Sweet And Spicy Sausage Salad 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.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

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 SOUR SAUSAGE

Steps:

• Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.

SWEET AND SPICY FRUIT SALAD

Steps:

• Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
• Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

SPICY SAUSAGE SALAD

Steps:

• Combine all the ingredients in a bowl, and give it a nice toss.
• Serve immediately.

SWEET AND SPICY SAUSAGE SALAD

Steps:

• Cook sausage, onions, dressing and water in large skillet on medium heat 10 min. or until sausage is heated through, stirring occasionally.
• Meanwhile, divide salad greens evenly among 8 salad plates; top with mushrooms and radishes.
• Spoon warm sausage mixture over salads.

SWEET AND SPICY SAUSAGE MEATBALLS

Steps:

• Add water chestnuts to the container of a food processor.
• Process until finely minced; may have to do this in two batches.
• Pour water chestnuts into a large bowl.
• Add sausages and using hands, combine until well mixed.
• Shape mixture into 1-inch balls.
• Place balls in an ungreased 15x10 baking pan.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes or until sausage is not pink.
• In a saucepan, mix together cornstarch, maple syrup, vinegar, and soy sauce; mix until smooth.
• Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
• Drain meatballs on papertowel line plates.
• Add meatballs to sauce and heat through.

SAUSAGE AND PEPPER SALAD

Steps:

• In large skillet, saute sausage meat. Using a metal spatula to break the pieces up, cook until it is golden brown and with some crispy bits, about 10 minutes. Remove from the pan to a paper towel-lined plate.
• Add the peppers and shallots to the same pan. Saute to soften, about 5 minutes. Deglaze with the wine, cooking to reduce it to a slight glaze on the peppers. Place the pepper mixture on the plate on top of the sausage.
• Add 1 tablespoon olive oil and the garlic to the pan. Let the garlic sizzle, and remove before it is brown. Add bread and cook to golden on one side, about 2 minutes. Drizzle the remaining olive oil over the up side of the bread, turn, and continue cooking until crisp.
• Place the lettuce and fennel in a large bowl; add the sausage and pepper mixture. Drizzle over the vinegar, sprinkle with salt and a generous grind of black pepper. Toss well and serve in a large salad bowl topped with the shaved Parmesan and a crostini.

UPTOWN SWEET AND SPICY SAUSAGE HOAGIES

Steps:

• Preheat the broiler.
• Put sausages in a large nonstick skillet; pierce the casings with a fork.
• Add 1 inch of water to the pan and a drizzle of oil.
• Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
• Let the water cook off and the casings crisp in the rendered fat.
• Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
• Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
• Drain the sausages; slice them on the angle into 2-inch pieces.
• Return skillet to the stove, turning the heat to medium-high.
• Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
• Split the submarine rolls; toast them under the broiler until golden.
• Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
• Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
• Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.

SAUSAGE SPINACH SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

SWEET 'N' SAUCY SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

SWEET AND SPICY COCKTAIL SAUSAGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
• Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.

STICKY SAUSAGE & SWEET POTATO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sausages and potatoes in a roasting tin with the oil. Roast for 30 mins, then mix the mustard and honey together and stir into the tin. Roast for 10 mins more until sticky and cooked.
• Meanwhile, mix together the dressing ingredients with some seasoning - the onion will soften slightly in the vinegar.
• When the sausages are ready, thickly slice them, then mix back in with the potatoes. Tip the spinach onto plates, pile the sticky sausage slices and potatoes on top, then spoon over the dressing.

SIZZLING SAUSAGE SALAD

Steps:

• Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
• Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.