Cheese And Onion Stuffed Sausages Food

ITALIAN SAUSAGE STUFFED ONIONS

Steps:

• Heat oven to 375ºF.
• Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
• Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
• Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
• Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
• Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
• Serve with remaining pasta sauce.

STUFFED SAUSAGE RECIPE

Steps:

• Preheat oven to 400.
• Use kitchen scissors to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put it casing side down in an 8 x 10-inch baking pan. Repeat with the remaining sausage.
• Pour the marinara sauce over the sausage.
• Bake for 30-40 minutes until the sausage is 160 when checked with a meat thermometer.

STUFFED SAUSAGES

Steps:

• PREPARE POTATOES AND VEGGIESPeel and roughly chop potatoes. Shred wombok and thinly slice onion. Trim ends off beans and place in a microwave-safe dish.
• COOK POTATOES AND SAUSAGESPlace potatoes in a large saucepan, cover with water and bring to the boil. Cook for 20 minutes, until potatoes are fork-tender.
• Meanwhile, heat oil in a large frying pan on medium- high. Add sausages. Pan fry until golden brown and cooked through (approximately 10 minutes). Remove from pan onto a chopping board.
• COOK VEGGIESReturn pan to heat and add butter (you can skip this if there is enough oil left from sausages). Add onion and stir fry for 2 minutes. Add wombok, vinegar, sugar and garlic powder. Stir fry for 2 minutes, until wombok is just tender. Season with a little salt and pepper and reduce heat to very low to keep warm.
• STUFF SAUSAGESTurn oven on to grill setting. Drain potatoes well. Add butter and milk, mash until smooth. Stir in about two thirds of the crumbled feta and all of the spinach. Season to taste with salt and pepper.
• Cut sausages down the centre, without cutting all the way through. Place on a large oven tray. Spoon mash onto sausages and crumble remaining feta over the top. Grill for a couple of minutes (watch carefully), until feta is golden and sausages are hot. Meanwhile, microwave beans for 2 minutes, until tender.
• SERVEServe sausages with wombok, beans and a dollop of chutney or relish.

SPICY SAUSAGE STUFFED ONIONS

Steps:

• Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
• Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
• Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
• Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
• Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
• Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
• Remove from heat and add the cheese, stir through.
• Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
• Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES

Steps:

• Position a rack on the top of the oven and preheat to broil.
• Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
• Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
• Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
• Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
• Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

CHEESE AND ONION STUFFED SAUSAGES

Steps:

• Par-boil sausages for around 10 minutes in boiling water, drain and allow to cool just a little.
• Finely grate cheese and onion together in a small bowl.
• Cut a slit down the middle of each sausage for around 2/3 of the length that goes half-way through.
• Press equal amounts of the mixture well down into the sausage.
• Transfer to a hot BBQ / grill and cook around 10-15 minutes over a fairly moderate heat (without turning for obvious reasons).

SAUSAGE STUFFED BAKED POTATOES

Steps:

• Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
• Preheat oven to 400°F.
• Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
• Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
• Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.

SAUSAGE STUFFED FRENCH BREAD

Steps:

• Heat oven to 350.
• Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border.
• Brown sausage.
• Add bell pepper, green onions and jalpenos. Cook until softened.
• Add cream cheese and let melt.
• Add sour cream and cheddar, stir over low heat until combined.
• Divide mix between the two bread bowls, replace tops.
• Wrap in foil.
• Bake at 350 for 20 minutes or until bread is crunchy.
• Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.

SAUSAGE AND CHEESE-STUFFED KABOCHA

Steps:

• Preheat oven to 375 degrees F.
• Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
• Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
• In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
• Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
• In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
• While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
• Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
• Add the milk and heavy cream to a saucepan and bring it to a simmer.
• To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
• Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.

SIMPLE STUFFED MUSHROOMS WITH SAUSAGE AND CREAM CHEESE

Steps:

• Preheat oven to 350 degrees.
• Add sausage to skillet and brown.
• While sausage browns prepare mushrooms. Line a cake pan with foil for easy clean-up. Remove stems from mushrooms.
• When sausage is browned, add in a block of cream cheese. Continue cooking until cream cheese is blended with sausage.
• Put skillet at an angle so grease drains to the lower side. Use a paper towel to blot up grease.
• Stuff each mushroom cap with sausage mixture.
• Top with shredded cheese.
• Bake at 350 for 25 minutes or until cheese is browned.

SAUSAGE STUFFED ONION

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Heat oven to 375ºF.
• Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Chop removed pulp; reserve for later use. Place shells in single layer in shallow microwaveable dish; cover with waxed paper. Microwave on HIGH 4 min. Place, cut sides up, in 13x9-inch pan sprayed with cooking spray.
• Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add onions and reserved zucchini pulp; cook 5 min., stirring frequently. Stir in tomatoes and bread crumbs; cool 5 min.
• Add egg product to sausage mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
• Bake 10 min. or until heated through.

STUFFED ITALIAN SAUSAGE

Steps:

• Preheat an oven to 400 degrees Fahrenheit and position the oven rack to the center.
• Carefully cut the Italian sausage links lengthwise, making sure to only cut about halfway down into the sausage.
• Insert a piece of string cheese into each sausage and then pinch the top of the raw sausage closed over the top of the cheese. Place the stuffed sausages into the bottom of a 9x9 baking dish.
• Drizzle the cup of marinara sauce over the top of the sausages.
• Bake the stuffed sausage recipe for 30+ minutes or until the sausages are cooked through and reach an internal temperature of 160 degrees Fahrenheit.