French Herb Sausage Recipes

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CLASSIC FRENCH CASSOULET



Classic French Cassoulet image

This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!

Provided by Joanna Cismaru

Categories     Main Course

Time 2h40m

Number Of Ingredients 15

4 links Italian pork sausages (or similar, whole or cut into smaller pieces)
1 pound chicken breasts (boneless and skinless, cut into bite size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 large onion (chopped)
1 medium carrot (chopped)
1 leek (chopped (white and green part))
½ cup white wine (such as a sauvignon blanc or pinot grigio)
2 small shallots (chopped)
4 cloves garlic (minced)
19 ounce cannellini beans ((1 can), drained)
1 teaspoon rosemary (dried)
½ teaspoon herbes de provence
1½ cup water
2 tablespoon parsley (for garnish)

Steps:

  • Preheat your oven to 325 F degrees.
  • Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
  • Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
  • Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
  • Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
  • Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 430 kcal, Carbohydrate 22 g, Protein 33 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 970 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

CLASSIC FRENCH MERGUEZ RECIPE



Classic French Merguez Recipe image

This merguez recipe features sausage made with spices, herbs, and garlic. Moroccan lamb sausage recipe.

Provided by Rebecca Franklin

Categories     Entree

Time 15m

Yield 12

Number Of Ingredients 12

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 tablespoons paprika
2 teaspoons cayenne pepper
3/4 teaspoon ground cinnamon
3 pounds ground lamb and mutton
1/2 cup extra-virgin olive oil
2/3 cup fresh cilantro, chopped
1/3 cup fresh mint, finely chopped
6 cloves garlic, crushed and finely chopped
3 1/2 to 4 teaspoons kosher salt, to taste

Steps:

  • Gather the ingredients.
  • Toast cumin, fennel, and coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices.
  • Once toasted, allow seeds to cool and process them in a spice grinder.
  • Add toasted, ground seeds to paprika, cayenne pepper, and cinnamon.
  • Place ground lamb in a large bowl, drizzle with olive oil, and sprinkle spice mixture, chopped herbs, crushed garlic, and salt over meat. Mix seasonings into meat.
  • The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers , or a stuffing machine.
  • Once made, chill before using.
  • Cook patties or sausages or simply fry until cooked through.
  • Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, Sodium 504 mg, Sugar 0 g, Fat 33 g, ServingSize 3 1/2lbs sausage (12 servings), UnsaturatedFat 0 g

FRENCH HERB SEASONING



French Herb Seasoning image

This versatile seasoning will wake up the flavor in both meat and vegetables, guarantees Joan Hallford. "This zesty mix is so simple to make. I always have a jar on hand," she writes from North Richland Hills, Texas. "I especially like it because it's salt-free, yet it gives food a delicious perk."

Provided by Taste of Home

Time 5m

Yield 2/3 cup.

Number Of Ingredients 5

3 tablespoons each dried savory, marjoram and thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon fennel seed, crushed

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

Nutrition Facts :

HERB SAUSAGE



Herb Sausage image

Make and share this Herb Sausage recipe from Food.com.

Provided by Leta8076

Categories     Meat

Time 4h20m

Yield 3 logs

Number Of Ingredients 9

1 lb ground beef
1 1/2 level tsp morgon tender quick salt
3 tablespoons grated parmesan cheese
1 teaspoon fresh ground black pepper
1 teaspoon dry basil, crushed
1 teaspoon dry oregano, crushed
1/2 teaspoon mustard seeds
1/4 teaspoon garlic powder
1 dash onion powder

Steps:

  • Combine ingredients.
  • Mix thoroughly.
  • Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
  • Wrap in plastic or foil.
  • Refrigerate overnite.
  • Unwrap and bake on broiler pan at 200 degrees for 4 hours.
  • Store wrapped in the refrigerator.

SAUSAGE STUFFING RECIPE



Sausage Stuffing Recipe image

This Sausage Stuffing Recipe is a delicious side dish for Thanksgiving or big family dinners! This classic and simple dressing is made with cubed French bread, spices, chicken broth, and ground sausage, it's the perfect addition to any holiday spread.

Provided by Rebecca Hubbell

Categories     Side Dish

Time 2h35m

Number Of Ingredients 12

8 cups french bread (cubed)
1 lb ground mild Italian sausage
¾ cup salted butter (plus more for greasing)
1 large yellow onion (diced)
4 stalks celery (leaves on and diced)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced, (1 teaspoon, dried))
1 tablespoon fresh thyme (minced, (1 teaspoon dried))
2 tablespoons fresh sage (minced, (2 teaspoons dried))
⅓ cup parsley (minced)
2 large eggs
2 cups chicken broth

Steps:

  • Preheat oven to 200°F and cut French bread into slices and cut slices into cubes. Spread the cubes out on a baking sheet and bake for one hour.
  • Preheat the oven to 350°F and grease a 9x13-inch cake pan with butter.
  • Cook sausage in a skillet over medium heat until browned. Remove the sausage and put it in a medium bowl; set aside.
  • Add the butter to sausage dripping and melt. Once melted, add the diced onions, celery, and minced garlic. Cook for 10 minutes over medium heat or until onions are translucent.
  • Add the sausage and herbs to the onions, and remove from the heat stove.
  • Place the baked bread cubes in a large bowl and add the sausage and onions and mix to combine.
  • Beat the eggs in a separate bowl, then add them to the bread and sausage mixture with the chicken broth and mix well.
  • Press the mixture into the prepared baking dish, making sure there are no pieces sticking up or they will dry out during baking.
  • Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake an additional 15 minutes.
  • Remove from oven and let rest for 5 minutes before serving.

Nutrition Facts : Calories 557 kcal, Carbohydrate 73 g, Protein 21 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 1054 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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