Sausage

The Back Story
WHAT YOU NEED
 
½ lb. spaghetti
3 tablespoons olive oil
1 small onion, diced
½ medium green bell pepper
1 jalapeño pepper, seeded and minced
1 tablespoon fresh garlic, minced
½ pound ground beef
1 lb. spicy sausage
¾ lb. crawfish tails, whole and cleaned
½ cup black olives 
1 16 oz. jar spaghetti sauce
Kosher salt to taste
Ground black pepper to taste
1 tablespoon dry oregano 
1 cup reduced-fat sour cream
3 green onions, chopped
1½ cups Monterey Jack cheese, grated
1½ cups smoked cheddar cheese, grated 
 
WHAT TO DO
1. Cook spaghetti according to package directions; drain.
 
2. In a large Dutch oven or cast iron skillet, over medium-high heat, add olive oil, onions, bell pepper, jalapeños and garlic. Let ingredients cook until caramelized. Add ground beef, sausage and crawfish. Cook meat until beef is no longer pink. Break up beef into crumbles, about 8-10 minutes. 
 
3. Drain off fat and stir in spaghetti sauce, bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Season to taste; stir occasionally. Add cheese
 
4. Bake at about 350 degrees for 10 minutes or until cheeses have melted. Remove from oven and serve.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Hot Sausage Macaroni & Cheese

What You Need

1 tablespoon unsalted butter

2 cups hot sausages, diced

3 tablespoons yellow onion, small diced

1 tablespoon garlic, minced

1 ¼ cups heavy cream

2 tablespoons all-purpose flour

¾ cups sharp cheddar cheese, shredded

½ cup smoked Gouda cheese, shredded

1/3 cup Monterey Jack cheese, shredded

2 cups penne macaroni, cooked al dente

Kosher salt and freshly ground black pepper, to taste

2 tablespoons Italian parsley, chopped (optional)

 

What To Do

1.    Heat a large nonstick saucepan over medium-high heat. Add butter, sausage and vegetables to pan. Sauté 4 minutes or until sausage has browned. Take pan off heat and set aside. Combine cream and flour in a small bowl. Stir well with a whisk. Add cream mixture to pan and bring to a boil stirring constantly. Reduce heat to medium.

2.   Add cheeses and cook for 3 minutes or until cheeses have melted. Stir in pasta and garnish with parsley, if desired. Serve immediately.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO DO

1)   preheat oven to 400 degrees

2)   whisk cornbread mix, egg, and milk together in mixing bowl until smooth

3)   pour mix into oiled muffin pan, filling each muffin mold ⅔ way full

4)   place 2-3 slices of sausage on each individual muffin

5)   bake until surface is golden brown, or middle is cooked (10-12 minutes)

6)   garnish with cilantro leaves

 

Ingredients
  • 1 package jiffy cornbread mix
  • 1 egg
  • ⅓ cup half and half
  • 1 pinch black pepper
  • ½ pound italian sausage, thinly sliced and pre-caramelized
  • cilantro leaves for garnish
Instructions

grill

your choice of various select sausages

1 red bell pepper (medium sliced)

1 yellow onion (medium sliced)

1 yellow bell pepper (medium sliced)

2 tablespoons olive oil

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

bbq sauce

½ yellow onion, roughly chopped

½ bell pepper, roughly chopped

4 cloves minced fresh garlic

1 bay leaf

2 thyme sprigs’ leaves

2 cups ketchup

3 tablespoons organic brown sugar

2 tablespoons crystal soy sauce

2 tablespoons worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons honey

1 big pinch red pepper flakes

 

WHAT TO DO

1.    On high heated grill, place sausages and flip when they are lightly charred, remove when all around lightly charred

2.   place peppers and onions  in pan with oil and seasonings, and cook until caramelized and slightly charred

3.   in separate pot, combine all bbq sauce ingredients then immersion blend once simmering, serve with sausages

 

Ingredients
  • your choice of various select sausages
  • 1 red bell pepper (medium sliced)
  • 1 yellow onion (medium sliced)
  • 1 yellow bell pepper (medium sliced)
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • ½ yellow onion, roughly chopped
  • ½ bell pepper, roughly chopped
  • 4 cloves minced fresh garlic
  • 1 bay leaf
  • 2 thyme sprigs’ leaves
  • 2 cups ketchup
  • 3 tablespoons organic brown sugar
  • 2 tablespoons crystal soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 big pinch red pepper flakes
The Back Story

WHAT TO GET

grill

your choice of various select sausages

1 red bell pepper (medium sliced)

1 yellow onion (medium sliced)

