Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.

Winter Squash, Sausage & Feta Bake

I found this recipe in "Taste of Home" magazine (it actually won 1st place in their Oct/Nov 2012 edition!!)  and since I had a butternut and acorn squash I decided to give it a whirl...it was delicious! The kids weren't big fans as they don't love chunks of squash, but Greg and I thoroughly enjoyed it!

WINTER SQUASH, SAUSAGE & FETA BAKE

Ingredients:

1lb Italian sausage meat

2 large onions, chopped

1/2 tsp crushed red pepper flakes, divided

1/4 cup olive oil

2 tsp minced fresh rosemary

1 1/2 tsp salt

1 tsp Worcestershire sauce

1 tsp black pepper

1 medium butternut squash, peeled, seeded and cut into 1" cubes

1 medium acorn squash, peeled, seeded and cut into 1" cubes

2 cups crumbled feta cheese (ran out of goat feta so used grated goat cheddar instead)

2 small sweet red peppers, chopped

• Heat oven to 375F.
• In a large skillet over medium high heat, cook sausage, onions and 1/4 tsp red pepper flakes for 8 to 10 minutes, or until sausage meat is no longer pink and onions are tender.  Drain off fat.
• In a large bowl combine the olive oil, rosemary, salt, Worcestershire sauce, pepper, and remaining pepper flakes.  Add butternut and acorn squash, cheese, red peppers and sausage mixture.  Toss to coat.
• Transfer to an ungreased large shallow roasting dish.  Cover and bake for 35 minutes.  Uncover and bake 10 to 15 minutes longer or until squash is tender.
• ENJOY!          

Braised Sausage with Grapes and Balsamic-Glazed Onions

We all love sausages and I was intrigued by this recipe that I found in Fine Cooking magazine as it uses red grapes.  Unfortunately the package that I had in the fridge had only 5 sausages in it and the recipe called for 8, but it didn't matter!  Pair with garlic mashed potatoes, a salad or kale chips!!!

BRAISED SAUSAGE WITH GRAPES & BALSAMIC-GLAZED ONIONS

Ingredients

2 tbsp olive oil

8 links of sweet Italian sausage, pricked with a fork

1 lrg yellow onion, thinly sliced

1/2 tsp Kosher salt

1/2 cup chicken broth

2 tbsp balsamic vinegar

20 seedless red grapes, halved lengthwise

2 tbsp chopped fresh oregano, or 1 tbsp dried oregano

• In a large 12" skillet, heat 1 tbsp of olive oil over medium heat.  Add the sausages and cook, turning every few minutes until they are browned all over (approx. 8 minutes).  Transfer to a large plate.
• Add the remaining 1 tbsp olive oil and the onion to the skillet with the salt, and saute until the onion softens completely and starts to turn light brown.  Add the chicken broth and balsamic vinegar and scrape the bottom of the skillet  to incorporate any browned bits.
• Reduce the heat to a gentle simmer.  Add the sausages and grapes, cover the skillet with the lid ajar, and cook, stirring occasionally, until sausages are cooked through (approx. 25 mins or cut one to check)
• Serve sprinkled with oregano and ENJOY!  

Brie and Sausage Bake

This was the second dish that I created for our Father's Day/Allan's Birthday brunch on Sunday!  It is delicious warm or room temperature and is one of those dishes that you can put together the night before, and then when your guests arrive, all you have to do is sprinkle it with cheese and heat!  Easy and delicious!!!

BRIE AND SAUSAGE BAKE

Ingredients:

1lb Italian sausage (either in bulk or removed from casings)

1 small onion, chopped

8 cups of cubed sourdough day-old bread (I used potato scallion!)

1/2 cup shopped roasted sweet red peppers

1/2 lb Brie, cubed

2/3 cup grated Parmesan cheese

2 tbsp minced fresh basil (or 2 tsp dried)

8 eggs

2 cups heavy whipping cream

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

1/2 tsp salt

3/4 cup part-skim mozzarella cheese, shredded

3 green onions, sliced

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink.
• Place bread cubes in a greased 13"x9" baking dish.  Layer with sausage mixture, red peppers, Brie and Parmesan cheeses,  and basil.  In a large bowl, whisk the eggs, cream, mustard, pepper and salt; pour over top.  Cover and refrigerate overnight.
• Remove from fridge 30 mins before baking.  Bake, uncovered, at 350F for 45-50 mins. or until a knife inserted into the centre comes out clean.
• Sprinkle with mozzarella cheese.  Bake 4 to 6 minutes longer or until cheese is melted.  Let stand 10 mins. before cutting.  Sprinkle each piece with green onions, serve and ENJOY!