Sausage

I think this meal is going to become my new go-to dinner for guests. For a while, anytime we had anyone new over, we served this steak. Sure, that goat-cheese topped filet was awesome, but this lamb, lentil and pear dish wins. Dave and I had this for dinner and had enough leftover for lunch the next day. I'd even considered ways to finagle Dave's lunch helping away from him so I could have it all

1 pound uncooked peeled deveined large shrimp 1 tablespoon Creole or Cajun seasoning2 tablespoons vegetable oil, divided1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

So there I was (the phrase that starts every good story) sitting at Wrigley Field for a Cubs game. Wrigley is one of the last remaining old school baseball fields...which pretty much means it's a piece of shit. A few quotes about it are:" The cramped quarters? The claustrophobic nightmare? The decor right out of a Cold War bomb shelter?""The rats at Wrigley looked like they had been lifting weig

1- 3 to 4 pound spaghetti squash1 pound spicy turkey sausage1 cup chopped red bell pepper1 cup chopped medium onion3 to 4 garlic cloves, minced1 cup marinara sauce to 6 fresh basil leaves¼ cup Parmesan cheese1 Roma tomato sliced very thin6 slices Mozzarella cheese Heat oven to 375 degrees. Place whole spaghetti squash on cookie sheet and bake for 1 hour. Pierce skin of squash four times after

I think I mentioned in an earlier post that for me, the Taste of London festival was a very pork orientated event. So, here is some more pork....We walked past the "Simply Sausages" stand, on the sniff for free samples. There were none to be had just yet, but were told there was to be a demo of sausage making soon, and then tasters. So we hung around for a bit longer to wait to see the sausage

I was really lazy yesterday and I just didn't want to spend too much time cooking. Mum has Monday's Blues also, you know? :pI just made this 2 in 1 dish for the kids, with soup of course. They can't eat without soup. ^_^"This is not 五香贯肠. It's just Sausage wrapped Bacon. ;) Yap, I just wrapped the sausage with bacon and pan fried it at low fire till the bacon is crispy. I served it with so

Try this satisfying, flavoursome salad that's ready in minutes.Ingredients * 1/3 cup (80ml) olive oil * 4 x 100g spicy Italian pork sausages * 200g potato gnocchi * 1 garlic clove, thinly sliced * 2 tbs red wine vinegar * Pinch of sugar * 2 eschalots, thinly sliced into rings * 1 small head radicchio, roughly torn * 60g baby spinach leaves * 180g tub bocconcini (about

It's the first day of winter so what you need is something warm and hearty - this pasta dish is it!Ingredients * 4 (about 500g) Italian sausages* * 2 tbs olive oil * 1 Spanish onion, finely chopped * 2 tbs chopped fresh rosemary * 2 garlic cloves, crushed * 300g Swiss brown mushrooms, sliced * 2 small dried chillies, crumbled * 2 x 410g cans diced tomatoes * 250g rigato

Preparation Time 5 minutesCooking Time 15 minutesIngredients * 375g dried penne pasta * 4 (600g) Italian sausages * 3 large ripe tomatoes, finely chopped * 1 tbs McCormick Fresh Chopped Taste & Aroma Parsley * 175g (1 cup) kalamata olives * 2 tsp McCormick Pasta & Pizza Blend * Shaved parmesan, to serve * McCormick Cracked Pepper, to serveMethod 1. Cook the pasta in a sa

Cooking Time 15 minutesIngredients * 2 1/2 tablespoons olive oil * 600g thin Italian sausages * 2 garlic cloves, crushed * 750g can Tiny Taters potatoes, halved * 100g baby rocket * 200g cherry or grape tomatoes, halved * 1 small red onion, halved, thinly sliced * basil pesto, to serve (see note)Method 1. Heat a chargrill over medium-high heat. Brush sausages with 2 teas

Ingredients * 600g Italian sausages * 350g small green beans, trimmed * 400g can cannellini beans, drained, rinsed * 4 vine-ripened tomatoes, cut into wedges * 1/3 cup flat-leaf parsley leaves, roughly chopped * 1/4 cup olive oil * 1 tablespoon balsamic vinegar * crusty Italian-style bread, to serveMethod 1. Preheat a greased barbecue plate on medium heat. Cook sausages,

All I had to do was read the ingredient list of this recipe and my father was half-way out the door to the store to buy the fettuccini. Normally either one of "a pound of Italian sausage" or "a cup of whipping cream" is enough to pique his interest. Both together and the recipe takes on its own gravitational force. "Make me... make me.." Even better than trying out a great new (to us) recipe is

I’m not sure what this means but I kind of like it. The tagline in Jade’s Myspace Page is as follows: “I’m so glad I’ve turned it all around; I’m such a clever little sausage!” Interesting. I’m really not quite sure what that means but it evokes so much emotion in me. [...]

