ITALIAN-STYLE ORGANIC CHICKEN SAUSAGES IN VEGETARIAN CASING
Make and share this Italian-Style Organic Chicken Sausages in Vegetarian Casing recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 5 sausages, 5 serving(s)
Number Of Ingredients 10
Steps:
- Grind basil, rehydrate sun dried tomatoes and onion in a food processor. Add to ground chicken in a large bowl. Combine spices and sprinkle altogether over bowl contents. Mix.
- Lightly spray a plate with oil. Set up a large container with at least an inch of warm water (big enough to dip your rice wraps in, and you'll need one more plate to make your sausages.
- Soak a rice wrap for 5-10 seconds then lay it on your empty plate. Spoon 1/5 of the filling onto your wrap and form into a sausage. Roll it up while folding in the sides. To grill, lightly spray the sausages and grill with oil. BBQ until they hit about 170. You can optionally bake or pan fry them for easy winter preparation.
Nutrition Facts : Calories 214, Fat 13.9, SaturatedFat 4, Cholesterol 68, Sodium 472.7, Carbohydrate 4.1, Fiber 0.9, Sugar 1.7, Protein 17.7
TURKEY ANDOUILLE SAUSAGE NO CASING
There's no andouille sausage available in my area nor do I want to get involved with sausage casings. Plus I wanted to use ground turkey, not pork. So I basically combined a sausage recipe with a poultry meatball recipe. If the measurements seem odd, it's because I scaled them. I haven't made this recipe yet - I was just entering it here for ease of reference but hopefully it will come out okay.
Provided by mobamoba
Categories Poultry
Time 35m
Yield 20 meatballs, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes then combine with the rest of the ingredients.
- Form into balls (don't overcompact). Brown on all sides in a medium-high skillet - oil sizzling but not smoking - about 10 minutes. If adding to sauce, undercook slightly then, pour off oil but leave brown bits in pan, build sauce, and add back for last 15-30 minutes of simmering.
Nutrition Facts : Calories 313.2, Fat 14.3, SaturatedFat 4.1, Cholesterol 170.5, Sodium 1452.1, Carbohydrate 11.7, Fiber 0.8, Sugar 2.7, Protein 29.1
BRAISED RABBIT, ITALIAN-STYLE
Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!
Provided by MariaLuisa
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rabbit pieces in cold water and pat dry.
- In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
- After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
- Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
- Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
- Serve immediately, accompanied by polenta if desired.
- (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9
HOMEMADE CHICKEN & BACON SAUSAGES
This was my first attempt at making home-made sausages using a sausage maker and a synthetic casing. A slight problem was the nozzle was too large for the casing so I proceeded without a casing and thought these were the best sausages I've ever tasted, even if I do say so myself.
Provided by Peter J
Categories Australian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl and mix well.
- Run all ingredients through a meat grinder, return to bowl and mix again.
- Refrigerate for 30 minutes or so (optional).
- Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
- Cut into desired serving size.
- Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.
Nutrition Facts : Calories 282.3, Fat 17.4, SaturatedFat 5.5, Cholesterol 89.9, Sodium 212, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 28.5
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VEGAN ITALIAN SEITAN SAUSAGES • IT DOESN'T TASTE LIKE CHICKEN
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- Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
- In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.
- Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
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