1 yellow bell pepper (medium sliced)

2 tablespoons olive oil

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

bbq sauce

½ yellow onion, roughly chopped

½ bell pepper, roughly chopped

4 cloves minced fresh garlic

1 bay leaf

2 thyme sprigs’ leaves

2 cups ketchup

3 tablespoons organic brown sugar

2 tablespoons crystal soy sauce

2 tablespoons worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons honey

1 big pinch red pepper flakes

 

WHAT TO DO

1.    On high heated grill, place sausages and flip when they are lightly charred, remove when all around lightly charred

2.   place peppers and onions  in pan with oil and seasonings, and cook until caramelized and slightly charred

3.   in separate pot, combine all bbq sauce ingredients then immersion blend once simmering, serve with sausages 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

In small bowl whisk three eggs and add salt and pepper to taste.  Place the olive oil butter blend in a small skillet and add the peppers, onion, sausage, and garlic in.  Cook for 3-5 minutes.  Add the eggs and season with the Cajun spice. Cook eggs until desired consistency and then garnish with parsley and Parmesan cheese.

Ingredients
  • 3 eggs
  • Salt and pepper to taste
  • 2 tbsp. olive oil butter blend
  • 2 links spicy turkey sausage, chopped
  • 1 tbsp. garlic, minced
  • ½ poblano pepper, chopped
  • ½ white onion, chopped
  • 1 tsp. Cajun spice
  • 1 tbsp. parsley, chopped
  • 1 tbsp. Parmesan, grated
The Back Story

CLICK HERE FOR MORE DETAILS

Method

In small bowl whisk three eggs and add salt and pepper to taste.  Place the olive oil butter blend in a small skillet and add the peppers, onion, sausage, and garlic in.  Cook for 3-5 minutes.  Add the eggs and season with the Cajun spice. Cook eggs until desired consistency and then garnish with parsley and Parmesan cheese.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Heat olive oil in cast iron skillet, and sauté onion, red and purple bell peppers, and garlic

-      Add sliced sausages to skillet, and stir

-      Deglaze pan with white wine

-      Add liquid smoke

-      Stir in olive-oil-butter blend

-      Add in mushrooms, and stir

-      Stir in milk, and bring to simmer

-      Stir in Parmesan cheese

-      Stir in parsley

-      Stir in pasta

-      Stir in chopped scallions

Ingredients
  • 3 sliced sausage links
  • 3 diced garlic cloves
  • 1 diced charred jalapeno pepper
  • ½ cup chopped white onion
  • ½ chopped purple bell pepper
  • 2 cups cooked tri-color pasta
  • ½ cup sliced mushrooms
  • ½ cup diced red bell pepper
  • ½ cup 2% milk
  • 3 tablespoons olive oil butter blend
  • 3 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped scallions
  • ½ tablespoon of Figaro Liquid Smoke
  • Salt and pepper to taste
The Back Story

Method

-      Heat olive oil in cast iron skillet, and sauté onion, red and purple bell peppers, and garlic

-      Add sliced sausages to skillet, and stir

-      Deglaze pan with white wine

-      Add liquid smoke

-      Stir in olive-oil-butter blend

-      Add in mushrooms, and stir

-      Stir in milk, and bring to simmer

-      Stir in Parmesan cheese

-      Stir in parsley

-      Stir in pasta

-      Stir in chopped scallions

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-       Heat grape seed oil in cast iron skillet over medium high heat

-       Add onion, celery, green bell pepper, garlic, sausage, salt, and pepper

-       Cook for 2-3 minutes

-       Stir in chicken stock, marinara sauce, and rice

-       Cook for an additional 2-3 minutes

-       In a separate cast iron skillet heat butter over medium high heat and add shrimp, jalapeno, and scallions and sauté for 2-4 minutes

-       Add the shrimp to the sausage and rice mixture

-       Stuff the bell peppers with the sausage and shrimp mixture

-       Bake in a casserole dish for 25-30 minutes at 350 degrees

Ingredients
  • 8 ounces low-sodium chicken stock
  • 1 pound small gulf shrimp
  • 2 sliced smoked turkey sausages
  • 1 cup premade brown rice
  • 1 bay leaf
  • 3 tablespoons grape seed oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon jalapeno, minced
  • 4 bell peppers, with tops sliced off for stuffing
  • ½ cup chopped bell pepper
  • 1 diced onion
  • 4 tablespoons finely chopped scallion
  • ½ cup diced celery
  • ½ teaspoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 pinch smoked paprika
  • 1 pinch cayenne pepper
  • 8 ounces premade marinara sauce

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