Linguica is a flavorful Portuguese sausage that receives far less attention than it deserves. Unlike its cousin, chorizo, linguica is more flavorful than hot, and takes full advantage of its signature ingredient, paprika. Linguica works as well with egg and fish dishes as it does with beef in hearty stews. If you are having trouble finding a local source for this under appreciated delicacy,

It has long been a custom among Czechs to head for the Croation beaches as summer approaches and ordinarily about one out of ten citizens would be headed in that direction. A typical Czech family loads up the family car with ample supplies of sausages, beer, bread and tinned meat and makes a bee line [...]

Our neighbor Pat brought over this delicious casserole for our block's annual holiday party. What a hit! Apple and Sausage Pie Recipe Ingredients 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust) 2 large tart Granny Smith apples, p

As I'm working from home today, I have time to put 6 sausages (0.6 carbs each) to cook slowly for an hour. This slow cooking produces the most wonderful tasty sausage and the smell soon gets your taste buds going and your tummy rumbling. I eat 3 and put the remaining 3 on the side for later.Just around lunch time, Hazel returns home from work early. She sits down to eat the chicken salad I have al

Apple Sausage Pancakes With Cider Syrup1 Egg1 c Pancake mix2/3 c Milk2 tb Oil1/2 ts Cinnamon1/2 c Fresh apple; shredded1/2 lb Bulk pork sausage; browned - and drained------------CIDER SYRUP-----------------1/2 c Sugar1 tb Cornstarch1/8 ts Pumpkin pie spice1 c Apple cider1 tb Lemon juice2 tb Margarine or butterHeat griddle to 375. In small bowl, beat egg on highspeed until thick and lemon colored,

Time: 8:45Bee walks into the kitchen for some coffee and almost collides with a very upset Cowardly Lion.CL:I had a big sausage in the fridge, do you know who took it? Queen of SausagesBee:Nope. My alibi is that I don’t like big sausage. Or even little sausage.CL:I was going to cut it up and put it out today as a treat! Now it’s gone! How can a big sausage disappear???[I snort but decide to mi

by Dave MindemanThe sausage is grinding exceedingly slowly...but the casings are prepared and waiting. We keep hearing that a budget deal is imminent...almost there...in the works...99.7% done.OK, we will see what the noon meeting brings us. They are going with the Governor's "wholistic" approach; which seems to be defined as all of it or none of it.The legislative leaders seem to be h

1 pound Italian sausage1 clove garlic, minced2 (14 ounce) cans beef broth1 (14.5 ounce) can Italian−style stewed tomatoes1 cup sliced carrots1 (14.5 ounce) can great northern beans, undrained2 small zucchini, cubed2 cups spinach − packed, rinsed and torn1/4 teaspoon ground black pepper1/4 teaspoon saltIn a stockpot or Dutch oven, brown sausage with garlic. Stir in broth,tomatoes and carrots, a

Tennessee Quarterback Vince Young a little bit too drunk and at a party. The problem is, someone forgot to invite the women to the party. According to blogxilla, Vince was at a Texas bar when everyone got drunk on Patron and began to take off clothes. If you ask me, it looks like drinking [...]

