a generous drizzle of the olive oil. Toss the pasta and sauce vigorously-this is the marriage of the pasta and sauce, and the cheese and olive oil are the glue that holds this lovely relationship together.
Nutrition Facts : Calories 1235.4, Fat 47.5, SaturatedFat 16.9, Cholesterol 119.9, Sodium 2565.4, Carbohydrate 126.4, Fiber 12, Sugar 22.4, Protein 56.6
CROCK-POT SWEET & SPICY SAUSAGE ROUNDS
Steps:
- Place all ingredients in 2-quart crock-pot; toss to coat completely.
- Cook on HIGH 3 hours or until rickly glazed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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