Sausage Italian Gravy Food

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SAUSAGE AND KRAUT



Sausage and Kraut image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4

Number Of Ingredients 14

1 1-pound bag sauerkraut, rinsed
8 small fingerling or red-skinned potatoes, halved if large
1 tablespoon vegetable oil
12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
1 6-ounce boneless smoked pork chop, trimmed and sliced
1 large onion, chopped
2 cloves garlic, smashed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries (available in the spice aisle), crushed
Kosher salt and freshly ground pepper
1 apple, grated
1 cup dry white wine
2 tablespoons chopped fresh parsley
Whole-grain mustard, for serving

Steps:

  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

Nutrition Facts : Calories 417, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1,382 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 29 grams

SAUSAGE GRAVY



Sausage Gravy image

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 6

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Steps:

  • With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
  • Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
  • Spoon the sausage gravy over warm biscuits and serve immediately!

SAUSAGE, APPLE, AND WALNUT STUFFING



Sausage, Apple, and Walnut Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock

Steps:

  • Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
  • Preheat the oven to 350 degrees F.
  • Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
  • Remove from the oven and serve.
  • MMMMM...stuffing!

SAUSAGE AND PEPPERS



Sausage and Peppers image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds)
1 large Spanish onion, cut in halved, and cut into 1/4 inch slices
1 tablespoon tomato paste
2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
6 crusty sandwich rolls, toasted

Steps:

  • Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

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