Our Recipes
Because we manufacture sausage for every taste bud we have put together some recipes to satisfy even the pickiest person you may know.
We hope you enjoy our selections.
Andouille Cheese Grits
Ingredients:
4 cups boiling water
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup quick grits
2 cloves fresh garlic, minced
3/4 lb grated cheddar
4 eggs beaten well
1 lb Andouille Sausage, cooked and sliced thing
Directions:
Bring water to a boil, ad salt, butter, hot sauce, garlic and grits. Cook 3-5 minutes. Add cheeses and let cool 15 minutes. Fold in eggs and meat. Turn into an ungreased 9-13” pan and bake 350 F for 30-40 minutes.
This can be cut into serving pieces and frozen for single use.
Andouille Sausage & Cornbread Stuffed Pork Loin
Ingredients:
3 lb boneless center cut pork loin
8 slices thick bacon
Stuffing—
1 cup Andouille Sausage, diced
1/4 cup finely diced red and green pepper
1/4 cup finely diced yellow onion
2 cups cornbread, crumbled
4 oz. chicken stock
Sweet Pepper Au Jus—
8 cups water
1/2 tablespoon beed base
1 rib celery, rough cut
1 small tomato, rough cut
1 small onion, rough cut
1 green pepper, rough cut
1 carrot, rough cut
Directions:
Stuffing Procedure—
In a large sauté pan cook sausage and yellow onion 1 to 2 minutes. Add peppers and green onion, cook 1 minute. Add crumbled cornbread and chicken stock and toss lightly. Stuffing should be a little dry. It will moisten up in the cooking process. Set aside. Butterfly pork loin and pound out to about 1/3 in ch thick. On sheet pan with parchment paper, shingle bacon lengthwise, so it overlaps a little. Place pork on top of bacon. Fill center of pork with stuffing and roll tightly. Place roll in center of bacon strips and one by one wrap bacon around pork and secure with toothpick. There should be no gaps. When basin is secure turn pork over and cook toothpick side down in 350-degree oven approximately 1 hour or until you reach internal temperature of 155 degrees.
Sweet Pepper Au Ju Procedure—
Bring ingredients to a boil and reduce heat. Reduce mixture by 1/2. Strain and slightly thicken with slurry.
Andouille Sausage & Shrimp over Creamy Stone Ground Grits
Ingredients:
3 tablespoon butter
3 tablespoon all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
Salt
Cayenne pepper
1 pound Andouille Sausage, sliced 1/4 inch thick
1 1/2 pounds medium shrimp, peeled and deveined
2 3/4 cups clam juice or chicken broth
1/4 heavy cream
1/4 cup chopped green onions
Chopped fresh parsley leaves, for garnish
1 recipe Creamy Stone Ground Grits (recipe follows)
Directions:
In a sauté pan, over medium heat, melt the butter. Stir in the flour and cook for 4-6 minutes for a medium brown roux, about the color of peanut butter. Add the onions and peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
Creamy Stone Ground Grits
Ingredients:
To be severed with Smothered Andouille Sausage and Shrimp
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar
Andouille, Chicken & Wild Mushroom Fricassee
Ingredients:
2 tablespoons unsalted butter
1/4 cup olive oil
2—3 lb chickens cut 8 pieces each, leave the bones in
1 lb wild mushrooms sliced
2 cups sliced onions
2 quarts chicken stock
2 lbs Andouille sausage cut into 1″ slices
2 cups heavy cream
4 – egg yolks
2 tablespoon Vinegar
Salt to Pepper to taste
2 tablespoon chopped fresh parsley
Directions:
In a large pot or Dutch oven pan heat the butter and oil over medium heat. Season the chicken with salt and pepper, add to the pot and cook until brown on all sides. Do this in batches if necessary. When all the chicken is browned remove it from the pan, and set aside. In the same pot, add the mushrooms and onions and cook for 5 minutes, stirring often. Then add the sausage and cook for 2 minutes more. Return the chicken to the pan, and then add chicken stock. Bring to a boil; reduce the heat, and simmer, covered for 30 minutes. Ladle 3 cups of hot stock into a large bowl. Whisk in the cream, egg yolks, and vinegar. Transfer this mixture back to the pot. Mix well and season with salt and pepper. Transfer to a serving plate and garnish with chopped parsley. This recipe yields 12-15 servings.
