Mediterranean Sausage Recipes

MEDITERRANEAN SAUSAGE AND PEPPERS - SPETZOFAI

Steps:

• In a large pan heat the olive oil.
• Sauté the peppers and sausage for about 5 minutes.
• Add the sugar, salt and garlic. Sauté for a few seconds, and then add the tomato. Stir well.
• Lower the heat and simmer for about 20 minutes.
• Add very little hot water if needed while simmering.
• Remove from pan. Sprinkle some oregano and add some pepper.
• Serve warm on pasta or rice or with bread and crumbled feta.

MEDITERRANEAN SAUSAGE RAGOûT

Steps:

• In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there's more than 2 Tbs. of fat in the pan, spoon out the extra. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
• Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickepeas are hot 3 to 5 minutes. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt, and serve.

MEDITERRANEAN SAUSAGE

Steps:

• Simmer onions in water to cover until translucent, 5-7 minutes. Cool under cold water and drain. Coarsely grind the onions with the chicken using a Kitchenaid or food processor.
• Add the remaining ingredients to the chicken and blend thoroughly with your hands.
• Divide into 4 portions. May use now or freeze for later use.

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
• Stuff each cherry pepper generously with Italian sausage. Set aside.
• Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
• Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
• Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
• Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
• Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• Return to medium-high heat and bring to a simmer.
• Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• Garnish with chopped basil, oregano, and marjoram.

MEDITERRANEAN CHICKEN AND SAUSAGE RECIPE

Steps:

• Pierce sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
• Add 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining dressing.
• Dissolve cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.