7 Mouthwatering Sausage Recipes for Fall

Sausage Recipes
Sausage Recipes

Roasted Brussels Sprouts with Smoked Sausage

Brussels sprouts have seen a recent increase in popularity, and I'm happy to see this vegetable's renaissance. I've always been a fan of them. Even when I was child, when most children would push them aside, I would devour them.

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Italian Sausage with Stewed White Beans


Both sausage (in the freezer) and beans (in the pantry) are great bomb shelter foods. Keep them on hand at all times for emergencies, such as daily hunger. If you have access to a butcher, that's the best place to find good sausage; and if you must use chicken, use chicken. Just make sure it's Italian-style. Theoretically the beans serve enough for two; what's left will be delicious the next day (or the day after that), at room temperature. If you cooked an extra sausage, slice it and stir it in with the leftover beans before refrigerating.

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Drew's Chicken and Smoked Sausage Gumbo


I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices.

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Sausages with Apples and Onions (pictured above)

We make quick skillet meals like this one of sausages with onions and apples (and sometimes pears) when we are short on time and have either our own fresh sausages on hand or good ones that we buy. Small butcher shops sell wonderful fresh sausages, of course, but when we buy sausages at the grocery store, we get fresh ones from the butcher department rather than the ones that come in the Cryovac packages in the meat case. If the market is good, it usually has a nice selection of fresh sausages.

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Eggplant Parmigiana with Sausage


This is a classic Italian comfort food dish that is sure to hit the spot on a chilly evening. For the best results, while in the market, make sure to choose large, bulbous Italian eggplants with fewer seeds, toss them in your hand, and select the ones that feel relatively lighter. Look for shiny skins and no soft spots or bruises.

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Smoky Chicken-Hock Gumbo with Andouille Sausage


Think of this dish as an opportunity to cook for a group of your friends and get everyone involved. Simply put, gumbo is the perfect party dish. If you are on your own, gumbo, like most soups and stews, matures with time, so preparing it early in the morning or even a day in advance will only make it better.

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Italian-Inspired Spicy Turkey Sausage Chili with Fresh Mozzarella Recipe


This recipe almost developed itself as I tried to figure out how to incorporate my leftover ball of fresh mozzarella in chili. I decided to replace many of the ingredients in a traditional chili with the Italian counterpart. Spices like cumin, cinnamon, paprika, and garlic powder were replaced with red chile flakes, dried oregano, fresh basil, fresh rosemary and garlic. Cannellini beans stood in for black and kidney beans, while balsamic vinegar and lemon zest took over for beer and cider vinegar. Cheddar? Who needs it when you have freshly grated Parmigiano-Reggiano and hunks of melting fresh mozzarella?

INGREDIENTS


2 tablespoons extra-virgin olive oil
½ large or 1 medium red onion, sliced thinly
1 clove garlic, peeled and minced1 pound spicy turkey sausage, casing removed
Two 28-ounce cans of whole tomatoes, preferably San Marzano
1 rosemary sprig, leaves removed and chopped
4 basil sprigs, chopped, plus more for garnish
Pinch of oregano, or more to taste
Dried red chile flakes, to taste
Salt and freshly ground black pepper, to taste
Zest of ½ lemon
Dash of balsamic vinegar
One 15-ounce can of cannellini beans
½ cup grated Parmigiano-Reggiano, plus more as needed
Fresh mozzarella, for garnish

DIRECTIONS

In a large pot, heat the oil over medium-high heat, add the onions and cook until translucent, lowering the heat to medium and stirring occasionally, about 6-7 minutes. Add the garlic and cook for 1 minute more. Add the sausage and cook, breaking up the meat with a wooden spoon, and stirring to brown all of the meat. Cook for about 3-4 more minutes, then add the tomatoes.

After a couple of minutes, when the tomatoes soften, break them up with a wooden spoon and combine with the meat. Add the herbs, spices and lemon zest, stirring well. Simmer for about 20 minutes, then add the balsamic vinegar. Taste and adjust seasoning as needed. Cook for another 5-10 minutes, adding the beans for the last 5 minutes, or until it has reached desired thickness.

Ladle into bowls, top with the basil, and the 2 cheeses, using your hands to rip up the mozzarella. It's always a good idea to serve the extra mozzarella on the side as it's incredibly tempting to continue adding more to the chili. If desired, you can also serve with a piece of toasted Italian country bread.

Recipe Details


Servings: 4

-The Daily Meal