Sweet And Spicy Sausage Rounds Recipes

SWEET AND SPICY SAUSAGE AND FARFALLE

Steps:

• Finely chop the onion and garlic. Slice the ends off the sausage, and push the meat out of the casing, and loosely crumble it up.
• Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. Then drain the pasta and set aside.
• As soon as you put the water on the boil, start to prepare the rest of this dish. Heat the olive oil in a skillet over medium high heat. Add the onions and sauté. After 2 minutes, add the sausage and red pepper flakes. For a mild spice add 1/2 teaspoon of red pepper flakes, or add more for extra spice.
• Brown the sausage, while using a wooden spoon to break it into small pieces.
• Once the sausage has browned, add the garlic, crushed tomatoes, and cream. Stir together. Let simmer for 2-3 minutes.
• Add the drained pasta to the sauce, along with the spinach (I tear it up as I add it in). Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.

SWEET AND SPICY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Melt butter (1 tablespoon) with olive oil (1 tablespoon) over medium-high heat in a large skillet.
• Add peppers, onions, and sausage, with a pinch of salt. Stir to coat in oil and salt, then sauté for about 20 minutes, stirring only every 5 minutes or so in order to develop good color. It will seem like too much, but don't worry- the vegetables will cook down a lot.
• Meanwhile, cook up rice/quinoa for serving, if necessary.
• Once peppers and onions are softened and browned, add the water (1/2 cup) to the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Add the honey (1 tablespoon), crushed red pepper (1/4 teaspoon), and canned diced tomatoes with their juices. Stir and turn heat to low. Continue cooking until some of the liquid has evaporated and you are left with a thick sauce.
• Turn off heat and stir in cilantro (2 tablespoons). Season with salt and pepper to taste.
• Serve over cooked rice or other grain or grain substitute, garnished with extra cilantro if desired.

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SWEET AND SPICY SAUSAGE ROUNDS RECIPE

Steps:

• 1. Place all ingredients in CROCK-POT® slow cooker; toss to coat completely. Cook on HIGH 3 hours or until richly glazed. 2. Serve with decorative cocktail picks. Makes 3 cups

SWEET AND SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS

Steps:

• For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
• Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
• When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
• Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
• Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
• For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce.
• Add the sliced onions and let sit for at least 1 hour. To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
• Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish.

SWEET 'N' SPICY BACON

Steps:

• Combine the seasonings; sprinkle over both sides of bacon. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 450° for 10 minutes., Drizzle with 1 tablespoon syrup. Turn bacon and drizzle with remaining syrup. Bake for 6-10 minutes longer or until browned. Remove to paper towels. Serve warm.

SWEET AND SPICY SAUSAGE BALLS

Steps:

• Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
• Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
• Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

SWEET-AND-SOUR SAUSAGE

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.