Fettuccini Bolognese
Ingredients:
3-4 oz Encore’s Raw Andouille Sausages, crumbled
1 medium yellow onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 cloves garlic, minced
3 1/2 lb tomatoes, drained and chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon of dried rosemary
1 tablespoon of dried basil
1/2 teaspoon freshly ground
black pepper
3/4 cup evaporated low fat milk
1 lb of fettuccini
Directions:
Brush non-stick pan with olive oil. Add sausage, onion, carrots, celery, and garlic and cook until meat browns. Transfer to medium saucepan. Add remaining ingredients. Cook over low heat until thick 60-90 minutes. Add the evaporated milk and simmer five minutes. Serve over cooked Fettuccini.
Gorgonzola-Italian Sausage Frittata
Ingredients:
2 medium red-skinned potatoes
1/4 teaspoon salt
4 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, meat crumbled
6 large eggs
1 red bell pepper, sliced
1/4 cup crumbled gorgonzola
1/4 cup basil leaves
Directions:
Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to boil and cook potatoes for 3-5 minutes, until just tender. Drain, and allow the potatoes to cool.
In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4-5 minutes. Remove the sausage from the heat and drain off any fat.
In a large bowl, whish the eggs together until combined. In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4-5 minutes. Remove the pan from the heat and arrange the potatoes slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all. Cover the skillet and return to a low heat. Cook until the eggs are set 5 to 6 minutes. Meanwhile, preheat the broiler. Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.
Portobello Mushroom Stuffed with Italian Sausage
Ingredients:
3/4 pound Mild Italian Sausage
1 medium Spanish onion, sliced
6 tablespoon olive oil
1/2 cup dry red wine
6 ounces fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
12 ounces fresh smoked mozzarella, cut into small cubes
4 large Portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced
Directions:
Preheat grill to medium-high heat. Brush sausages and onions slices with olive oil and place on the grill. Cook until browned on all sides. Put the sausage and onion into a sauté pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, Vi cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoon of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly. Heat the grill to high.
Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
Pasta with Vodka Sauce & Italian Sausage
Ingredients:
1/2 pound spaghetti (or pasta of your choice)
1 tablespoon olive oil
1/4 pound Italian Sausage, remove from the casing and crumble or chop
1/2 cup chopped yellow onions
1/2 teaspoon salt
Pinch crushed red pepper flakes
2 teaspoons minced garlic
1/2 cup crushed tomatoes
3 tablespoons vodka
2 tablespoons heavy cream
1 to 2 tablespoons chiffonade of fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish
Sprig fresh basil, for garnish.
Directions:
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5-6 minutes. Drain in a colander and return to the saucepan.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
Toss the sauce with the pasta to coat evenly and transfer to a past bowl for serving. Top with cheese and sprig of basil and serve immediately.
Chorizo Corn Pudding
Ingredients:
8 oz Chorizo Sausage, bulk
1 1/2 cups frozen corn kernels, thawed, drained
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups sour cream
1-cup milk
6 large eggs, lightly beaten
1/2 cup finely chopped onion
1/ 2-cup cornmeal
3 tablespoon minced fresh or canned mild green chilies
2-teaspoon baking powder
1-teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Heat oven to 375 degrees. Butter 2-quart soufflé dish. Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels. Stir corn, cheese, and sour cream; add milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish. Bake until skewer inserted into center comes out clean, about 11/4 hours.
Chorizo Kabobs
Ingredients:
2 tablespoons olive oil
Pinch of thyme
Pinch of paprika
1 bay leaf
4 chorizo sausages cut into
1/2-inch slices
20 stuffed olives
Directions:
In a skillet over medium heat, heat olive oil with thyme, paprika and bay leaf. Add chorizo slices and cook until well browned. Discard bay leaf. Serve on skewers, alternating chorizo slices with olives. Serves 6.
Chorizo with Sun-Dried Tomatoes and Cider
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
2-teaspoon paprika
1-cup apple cider
2 Bay Leaves, broken in half
1-pound Chorizo, cut diagonally, into 3/4-inch pieces
1/4 cup sun-dried tomatoes, coarsely chopped
1/4 cup chopped parsley
Directions:
Heat oil in a saucepan over medium heat. Add onions and garlic; sauté about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute. Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun dried tomatoes; simmer an additional 10 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.
