PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
BLACK EYED PEA SAUSAGE
My grandmother in Alabama made these years ago as an inexpensive subsitute for pork sausage. My Mom still makes these for me. There was never a real recipe, so the last time she made them, she measured her ingredients as best she could to come up with this. OK, so they don't REALLY taste like sausage, but the sage does give them a hint of sausage flavor. I like these with biscuits but also like them as stand alone snacks or with a plate of veggies and corn bread. This can be made with leftover peas or canned peas.
Provided by ColCadsMom
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix peas, flour, egg, and sage.
- Shape into 8 patties.
- Heat oil in skillet over medium heat.
- Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
Steps:
- Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
- To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
- Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
HATTIE'S CREOLE JAMBALAYA
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
Provided by Denise
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3
HOMEMADE SAGE SAUSAGE PATTIES
Steps:
- In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 323mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
BLACK-EYED PEA SAUSAGE DIP
If you do not really care for black-eyed peas but want to bring good luck for the New Year, try this recipe. Put this in the slow cooker the night before and have an amazing dip the next evening! Serve this at a party as a dip or serve with cornbread for a meal. Very versatile recipe. Serve hot with tortilla chips or crackers.
Provided by hstar07
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 16h20m
Yield 14
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
- Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
- Cook on Low until black-eyed peas are tender, about 16 hours.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 16 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 3.5 g, Sodium 520.7 mg, Sugar 0.6 g
SAUSAGE AND PEA CASSEROLE
Lovely everyday quick and easy recipe.
Provided by [email protected]
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat oven to 200c, gas mark 6. Heat oil a pan and cook garlic and onions for 5 mins until
- Lightly browned. Twist sausages in half, add to pan and brown.
- Add tomatoes stock, wine, Worcester sauce, potatoes a nod seasoning and bring to boil. Transfer to casserole dish. Cover and bake for 50 mins.
- Five mins before serving add peas, cover and bake for 5 mins more.
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