Chili Sausage Food

CHILI SAUSAGE

Steps:

• For the sausage: Mix together the pork shoulder and fatback in a bowl and run twice through a meat grinder, first using the medium grinder-plate and again using the small grinder-plate. Set aside one-third of the mixture for the chili.
• Transfer the remaining ground meat to a large mixing bowl. Add the pickled jalapenos, Cheddar, salt, garlic powder, onion powder, allspice, mace, black pepper and thyme. Mix well.
• Using a sausage stuffer, stuff the meat mixture into the casings. Twist into links and cut to separate.
• Bring a pot of water to a boil; add the sausage links, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove from the pot and dry on paper towels. Set aside.
• For the sausage chili: In a pan over low heat, sweat onions and garlic in some olive oil, about 5 minutes. Raise the heat to medium high, add the reserved ground sausage mixture and cook until browned, another 5 minutes.
• Add the bay leaf, chili powder, ketchup, mustard and salt; mix well. Turn down the heat and simmer for 20 minutes. Turn off the heat and set aside.
• For the slaw: In a mixing bowl, combine the mayonnaise, sour cream, vinegar, sugar, celery seed, some salt and pepper, and the lime zest and juice. Mix well.
• In another mixing bowl, combine the cabbage, scallions and cilantro. Pour the dressing over and mix well. Set aside.
• To assemble: Grill the sausages until nicely golden brown. Place a sausage link into a bun, top with chili and then with the slaw.

SAUSAGE CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
• Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
• Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

OWENS SAUSAGE CHILI

Steps:

• Brown& crumble sausage in large skillet.
• Add onion and cook till tender and sausage is no longer pink, carefully drain off excess drippings.
• Blend seasonings and green peppers into sausage mixture.
• Add remaining ingredients and simmer over medium to low heat for 20 to 25 minutes.

SAUSAGE CHILI

Steps:

• In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
• Add remaining ingredients; bring to a boil.
• Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
• Add salt and pepper to taste.
• Makes 6-8 servings.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

SMOKED SAUSAGE CHILI

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and enjoy :)!

CHILI WITH SAUSAGE, BEEF AND BEANS

Steps:

• Brown ground beef, set aside.
• Cook sausage whole, lightly burning the skin on all four sides.
• Remove sausage from pan, Slice into relatively thick (1 cm) slices, and then slice those in half. Return to pan and cook until each piece is lightly burnt.
• Saute onions and garlic until onions are slightly wilted.
• Add all ingredients to a large stew pot, simmer for 2 hours, stirring occasionally.
• Serve with cheddar cheese, sour cream, and fritos as desired.