ONE PAN CHEESY SMOKED SAUSAGE PASTA SKILLET
One Pan Cheesy Smoked Sausage Pasta recipe has smoked sausage and pasta in a spicy, creamy sauce that's all cooked in one pan for a quick weeknight meal.
Provided by Kristin
Categories Dinner Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Add olive oil to a 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
- Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
- Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).
Nutrition Facts : Calories 526 kcal, Carbohydrate 44 g, Protein 27 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 116 mg, Sodium 1350 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPICY SAUSAGE PASTA
This original recipe for Spicy Sausage Pasta is one of our most popular Pinterest recipes! It's easily one of the best pasta recipes on our entire site, and you HAVE to try it.
Provided by Kevin & Amanda
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
- Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Nutrition Facts : Calories 852 calories, Sugar 7.8 g, Sodium 1454.8 mg, Fat 56.6 g, SaturatedFat 23.7 g, TransFat 0.6 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 32.5 g, Cholesterol 127.8 mg
JALAPENO CHEDDAR SAUSAGE
Steps:
- Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
- Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
- Add the salt, the spices, the water, and mix well until the meat is sticky.
- Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
- Stuff into hog casings, tie off the ends and twist into 6" links.
- Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.
VENISON CHEDDAR-JALAPENO SMOKED SAUSAGE RECIPE
Good jalapeno flavor but little heat if made as directed.
Provided by baluke
Categories Appetizers
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Directions Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes and refrigerate for 24 hours. The next day, stuff into 32 - 35mm natural hog casings, you can link them every 6" or to 18", and allow to air dry for 2 - 4 hours (I use a fan) to make sure they are dry (the casings) enough. Hot smoke (185* - 225* F.) over oak or hickory until the internal temperature reaches 155 degrees F (75 degrees C), 2 to 3 hours. Cool the sausages in an ice bath for about 3 - 5 minutes and place on a rack or hang them for 4 - 6 hours to bloom. Seal-A-Meal them for freezer storage and grill them when ready to eat.
Nutrition Facts : Calories 505 calories, Fat 38.1101206303317 g, Carbohydrate 1.54906295040802 g, Cholesterol 143.847774593097 mg, Fiber 0.401139098051112 g, Protein 36.7201104082788 g, SaturatedFat 15.3186383234632 g, ServingSize 1 1 Serving (204g), Sodium 189.590977444345 mg, Sugar 1.1479238523569 g, TransFat 4.1044354544645 g
JALAPENO CHEDDAR SMOKED SAUSAGE PASTA
If you like your pasta good and spicy, you have to try this Braum's Holiday recipe.
Provided by Pat Campbell
Categories Pasta Salads
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a skillet, warm oil, garlic, red pepper and salt. Add peppers, onions, tomatoes, and saute. Add jalapeno cheddar smoked sausage. Cook until meat is hot. Meanwhile, prepare pasta according to directions on package. Add vegetable and sausage mixture to pasta and toss. Serve topped with bacon and parmesan cheese.
JALAPEV±O CHEDDAR SMOKED SAUSAGE RECIPE | TRAEGER GRILLS
Traeger's Jalapev±o Cheddar Smoked Sausage recipe features ground pork, fresh jalapeno's, cheddar cheese and spices.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 8
Steps:
- Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
- Place all ingredients in the bowl of a food processor and pulse to combine. Be careful not to overwork, the meat should be a little tacky and all spices fully incorporated.
- Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer's directions. Be sure to stuff the length of the casing, then create the links afterwards. Use caution not to overstuff or they will burst when you go to create the links.
- Hang the sausages and allow to air dry at room temperature for an hour or so, then transfer to the refrigerator to dry overnight.
- When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Place the sausages directly on the grill grate and smoke for 2 to 3 hours, or until they reach an internal temperature of 155℉. Enjoy!
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