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SMOKED SAUSAGE & WHITE BEAN SOUP

If you’re running out of ideas for soups or looking for something different, this is a must go! There are so many different types of sausages out there and can be used many different ways. One of my favorites is kielbasa; as a kid I loved it with cheese on crackers. But with it being pretty frigid this Winter all I’ve been wanting is soup. Here’s one that’s a bit different than your stereotypical soup options that’s packed with lots of flavor!

This soup is packed with protein, fiber, and complex carbs which are the best carbs. If you’re not a veggie person, this is the best way to get your veggies. The kielbasa really infuses a nice smoked, salty flavor to the broth and it doesn’t take much to fill you up. If you’re not feeling up to using the rainbow chard you can replace it with another hearty green like collard greens, kale, even spinach will do. As with most recipes on here, you can tweak the ingredients list that works best for you. Using another type of sausage like something spicy is entirely up to you. Enjoy!


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SMOKED SAUSAGE & WHITE BEAN SOUP
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Over medium-high heat, saute the onions, celery, carrots, salt, and pepper with olive oil for several minutes until softened.
  2. Add the kielbasa sausage, stir, and cook for about 3 minutes. Then, add the rosemary, thyme, and garlic powder. Stir.
  3. Pour in the vegetable stock and let everything come to a boil. Reduce heat, let simmer for about 30-40 minutes uncovered stirring once in a while.
  4. Add the beans and chard the last five minutes.
  5. Remove the rosemary and thyme stems.
  6. Add more salt and pepper to taste.

SAUSAGE & ARTICHOKE PASTA

Making this Sausage & Artichoke sauce is not only easy but tastes better the next day, and even a few days after. It’s the perfect make ahead meal for leftovers through the week. It can be mixed with any kind of pasta and any shape that you love most. Personally, I love bite sized pasta like rotini but lately I’ve been keeping an eye on my total daily carb intake and so to compromise by not completely missing out on pasta, I’ve discovered this incredible Organic Black Bean Pasta by Explore Cuisine that is shaped as spaghetti. It has a total of 25g of protein and 8g net carbs per serving with 4 servings in the package of pasta. You can find them at most grocery stores and also at better cost on Amazon if you purchase a small bulk.

It literally cooks just like pasta, with the same bite like pasta, and surprisingly enough a fairly neutral flavor as well. Its color is of black beans but doesn’t affect taste nor does it bleed color into your food. I seriously didn’t think anything would ever convert me but this really did. With that said, it’s all types of diabetic friendly and great for those who live a low carb lifestyle. Oh, one big plus about this pasta is that you actually feel full and satiated in comparison to regular pasta.


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SAUSAGE & ARTICHOKE PASTA
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water, bring to boil, and follow instructions on the package to cook pasta.
  2. In a large pan, saute the turkey Italian sausage, onions, pepper, and salt. Use a wood spoon to break up the sausage into small pieces.
  3. When the sausage is almost cooked through, add the garlic powder, diced tomatoes, and artichoke hearts. Stir frequent until the sausage is cooked through. About 5 minutes.
  4. Add the goat cheese and spinach. Stir until the goat cheese melts and everything is mixed together well.
  5. Serve hot over pasta.

POACHED EGGS BISCUITS & GRAVY

Confession time. Clearly you don’t really have to live in the South to find “biscuits and gravy” but I’ve lived in the “South” for about a year and a half and have never taken the time to try it, or any Southern food for that matter. Yeah, shame on me. For a foodie lover of many foods, even ones that I won’t eat regularly that I can appreciate… Southern food quite honestly has never looked our sound appealing to me. Doesn’t mean I won’t try it of course. OF COURSE!

The pictures on the internet, how people describe it and the thought of figuring out another culture of food literally overwhelmed me. So I put it off trying to make it from scratch. Then a friend presented me a challenge; to make Southern Biscuits and Gravy with maybe a twist or make it fancy. I thought, hmmm… okay, now I’m fully interested. What better way to do it than ALL HOMEMADE FROM SCRATCH! Go big or go home!

I’m crazy… but, it’s really worth it. And not as hard as it appears or sounds. I should’ve known better. I did add a little Italian touch to it. Nothing crazy. Just some fresh minced garlic and oregano. You’ll see. Of course. But I do intend to take this and make a full blown Italian version and truly start an Italian Southern Fusion. We’ll see LOL. All credit should go to my friend of course. I probably would’ve never thought of this on my own, ever. And to make it slightly more classy, I took the basic concept of an Eggs Benedict by cutting the biscuit open in half, placing a poached egg on each one THEN topping everything with the gravy. I must say, the yolk tied in with everything was spectacular. You have to give it a try at least once.

Last thing. I think this can go without saying that this is definitely not the healthiest breakfast. It’s likely the least healthiest breakfast recipe on this blog. I already have ideas on how we can make this healthier but the question is, will it taste as good? Probably not. Is it even worth it? Ehhhh. Should I even bother when you can just have the better version once in a while instead? Moderation, I swear. It’s your friend. It’s awesome. Okay, go try this recipe like, NOW!


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POACHED EGGS BISCUITS & GRAVY
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biscuits
Ingredients
GRAVY
Servings
biscuits
Ingredients
GRAVY
Instructions
BISCUITS
  1. Preheat the oven at 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  3. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  4. Turn the dough out onto a floured board. Gently pat the dough until it’s about ½” thick (don’t use a rolling pin). Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  5. Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
  6. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.
GRAVY
  1. Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.
  2. Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.
  3. Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.
HOW TO POACH AN EGG
  1. Add a dash of white vinegar to a medium pot of boiling water. Crack an egg into a ramekin or cup.
  2. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon to drain any excess water.
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet, and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.

ITALIAN STYLE SAUSAGE HOAGIE

Gourmet-style meals don’t always require a lot of time and this recipe proves it. In about 15-20 minutes you an make this for those days you want fantastic food but don’t want to go out. So I found these awesome Italian style chicken sausages by Aidells (Aidells.com) that taste amazing. You can find them at pretty much any major grocery store now. They may not be the cheapest sausage out there but you are paying for quality, taste and an improved ingredient list compared to many other brands. It’s not in the least bit dry nor does it taste bland like chicken actually does but what’s great about these is they aren’t overly greasy.

If you like a little more spicy than the average joe, then add more sriracha. Taste the gourmet mayo as you make it to get it exactly how you like it. Also, I love having a fresh component in my dishes which is why the fresh basil in the mayo goes amazing with the flavors in the sausage. And of course, who doesn’t like peppers and onions with their sausage? I mean, it’s a perfect pairing, you can’t go wrong and it’s a MUST. If you don’t like green bell peppers, use red instead. Heck! Add whatever you want, it’s yours!

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ITALIAN STYLE SAUSAGE HOAGIE
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. While grilling your sausages saute the bell pepper, onions, salt, and pepper in a skillet over medium-high heat until they soften and start to caramelize.
  2. Meanwhile in a small bowl, stir together the mayonnaisse, sriracha, garlic, and fresh chopped basil together. Set aside.
  3. To assemble, place a generous layer of the spicy basil mayo on one side of the hoagie roll, put the sausage in and top with peppers and onions.