SAUSAGE-STUFFED POTATO PANCAKES
They say that just because you can do something, doesn't always mean you should. One could argue that this recipe is one of those times, since we could just cook some sausage and serve it next to our potato pancakes-but I could, and did, stuff mine with sausage, and I very much enjoyed how they came out. Besides, if you're going to skip the sausage stuffing, this recipe is a reminder of just how easy potato pancakes are to make.
Provided by Chef John
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
- Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
- Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
- Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
- Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.4 g, Cholesterol 45.1 mg, Fat 13.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 590 mg, Sugar 1.3 g
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
- In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
CHEESY POTATO PANCAKES WITH SAUSAGE
I have not tried this recipe. I got this recipe from the Sunday coupons. I plan to use homemade pancake mix and sugar free log cabin syrup.
Provided by internetnut
Categories Breakfast
Time 21m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cook and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.
- Spray skillet or griddle with no stick spray. Heat skillet over medium-high heat or electric griddle to 375.
- Combine pancake mix and potato flakes in large bowl, whisk together milk, eggs, oil and syrup, if using. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, green onions, parmesan cheese and cooked sausage.
- Pour 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook 2-3 minutes more or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with cheddar cheese and serve.
Nutrition Facts : Calories 729.1, Fat 45.6, SaturatedFat 17, Cholesterol 215.5, Sodium 1258.1, Carbohydrate 47, Fiber 2.6, Sugar 1.7, Protein 31.9
CREAMY ITALIAN SAUSAGE TOPPED POTATO PANCAKES
Ready, Set, Cook! Special Edition Contest Entry: Tasty potato pancakes made in a snap using Simply Potatoes Shredded Hash Browns! Then, topped with a yummy, creamy topping filled with Italian sausage, red bell pepper, fresh spinach and goat cheese. If you are looking for something different to serve your family for dinner, this delicious, quick and easy dish is for you!
Provided by Sirbarney
Categories Potato
Time 31m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the potatoes, green onions, parmesan cheese, eggs, 1/4 teaspoon salt and 1/8 teaspoon black pepper, set aside.
- In a large non-stick skillet or griddle, heat 1 tablespoon vegetable oil over medium-high heat. Measure out 1/3 cup of potato mixture, drop into heated skillet, spread out into a 3 1/2" to 4" round. Continue this process using the remaining potato mixture, making a total of 8 potato pancakes. Cook until golden brown, approximately 4 minutes, flip pancakes over and continue to cook until second side is golden brown, approximately another 2 - 3 minutes. Add additional 1 - 2 tablespoons oil, if needed. Remove to plate, season with remaining 1/4 teaspoon salt; keep warm. (Depending on size of skillet you may need to cook potato pancakes in 2 batches.).
- Heat a large non-stick skillet over medium-high heat. Add in the sausage and red bell pepper and cook until sausage is cooked through, approximately 4 - 5 minutes, being sure to break up sausage into small pieces as it cooks. Add in the spinach and continuing cooking, just until spinach begins to wilt. Transfer to a medium bowl; set aside.
- In the same skillet, over medium heat, melt the butter. Add in the shallot and garlic and cook for 1 - 2 minutes until shallot begins to soften. Add in the goat cheese and cream and cook until goat cheese has melted, stirring constantly. Add in the reserved sausage mixture, remaining 1/8 teaspoon black pepper and the chopped basil; mix to fully combine.
- To serve, stagger 2 potato pancakes on serving plate, top with sausage mixture, garnish with additional fresh basil.
CREAMY ITALIAN SAUSAGE PASTA
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts :
CREAMY SAUSAGE AND POTATO BAKE
This is a family recipe through multiple generations. Although it can make 6 main-dish servings, my family loves it so much that it's often just 3 double servings!
Provided by Pirendeus
Categories Pork Casserole
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
- Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
- Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 38.4 g, Cholesterol 57.7 mg, Fat 23 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.3 g, Sodium 1255.8 mg
CREAMY ITALIAN POTATO-SAUSAGE CUPS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a great go to recipe. The ingredients are easy to keep on hand, the recipe is easy to prepare AND everyone LOVES them. These are a wonderful appetizer choice but it is also a fun addition to your afternoon brunch. Enjoy!
Provided by motherchic
Categories Potato
Time 40m
Yield 54 appes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, brown pork sausage until cooked through.
- Remove sausage from skillet; pat any remaining grease with paper towel.
- In a large size bowl, combine sour cream and Italian dressing mix; mix well.
- Stir in cooked sausage and the Simply Potatoes.
- Place phyllo cups on a parchment lined baking sheet.
- Spoon potato-sausage mixture into the cups.
- Bake for 15 to 20 minutes until golden and bubbly.
- Serve warm.
- Makes: 4 1/2 dozen.
Nutrition Facts : Calories 94.6, Fat 7.9, SaturatedFat 3.8, Cholesterol 28.1, Sodium 29.7, Carbohydrate 0.6, Sugar 0.7, Protein 5.3
BAKED ITALIAN SAUSAGE WITH POTATOES AND ROSEMARY
A hearty, flavoursome really quick to prepare and assemble one dish meal. Bill Granger's recipe from the Lifestyle Food Channel.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C.
- Slice the sausages into 4cm pieces and place in a large roasting pan.
- Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
- Tear the ciabatta into bite size pieces and add to the roasting tray.
- Drizzle over the oil and gently toss to combine.
- Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
- Top with continental parsley and serve with a green salad.
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