Tag Archives: sausage

Tomato and Sausage Risotto

10 Feb



1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Salt and pepper
1 cup Arborio rice
1/2 cup dry white wine (can use chicken broth and a squirt of lemon juice)
1 bunch flat-leaf spinach (10 to 14 ounces), washed, stems removed, and chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter


  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a large saucepan or skillet, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Add more of the hot tomato mixture if needed to reach the desired consistency. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Recipe adapted from Smitten Kitchen


Italian Sausage and Mushroom Risotto

14 Aug


2 Tbsp olive oil
1 pound Italian sweet sausage, removed from casings, crumbled
1 pound cremini mushrooms, diced (can also use oyster or shitake mushrooms)
1 teaspoon chopped fresh oregano (a little more than 1/4 tsp dried oregano)
1 teaspoon chopped fresh thyme (a little more than 1/4 tsp dried thyme)
1 1/2 cups dry white wine (I typically use Sauvignon blanc)
6 cups chicken stock
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese (for topping)


  1. Heat olive oil in a large saucepan over medium-high heat. Add the sausage to the pan, spreading it out in an even layer. Allow sausage to brown, stirring occasionally. Add the mushrooms, thyme, and oregano and cook until mushrooms are tender, about 10 minutes. Add 1/2 cup of the wine and scrape to deglaze the pan, about 1 minute. Pour into a separate bowl and set aside.
  2. Heat chicken stock until it is steamy or simmering in a large saucepan and keep warm over low heat.
  3. Using the same saucepan that was used to cook the sausage, melt butter over medium-high heat. Add onion and garlic and cook until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup wine. Cook, stirring constantly until wine has been absorbed, about 2 minutes.
  4. Ladle in a little hot stock, just enough to barely cover the rice; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock one ladle at a time while stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20-25 minutes.
  5. Stir in the sausage and mushrooms and season to taste with salt and pepper to taste. Sprinkle with cheese to serve. Serves about 4 as a main dish and 8 as a side or starter.

Note: If not able to stir constantly, add a large portion of the broth to the rice and cover for 5-8 minutes. (Be careful to watch so the rice doesn’t burn.)

Recipe adapted from Simply Recipes

Lentil Stew with Sausage

21 Jul


2 tablespoons olive oil
1 lb smoked sausage, sliced
1 onion, chopped
1 cup chopped celery (or just use more carrots if you don’t have celery)
1 1/2 cups chopped peeled carrots
3 garlic cloves, minced (about 3 tsp)
1 tsp cumin
1 lb brown or green lentils
3 cups water
3 cups chicken broth
1/2 tsp dried thyme
2 bay leaves
Salt and pepper, to taste


  1. Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat. Stir in sausages and cook until brown. Remove from pot and set aside.
  2. Add onion, celery, and carrots to oil and fat remaining in pot and cook until tender. Add garlic and cumin to vegetables and while stirring cook for another 30 seconds, until fragrant. 
  3. Add lentils, water, broth, thyme, and bay leaves to the pot and bring to a boil. Mix in browned sausages and make sure all lentils are covered with liquid. Reduce heat, cover and simmer until lentils are soft (20-30 mins) stirring occasionally. Add more water or broth if soup is too thick and season with salt and pepper to taste.

Italian Sausages, Peppers, and Onions

16 Jul


Quick and easy Italian street food. This dish can be served in a hoagie roll or over pasta or creamy polenta.

4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
2 other colored bell peppers (red, orange, yellow), sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine
1/2 teaspoon red pepper flakes (optional)
Salt to taste


  1. Slowly brown the sausages. Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
  2. Sear onions and peppers. Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Add the garlic and cook for 1 more minute.
  3. Add wine and reduce. Add the Marsala or red wine and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
  4. Add tomatoes and seasonings. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine.
  5. Simmer sausages in the sauce for 20 minutes. Add the sausages back to the pan. Bring sauce to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Adapted from Simply Recipes

Chicken and Sausage Jambalaya

17 Jul


My husband and I love spicy food so this dish has become a staple in our house. We also like that this recipe can be all made in one pot or skillet, which means fewer dishes to clean (always a good thing!). Although, it looks like there are a lot of ingredients and steps listed in this recipe, this jambalaya can be made in a little over an hour. If you want to turn down the heat, feel free to reduce the amount of cayenne used. Also, although traditionally jambalaya is made with andouille sausage any type of sausage will do. We like to use a spicy, Cajun sausage for the additional spice and flavor it provides.

Chicken & Sausage Jambalaya

2 boneless chicken breast halves, trimmed of excess skin and fat, cut in bite-sized pieces
Garlic salt

5  tablespoons vegetable oil
1 pound andouille sausage (or other Cajun sausage), halved lengthwise and cut into 1/4-inch pieces
1 medium onion, chopped
1 medium red or green bell pepper, stemmed, seeded, and chopped
2 teaspoons garlic, minced

Spice mix:
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 bay leaf

1 1/2 cups long grain white rice
1 can (14 1/2 ounces) diced tomatoes
3 cups  chicken broth


  1. Cut chicken breast in bite-sized pieces or cubes and season with garlic salt. Set aside.
  2.  Heat 3 tablespoons of oil in a large skillet or dutch oven on medium-high heat. When oil is smoking, add sausage and cook until browned (3-5 minutes). Remove sausage and cook onion, pepper, and garlic for about 3  minutes or until vegetables are soft.
  3. In a small bowl, mix together the ingredients in the spice mix. Add chicken to the vegetables in the pot and season with spice mix. Continue to cook for about 10 minutes or until chicken is browned on all sides.
  4. Using a slotted spoon, remove chicken and vegetables from the pot and set aside. Add rice to pot and 2 tablespoons of oil. Cook until rice begins to turn translucent. Add diced tomatoes and chicken broth and bring mixture to a boil. Return vegetables and meat to the pot and cover. Reduce heat and simmer for about 30 minutes or until rice is tender. Remove from heat immediately and uncover (rice will continue cooking and become mushy if cooked for too long). Serve with crusty bread or cornbread.