Black Bean and Chorizo Soup
Ingredients:
4oz link of Encore’s Chorizo, coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/3 to 3 cups chicken broth
2 (15 to l9 ounces) cans black beans, rinsed and drained
Directions:
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 Vi cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken.
Garnish: Thinly sliced lemon rounds and chopped fresh cilantro
Chorizo Burger
Ingredients:
1 lb Ground Chuck
1 lb Chorizo Sausage
1 tablespoon. Vegetable oil
1 medium Onion, chopped
1 quartered Roasted Red Pepper
1 cup Ranch Dressing
1 pinch Powdered Saffron
1 tsp. Spanish Paprika
1 tablespoon Vegetable oil
3 medium Onions, Sliced
1 tablespoon Brown sugar
Pepper to taste
Salt to taste
1 tablespoon Butter, softened
4 ounces Manchego cheese, grated
4 Brioche Buns
Directions:
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion and saute until tender. Transfer the onion to a blender, and add the red pepper, ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed. Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, ad cook for 5 minutes per side, or until desired doneness. Spit buns in half, and spread with butter on the inside. Place on the grill to toast’ briefly. Place burgers on buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of Manchego cheese, and place the top of the bun on top.
Orleans Pizza
Ingredients:
7” Sheeted pizza dough (thawed) 1 each
2 ounces Tomato strips
1 ounce 60/80/ct scallops
1 ounce 41 / 50 c t P&D tail off shrimp
1 ounce Chorizo sausage (cooked & sliced)
1 ounce Fajita blend vegetables
1 ounce Diced cooked chicken
1 tablespoon Hot sauce 1 tablespoon
1 tablespoon Chopped roasted garlic
3 ounces Pepper Jack Cheese (shredded)
Directions:
Combine tomatoes, hot sauce and garlic together, spread sauce on the pizza dough. Top with fajita vegetables, sausage and chicken, then the cheese and finally the shrimp and scallops. Bake 10 minutes at 450 degrees or until crust is brown.
Spicy Chorizo Sliders
Ingredients:
5 lbs. Ground Beef
5 lbs. Chorizo
80 2 1/2-inch Slider Buns
1 gal Jamaican Relish
1/2 gal Hot Sauce
Directions:
Mix the ground beef with the chorizo sausage and form into 2 ounce burgers. Combine 2 parts Jamaican relish to 1 part hot sauce. Grill the 2 ounce slider parties until done, place on a slider bun and top with 1 tablespoon of Jamaican hot sauce relish. Service 3 on a plate, top with sliced jalapeno and have a beer ready.
Black Bean Chorizo Chili
Ingredients:
1 pound chorizo, cut into bite size cubes
1 tablespoon olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
2 141/2 ounce cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper or dried red pepper flakes
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions
Directions:
Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.
Chorizo Pizza
Ingredients:
12 ounces Chorizo, cooked, drained and crumbled
1 pizza crust
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
6 ounces grated cheese – Mozzarella / Asiago
Pizza Sauce
14 ounce can Diced tomatoes
6 ounces tomato sauce
2 ounces red onion
1/4 bunch cilantro
1 1/2 each jalapeno or Serrano pepper
Salt and pepper to taste
Directions:
Pizza Sauce: Combine all of the ingredients for the sauce and puree to a smooth consistency. Season to taste
Pizza: Take the pizza crust and spread 4 – 4 Vi ounces of pizza sauce over the crust. Spread the cooked and crumbed chorizo over the crust. Place the cheese over the chorizo. Spread the green and yellow pepper over the cheese. Cook the pizza in hot oven 6-8 minutes.
Any vegetables of your choosing can be added.
Andouille Sausage & White Bean Soup
Ingredients:
1 pound dried navy bean, rinsed
1 tablespoon olive oil
1 pound Andouille Sausage, sliced
2 cups chopped onions
1 1/2 tablespoons minced garlic
2 bay leaves
2 sprigs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoon salt
1 l/z teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Loaf of crusty bread for garnish
Directions:
Soak beans in cold water to cover, overnight (8-12 hours) Drain beans and rinse well. In a large stockpot, heat olive oil over medium-high heat. Add the sausage and sauté for 5-6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
Add the browned sausage back to the stockpot. Stir n the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 V2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. Adjust seasoning with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stock pot. Leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency. Ladle the soup into bowls. Serve hot with crusty bread.
