Explore by Tags

Entries tagged with 'sausage'

Grilled Bratwurst, Beer, and Cheddar Soup

Serious Eats Jennifer Olvera 6 comments

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

Sheftalia (Cypriot Lamb and Pork Sausage)

Serious Eats Joshua Bousel Post a comment

Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside. More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

Serious Eats J. Kenji López-Alt 2 comments

Spicy chorizo sautéd with avocado and poblano peppers makes for a flavor-packed, adult-friendly upgrade to standard sloppy joes while still maintaining the sweet and savory quality that makes the originals so darn delicious. Once you've got the chorizo on hand, this recipe comes together in under 30 minutes. More

Easy Mexican Chorizo Tacos

Serious Eats J. Kenji López-Alt 5 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Coq au Vin With Veal Sausage, Thyme, and Merlot From 'Joy of Kosher'

Serious Eats Kate Williams Post a comment

Coq au vin was one of the first dishes that Jamie Geller learned to cook. As she tells it, her mother-in-law taught her how to gently simmer chicken in red wine sauce shortly after her wedding. The recipe in her new cookbook, Joy of Kosher, is a version of that dish—the chicken and red wine remain the same, but Geller has added slices of flavorful veal (or chicken) sausage to the mix. More

Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish

Serious Eats J. Kenji López-Alt 4 comments

Juicy Italian sausage bound with melted Fontina cheese is all packed into a pressed sandwich with sautéed onions, fennel, and red peppers and stopped with a rich and tangy sun-dried tomato and caper relish to balance out the fat. This is one hell of a sandwich. More

Silken Tofu With Spicy Sausage

Serious Eats Shao Z. 6 comments

A homey Chinese and American mashup made with steamed soft silken tofu in a sauce flavored with hot Italian sausage and sliced shiitake mushrooms. More

Orecchiette With Broccoli Rabe, Spicy Italian Sausage, and Pesto

Serious Eats Nick Kindelsperger Post a comment

After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it's balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto. More

Breakfast Sausage, Mushroom, and Cheddar Rolls

Serious Eats Sydney Oland Post a comment

Classic sausage roll meets beef Wellington, these easy to assemble brunch bites will be well-received at any breakfast table. More

Easy Sausage, Kale, and Black Eyed Pea Soup With Lemon and Rosemary

Serious Eats J. Kenji López-Alt 8 comments

An easy, hearty, sausage and kale soup with black eyed peas, flavored with rosemary and lemon zest. More

Easy Fresh Mexican Chorizo

Serious Eats J. Kenji López-Alt Post a comment

This recipe makes a pound and a half of bulk fresh Mexican chorizo-style sausage to be used as a base ingredient for tacos, chilies, enchiladas, nachos, and many other Mexican preparations. The achiote gives the meat a deep red color, but it is totally optional. More

Spicy Pork, Green Pepper, and Corn Soup

Serious Eats Jennifer Olvera 9 comments

Pork sausage, green pepper and corn soup is an ideal cold weather restorative. More

Legacy Cornbread Dressing From 'Choosing Sides'

Serious Eats Kate Williams Post a comment

Tara Mataraza Desmond's cornbread dressing from her new cookbook, Choosing Sides, has been in her husband's family for a couple of generations. In it, she interweaves Southern-style all-cornmeal croutons with rich, savory breakfast sausage, sweet Rome apples, and a plethora of herbs and aromatics. More

Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Serious Eats J. Kenji López-Alt 5 comments

A German-style weisswurst made with turkey meat and pork fat. More

Easy Skillet Cassoulet

Serious Eats Yasmin Fahr 9 comments

Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour. More

World's Easiest Pasta (Frascarelli) From 'Pasta Modern'

Serious Eats Kate Williams 4 comments

Francine Segan calls this the "world's easiest pasta." Indeed, you'll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg have the same tender toothsome texture as German spaetzle, but are served like polenta. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Sausage and Radicchio Pizza

Serious Eats J. Kenji López-Alt 1 comment

Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza. More

Chicken Keema

Serious Eats Joshua Bousel 1 comment

Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat. More

Cevapi (Southeastern European Meat and Onion Sausages)

Serious Eats Joshua Bousel 7 comments

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible. More

More Posts