SAUSAGE-FILLED CREPES
Steps:
- In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 375°. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted. , Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 376 calories, Fat 29g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
SAVORY BEEF FILLING FOR CREPES
Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.
Provided by Corrie Bergmann
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
- Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
- Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
- Serve sauce inside or on top of crepes.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg
SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)
Provided by Craig Claiborne
Time 1h
Yield 5 sausages
Number Of Ingredients 9
Steps:
- Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
- Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
- Cut the sausage casings into five lengths of about 18 inches each.
- Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
- Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
- To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.
Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 57 grams, Carbohydrate 7 grams, Fat 94 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 33 grams, Sodium 1390 milligrams, Sugar 0 grams, TransFat 1 gram
CREPES WITH SAUSAGE FILLING
Make and share this Crepes With Sausage Filling recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine eggs, milk and oil.
- Stir flour and salt together; add gradually to egg mixture and beat until smooth.
- Let batter rest at least 1/2 hour before making crepes.
- Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
- Brown lightly on both sides.
- Stack with waxed paper in between and keep warm.
- You should get 16-20 crepes.
- In large fry pan, brown sausage, crumbling into small pieces; drain.
- Add onion and cook lightly over low heat.
- Stir in both cheeses, adding cheddar last.
- Place 3 T of filling in center of each crepe.
- Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
- Cover with foil and bake at 350 degrees for 15-20 minutes.
- Meanwhile, blend the sour cream and melted butter well.
- Uncover and spoon mixture over top and bake additional 5 minutes.
- Sprinkle with paprika.
Nutrition Facts : Calories 352.1, Fat 28.4, SaturatedFat 12.2, Cholesterol 117.5, Sodium 607.6, Carbohydrate 7.6, Fiber 0.3, Sugar 0.2, Protein 15.9
GARLIC AND ROSEMARY STUFFED SAUSAGES
Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
- To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.
- Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.
- Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
- Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
- Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
SAUSAGE CREPES
Make and share this Sausage Crepes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.
- Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large bsaking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.
- Sausage Filling:Remove casing and crumble in skillet.
- Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.
- Topping: Mix butter and sour cream together.
ROSEMARY CREPES FILLED WITH FOUR CHEESES (BORLENGHI AI QUATTRO F
Rosemary crepes are filled with 4 different cheeses, then topped with tomato and white sauce. These are quite rich and make a hearty meal.
Provided by michaela1112
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the crepes, place the water, milk, eggs, flour, salt, 1/4 cup butter, and the rosemary in a blender or food processor and blend well. Cover and refrigerate several hours. Thin the batter with water if necessary; it should be the consistency of very heavy cream.
- Heat a crepe pan over medium-high heat. Brush the pan with melted butter and let it warm about a minute. Add a scant 1/4 cup batter and swirl it around in the hot pan. The crepe should be thin and set up almost immediately. Cook 1 minute, then flip it over either by turning it with your fingers or by flipping it into a second warm pan of slightly larger dimension. Cook the second side a moment, then turn the crepe out onto a towel. Brush the pan lightly with butter and make another crepe. As the crepes cool, you may stack them. There should be enough batter for 18 crepes. They can be held at room temperature for several hours before filling them; do not refrigerate.
- Combine Fontina, mozzarella, Gruyere, ricotta, and pepper. Spoon about 3 tablespoons filling in the center of each crepe and roll up, tucking in the sides. Place on baking sheets lined with baker's parchment. These can be covered and refrigerated up to 2 days. If you think of it, let the crepes warm to room temperature before baking. Preheat the oven to 400 degrees F. Warm the bechamel and tomato sauces.
- Butter 2 large baking dishes or individual gratin dishes. Spoon a layer of tomato sauce in the large dishes or about 3 tablespoons in each gratin dish. Place the filled crepes in rows in the large dishes or place 3 in each gratin dish. Spread the crepes with a layer of bechamel, then drizzle with a little more tomato sauce. Bake covered until hot, about 7 minutes. If the tops dry out, spoon a little more warm sauce over the crepes before serving. Sprinkle Parmesan if using. Serve at once.
Nutrition Facts : Calories 723.5, Fat 43.8, SaturatedFat 25.6, Cholesterol 261.7, Sodium 1448.3, Carbohydrate 43.7, Fiber 3.2, Sugar 6.4, Protein 39.2
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