Sweet N Tangy Sausage Links Food

SWEET AND SPICY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Melt butter (1 tablespoon) with olive oil (1 tablespoon) over medium-high heat in a large skillet.
• Add peppers, onions, and sausage, with a pinch of salt. Stir to coat in oil and salt, then sauté for about 20 minutes, stirring only every 5 minutes or so in order to develop good color. It will seem like too much, but don't worry- the vegetables will cook down a lot.
• Meanwhile, cook up rice/quinoa for serving, if necessary.
• Once peppers and onions are softened and browned, add the water (1/2 cup) to the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Add the honey (1 tablespoon), crushed red pepper (1/4 teaspoon), and canned diced tomatoes with their juices. Stir and turn heat to low. Continue cooking until some of the liquid has evaporated and you are left with a thick sauce.
• Turn off heat and stir in cilantro (2 tablespoons). Season with salt and pepper to taste.
• Serve over cooked rice or other grain or grain substitute, garnished with extra cilantro if desired.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

SIMMERED SMOKED LINKS

Steps:

• Place sausages in a 3-qt. slow cooker. Combine the brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours.

SWEET AND TANGY SAUSAGE STIR FRY

Steps:

• Preheat oven to 350°F. Chop bell peppers and place in large mixing bowl, add sliced sausage. Combine with BBQ and sweet and sour sauce. Add onion and pineapple. Stir till coated.
• Place in foil packets and bake for 30 minutes.
• While that cooks make as much Minute Rice as your family will need. Don't forget the fortune cookies!!!

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

SWEET 'N' SPICY SAUSAGE

Steps:

• Cook sausage in two batches, in a large skillet according to package directions. Drain on paper towels.
• Wipe skillet clean; spoon pepper jelly into skillet and cook stirring often, 3 to 4 minutes or until melted and smooth.
• Return sausage to the skillet and cook, gently stirring 2 to 3 minutes or until sausage is thoroughly heated and coated.

ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.