Shellfish and Sausage Stew
Ingredients:
2 pounds mussels
2 pounds littleneck or other small clams
2 red bell peppers
1 medium yellow Spanish onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
8 oz Andouille sausage
2 ripe tomatoes, peeled, seeded and diced
1 cup Kalamata olives cut from the pit and julienne
2 to 3 cups well-seasoned fish stock or clam juice
3/4 cup white port wine
Freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish.
Directions:
Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels’ beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and add reserve in refrigerator. Core and seed bell peppers, Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stock pot or Dutch oven. Cover and cook over high heat until shells open, about 8 to 10 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowl, sprinkle with chopped parsley, and serve immediately.
Portuguese Tomato and Sausage Soup
Ingredients:
4 slices bacon, diced
8 ounces Andouille, finally chopped
8 ounces Andouille cut into 1/4-inch thick slices
8 ounces Chorizo, finely chopped
8 ounces Chorizo, cut into 1/4-inch thick slices.
2 cups chopped red onion
1 teaspoon paprika,
1 teaspoon salt
1/2 teaspoon black pepper,
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon cayenne pepper,
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried thyme.
1/2 teaspoon crushed red pepper flakes
2 tablespoons minced garlic,
2 bay leaves
8 cups chopped tomatoes, seeded
6 cups chicken stock
Salt and pepper to taste
1/2 cup finely chopped fresh cilantro leaves
Crusty bread, for serving
Directions:
Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, spices and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat and simmer for about 30 minutes. Season to taste with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread.
Seafood, Andouille Sausage & Chicken Gumbo
Ingredients:
I 1/2 lbs chicken breasts bone-in & skin-on
1 1/2 tsp dried thyme
8 cup water
1 tsp salt
1/4 cup all-purpose flour
1 tsp crushed dried oregano
1/4 cup vegetable oil
1/2 tsp ground black pepper
1 large onion, chopped
1 lb Andouille Sausage, sliced
2 medium green bell peppers, chopped
1 (6 oz) can tomato paste
1/2 cup chopped green onion
1/2 cup white wine
4 cloves garlic, peeled and chopped
1 lb large shrimp, peeled and de veined
3 bay leaves
Directions:
Preheat oven to 350 F.
Rinse chicken with cold water and place in a large pot with water. Bring to a boil, skimming any scum that comes to the surface, reduce heat and simmer for 45 minutes. Remove chicken and set aside to cool. Reserve broth; skim fat off the surface. When chicken is cool enough to handle, remove skin and bones and shred: set aside.
While chicken is cooking, sprinkle four on a baking sheet and toast, stirring often until dark golden brown, about 40 minutes: set aside.
Heat a large pot over medium-high heat (use same pot that was used for chicken; rinse and dry first). Add and garlic. Saute until tender, about 5 minutes. Add bay leaves, thyme, salt, oregano and pepper; mix well. Stir in browned flour and whisk until smooth
Add chicken meat and broth, sausage, tomato paste and white wine. Bring to a boil; reduce heat and simmer, uncovered for 1 hour. Add shrimp and cook until pink about 7 more minutes.
Serve warm.
Yield: 6 servings.
Italian Nachos
Ingredients:
1 (10-ounce) container refrigerated four cheese or
Alfredo sauce warmed
1/4 tsp red pepper flakes
8 ounces white corn tortilla chips
4 ounces Hot Italian Sausage cooked
4 ounces Mozzarella cheese, shredded
1/2 cup chopped tomato
1/4 cup sliced green onions
1/4 cup pitted sliced ripe olives
Directions:
Heat oven to 450 F. Combine cheese sauce and red pepper flakes I small bowl. Spread half of tortilla chips on ovenproof platter; top with half cheese sauce, half Italian sausage and half Mozzarella cheese. Repeat with remaining chips, cheese sauce, sausage and cheese. Bake for 5 minutes or until cheese is melted. Top with remaining ingredients. Serve immediately.
Yield: 8 servings
Italian Sausage Soup
Ingredients:
1lb. Mild or Hot Italian sausage, bulk
2 medium onions, diced
2 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can diced tomatoes
1 (15 oz can cannelloni beans (drained and rinsed)
1/2 cup uncooked small pasta such as tubetinni
1/2 tsp dry oregano, crushed
1/2 tsp dry marjoram, crushed
1/8 tsp fennel seed
Salt to taste
Dash of crushed red pepper flakes
Directions:
In a large heavy pot (Dutch oven) brown sausage over medium-high heat, drain sausage, return to pot, add onion and garlic, cook and stir until soft, about 3 minutes.
