Mediterranean Sausage Food

EASY MEDITERRANEAN SAUSAGE AND VEGETABLE BAKE

Steps:

• Preheat the oven to 375°F (190°C or 180°C for fan ovens).
• Prepare the vegetables. Set aside.
• Brush a large baking sheet (sheet pan) with a skim of olive oil and put the sausages in the oven to brown up a bit.
• Cook for ten minutes, turning the sausages once or twice.
• When the sausages have browned up a little, add all the vegetables to the pan.
• Sprinkle with the pepper, basil, oregano and paprika.
• Drizzle the remaining olive oil over the top, and toss everything together.
• Return the pan to the oven.
• Bake for 25 minutes, stirring the sausages and vegetables around once, until the vegetables have softened and are beginning to take on some colour.
• Remove the sheet pan from the oven and sprinkle the lentils over top.
• Drizzle the whole lot with the vinegar and toss to coat.
• Return the pan to the oven for 5 minutes. The sausages should have reached an internal temperature of at least 165°F (74°C).
• Serve in warmed bowls. Each person should have 2 sausages and a quarter of the vegetable mixture.
• Garnish with flat leaf parsley.

MEDITERRANEAN SAUSAGE AND PEPPERS - SPETZOFAI

Steps:

• In a large pan heat the olive oil.
• Sauté the peppers and sausage for about 5 minutes.
• Add the sugar, salt and garlic. Sauté for a few seconds, and then add the tomato. Stir well.
• Lower the heat and simmer for about 20 minutes.
• Add very little hot water if needed while simmering.
• Remove from pan. Sprinkle some oregano and add some pepper.
• Serve warm on pasta or rice or with bread and crumbled feta.

MEDITERRANEAN SAUSAGE

Steps:

• Simmer onions in water to cover until translucent, 5-7 minutes. Cool under cold water and drain. Coarsely grind the onions with the chicken using a Kitchenaid or food processor.
• Add the remaining ingredients to the chicken and blend thoroughly with your hands.
• Divide into 4 portions. May use now or freeze for later use.

MEDITERRANEAN CHICKEN AND SAUSAGE RECIPE

Steps:

• Pierce sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
• Add 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining dressing.
• Dissolve cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.

COUSCOUS SAUSAGE MEDITERRANEAN

Steps:

• Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
• Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
• Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
• Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
• Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
• Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
• Servings: about 6.
• Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
• As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
• Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
• This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.

MEDITERRANEAN ONE-DISH MEAL

Steps:

• In a large nonstick saucepan coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil., Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Sprinkle with cheese.

MEDITERRANEAN SAUSAGE WRAP (WITH VEGETARIAN OPTION)

Steps:

• Heat the oil in a non-stick pan on medium heat.
• For vegetarians, cook the sausage as per package directions (usually microwave).
• For meat, partially cook the sausage as per package directions or your regular method. This usually means boiling, microwaving, or frying.
• Slice the sausage.
• For vegetarians, place the sliced sausage on your wrap.
• For meat, add the sliced sausages, the chopped pepper, and zucchini to the oiled pan, stirring occasionally, until the vegetables are soft but not mushy, and the meat is no longer pink inside.
• While the pan mixture is cooking, cut the onions and avocado.
• Arrange them with the cheese in the open wrap, on a plate. Try to form the filling in a rectangular shape down the middle, leaving at least two inches of space at the bottom and a third of the wrap on either side.
• Add the contents of the pan to the wrap.
• Fold the bottom part of the wrap up over the filling, followed by the two sides. You may have to adjust this a few times to get it snug. If you've got toothpicks, you can use one or two to hold the wrap closed while you get your beverage and walk to the table, etc.
• Enjoy!

BALSAMIC ROASTED SAUSAGES WITH RED VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 mins.
• Nestle the sausages, tomatoes and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 mins more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky. Serve with mustard mash or crusty bread.