Sausage Garlic And Rosemary Crepe Filling Recipes

SAUSAGE-FILLED CREPES

Steps:

• In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 375°. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted. , Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.

CREPES WITH SAUSAGE FILLING

Steps:

• In small bowl, combine eggs, milk and oil.
• Stir flour and salt together; add gradually to egg mixture and beat until smooth.
• Let batter rest at least 1/2 hour before making crepes.
• Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
• Brown lightly on both sides.
• Stack with waxed paper in between and keep warm.
• You should get 16-20 crepes.
• In large fry pan, brown sausage, crumbling into small pieces; drain.
• Add onion and cook lightly over low heat.
• Stir in both cheeses, adding cheddar last.
• Place 3 T of filling in center of each crepe.
• Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
• Cover with foil and bake at 350 degrees for 15-20 minutes.
• Meanwhile, blend the sour cream and melted butter well.
• Uncover and spoon mixture over top and bake additional 5 minutes.
• Sprinkle with paprika.

GARLIC AND ROSEMARY STUFFED SAUSAGES

Steps:

• Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
• To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.
• Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.
• Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
• Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
• Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.

SAUSAGE, GARLIC, AND ROSEMARY CREPE FILLING

Steps:

• Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
• Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
• Meanwhile, crumble sausage into smaller bits.
• Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.

ITALIAN SAUSAGE STEW WITH ROSEMARY GARLIC MASH

Steps:

• Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
• Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
• Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.

ROSEMARY SAUSAGE MEATBALLS

Steps:

• Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels.

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Steps:

• Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
• To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
• Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

ROSEMARY AND MUSTARD BREAKFAST SAUSAGES

Steps:

• Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
• Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.