Recipes tagged with « Sausage »
Broccoli Sausage Stuffed Potatoes
Large red or Russet potatoes baked then hollowed. Filling blends tender broccoli florets with browned Italian sausage, sharp cheddar, and creamy butter-milk mash. Quick steam for broccoli locks color and crunch, then chilled fast. Sausage pan-fried for deep caramelization. Baking finishes with cheese melted and browned. Balanced texture: soft potato shell with savory, slightly crisp topping. Sub potato with Yukon gold for more buttery taste. Swap sausage for chorizo for smoky heat or use turkey sausage for leaner dish. Milk can be almond or oat for dairy-free, butter replaced with olive oil tied into sausage fat. Keep potato walls 1/4 inch thick to hold stuffing without breaking. Crisp base by trimming potato bottoms avoids wobble in oven. Look for bubbling cheese and slight browning to know done. Serves 4 hungry eaters.
Italian Sausage Patties
Homemade pork patties infused with vermouth and spices. Slightly altered quantities and two ingredient swaps create a deeper profile. Dry white wine replaces vermouth; smoked paprika replaces regular. Mix and chill the meat mixture longer to deepen flavors. Shape six patties or crumble directly in the skillet. Cook over medium heat until juices run clear and edges caramelize. The crackle of olive oil signals the right heat with a browned crust forming. Easy substitutions and timing based on sight and smell. No eggs or dairy used.
Spiced Honey Sausage Bites
Savory sausage slices combined with crunchy fennel and citrus bursts. A sweet-spicy honey drizzle ties it all. Quick to assemble, cool to serve. Small bites, big flavor. No nuts, gluten, lactose, or eggs. Slightly changed ingredient amounts, cooking times adjusted by a few minutes. Fresh basil replaced by mint. Parmesan swapped with pecorino for sharper zing. Orange replaced with grapefruit segments for tartness. Added toasted pine nuts for crunch and depth. A little fresh ground black pepper kicked in.