This hearty soup gets rich flavor from linguiça, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices. Spanish chorizo sausage is a great substitute.Servings: Makes 8 servingsIngredients3 tablespoons extra-virgin olive oil, divided1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices2 medium onions, chopped2 large garlic cloves, minced2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices6 cups low-salt chicken broth1 9-ounce bag fresh spinachPreparationHeat 2 tablespoons oil in heavy large pot over medium-high

Sausage pizza is the second most popular type of pizza (next to pepperoni). In fact, pizza is one of the most popular forms of dish used through out the World. Pizza pie is a common name given to the pizzas in America. Pizza is an over baked usually round shaped baked breads covered with various sausages, herbs and large amount of toppings. This dish with the growing globalization is becoming more and more popular.There are various types of toppings used in pizza some of the various types of pizza toppings are listed below:-Sauce is generally used in the pizza and the sauce is generally made of the ketchup or the garlic paste or related stuff.To make the pizza more tasty lots of cheese may be added. The cheese added in the pizzas generally is mozzarella in type. However variety of cheese i

Those Italians are marketing geniuses I think. To invent the pizza is proof enough but to repackage it then call it something new shows the depth of intelligence we're talking about when it comes to Italy. I love it.Calzone really is nothing but pizza inside out but I don't look at that as a shortcoming, in fact it just makes me love calzone all the more.I have to ask--do you say "cal-ZONE" or "cal-ZO-nay"? You get those Italian words like provolone, calzone, marscapone and it seems to me that since they're Italian words they ought to have that vowel syllable on the end but we dumb ol' Americans give it that silent E treatment.I was raised to call it "pro-vo-lo-nAY" (no fake accent or anything, just the vowel on the end) but if I ever call it that at the deli counter I get some blondie

The title is a bit misleading, eh? Well, I had the best of intentions and set out to build a delightfully vegetarian lasagna. I ran to the store to buy missing ingredients and immediately set to work on the lasagna assembly. Mid-way through my tummy began to growl and before I knew it, I was crumbling sweet italian sausage on the top, as though covering it in a blanket of meat. Lasagna is

Just one sausage a day can significantly raise the risk of bowel cancer, one of the deadliest forms of the disease. 1.8 ounces of processed meat daily -- about one sausage or three pieces of bacon -- raises the likelihood of the cancer by a fifth. Processed meats include bacon, ham, pastrami, salami and hot dogs. Sausages and hamburgers can also fall into the category if they have been preserved with salt or chemical additives. A recent survey of 2,000 Britons found that only 30 per cent were aware of processed meat's role in cancer.

Ingredients:1/2 pound turkey breakfast sausage1 cup shredded reduced-fat sharp Cheddar cheese3 tablespoons chopped fresh parsley1/4 teaspoon ground red pepper1 1/4 cup low-fat baking mix (such as reduced-fat Bisquick)Cooking sprayDirections:Preheat oven to 350 F. Combine sausage, cheese, parsley, and pepper in a medium bowl, stir­ring well.Add baking mix, and mix well.Coat a baking sheet with cooking spray. Shape meat mixture into 1-inch balls; place balls on baking sheet and lightly coat with cooking spray. Bake at 350 F for 20 to 25 minutes or until done.Serve warm.Per serving: Calories 122 , Fat 6.6 g, Sat fat 1.2 g, Protein 6.6 g , Carb 9.0 g, Fib 0.4 g, Chol 22 mg, Sod. 260 mg Exchanges: 1/2 starch, 1 leanmeat

I am getting my pasta in early this week! I wanted something easy yet satisfying for Presto Pasta Night, and no pasta is as easy as orzo*! It is a dainty rice-shaped pasta that cooks up super-fast - which is just what you need when you want dinner in a hurry!Except, making a risotto out of it sortof ruins the point, right? Don't you worry, the risotto-stirring lasts mere moments (15 minutes), which isn't long enough to get annoyed by it. In its favor, the orzo is sauteed in the sausage drippings - and who doesn't like sausage fat?You wouldn't believe how creamy the orzo was! Yes, yes, I know there are 6 tablespoons of Parmesan cheese mixed in... but before I added the cheese, the pasta was already nicely creamy - I was so excited!You can't really see the artichokes in the photo above becau

Münchner Weißwurst ("Munich-style White Sausage") is a German specialty from Bavaria. It's made from veal, pork and pork skin and is often served with Krautsalat (German-style cole slaw), pretzels and a special sweet mustard ("Weißwurstsenf"). This recipe shows you how to make homemade Weißwurst from the basic ingredients. It requires a large and powerful food processor, a kitchen scale,

