Herbed Bulgur With Sausage Recipes

SAUSAGE-HERB DRESSING

Steps:

• In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS

Steps:

• Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube. , Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes., Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve gravy with biscuits.

HERBED BULGUR WITH SAUSAGE

Steps:

• In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
• Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
• Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
• While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
• Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
• When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
• Serve with grated Parmesan cheese.

HERBED BULGUR

Steps:

• Combine bulgur and boiling-hot water in a large bowl and let stand 20 minutes. Fluff with a fork and stir in herbs, oil, and salt and pepper to taste.

HERB, SAUSAGE, AND CHEESE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
• Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
• Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
• Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

HERB SAUSAGE

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.

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
• Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
• Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
• Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
• Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
• While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
• Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

BULGUR BREAKFAST SAUSAGE (FOOD STORAGE)

Steps:

• Mix together and fry in breakfast sized patties.

BASIL TABBOULEH

Steps:

• In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
• While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.