Add remaining ingredients, EXCEPT pasta and beans. Bring to boil, add pasta, return to boil, and reduce to strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelloni beans. Cook until flavors have come together and pasta is cook through. Taste and adjust seasoning with salt and pepper.
Yield: 6 servings
Cranberry, Apple & Italian Sausage Stuffing
Ingredients:
1/2 cup butter, unsalted
2 medium onions, finely diced
3 cups chopped celery
6 cups coarsely chopped leaks
4 apples, cored and chopped
1 pound Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves
2 teaspoon chopped fresh sage leaves
2 teaspoons fresh parsley leaves
2 cups dried cranberries
1 box stuffing mix (not cornbread)
2 cups vegetable stock
Salt and freshly ground black pepper
Directions:
Melt the butter in a large skillet and sauté the onions, celery, leaks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper to taste. Place into a butter casserole dish and bake for 45 minutes.
Italian Bread Salad
Ingredients:
2 cups cooked Mild or Hot Italian Sausage cubed
2 small French Baguettes, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup peeled, seeded, chopped cucumber
3 tbls minced red onion
3 tbls olive oil
2 tbls chopped fresh basil
2 tbls balsamic vinegar
2 cloves garlic, minced
Salt and pepper to taste
1/4 cut freshly grated Parmesan cheese
Directions:
Toast bread cubes on baking sheet in 45 degrees F. oven until toasted, about 15 minutes.
Meanwhile, in large shallow serving bowl, toss together tomatoes and juice with sausage, cucumber and onion. In small bowl, combine oil, basil, vinegar, garlic and salt and pepper. Toss dressing with sausage mixture; add toasted bread cubes and sprinkle with cheese, immediately.
Italian Panini
Ingredients:
1 lb – Cooked Italian Sausage sliced thin on the bias
8 Individual Foccacia
1/2 lb Provolone cheese, thinly sliced
1/2 lb Spinach Leaves, washed and drained
1/2 cup Pesto Mayonnaise
Directions:
Cut Foccacia horizontally and brush with dressing, Layer each sandwich with cheese, spinach, onion, Italian Sausage and cheese again pressing down on each layer. Spray heavy skillet or griddle with non-stick oil, and toast sandwich on both sides, pressing down with the bak of a spatula.
If available, a Panini press or George Foreman grill will grill wonderfully.
Sicilian Wrap with Italian Sausage
Ingredients:
4 tablespoons olive oil
3/4 cup fully cooked Italian sausage, sliced thin
1/4 cup chopped bell pepper
1/8 cup chopped onion
Dash of salt
Dash of fresh pepper
1/8 cup chopped tomato
1/8 cup sliced black olives
Large flour tortilla, warmed
Directions:
Heat oil in sauté pan. Brown sausage with peppers and onions until vegetables are tender. Add remaining ingredients and thoroughly heat. Place ingredients in center of warmed tortilla and roll up.
Sea Scallops with Hot Italian Sausage
Ingredients:
1 lb Italian Sausage cut into 2 inch pieces
1lb Sea Scallops, cleaned and rinsed
2 Shallots, minced
2 cloves Garlic, minced
1/2 cup Pine Nuts, toasted
1 cup White Wine
4 oz butter, at room temperature
2 tablespoons chopped chives
Directions:
Brown Sausage over high heat. Remove when will browned and reserve. Add garlic and shallots, stir will, and cook until soft. Add Scallops, season and cook 5 minutes. Remove Scallops. Add wine and simmer down by half. Return sausage and juices to pan. Bring to simmer. Add Scallops, butter and herbs. Stir until will combined. Add nuts and Sea Scallop.Sausage mixture.
Serve with cooked rice or penne pasta.
Toscana Soup
Ingredients:
5 1/2 cups chicken stock
1/2 cup heavy cream
2 medium russet potatoes
4 cups chopped kale or spinach
1 lb Italian sausage
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Directions:
Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potatoes into 1/4’ slices, then quarter the slices and add them to the soup. Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2’ thick. Add the sausage to the soup and the kale or spinal. Add spices and let the soup simmer for about 2 hours. Stir occasionally. Great served with garlic/cheese bruschetta.
