Sausage The Heaping Bowl Recipes

MAKE-AHEAD SAUSAGE AND VEGGIE BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
• Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
• Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
• Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
• Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

HOMEMADE BREAKFAST SAUSAGE

Steps:

• Preheat a cast-iron griddle pan over medium-high heat and spray with cooking spray.
• Mix together the brown sugar, poultry seasoning, garlic powder, pepper, salt and anise seed in a large bowl. Add the ground pork and mix gently until well-combined.
• Portion the sausage mixture using a heaping 1/4 cup measure and flatten each sausage into a 3-inch round, about 1/4-inch thick.
• Sear the sausages on the hot griddle pan until golden brown and cooked through, 3 to 5 minutes per side.

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.

KOREAN SAUSAGE BOWL

Steps:

• In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips., In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.

SAUSAGE EGG ROLL IN BOWL

Steps:

• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.

SAUSAGE & SAGE PIEROGIES; THE HEAPING BOWL

Steps:

• Heat 1 tablespoon vegetable oil or butter in 10" pan until hot. (Do not burn). Sear pierogies on both sides for 1 to 2 minutes until brown. Remove from pan and hold.
• In same pan add more oil or butter and heat again until hot. Add sausage, saute for 2 to 3 minutes until sausage is cooked.
• Add apples, mushrooms and fresh sage. Cook 1 minute until apples are tender and add half the deglaze.
• Simmer for another minute until deglaze becomes thick. Add more deglaze if too thick. Add more cream if too thin.
• Pour sausage, apple, mushroom, sage mix over pierogies. Garnish with sour cream and fresh dill.