Sweet Onion And Sausage Hotpot Recipes

HOT SAUSAGE POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
• In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
• Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SWEET ONION & SAUSAGE SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook sausage in oil for 5 minutes. Add onion; cook 8-10 minutes longer or until meat is no longer pink and onion is tender. , Stir in tomatoes and basil; heat through. Add cream; bring to a boil. Drain spaghetti; toss with sausage mixture. Garnish with cheese if desired.

FRYING-PAN SAUSAGE HOTPOT

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

GLADYS' SWEET ONION-SAUSAGE CASSEROLE

Steps:

• Put onions in bottom of 12" x 17" Pyrex dish.
• Add Ritz crackers, then sausage meat.
• Add a layer of onions, cream of mushroom soup, salt, and seasoning salt.
• Sprinkle layer of cheese and pimento.
• Bake in preheated oven at 400F for 1 hour.

GRILLED SWEET AND HOT SAUSAGE WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

SAUSAGE HOTPOT

Steps:

• Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
• Reduce heat to medium. Add remaining oil, onions and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
• Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
• To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.