Pan Crisped Sausages Food

PAN-CRISPED SAUSAGES

Pan-Crisped Sausages image

Serve sausages and cheeses with crackers, grainy mustard, cornichons, apricot jam, and olives.

Provided by Martha Stewart

Number Of Ingredients 2

Ingredients

Assorted sausages, such as chorizo, Lebanese-style, and Moroccan-style
Assorted cheeses, such as farmhouse cheddar and aged Gouda

Steps:

Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses.

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS

Crispy Sheet Pan Gnocchi with Sausage and Peppers image

Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 14-ounce cans cherry tomatoes
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 425 degrees F.
Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

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