One of my favorite restaurants used to be Olive Garden. The main reason I loved the restaurant was for those big squooshy, salty, garlicky breadsticks they had......oh and yeah, the pasta was pretty good too! But I loved those breadsticks! (And actually just between you and me, I think I've come up with an incredible gluten free breadstick recipe that is very similar, but that's another post for another day!)Another thing I loved about Olive Garden was their soup. Occasionally several co-workers and I would go for the breadsticks, soup, and salad lunch at the restaurant. My favorite soup served was "Zuppa Toscana." I loved the zesty creamy soup with the big chunks of Italian sausage, potatoes, fresh kale, and spices. It was such a robust soup with amazing flavor and color!Several years ag

I’ve been on such a health kick for the past four weeks. I’m always looking up healthy (and quick) recipes to try after a long day of meetings. What I love about this meal is that it’s sure easy (it’s fool proof), quick, healthy, and not to mention it taste great! All you need is [...]

Shamus and Murphy fancied a pint or two but didn't have a lot of money. Between them, they could only raise the staggering sum of one Euro.Murphy said 'Hang on, I have an idea.'He went next door to the butcher's shop and came out with one large sausage.Shamus said 'Are you crazy? Now we don't have any money left at all!'Murphy replied, 'Don't worry - just follow me.'He went into the pub where he immediately ordered two pints of Guinness and two glasses of Jamieson Whisky.Shamus said 'Now you've lost it. Do you know how much trouble we will be in? We haven't got any money!!'Murphy replied, with a smile. 'Don't ! worry, I have a plan, Cheers!'They downed their drinks. Murphy said, 'OK, I'll stick the sausage through my zipper and you go on your knees and put it in your mouth.'The barman noti

Why be a tiny cocktail sausage when you can be a mighty weiner? – question pose by Naveed Ozcan in my spam folder I’ll tell you why not. The world is full of mighty weiners, and we don’t need any more. However, there’s a definite shortage of tiny cocktail sausages. Fortunately, Naveed’s spam reminded [...]

This is very close to Cornbread Stuffing with Dried Cranberries recipe from Weight Watchers that I posted back in 2005. I wrote last week that I was going to make it Thanksgiving. Now I've changed my mind seeing that this recipe for Sausage, Apple and Cornbread Stuffing has only 2 Weight Watcher POINTS per serving. The only problem for those of you dieting and following Weight Watchers is since the stuffing recipe makes 12 servings, you'll have to guesstimate how much to put on your plate for your 2 POINTS worth. I don't like when Weight Watcher recipes do this. Instead, I like it better when a recipe says something like 1 cup = 2 points. Much easier to figure out. Since I was planning to make Cornbread Stuffing with Dried Cranberries, I went out and bought two bags of Bob's Red Mill Gluten-Free Cornbread Mix so my mother-in-law can eat it, too. (No gluten for her). Instead, I will make one batch of cornbread and substitute 8 oz. of that for the stuffing dry mix. Also, I'm thr

1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces 2 med. (2 c.) potatoes, peeled and chopped 1 med. (1/2 c.) onion, chopped 1 sm. (4 c.) cabbage, shredded 3 c. milk 3 tbsp. all purpose flour 1 c. (4 oz.) Swiss cheese, shredded Snipped parsley In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Coverand simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

Super dinner.Quick to the table.Throw it all together and simmer.That's it.ANd the flavor is great,considering the small number of ingredients.You can serve it over rice or pasta for a more substantial dinner,but the kids like it straight from the stove.Smoked Sausage Skillet1 lb beef smoked sausage,sliced 1/2" thick2 russet potatoes,peeled and diced1 green pepper. cut into strips1 medium onion,cut into strips1/4 cup waterIn a large skillet on medium high skillet, brown the sausage.Add all other ingredients and lower het to meduim.Cover and let simmer 8-10 minutes,stirring occasionally, until potatoes and onions are tender.Season to taste with salt and pepper.

