SAUSAGE & BEAN CASSEROLE
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
- Add 1 finely chopped onion and cook gently for 5 minutes.
- Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
- Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
- Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
- Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
- Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
- Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium
MEXICAN-STYLE CHEESE AND SAUSAGE CASSEROLE
Provided by Sharon Michael
Categories Cheese Pepper Bake Casserole/Gratin Cheddar Sausage Summer Bon Appétit Michigan
Yield 4 Main-course servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.
- Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
- Serve sausage and cheese mixture with warm tortillas.
MEXICAN SAUSAGE & CORNBREAD STRATA
Steps:
- In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.
Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SAUSAGE CASSEROLE
Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!
Provided by WILLIAM ROSSBACH
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
- Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g
TEXICAN SAUSAGE CASSEROLE?
i create this sausage casserole recipe,with twist of Texican,it filled with three kinds of sausages from texas and mexico;smoked,jalapeno cheddar and chorizo,penne pasta and sharp cheddar queso,this will be so delicious
Provided by raymond spencer
Categories Pasta
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F.Coat a 9x13-inch baking dish with cooking spray.Add sliced jalapeno cheddar sausages.Season with red pepper flakes.
- 2. Bring a large pot of lightly salted water to boil over high heat.Add penne pasta and cook until tender,about 9 minutes.Drain and set aside.
- 3. Heat avocado oil in large deep skillet over medium heat.Add chorizo sausages and saute for 5 minutes or until browned and crumbled.Use a slotted spoon to transfer to a large plate and set aside.
- 4. Add sliced vidalia onion,chopped banana peppers and sliced smoked sausages in same skillet with chorizo oil,saute for 6 minutes.Season with taco seasoning.Remove from heat.
- 5. To make Sharp Cheddar Queso:heat margarine in a large saucepan over medium heat.Combine heavy cream,half and half,cream cheese,diced tomatoes and green chilies and shredded sharp cheddar cheese,Stir and simmer for 8 minutes until thickened.Remove from heat.
- 6. Add crumbled chorizo sausages,cooked penne pasta and smoked sausage mixture;mix well until combined.
- 7. Pour into a prepared baking dish.Sprinkle with shredded extra sharp cheddar cheese.
- 8. Bake at 350 for 30 minutes or until golden brown.Let stand for 10 minutes before serving.
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