If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
This was good – a bit plain, but tasty enough. It’s pretty healthy, too! This would be good served over some noodles or rice as well.
1 lb. shrimp
3 Italian sausages, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, diced
1 zucchini, chopped
1/4 c. chicken broth
2 garlic cloves, minced
Red pepper flakes
Dash of seafood seasoning, such as Old Bay
1 T. chopped parsley
Cook the sausage until cooked through. Remove from pan and set aside.
Add some olive oil to the pan. Season the shrimp with the seafood seasoning. Cook until opaque and pink. Remove from pan and set aside.
Add more olive oil if needed. Cook the peppers and onions until soft. Season with salt & pepper. Add the sausage and zucchini and cook until the zucchini softens. Add in the garlic. Return the shrimp back to the pan. Add the chicken broth and red pepper flakes and parsley. Stir well to combine.
This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!
2 boneless skinless chicken breasts, cut into small pieces
1-2 chorizo sausages, skinned and chopped
1 bunch kale, center rib removed and chopped
1/2 marinara sauce
Polenta, cooked according to package directions
Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.
Serve over polenta!
This is more of a hearty winter meal, but it still sounded good in summer! Make sure you salt your polenta water well – I didn’t and it was a bit “boring”… Also, make the polenta ahead of time so that it hardens a bit and you can cut it into slices. If it’s cold, warm it up either in a frying pan or in the microwave.
3 cups water or broth
1 cup polenta meal
4 Italian sausages – cut up into bit size pieces
2 minced garlic cloves
3 leeks, cleaned and white part finely chopped
Parmesan cheese, grated
Combine water (or broth), polenta and salt into a pot. Bring to a slow boil, stirring constantly. Cook until done, about 25 minutes.
While the polenta is cooking, put some hot water in a loaf pan.
When the polenta is done, remove the water from the loaf pan and pour in the polenta. Top with some grated Parmesan cheese. Let it sit in the loaf pan while you make the sausage.
In a frying pan, add some olive oil. Add the cut sausage, garlic and leeks. Cook until the sausages are cooked and the leeks are soft. Season with salt and pepper.
Turn the loaf pan with the polenta onto a plate so that the polenta slides out. Cut the polenta into slices and arrange them on a plate.
Top with the sausage mixture and finish with some grated Parmesan cheese.
Here’s a hearty soup that can be eaten as a light meal or as a starter. It is full of flavor from the sausage and healthy!
1/2 lb. Italian sausage (either mild or hot – your preference) – sliced thin
1/2 chopped onion
1/2 chopped red pepper
1 bunch of swiss chard – leaves chopped small
6 cups water
2 T. Better than Bouillon Chicken flavored
1 t. garlic powder
1/2 t. Italian seasoning
Salt or salt substitute
Cook the sausage in a sauce pan until they are browned on all sides. If there is an excess of fat, drain it before proceeding.
Add the onions and red pepper and sauté until they are cooked and browned.
Pour in the water, bouillon, garlic powder, and seasonings. Add the swiss chard. Cover and boil until the chard is tender.
Serve topped with Parmesan cheese.