Browsed by
Tag: sausage

Chicken, Sausage, Peppers, and Potatoes

Chicken, Sausage, Peppers, and Potatoes

Comments 0 Comment
Yield: 6 Servings
Adapted from FoodWishes
  • 4large Italian sausage links (Hot is best, but a mix of hot and mild, if needed)
  • 1TBS olive oil, plus more as needed
  • 6-8bone-in, skin-on chicken thighs
  • 2tsp kosher salt, plus more as needed
  • freshly ground black pepper to taste
  • 2large handfuls, seeded and cut sweet peppers
  • 1sliced small red onion
  • ½sliced yellow onion
  • 4large Yukon Gold potatoes, quartered
  • 2generous tsp dried Italian Seasoning or Herbs de Provence
  • fresh Italian parsley to garnish, optional

Par-cook sausage:
In a large skillet, partially cook the sausage in a TBS of oil over medium high heat for 3 minutes per side. When you flip to the second side, poke the sausage with a knife to release oil and juices.

Remove from heat and cool til able to handle. Cut sausage into 1-2 inch chunks. I use a mix of hot and mild, and cut the hot diagonally and the mild straight.

Preheat oven to 450°F.

Trim up the chicken and make two deep slashes through the skin, down to the bone.

Put peppers in large mixing bowl, add the sliced onion and the quartered potatoes. Add chicken, sausages and all juices and fat. Season with salt, pepper and herbs. Drizzle with olive oil and mix everything well.

Pour into a large roasting pan and arrange to space thighs with the skin side up. Get potatoes exposed to the heat. Drizzle with more olive oil and season with salt.

Cook in the center rack of the oven for 1 hour. Check for doneness, the thighs should be at least 185°F.

Dad’s French Toast

Dad’s French Toast

Comments 0 Comment
Yield: 2 Servings
Scott Nowell

This combination started many a weekend morning.

  • 4slices bread
  • 2eggs
  • 2TBS milk
  • ½tsp sugar
  • pinch cinnamon
  • pinch salt
  • extra sugar
  • 1TBS butter

Heat large frying pan over medium high heat.

Beat eggs in flat bowl. Add milk, ½ tsp sugar, cinnamon, salt and beat some more.

Add butter to pan. Spread around as it melts.

Dip slice of bread in mixture, turn to coat well on both sides. When butter stops sizzling, add coated bread to pan. Dip additional slices to fill pan.

Cook on first side until nicely browned. 3-6 minutes. Turn toast over. Sprinkle with sugar. When second side is brown, turn and sprinkle this side with sugar. Cook for 1 minute, turn and cook for additional minute. This caramelizes the sugar.

Remove to warm plate, butter and syrup to suit. If making a doubled (or more) batch for a bunch of people, I prefer to put a little butter on each piece as it comes off the stove. Stack on warm plate and serve with sausages.

Baked Sausages

  • 1lb Breakfast sausage links (fresh, not that frozen junk)

Preheat oven to 400°F.

Line a sheet pan with parchment. Separate sausage links and place on baking sheet.

Bake for 10 minutes. Turn sausages over. Bake for additional 8-10 minutes.

Bacon (Baked)

  • 1lb bacon

Preheat oven to 400°F.

Line a sheet pan with parchment and place bacon strips side by side. Some overlap is ok, there is a fair amount of shrinkage.

Bake for 25 to 30 minutes to desired crispness.

Remove from oven and set pan on a safe surface and place a small heatproof dish under one side to tilt the pan. This will help the fat drain to the other edge.

If serving right away, remove to paper towel lined plate and blot fat from top of slices.

To freeze, cool completely and store in freezer bag with parchment or wax paper between layers.

Nowell Spaghetti Sauce

Nowell Spaghetti Sauce

Comments 0 Comment
Yield: 4-6 servings
Loosely based on a recipe in the Seven Seas Nantucket Cookbook.

This is a moving target recipe if there ever was one. This is a quick cooking sauce and does not need long simmering.  Once the sauce is mixed and simmering, the sauce will be done in the time it takes to boil the water and cook the pasta.

Meat:

  • 4-6Italian sausages, sweet, mild, hot or combination (optional)
  • 1lb ground beef
  • 8oz ground pork or ground sausage (optional)

Veg:

  • 2TBS Olive oil
  • 1small or medium onion chopped fine
  • 1green bell pepper, small dice (optional)
  • 2cloves garlic minced
  • 1green bell pepper, diced
  • 8oz mushrooms, sliced or quartered (optional)

For sauce:

  • 114-oz can tomato sauce
  • 114-oz can diced tomatoes
  • 16-oz can tomato paste (optional)
  • 16-oz can water (paste can) (optional)

Seasonings:

  • 1tsp basil
  • 1tsp oregano
  • 1tsp salt
  • 1tsp sugar
  • ¼ to ½tsp fresh ground black pepper


For sausage: If adding the optional sausage, place them in a sauté pan over medium high heat with a cup of water. Bring to a boil, cover and reduce to simmer. Turn sausage over after 6 minutes, cover and cook for another 6 minutes. Pour water into a glass measuring cup. Return to stove, and sauté sausage until browned on all sides 4-8 minutes. Set aside.

For mushrooms: If adding the optional mushrooms, place them and a TBS of olive oil to the sauté pan over medium heat. Cook for 4-8 minutes, until water evaporates and mushrooms brown. Set aside.

Sweat vegetables: In a 2-qt sauce pan, heat 1 TBS olive oil and sweat (see Terms) onion and optional green pepper over medium heat for 5 to 8 minutes until soft and translucent but not browned. Add garlic, sauté 30 seconds more. Remove to a small bowl.

For ground beef: Carefully remove any left over garlic, otherwise it will burn and get bitter. Turn heat up to medium-high. Add ground beef and brown until mostly cooked through. Reduce heat to medium.

For sauce: Return onion and garlic to pan. Add tomato sauce, diced tomatoes and optional tomato paste. Fill paste can with tap or sausage water and add. Add all seasonings and 1 TBS olive oil. Stir carefully. If using, add sausage to pan. Cover, bring to a boil. Turn heat down to low and simmer while pasta cooks.

Options:

Go meatless with no beef or sausage. Ha ha ha.
Replace onion with 1 TBS Minced onion flakes.
Replace garlic with ½ tsp garlic powder (only if desperate).
Adjust seasonings. I always uses a heaping tsp of basil and oregano based on an eye-ball guess.