SAUSAGE EMPANADAS
These are a hit with my family and friends. I got this from Treasury of Christmas Recipe Collection. Be sure to make enough, because they will be gone before you know it. Christmas is the time when I make these. These are great appetizers.
Provided by Young Living in Tex
Categories Pork
Time 40m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 9
Steps:
- Let pie crusts stand at room temperature for 20 minutes.
- Crumble sausage into a medium skillet.
- Add onion, garlic powder, cumin and oregano.
- Cook over medium-high heat until sausage is no longer pink.
- Drain drippings.
- Stir in olives and raisins.
- Beat the egg yolk slightly; stir into sausage mixture, mixing well.
- Carefully unfold crusts.
- Cut 6 circles using a 3" cookie cutter.
- I use the Pampered Chef Cut-N-Seal(See NOTE below).
- Place about 2 tsps of the sausage filling on the cutouts.
- Top with 6 more cutouts.
- Be sure the edges are sealed.
- Moisten fingers with water and pinch dough to seal edges.
- Slightly beat the egg white; gently brush over tops of empanadas.
- Bake in a 425* oven 15 to 18 minutes or until golden brown.
- NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
- Add the filling.
- Make the toppers one at a time.
- As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
- Check the edges for sealing.
Nutrition Facts : Calories 203.9, Fat 13.3, SaturatedFat 3.6, Cholesterol 26.5, Sodium 183.9, Carbohydrate 15.9, Fiber 1.3, Sugar 0.7, Protein 5
ITALIAN SAUSAGE EMPANADAS
Steps:
- In a large skillet over medium heat, brown sausage; drain. Stir in 6 tbsp pizza sauce. Preheat oven to 375. Separate dough into 20 biscuits. Roll or press each round into a 4" circle. Place 1 tbsp meat mixture in center of each circle. Top each with cheese; press lightly. Fold dough over filling to form half-circle. Press edges together; seal and prick top with fork. Place on ungreased cookie sheet; brush with beaten egg. Bake 9-14 minutes or until golden brown. Meanwhile, heat remaining pizza sauce in a small saucepan over low heat until hot. Serve alongside empanadas for dipping.
ITALIAN SAUSAGE SANDWICHES
I've always made this with sweet Italian sausage, but have recently started doing it with Polish kielbasa as well. The directions are for Italian sausage and works just fine for either hot or sweet sausage; the Polish sausage doesn't require parboiling unless you just want to do so to reduce fat.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
- When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
- When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
- Remove sausages from pan, and set on paper towels to drain.
- Drain all grease from skillet, but do not wash or rinse it.
- Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
- Add onions, and garlic, and season to taste with salt and pepper.
- Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
- Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
- Continue cooking and tossing until onions are almost translucent.
- Add peppers, and toss to combine with onions.
- Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
- Bury the sausage in the vegetables to reheat if necessary.
- I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
- Either one is better than your typical hoagie roll.
- I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
- If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.
Nutrition Facts : Calories 408.8, Fat 12.3, SaturatedFat 3.7, Cholesterol 25.8, Sodium 814.6, Carbohydrate 42.1, Fiber 5.9, Sugar 12, Protein 19.6
ITALIAN SAUSAGE - TUSCAN STYLE
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Provided by Len Poli
Categories World Cuisine Recipes European Italian
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g
CHORIZO, SPINACH AND CHEESE EMPANADAS
A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
- On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
- Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
- Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.
Nutrition Facts : Calories 860, Carbohydrate 56 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 2 g, TransFat 0 g
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