Weak In The Knees Sausage Saute Recipes

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SLAMMIN' SAUSAGE PANCAKES WITH HONEY MAPLE SYRUP



Slammin' Sausage Pancakes with Honey Maple Syrup image

Provided by Aaron McCargo Jr.

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 16

1 pound bulk breakfast sausage
2 cups self-rising flour
3 tablespoons sugar
Pinch salt
Pinch baking powder
1 3/4 cups buttermilk
2 large eggs, separated
1/4 cup melted butter, plus 2 tablespoons, for frying pancakes
Honey Maple Butter, recipe follows
Powdered sugar, to garnish
1/4 cup maple syrup, for serving
1 stick butter, softened
2 tablespoons honey
2 tablespoons maple syrup
Pinch salt
Pinch ground cinnamon

Steps:

  • In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
  • In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
  • In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
  • Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup.
  • Put the butter, honey, maple syrup, salt and cinnamon into a bowl. Mix well with a wooden spoon until well incorporated. Set aside until ready to use.

GRILLED SAUSAGE PATTIES WITH PEPPERS AND ONIONS



Grilled Sausage Patties with Peppers and Onions image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 22m

Yield 5 servings

Number Of Ingredients 16

2 pounds ground pork
3 tablespoons kosher salt
2 tablespoons cracked black pepper
3 tablespoons smoked paprika
2 tablespoons fennel seeds
2 teaspoons cayenne pepper, or to taste
2 teaspoons red pepper flakes, or to taste
2 tablespoons garlic, minced
4 tablespoons olive oil
2 red bell peppers, seeded and sliced in rings
2 green bell peppers, seeded and sliced in rings
1 sweet onion, sliced in rings
2 tablespoons salt, or to taste
1 1/2 tablespoons cracked black pepper, or to taste
16 ounces fresh mozzarella, thinly sliced
5 kaiser rolls, split in 1/2

Steps:

  • Preheat the grill to 350 degrees F.
  • In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
  • In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
  • Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
  • Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
  • Tuck a sausage patty into each roll and arrange on a serving platter.
  • Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.

CHICKEN SAUSAGE SAUTé



Chicken Sausage Sauté image

This quick and easy dish uses all those aromatic ingredients that draw people into the kitchen to see what's for dinner. It's an easy sauté of garlic, onions, coloured peppers, and tasty chicken sausage, served with your favorite pasta. Use the chicken sausage of your choice, including sausages flavored with herbs, sun-dried tomatoes, apples, or spices.

Provided by An_Net

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces pasta (linguine, spaghetti, fettucine, spirals, etc.)
4 chicken sausage
2 tablespoons olive oil
1 medium onion, cut vertically into thin slices
2 coloured bell peppers, cut into 1/2-inch strips
4 garlic cloves, chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
fresh ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
  • Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
  • Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

ANDOUILLE SAUSAGE CORN FRITTERS



Andouille Sausage Corn Fritters image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 23m

Yield about 8 fritters

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
Pinch cayenne
1 teaspoon smoked paprika
1 teaspoon kosher salt
Pinch cracked black pepper
1/4 cup sugar
1/2 cup finely diced andouille sausage
1 1/2 cups frozen corn kernels, thawed
2 eggs
1 cup whole milk
1 tablespoon chopped fresh thyme leaves
1/2 cup butter, melted
3 tablespoons canola oil

Steps:

  • In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
  • In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

MEAT LOVER'S STROMBOLI



Meat Lover's Stromboli image

Provided by Aaron McCargo Jr.

Time 50m

Yield 16 appetizer portions

Number Of Ingredients 15

Canola oil nonstick spray
Flour, for dusting
1 pizza dough, divided in half
1 cup sweet marinated peppers, chopped (recommended: Peppadew)
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1/4 pound sliced ham
1/4 pound sliced hot sopressata
1/4 pound sliced salami
1/4 pound thinly sliced pepperoni
4 cups grated mozzarella
1 egg, lightly beaten
Olive oil, for brushing
Smoked salt (optional)
2 cups good quality marinara sauce, warmed

Steps:

  • Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
  • On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
  • Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
  • Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.

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