SAUSAGE, LEEK AND APPLE CASSEROLE
Since (wisely) investing in a slow cooker / crock pot earlier this year, this casserole has hardly been off the menu. I like to use top quality organic sausages (Duchy chipolatas are my fave) but my other half prefers good old Walls, so I throw in both types to suit both tastes. Serves up great with some mash and steamed greens.
Provided by Wendy-Bob
Categories Pork
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
- While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
- When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
- After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
- Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
- Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
- Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
- CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
- OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
BOW TIES WITH SAUSAGE AND LEEK SAUCE
Steps:
- Bring the salted water to a boil.
- Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
- Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
- Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
SAUSAGE AND APPLE CASSEROLE
Sweet and warming casserole
Provided by vikkiekaye
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
- 2. Scatter over the onion, and cook for another 5 mins until softened.
- 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
- 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
- 5. Bring to the boil and simmer uncovered for 10 mins.
- 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)
SWEET POTATO, APPLE AND LEEK CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
- In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.
SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE
Make and share this Neely's Sausage and Leek Breakfast Casserole recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
CRANBERRY, SAUSAGE AND APPLE STUFFING
A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h35m
Yield 20
Number Of Ingredients 11
Steps:
- Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
- Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
- Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g
SAUSAGE & LEEK HASH
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
- Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
Nutrition Facts : Calories 460 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.72 milligram of sodium
SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
SAUSAGE AND APPLE BREAKFAST CASSEROLE
Sweet, spicy apple chunks, sausage, and Cheddar cheese add loads of flavor to this egg and bread cube casserole that's perfect for brunch.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.
- Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage and 1 1/2 cups cheese and apple mixture; stir gently until evenly coated.
- Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.
- Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
- Serve with warm maple syrup.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 23.2 g, Cholesterol 160.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 8 g, Sodium 426.1 mg, Sugar 9.6 g
SAUSAGE, APPLE AND ONION CASSEROLE
Make and share this Sausage, Apple and Onion Casserole recipe from Food.com.
Provided by djmastermum
Categories Stew
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Fry sausages, the add apples, onion.
- continue cooking for 5 minutes.
- Add remaining ingredients, simmer 10 minutes.
- Serve with mashed potato.
Nutrition Facts : Calories 837.4, Fat 66.6, SaturatedFat 22.1, Cholesterol 180, Sodium 1592.8, Carbohydrate 20, Fiber 3.3, Sugar 13.1, Protein 38.5
SAUSAGE, APPLE & LEEK PIE
Quicker to make than a traditional pie, and easy on the purse too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
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