Tapas - Chorizo in Cider
Ingredients:
1 tablespoon olive oil
1/2 cup apple cider
8 oz chorizo sausage, cooked, cut unto diagonal slices
1 small onion, finely chopped
1/4 cup chicken stock
2 teaspoons sherry vinegar, or to taste
1 1/2 teaspoons paprika
1 bay leaf
2 teaspoon chopped fresh parsley
Directions:
Cooked chorizo in pan or oven and set aside. Heat the oil in a saucepan and fry the onion for 3 minutes, or until soft. Add the paprika and cook for 1 minute. Add the cider, stock and bay leaf and bring to a boil. Reduce the heat and simmer for 5 minutes to reduce the sauce slightly. Stir in the vinegar and parsley. Serve hot.
Chorizo Sausage Tortilla Casserole
Ingredients:
4 cloves Garlic
3 tablespoon oil
1 large green pepper, chopped
3 large onion, chopped
1 quart tomatoes, chopped
1 cup celery, chopped
1 tablespoon basil
3 tablespoon chili powder, divided
1/2 cup raw rice
1 teaspoon oregano
1 1/2 lb chorizo sausage
8 ounces chicken broth
2 to 3 tablespoon dry onion soup mix
8-10 flour tortillas
1 teaspoon cold water
1 teaspoon cold water
1 teaspoon cornstarch
Cheddar cheese optional
Directions:
Sauté garlic, onions, green pepper, and celery until glossy. Add 1/2 of the tomatoes, 2 tablespoons chili powder, basil and oregano. Simmer about 30 minutes. In a quart pan heat oil and ad rice, cooking until golden brown, stirring constantly over medium heat. Add chicken broth, cover and simmer until all liquid is absorbed. Add onions mixture to rice mixture. Cook the sausage and process in food processor until crumble. Add to the previous mixture and heat through. In 13×9 inch greased pan, place tortilla across end of pan. Fill with meat mixture. Roll up. Fill all 8 tortillas in the same way. Put in a pan side by side. Put remaining tomatoes in 1 quart saucepan and add 2 to 3 tablespoons soup mis and 1 tablespoon chili powder. Simmer 10 minutes. Thicken very slightly with cornstarch mixed with water. Pour evenly over filled tortillas. Cover pan. Bake at 200 degrees for 1 1/2 hours. You may sprinkle with grated cheddar cheese wen it is almost done and return to oven until cheese melts.
Chorizo and Black Bean Burritos
Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound Chorizo
2 cups cooked black beans, drained: canned is fine
1/2 cup green chile, chopped
1 jalapeño, seeded and chopped
8 large flour tortillas
Sour cream
Sliced black olives
Directions:
Sauté the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeño and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meta mixture along the center of eau tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives.
Serves 4.
Chorizo Carbonara
Ingredients:
1/2 pound of chorizo sausage, crumbled
1 cup of half and half
3 cups shredded Monterey Jack cheese with peppers
1 4 1/2 oz can chopped green chilies
1/2 teaspoon ground cumin
1 16 oz package of spaghetti, cooked
Directions:
Brown the sausage in a skillet over medium heat, drain well on paper towels. Set aside. Heat the half and half in a small saucepan. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately. Makes 8 servings.
Andouille and Dirty Rice
Ingredients:
2 tablespoons vegetable oil
1 lb Encore’s Andouille, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
4 cups chicken stock
1/4 teaspoon cayenne
2 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground pepper
Directions:
Heat oil in a heavy-bottomed sauté pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add chicken stock and cayenne. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
Black Bean Soup with Crab and Andouille Sausage
Ingredients:
2 (15 oz) cans, black beans, drained
4 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes
1/2 pound diced Andouille Sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cups diced carrots
1 teaspoon Ground Cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat
1/4 cup chopped fresh cilantro leaves
Directions:
Ina heavy stock pot, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, by leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on simmer for 3-4 hours.
Season to taste, with salt and back pepper. Ladle into bowls and garnish with crabmeat and cilantro.
Baked Ziti with Sweet Turkey Italian Sausage
Ingredients:
1 lb ziti noodles
1 lb sweet Turkey Italian sausage, cut into 1/2 inch thick slices
1 (28 oz) cans diced tomatoes w/ seasonings (green pepper and onions or garlic and oregano)
2 teaspoon dried thyme
2 teaspoons dried rosemary
1 (15 oz) container ricotta cheese
4 cups grated part-skim mozzarella cheese
1 teaspoon garlic powder
1/2 cup grated Parmesan
Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder an mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4 quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly.