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International Recipes and Food Trivia Archives Index
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April01, 2005 - International Recipes and Food Trivia >> |
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******************************************************************* All the world's a stage, And all the men and women merely players. -William Shakespeare ******************************************************************** INCLUDED IN THIS POSTING 1) Boiled Sausages with White Wine 2) Spicy Sausage Casserole 3) Hot Italian Sausage and Corn Chowder 4) Devilled Sausages 5) Weekly Trivia... 6) Mexican Sausage and Bean Casserole 7) Baked Sausages with Potatoes and Cheese 8) Venison Sausage 9) Sausage Pie 10) Did You Know... 11) Maple-Glazed Sausages 12) Home-Style Sausage 13) Just a Funny... 14) Oven-Roasted Sausage Sandwiches 15) Jalapeno Sausages 16) Simple Sausage Loaf 17) Spicy Sausage Casserole 18) Quick Sausage Gravy 19) Glamorgan (Welsh) Sausages Vegetarian 20) Roasted Sausages and Grapes ********************************************************************* 1) BOILED SAUSAGES WITH WHITE WINE INGREDIENTS For half a dozen sausages take a half-pint of white wine; pepper the sausages, cover, and let them boil gently for ten minutes; then take up the sausages, add a small cupful of poulette sauce to the stock, and boil rapidly three or four minutes. Remove from the fire and add a tablespoonful each of chopped parsley and butter. When the butter has melted, pour the sauce over the sausages on a hot dish, and serve quickly. ********************************************************************* 2) SPICY SAUSAGE CASSEROLE INGREDIENTS 2 cups Cooked rice 1 lb Pork sausage; cooked and drained 1 can (6oz) sliced water chestnuts; drained 1 lb (4 cups) shredded sharp cheddar cheese 1 1/2 cups Chopped broccoli; cooked DIRECTIONS Preheat oven to 375?°. Layer rice, sausage, water chestnuts, 1 cup cheese and broccoli in baking dish. Sprinkle with remaining cheese. Bake until cheese is bubbly, about 30 minutes. Makes 6 to 8 servings. ********************************************************************* This is cute my friends just for a change!!!!! http://www.coolquiz.com/funpages/view.cfm/2489 ********************************************************************* 3) HOT ITALIAN SAUSAGE AND CORN CHOWDER A Hearty Chowder. INGREDIENTS 1 Package Hot Italian Sausage 1/2lb Dried White Navy Beans 12 cups Water 1 Bay Leaf 3 teaspoons Dried Thyme 1 16oz Can Creamed Corn 2 tablespoons Garlic, Minced 1 1/2 cups Onion, Diced 3 cups Frozen Corn Kernels 1/3 cup Parsley, Chopped DIRECTIONS Soak Beans Four Hours or Overnight in enough water to cover beans. Drain and Bring to Boil with 8 cups, bay leaf and thyme in a heavy sauce pot or small kettle. Simmer about 2 hours until beans are tender. Add Creamed Corn, Sausage, Onions and Garlic. Simmer 20 minutes or until Sausage is cooked thru. Remove Sausage and reserve. Add Corn Kernels and simmer until tender. Dice Sausage and Return to Pot. Season with Salt and Pepper. ********************************************************************* *The word sausage is derived from the Latin word salsus which means something salted. ********************************************************************* 4) DEVILLED SAUSAGES DIRECTIONS Steam the required number of pork sausages for an hour; let them get cold. Fry small triangles of bread in butter to a golden brown; then drain and cover thinly with a curry paste. Skin and slice the sausages thinly, lengthwise, and lay half a sausage slice on each piece of bread, and spread over a small quantity of mango chutney. Cover, and put in the oven till thoroughly hot. Then lay them on a fancy paper on a hot dish, and serve with a garnish of parsley and sliced lemon. ********************************************************************* 5) WEEKLY TRIVIA... Unrelated to the chicken, the male cock-of-the-rock bird earned the name "cock" because of its rooster-like appearance and combative behavior. The female of the species influenced the word "rock" being added to the name because of her habit of nesting and rearing the young in sheltered rock niches. ********************************************************************* 6) MEXICAN SAUSAGE AND BEAN CASSEROLE This recipe was selected as the 4th Quarter 2004 Recipe Contest Winner. INGREDIENTS 1lb Mild Italian Sausage 8oz Cheddar Cheese cubed 8oz Dark Kidney Beans, canned and cooked. Sage, either 1/2 teaspoon Dry powder, or 1 tablespoon freshly chopped DIRECTIONS Preheat Oven to 375?°F Brown the sausage in a pan and drain. Toss the sausage in the pan with the Sage. Alternate Layering about 1/3 Beans, 1/3 Sausage, and 1/3 Cheese in 8" casserole dish until all ingredients are used up. Bake at 375?°F until cheese is melted and lightly browned. Serve by spooning over 1/2 cup of rice and optionally sprinkle with Tabasco ********************************************************************* 7) BAKED SAUSAGES WITH NEW POTATOES AND CHEESE One dish comfort food, try it in early summer when the Jersey Royals will be cheap enough to use like this. The potatoes and onions will cook in the sausage juices absorbing the flavours. The best bit is the sticky, caramelised onions at the bottom of the pan - so I like to use 2 or 3 onions. With so few ingredients it is important to use good quality sausages. INGREDIENTS 500g sausages, each sausage cut into 3 large chunks 750g new potatoes, ideally Jersey Royals, sliced the thickness of a finger 1 red onion, chopped roughly 1 or 2 sweet onions, chopped roughly 1 teaspoon of olive oil 100g grated cheddar Salt and black pepper DIRECTIONS Mix all the ingredients in a large bowl. Make sure that the olive oil has coated the sausages, potatoes and onions. Lightly season with salt and black pepper (the sausages will add seasoning) Spread over a high sided baking tray. Bake in a medium oven (190 degrees, gas mark 5) for 45 - 60 minutes, stir the dish once or twice. Cover with grated cheese and check seasoning. Once the cheese has melted serve with peas or a green salad. Suggested Sausages Plain pork or herb sausages. ********************************************************************* *HOW TO BAKE SAUSAGES* Baking is the easiest may of cooking sausages. Spread your sausages over a baking sheet, put them into a medium oven and leave for 30 - 40 minutes. If you are feeling energetic you can baste them once or twice. All very good, but sometimes baked sausages need livening up. The following ideas are popular with children, quick and easy to put together. They will work with around 450g of sausages. HONEY AND MUSTARD GLAZE INGREDIENTS 1 to 2 tablespoons clear honey 1 to 2 tablespoons Dijon mustard 2 tablespoons of fresh orange or apple juice Few drops of soy sauce Teaspoon sesame seeds DIRECTIONS Microwave the honey for about 30 seconds, add the mustard and fruit juice, stir well. Pour over sausages and bake. Baste once or twice Sprinkle with sesame seeds before serving. *************** CREAM AND ONION DIRECTIONS Bake sausages on a lightly oiled baking tray for 10 minutes.??Add the onions (adding a few drops of oil if necessary). Bake for a further 20 minutes, add the cream and mustard (if using) and finish cooking for 5 to 10 minutes. *************** EASY BBQ SAUCE DIRECTIONS Fry the onion (and garlic if using) in oil for 5 minutes. Combine all the ingredients in a small pan, Bring to the boil and simmer uncovered for 10 minutes. Blend or sieve. Pour over sausages and bake, basting once or twice ********************************************************************* *Sausages are mentioned in The Odyssey which was written by Homer more than 2,700 years ago. ********************************************************************* 8) VENISON SAUSAGE INGREDIENTS Salami 3 lbs. ground venison or beef or combination 1 teaspoon pepper 1/2 teaspoon garlic salt 1/2 teaspoon mustard seed 1/2 teaspoon mustard powder 1 cup water 3 tablespoons Quick-Curing Salt DIRECTIONS Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting. ********************************************************************* 9) SAUSAGE PIE Preparation: 40 minutes, Bake: 45 minutes, Cool: 20 minutes, Stand: 20 minutes. INGREDIENTS 1 16-ounce package hot roll mix 1 pound bulk sweet or hot Italian sausage 4 cups sliced fresh mushrooms 1 cup chopped onion 1 cup chopped red sweet pepper 2 cloves garlic, minced 1 8-ounce can pizza sauce 2 cups shredded smoked mozzarella or provolone cheese (8 oz.) 1 egg 1 tablespoon water DIRECTIONS Prepare hot roll mix according to package directions through the kneading step. Cover; let dough rest for 5 to 10 minutes. In a large skillet, cook sausage over medium heat until meat is brown. Drain, reserving 1 tablespoon drippings in skillet. Add mushrooms, onion, sweet pepper, and garlic to skillet. Cook over medium heat until vegetables are tender. Drain off any liquid. Stir in pizza sauce. Set mixture aside. Preheat oven to 350 degree F. Grease the bottom and side of a 9-inch springform pan. On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the side of the springform pan. Sprinkle bottom of the dough with 1/2 cup of the cheese. Spoon meat mixture over cheese. Sprinkle remaining 1-1/2 cups cheese over meat. Press lightly into meat filling. On a lightly floured surface, roll the remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal. In a small bowl, beat together egg and the water. Brush top of pie with egg-water mixture; allow to dry for 5 minutes. With a sharp knife, score top of pie in a diamond pattern, being careful not to cut all the way through the dough. Bake for 45 to 50 minutes or until golden brown. Cool in pan on a wire rack for 20 minutes. To serve, use a small spatula or table knife to loosen pie from side of pan; remove side of pan. Cut pie into wedges. Makes 8. servings. Nutritional Information Nutritional facts per serving calories: 482, total fat: 20g, saturated fat: 7g, cholesterol: 100mg, sodium: 1057mg, carbohydrate: 50g, fiber: 0g, protein: 25g Source: Better Homes and Gardens ********************************************************************* 10) DID YOU KNOW... Experts believe that Manhattan is possibly the worst place in the U.S. to attempt stargazing during a clear night sky. Because of air pollution haze and city lights, the moon and the bright planets are about all that can be seen clearly. ********************************************************************* 11) MAPLE-GLAZED SAUSAGES INGREDIENTS 2 packages sausages 1 Cup maple syrup 1/2 Cup packed brown sugar 1 teaspoon ground cinnamon DIRECTIONS In large skillet, cook sausages till brown; drain. Combine syrup, brown sugar and cinnamon; bring to a boil reduce heat add sausages; cook until glazed. ********************************************************************* 12) HOMESTYLE SAUSAGE INGREDIENTS 1 medium tart apple, peeled, shredded 1/2 cup brown rice, cooked 2 tablespoons onion, grated 2 cloves garlic, minced 1 1/2 teaspoons rubbed sage 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/8 teaspoon cayenne 1/8 teaspoon ground allspice 1 pound lean ground turkey DIRECTIONS In a bowl, combine the first 10 ingredients; mix well. Crumble turkey over mixture and mix well. Shape into eight 1/2 inch thick patties. In a large nonstick skillet coated with nonstick cooking spray, cook patties for 4-6 minutes on each side or until juices run clear. Makes 8 patties. ********************************************************************* *Queen Victoria was fond of sausages but insisted that the meat be hand chopped rather than minced. ********************************************************************* 13) JUST A FUNNY...Too Much TV Father: "I know the answer to your bad grades. You're spending too much time watching television." Son: "I'm sorry, you'll have to phrase that in the form of a question." ********************************************************************* 14) OVEN-ROASTED ITALIAN SAUSAGE SANDWICHES INGREDIENTS 6 Italian Sausages (mild, hot or chicken) 2 tablespoons olive oil 1 teaspoon minced garlic 1 large onion, cut into lengthwise 1/2" strips 1 red bell pepper, seeded, cut into lengthwise 1/2" strips 1 yellow or orange bell pepper, cut into lengthwise 1/2" strips 1 green bell pepper, cut into lengthwise 1/2" strips 2 tablespoons balsamic vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 Hoagie or French rolls DIRECTIONS Pre-heat oven to 500 degrees. Place sausages in a 10 to 12 inch skillet. Place 1 inch of water in the pan and turn heat to medium. Gently simmer the sausages, turning with tongs from time to time, about 10 minutes, enough to cook them half way through. Remove from water and let drain. Combine the oil, garlic, peppers, balsamic vinegar, salt and pepper in an ovenproof pan. Toss to thoroughly combine. Add the sausages to the pepper mixture, tucking them down into the vegetables. Place entire pan, uncovered, into the pre-heated hot oven. Let cook 12 to 15 minutes, or until vegetables are beginning to brown and soften. Sausage surfaces will also brown. Two minutes before removing pan from oven, lightly brush the rolls with olive oil and place in oven to heat until slightly crisp. If the roll is large, you can remove some bread to make a pocket for the sausage and pepper mixture. Tip: leave the rolls hinged to allow for easier eating later! Evenly divide the sausages and pepper mixture amongst the heated rolls. Serves 6. ********************************************************************* 15) JALAPENO SAUSAGES Prep: 15 minutes Chill: 6 to 24 hours Grill: 20 minutes INGREDIENTS 4 ounces fresh jalapeno peppers, seeded and finely chopped, or one 4-ounce can jalapeno peppers, drained and chopped 2 tablespoons snipped fresh cilantro 2 tablespoons beer or water 1 teaspoon cumin seed, crushed 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1 pound lean ground pork 4 8-inch whole wheat flour or corn tortillas or frankfurter buns Leaf lettuce (optional) DIRECTIONS In a medium bowl combine jalapeno peppers, cilantro, beer, cumin seed, garlic, salt, black pepper, and red pepper. Add ground pork; mix well. Shape meat mixture into four 6-inch-long logs or 3/4-inch-thick patties. Cover; chill for 6 to 24 hours or until mixture is firm. Stack tortillas; wrap in foil. Set aside. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Cover; grill for 15 minutes, turning occasionally. Add tortillas to grill directly over coals. Cover; grill for 5 to 10 minutes more or until meat is no longer pink and tortillas are heated through, turning once halfway through grilling.[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.] To serve, place sausages in warm tortillas. If desired, top with lettuce. Makes 4 servings. ********************************************************************* *Sausages were called bangers during the Second World War because they contained so much water they exploded when fried. ********************************************************************* 16) SIMPLE SAUSAGE LOAF INGREDIENTS 3 cups sausage meat 1 onion, peeled, chopped fine 2 cups bread crumbs 4 tablespoons ketchup water seasonings to taste DIRECTIONS To prepare this Sausage Loaf Recipe, first soak the bread crumbs in the water. Add the seasonings, onion, ketchup, then the sausage meat. Mix well. Turn into a greased loaf tin. Bake in moderate oven for about 35 minutes. Then serve. ********************************************************************* 17) SPICY SAUSAGE CASSEROLE INGREDIENTS 2 cups Cooked rice 1 lb Pork sausage; cooked and drained 1 can (6oz) sliced water chestnuts; drained 1 lb (4 cups) shredded sharp cheddar cheese 1 1/2 cups Chopped broccoli; cooked DIRECTIONS Preheat oven to 375?°. Layer rice, sausage, water chestnuts, 1 cup cheese and broccoli in baking dish. Sprinkle with remaining cheese. Bake until cheese is bubbly, about 30 minutes. Makes 6 to 8 servings. ********************************************************************* 18) QUICK SAUSAGE GRAVY INGREDIENTS 1 lb Pork sausage 2 tablespoons Flour 1 3/4 cups Milk 6 Biscuits; warmed & halved DIRECTIONS Brown sausage; drain. Sprinkle with flour; stir to blend. Pour in milk slowly,stirring constantly. Bring to a boil; cook 1 minute. Continue to cook until thickened. Serve over biscuits. ********************************************************************* 19) GLAMORGAN (WELSH) SAUSAGES VEGETARIAN INGREDIENTS 2 cups fresh whole-wheat bread crumbs 6 ounces aged Cheddar cheese, grated 2 tablespoons finely chopped leek or scallion 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh marjoram 1 tablespoon coarse-grained mustard 2 eggs, 1 separated freshly ground black pepper 1/2 cup dried bread crumbs oil, for deep-frying DIRECTIONS Mix the fresh bread crumbs with the cheese, leek or onion, parsley, marjoram, mustard, whole egg, one egg yolk and ground black pepper to taste. The mixture may appear dry at first, but knead it lightly with your fingers and it will come together. Make 8 small sausage shapes. Whisk the egg white until lightly frothy and put the dried bread crumbs in a bowl. Dip the sausages first into the egg white, then coat them evenly in bread crumbs, shaking off any excess. Heat a deep-frying pan one-third full and carefully fry four sausages at a time for 2 minutes each. Drain on paper towels and reheat the oil to repeat. Keep the sausages warm in the oven uncovered. Alternatively, open-freeze, and seal; then to reheat, thaw for 1 hour and cook in a medium-hot oven for 10 15 minutes. Serves 4. Source: The Complete Encyclopedia of Vegetables and Vegetarian Cooking ********************************************************************* 20) ROASTED SAUSAGES AND GRAPES INGREDIENTS 1-1/2 lb hot Italian sausage, cut into 3-inch lengths (see Note) 1-1/2 lb sweet Italian sausage, cut into 3-inch lengths 3 tablespoons unsalted butter 2-1/2 lb red or green seedless grapes, stemmed (6 to 7 cups) 1/4 cup balsamic vinegar DIRECTIONS Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter. Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes. NOTE Use more sweet sausages and fewer hot ones for a milder dish, but do use Italian sausages, as their fennel and garlic flavors are essential to this dish. Serves 6-8. Source: Chef George German, Al Forno, Providence, Rhode Island ********************************************************************* |
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| << February26, 2005 - TAGLITELLE WITH PARMA HAM AND ASPARAGUS |
April01, 2005 - International Recipes and Food Trivia >> |
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