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Entries tagged with 'sausages'

Lamb Sausage with Pea Purée and Pea Sprouts

Serious Eats Nick Kindelsperger 2 comments

Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. More

Herb Waffles with Sausage, Peppers, and a Fried Egg

Serious Eats Sydney Oland 2 comments

This savory brunch includes garlic as well as fresh herbs in the batter, and then tops the waffles with quickly cooked peppers, sausages, and a runny fried egg. More

Bangers and Mash with Onion Gravy

Serious Eats Sydney Oland Post a comment

Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale More

Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

Serious Eats J. Kenji López-Alt Post a comment

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)

Serious Eats Joshua Bousel 6 comments

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes

Serious Eats Blake Royer 7 comments

[Photograph: Blake Royer] Adapted from Food Network. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Cassoulet-Style Sausage 'n' Beans

Serious Eats Kerry Saretsky 13 comments

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More

Cook the Book: Sweet Italian Sausage

Serious Eats Caroline Russock 3 comments

The key to really great sausage, as you'll learn from this recipe for Sweet Italian Sausage from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats, is allowing your chunks of pork shoulder or stew meat to sit or "sweat" in a spice blend for 24 hours before grinding them. The chilled meat grinds beautifully and letting the herbs and spices sit makes sure that you're left with patties (or links, if you're feeling ambitious) that are uniformly flavored. More

Saffron Rice with Chorizo

Serious Eats Carrie Vasios Mullins 1 comment

[Photograph: Carrie Vasios] Loosely adapted from Spain...A Culinary Road Trip by Mario Batali.... More

Dinner Tonight: Cider-Braised Sausages With Sage

Serious Eats Blake Royer 2 comments

First, the sausages are heavily browned, then all that flavor is deglazed with apple cider, which is then reduced down into a syrupy glaze. As the natural sugars (and acidity) in the apple cider concentrate with the pan drippings, you end up with something that tastes like it was cooking for hours and hours. More

Champ with Sausages

Serious Eats Carrie Vasios Mullins Post a comment

[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu »... More

Grilling: Breakfast Sausage

Serious Eats Joshua Bousel 5 comments

I go straight into hoarding mode at the first sign of cooling air. My summer freezer, once bare except a bag of ice and a container of homemade ice cream, starts filling with meats to get me through the fall and winter. I've recently added one staple to my growing collection of pulled pork and sausages, something I couldn't live without during hibernation mode: breakfast patties. More

Sausage and Sauerkraut Stew with Duck Fat Dumplings

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Juniper plays best with gamey meats, but game can be hard to come by. If you don't hunt (or have a friend who does), your options are limited. Ducks, however, are far more widely available and are... More

Dinner Tonight: Roasted Chickpeas and Lamb Sausage with Swiss Chard

Serious Eats Nick Kindelsperger 1 comment

Though not as well celebrated as the beginning of asparagus or tomato season, there's some real pleasure in spotting the first swiss chard at the market. Vibrantly colored, they pop out and just beg to be bought—I really can't resist them. Usually I enjoy swiss chard a side dish to some random meal, so it's nice to find this recipe from the blog Abby & Sam, which fully integrates them into a dish. More

Dinner Tonight: Sausages in the Skillet with Grapes

Serious Eats Blake Royer 3 comments

Though it's never occurred to me to throw green grapes in a skillet until they collapse into tart bursts of sweet and sour, I certainly wasn't against the idea. So when Lidia Bastianich recommended it as part of an Umbrian dish from central Italy, one that complemented the juiciness of pork sausage, I jumped on board. More

Eat for Eight Bucks: Sausages on Buttered Beans with Fresh Herbs

Serious Eats Robin Bellinger 2 comments

As we approach the season when I always seem to be wondering what to do with leftover fresh herbs bought on a whim at the farmers' market, I intend to press this last-minute side dish into service frequently. More

Dinner Tonight: Bucatini con Salsicce (Bucatini with Sausage)

Serious Eats Blake Royer 3 comments

[Photograph: Blake Royer] There are countless recipes out there involving tomatoes, sausage, and some kind of pasta. It's an Italian staple, and I've seen many varieties from region to region. But flipping through Lidia Bastianich's wonderful book Lidia Cooks from... More

Cook the Book: Collard Greens with Poblano Chiles and Chorizo

Serious Eats Caroline Russock 2 comments

[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular... More

The Nasty Bits: Turkey Neck Gumbo

Serious Eats Chichi Wang 22 comments

"It always feels so rewarding to add another type of neck to one's repertoire of necks." [Photographs: Chichi Wang, unless otherwise noted] I like to cook stews. I have a penchant for storied, time-consuming stews with a higher-than-average rate of... More

Meat Lite: Lentil Sausage Ragout

Serious Eats Joy Manning 6 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph from the Flickr photostream of Foodista] Ingredient... More

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