Sauteed Polish Sausage With Sweet Yellow Onions Sauteed Spinach And Mushroom Risotto Food

MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

BRATWURST MEDALLIONS OVER SAUTEED ONIONS WITH PARSLEY BOILED POTATOES AND STUFFED CARROT CANOES

Steps:

• In a large pot, bring water to a rolling boil. Add the bratwurst links, onions and 2 cans of beer to the pot. Boil the bratwurst until they are white in color, approximately 30 to 45 minutes. Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat. Cook the brats until the skin is evenly browned. Add the onions to the pan and saute the slices in the butter until they turn golden. Serve the brats on top of the onions.
• In a large pot, bring water to a rolling boil. Add the whole potatoes to the pot and boil them until they become tender. Remove the potatoes from the pot and pour the melted butter and parsley over them.
• In a large pot, bring water to a rolling boil. Boil the carrots until they are slightly tender. Remove them from the water and cut a thin slice out of each carrot lengthwise. Scoop out the contents, leaving a 1-inch shell.
• Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper. Spoon the puree back into the hollow of the carrot.
• In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly. Sprinkle the bread crumbs over the carrots. Drizzle 1 teaspoon of butter over the bread crumbs.

CREAMY SPINACH AND MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g

ONION, MUSHROOM AND SPINACH SAUTE (FOR TWO)

Steps:

• Preheat a medium saute pan on medium heat.
• Add olive oil.
• Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
• Add spinach and stir a minute or two, until spinach is just wilted.
• Remove from heat and add balsamic vinegar, salt and pepper to taste.

CLASSIC SMOKED SAUSAGE & PEPPERS

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

HONEY-GLAZED FRESH POLISH SAUSAGE WITH SAUTéED APPLES

Steps:

• Preheat the oven to 350°F.
• To cook the sausages, bring a large pot of water to a boil. Add the sausages (don't unwrap them if they are in cheesecloth) and parboil until firm, 5 minutes. Drain and set aside to cool. Unwrap the cheesecloth and place the sausages side by side in a baking dish. Pour the honey over them and turn to coat all around. Place in the oven and bake, basting two or three times, until bronze colored, 15 to 20 minutes.
• Meanwhile, cook the apples. In a large sauté pan, melt the butter over medium-low heat. Add the apples and cook, turning often, until deep gold on the outside and soft all the way through, 30 minutes or so, depending on the size of the pan and the type of apple.
• Transfer the sausages and apples to a platter and serve.

SAUSAGE AND SPINACH SAUTE

Steps:

• Heat a pan over medium heat. Add oil, sausage and garlic. Zest the lemon and set aside. Juice the lemon and set aside. Add spinach, lemon juice and zest and chicken stock. Cover and cook until the spinach is cooked down, about 5 minutes. Halfway through cooking toss the spinach. Season with salt and pepper and serve.

SWEET 'N' SOUR POLISH SAUSAGE

Steps:

• In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside., In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.

SAUTEED SPINACH WITH SWEET VIDALIA ONION

Steps:

• 1. In a large saute pan, heat oil over medium heat. Add the onion and cook for 5-7 minutes or until translucent, stirring occasionally. Add the spinach; cook for 2 or 3 minutes or until wilted. Season to taste with salt and pepper.