Browsing all articles tagged with sausage

Spicy Pumpkin and Sausage Soup

What you’ll need…

3 cups fresh pumpkin (1″ cubed)

2 large Italian sausages (casing removed, and Spolumbo’s of course!)

1/2 cup dry red wine

1 yellow onion (finely chopped)

2 cloves garlic (minced)

4 cups chicken broth

2 cups zucchini (halved, 1/2″ sliced)

3 cups kale (stems removed, loosely chopped)

1 14 oz can chickpeas

1/2 cup heavy cream

1 TBSP red wine vinegar

2 TSP lemon juice

1 TSP chili powder

salt and pepper

olive oil

Once snow appears on the ground and sticks around for awhile, I get a little soup crazy. Not like ‘Soup Nazi’ crazy, but just mildly obsessed with making soup at home. When I had Julie van Rosendaal pop by my Start From Scratch class a few weeks ago (to make Dill Pickle Soup, neat hey?), she reminded me just how much flavour some quality sausage can add to a pot of soup. The spicy, Italian sausage adds a nice heat to this hearty pumpkin, and veg-heavy, bowl of goodness. Best enjoyed with friends.

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Roasted Apple & Brie Quiche

What you’ll need…

1 golden delicious apple

olive oil

1 red potato

1/2 yellow onion (sliced into half moons)

1 cup ground sausage (I used Spolumbo’s chicken sausage for a bit of a change.)

3 garlic cloves (minced)

2 TBSP sun-dried tomatoes (finely chopped)

3/4 cup half and half cream

5 eggs

2 TSB curry powder

salt & pepper

1 9″ pie shell, or 18 3″ mini-tart shells

1/2 cup brie cheese (rind removed, cubed)

Nothing like some quiche a brand new episode of Glee to really make one’s night complete. Did I actually just say that? Anyway, making a quiche is pretty simple, and almost always delicious, so I feel as though everyone should have the quiche-making skill under their belt. It’s not a piece of cake, but it is a piece of baked egg-y goodness.

Preheat your oven to 400 degrees. Take the apple, core it, then halve it, and, finally, thinly slice it. Toss the pieces with a little olive oil and some salt & pepper, then place into a small baking dish. Cover with lid or tin foil. While you’re waiting for the oven to finish heating up, cut the potato into 1/2″ cubes and place into a small pot with some salted water. Let that come to a boil on medium-high heat and let bubble away for 10 minutes. Pop the apple slices into the oven now as well and let them roast for 15 minutes.

Now, let’s caramelize some onions! Place the sliced onions in a medium-sized pan on medium-high heat and drizzle with some olive oil. Let them cook, stirring occasionally, until they start to turn colour, about 5 minutes or so. Reduce to low heat and continue to let the onions cook for another 8 to 10 minutes when they turn a nice, golden brown. Remove from pan and place into a medium-sized mixing bowl. Let cool.

In the same pan, add the sausage meat and cook on medium-high heat until it has cooked completely. Add to the same bowl as the onions. At this point, the potatoes should be cooked through and the apple slices can come out of the oven (leave the oven on though). These items can join the mixing bowl as well. Add the garlic, sun-dried tomatoes, and cream to the bowl, and give everything a couple stirs.

Crack the eggs into a separate bowl, whisk, then pour into the mix. Also add the curry, a bit of salt, and a healthy amount of black pepper (I do like my pepper). Stir gently until everything has combined. Now, pour mixture into the pie shell, or portion evenly into mini-tart shells. Store any leftover egg mixture in the fridge to fry up for breakfast in the morning.

As a final touch, take the brie cheese cubes and sprinkle on top of the pie shell. If you’re making mini-quiches then 1 cube per tart is more than enough!

Pop into the oven and let bake for 20 minutes. Enjoy!

