Monday, January 23, 2012

2 Sausage Recipes

Here are two sausage recipes that several of you requested.

The first one is a family recipe from my mom's family:

Sausage Rice Casserole

1 lb. pork sausage
1 large onion
1/2 green pepper, chopped
1/2 bunch celery, chopped
1 c. raw rice (not instant!) I used brown rice
1 1/2 pkg. Lipton chicken noodle soup
1/4 lb. slivered almonds
4 1/2 c. water (more if needed during baking time)

Brown onion, celery, and sausage.
Add next 4 ingredients.
Bake at 350-375 for 1 1/2 hours in 9x13 baking pan or casserole dish.
Stir 2-3 times adding water if necessary.

This next one is from Schnucks. Erin and I tried a sample of it that they were prepping in the store.
This can easily be converted to vegetarian substituting tofu salsiccia and vegetable broth for the chicken broth.
I adapted it to our tastes as well.

Italian Sausage and Spinach Soup

1 lb. fresh Italian sausage (salsiccia) I used ground if you use links you may want to remove casings
1 container (20 oz.) refrigerated fresh precut soup starter mix veggies (onions, celery, and carrots)
1 pkg. white mushrooms sliced (I used baby bellas)
1 Tblspn refrigerated Gourmet Garden chunky garlic blend (It's in the produce dept.)
1 carton (32 oz.) less-sodium chicken broth (or use your own!)
1 can 15 oz.) traditional tomato sauce 
1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano
1 c. dry campanella pasta (I used short whole wheat egg noodles)
2 c. packed fresh spinach, coarsely chopped (Next time I will pack it more or just use more!)
8 oz. package provolone cheese, diced ( I used the sharp type)
1/4 c. shredded Parmigiano-Reggiano cheese
1/4 c. thinly sliced fresh basil leaves

1. In 5-6 qt sauce pot, cook sausage over med-high heat 6-7 minutes or until browned, breaking up with spoon. Add soup starter veggies and cook 5 minutes, stirring occasionally. Stir in mushrooms and garlic and cook 3 minutes longer or until veggies are tender.

2. Add broth, tomato sauce, and diced tomatoes with their juice; heat to boiling. Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 10 minutes.
Add Spinach and stir until wilted. Makes about 8 cups.

3. Divide provolone between each of 4 bowls; ladle soup over provolone. Sprinkle with Parmigiano-Reggiano and basil to serve.

Hint: I completed all the prep through letting pasta get al dente in step 2 the day before.
         When we were ready to eat it all I had to do was add the spinach and wilt it and then garnish.
          You can play with this recipe, even trying chorizo sausage and use mexican seasoned diced 
          tomatoes and maybe an asiago or mexican cheese.

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