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Recipes
Bruce Aidells' Quick and Easy Pasta
From The "Complete Sausage Book" (Ten Speed Press),
Bruce Aidells notes: If some unexpected guests show up for dinner
or you are tired after a long day, all you need is some sausage
in the freezer and some dried pasta on the shelf, and you can whip
up a simple but delicious meal in minutes.
Ingredients
1 pound dried pasta
3/4 pound Italian sausage
1/2 cup white wine -- AND/OR
1 cup heavy cream -- AND/OR
1 cup chicken stock -- AND/OR
1 cup chopped tomatoes
grated parmesan cheese
sundried tomatoes -- optional
blanched spring vegetables -- optional
sliced mushrooms -- optional
Makes 4 servings
Instructions
1. For 1 pound of dried pasta (enough to feed 4 people generously),
you'll need 1/2 to 3/4 pound of sausage removed from the casings
and chopped coursely. While you are cooking the pasta, fry the
sausage in a skillet until it is no longer pink. Drain off and
discard the grease. To make a quick and easy sauce, add some
liquid (wine, and/or cream, and/or stock, and/or chopped tomatoes),
perhaps a few sun-dried tomatoes, sliced mushrooms, or blanched spring vegetables,
or any combination of the above. Cook the sauce down over a high flame until
it just begins to thicken. Taste for salt and pepper and mix with the cooked,
drained pasta. Sprinkle with some freshly grated Parmesan cheese on top and
enjoy!
... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten
Speed Press)
Photo links to the book on Amazon.com
Beer-Braised Brat Sandwiches
Ingredients
1 pound Schwarz Or Home Brats or other mild sausage
1 large onion, sliced
12 ounces dark German beer
2 bay leaves
1 tablespoon coarse German-style mustard
4 kaiser or other hard rolls
Makes 4 servings
Instructions
Over medium heat, brown the bratwurst for about 10 minutes in a
heavy skillet large enough to hold all the sausages at once, turning
them occasionally as they brown. Remove the sausages and all but
3 tablespoons of the fat. Add the onion, cover the skillet, and
cook over medium-high heat for 10 minutes, stirring frequently
until light brown. Pour in the beer and scrape up any brown bits
clinging to the bottom of the pan. Return the sausages to the pan,
and add the bay leaves. Partially cover and cook over moderate
beat for 15 minutes. Stir in the mustard and cook until the liquid
has begun to thicken. To serve, split the brats down the middle
and place on a roll with the onions and sauce. Pass a pot of hot
mustard on the side.
... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten Speed
Press)
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Thai Sausage Soup
Ingredients
1 tablespoon peanut oil
1/2 pound Smoked Thai Chicken Sausage, removed from casings
1/2 cup chopped onion
1/2 cup thinly sliced celery
6 cups chicken stock
6 bamboo shoots, diced
10 medium-sized fresh mushrooms, sliced
1/2 cup coconut milk or condensed milk
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Garnish:
1/4 cup chopped green onions or scallions, white and green parts
Cilantro leaves
Instructions
Heat the oil in a large pot over medium heat. Add the sausage and stir-fry for
3 minutes, breaking it up as it cooks. Add the onion and celery and stir-fry
for 5 more minutes. Add the chicken stock, bring to a boil, decrease the heat,
and simmer for 10 minutes. Add the bamboo shoots, mushrooms, and coconut milk.
Simmer for 2 more minutes. Add the lime juice and taste for salt and pepper.
Serve garnished with green onions and cilantro leaves.
... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten Speed Press)
Hot
Sausage and Shrimp Jambalaya
Ingredients
1 lb Schwarz Hot Link sausage, cut in 1/2 in pieces
2 onions, chopped
1 cup parsley
4 cloves garlic, chopped
2 cups water
1 can tomatoes
1 tsp thyme
salt to taste
2 cups rice
1 lb frozen peeled shrimp
Instructions
Cook sausage and onions in large skillet
until onions are clear. Add garlic and parsley. Cook until parsley
is limp. Transfer to Dutch oven, add water, tomatoes, thyme and salt.
Bring to boil. add rice and shrimp. Stir once, lower heat, cover,
and simmer. Cook until rice is tender. Add more water if necessary.
From the “Geezer Cookbook”
By Dwayne Pritchett -- "Medicine Man"
www.macscouter.com
Sausage Creole
Ingredients
2 lb smoked sausage links, sliced in 1/2in pieces
1/2 cups chopped onion
2/3 cups chopped celery
1 1/2 cups water
2 can stewed tomatoes with pepper peppers
4 tbs olive oil
1 red bell pepper, diced
1/2 cups sliced green olives
2 pkg. Spanish rice Mix
1/4 tsp cayenne pepper
Instructions
In Dutch oven, sauté onion,
pepper, and celery in olive oil. Combine all ingredients in oven
and bring to boil. Cover, reduce heat, and 'simmer until liquid
is absorbed. Serve.
From the “Geezer Cookbook”
By Dwayne Pritchett -- "Medicine Man"
www.macscouter.com
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