BEEF AND SAUSAGE KEBABS WITH SALSA AND CHIMICHURRI
Provided by Food Network Kitchen
Time 40m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
- Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
- Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
- Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
GRILLED SAUSAGES WITH GRILLED SHALLOT RELISH WITH FRESH RICOTTA AND TOASTED BAGUETTE
Steps:
- Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing.
- While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.
- Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.
- Arrange the cut sausage on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.
SAUSAGE WITH MANGO SALSA
Italian sausage pan-fried in orange juice and mixed with a zesty mango-peach salsa. Serve over lime cilantro rice - a refreshing summer meal!
Provided by ECARP76
Categories Meat and Poultry Recipes Turkey Sausage
Time 50m
Yield 3
Number Of Ingredients 13
Steps:
- Place mango and peach in a small bowl. Squeeze juice of 1 lime over mango mixture; add onion and 1 tablespoon cilantro. Stir well.
- Bring water to a boil in a saucepan over high heat. Add rice, juice of 1 lime, and 1 tablespoon cilantro; stir well. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Set rice aside and keep warm.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Cook and stir sausages in hot skillet until browned, 5 to 10 minutes. Remove sausages from pan; cut into bite-sized pieces.
- Pour orange juice in skillet used for sausage; bring to a simmer. Return chopped sausage to skillet; cover and simmer in the orange juice until juice has reduced to a syrup and sausage is cooked through, about 5 minutes. Add mango salsa to sausage; stir to combine, about 30 seconds. Sprinkle with garlic salt; serve over rice.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 231.1 mg, Sugar 12.5 g
STICKY ONION AND SAUSAGE BAGUETTES
Make and share this Sticky Onion and Sausage Baguettes recipe from Food.com.
Provided by Noo8820
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
- Drizzle the honey over the sausages.
- Roast sausages for 20 minutes until cooked through.
- While the sausages are cooking, finely slice the onion.
- Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
- Serve the sausages and sticky onion in small baguettes.
Nutrition Facts : Calories 407.3, Fat 29.8, SaturatedFat 9.9, Cholesterol 80.6, Sodium 715, Carbohydrate 16.9, Fiber 1.2, Sugar 12, Protein 17.7
STICKY SAUSAGE BAGUETTES
Jazz up your bangers with a sweet honey mustard and soy glaze and serve in a French stick sandwich with salad
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
- Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.
Nutrition Facts : Calories 415 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.6 milligram of sodium
SAUSAGE & SALSA BREAKFAST BURRITOS
Steps:
- Cook sausage links according to package directions. Meanwhile, in a large bowl, whisk the egg substitute, salsa and pepper. Pour into a large nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Chop the sausage links. Add to egg mixture; cook and stir until completely set., Spoon 1/3 cup egg mixture off center on each tortilla and sprinkle with 4 teaspoons cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 265 calories, Fat 10g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
SAUSAGE SALSA BAGUETTES
A magazine find. Its simple but very tasty. Choose your own favorite type of sausage for this recipe. Also nice to top with some cheese, melt under the grill and then add the mustard. If you want you can of course chop the ingredients for the salsa by hand, it does not take long.
Provided by PetsRus
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill or fry the sausages until cooked through and browned.
- Put in your food-processor: tomatoes, onion, basil and ketchup, process until finely chopped and season to taste.
- Cut the baguette in four lengths, split each piece but don't cut all the way through.
- Put on the salsa and add two sausages to each one, top with a squirt of mustard and enjoy!
Nutrition Facts : Calories 694.2, Fat 33.5, SaturatedFat 10.7, Cholesterol 80.6, Sodium 1493.8, Carbohydrate 68.7, Fiber 5.6, Sugar 6.4, Protein 28.5
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