Serves 5-6

Total cook time…40 min


Merlot & Chorizo Sausage Pizza

Author Dan    Category Mains, Recipes     Tags , , , ,

What you’ll need…

Merlot Pizza Sauce:

1/2 yellow onion

2 cloves garlic

2 medium-sized tomatoes

1 cup merlot

1 TBSP balsamic vinegar

1 TSP dried basil

1 TSP sugar

salt & pepper

olive oil

Pizza toppings:

2 chorizo sausages (cooked, sliced)

6 red swiss chard leaves (blanched, chopped)

1/4 red onion (thinly sliced)

1/4 cup pitted green olives (sliced)

1 cup goat’s cheese

Now you can have your wine and eat it too! My favourite part about cooking with wine is that you can drink what you don’t use. Needless to say, I cook with wine quite often, but I digress…I had never thought of putting swiss chard on a pizza until I had the Swiss Chard Pie at Una Pizza. This is, more or less, an ode to them. Thank you for inspiring me with that utterly delicious pizza pie! This one is not quite at their pizza level, but delicious nonetheless! Shall we?

Just to briefly address to the pizza dough situation. Feel free to use a plain old run-of-the-mill frozen pizza shell, but making your own pizza dough at home is super easy! Most pizza dough-appropriate yeast’s will have the recipe right on the jar. C’mon, enjoy a sense of do-it-yourself satisfaction!

To make the sauce you’re going to start by chopping the onion and garlic. Place into a medium-sized pan with some olive oil. Turn to medium-high heat and cook until softened. While you’re waiting, chop the tomatoes. When you add the tomatoes, sprinkle some salt on top of the mixture. It helps release their juices. Let cook for 5 minutes, stirring occasionally, then add-in the remaining ingredients. Give a good stir and once everything starts to bubble, reduce to low heat and let simmer for 15 minutes, or until the sauce has reduced by 1/2. Remove from heat, pour sauce into a blender (or food processor) and puree until smooth. Set aside to cool.

Preheat your oven to 375 degrees.

Now for the pizza dressings…This recipe is set to cover 2 12″ diameter pizzas, with some sauce leftover (for crust dipping of course). Start with a nice slathering of your merlot sauce, followed by the chorizo sausage, swiss chard, red onion slices and green olives. Finish the pizza by crumbling the goat cheese on top. Place into your preheated oven and let bake for 15 minutes, or until the crust turns golden brown. Remove from oven and let cool briefly before slicing. Top with some sliced green olives and a drizzle of olive oil.

Served best with the remainder of that bottle of merlot you used in the sauce.

Serves 5-6

Total cook time…40 min


A Black & White Affair: Chorizo Marinara

What you’ll need…

6 tomatoes

1 yellow onion

4 white mushrooms

1 green pepper

3 cloves garlic

1 cup grated romano cheese

2 chorizo sausages

6 cups cooked bow tie pasta

1/2 cup red wine

2 TBSP balsamic vinegar

1 TSP chili powder

1 TSP dried oregano

1/2 cup fresh basil

olive oil

salt & pepper

I like my bow tie pasta exactly how I like my TV. Black & white. Actually, maybe high-def instead (is there a high-def option for pasta?). I stumbled upon these black & white little bow ties while I was visiting the Pike Place Market in Seattle. I tried to save it for a special occasion, but since I hold my friends is such a high regard, that, indeed, every dinner is a special occasion, it didn’t take long for this pasta to be gobbled up!

I’m going to skip the cooking pasta step, as I assume you know how to do it…

Chop up the onions, mince the garlic and place them in a medium pot on the stove with some olive oil. Turn to medium-high heat, and cook until softened. Once softened, add-in the red wine and balsamic vinegar. Turn to medium heat, and let simmer for 10-12 minutes, so it reduces and the alcohol can evaporate.

While that’s simmering, chop up your tomatoes and green pepper into small chunks. Thinly slice the mushrooms while you’re at it. Once the simmering step is done, add the tomatoes and green pepper to the pot. Give everything a good stir, cover, and let it come to a simmer again, about 5 minutes. Chop the chorizo sausages into 1/2″ pieces and add to the sauce along with the chili powder and dried oregano. Stir, and let it simmer, uncovered for 15 minutes for the sausages to cook through and the sauce to thicken.

Lastly, toss in the romano cheese and the fresh basil (reserving some of the basil for garnish). Mix in, and let the cheese melt into the sauce. Salt & pepper to taste. Portion out your cooked pasta and sauce appropriately, or inappropriately, it depends on if you’re feeling saucy I suppose (ok, that was really cheesy…)! Top with some fresh basil and watch everyone lick their plates clean!

Garlic toast is strongly suggested. Enjoy!

Serves 4

Total cook time…40 min

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