Maybe really Dutch and it is very easy to make it. Cook 500g sauerkraut with 4 tablespoons water for 25 minutes until it is done. After 10 minutes put on top of the sauerkraut a smoked sausage. Also cook about 750g peeled potatoes in about 25 minutes until done. Drain the potatoes and mash it with the sauerkraut. Serve with the smoked sausage and a gravy! Enjoy! Share This

Maybe really Dutch, I don’t know… But I really like it with this kind of weather. Cook about 750g peeled potatoes for about 20 minutes or until done in boiling water with a pinch of salt. After 5 minutes of cooking place the smoked sausage on top of the potatoes to heat the sausage. Melt in a pan a knob of butter and slowly heat the 450g deep frosted curly cabbage on medium heat. Drain the potatoes and add the curly cabbage. Combine the potatoes and curly cabbage with a masher. Cut the smoked sausage and serve! To make it even more Dutch make some gravy with it! Enjoy! Share This

Tonight mom brought home a HUGE tin from work - what could it possibly be?  It smelled awfully tempting, and she was having trouble carrying it by herself.  I wanted to help her open it, but I had to sit  like a good boy while dad got to do the honors…     SAUSAGES!!! Apparently they had an Oktoberfest celebration at the place she disappears to for about 40 hours every week (she calls it “work”, I call it neglect) and there were a LOT of sausies left over because the silly people didn’t know what they were missing!  So my dutiful vegetarian mom went in and scooped up about 30 sausages, sauerkraut, and red cabbage and brought them home to ME!!! Lets just say that while I’m not sure about all of the cabbage stuff, the sausages were MM-MM-Good… Love, Bogart

Portland Hamburgler Pickles & Ammo usually goes with the "Chicago Style Combo" (thats Chicago style Italian Beef and Italian Sausage with peppers and onions), but had to see what the "Burger Italiano" was all about.The "Burger Italiano" is more of a sub-sandwich then a burger, but the staples are there. Baked meatballs (without tomato sauce), mayo, lettuce, pickle, tomato, and optional peppers & onions. A whole one is $7.20, or half for 3.80.As Pickles & Ammo put it: TastyMichael's1111 SE Sandy Portland, OR 97214(503)230-1899

Fresh Direct makes a pretty good Sweet Italian Turkey Sausage. We were both pleasantly surprised since we weren't expecting much. I prepared it with onion and peppers, served on some pita with a salad. The flavor and texture were better than other turkey sausages that Lon and I have tried before and we agreed that we would gladly eat it again.

Raw Materials: Tilapia, Dalagang Bukid, Carp etc. Ingredients: 500 gm fish meat (ground) ½ cup pork fat ¾ Tbsp. salt 2 Tbsp soy sauce 1 tsp vinegar 1 Tbsp anisado wine 1 Tbsp pepper (ground) 1 Tbsp garlic ¼ tsp salt cure ½ tsp MSG Procedure: 1. Separate fish meat from the skin and bones. 2. Grind or chop fish meat and shrimp 3. Combine all ingredients thoroughly 4. Pack in taupee wrapper

=========Heavy DrinkerA guy walks into a bar, sits down and says to the bartender, “Quick pour me twelve drinks.”So the bartender pours him twelve shots and the guy starts shooting them back really fast, one after another. The bartender says to the guy, “Boy you are drinking those drinks really fast.”The guys says, “Well, you would be drinking really fast too if you had what I''ve got.”The bartender says, “What''ve you got?”The guy says, “75 cents.”

What's better than sausage on Sunday morning?Best links of the week, that's what.So sayeth I.(So there.)Because Metro Mama and Mrs. Chicky postponed the July ROFL Awards my inner NOMINATRIX is just getting ITCHY.{{{I must link to fantastic posts!!!}}}Here are a few posts I really liked this week.Jen at Serving the Queens wrote a piece called There's A Girl that is masterfully written, heartwrenching, and hopeful. You'll want to keep coming back to find out what happens next.JJ from Gaining Balance wrote a post called Not enough brilliantly describing the memory of an overheard arguement about feeling trapped as a parent.Sara at Suburban Oblivion wrote a response to JJ's post called Falling off the Path raising the possibility that feeling trapped is normal. An interesting conversation results in the comments and you may want to chime in.Blog Antagonist from Blogs Are Stupid posted a five part story called Funeral In A Small Town. Check out Part 1, Part 2, Part 3, Part 4 and Part

If you're been watching the news lately then you'll have read about the local boy who was charged with throwing a sausage at a seventy four year old man. The local and national media have picked up on this, but as is usually the case there's a much bigger story behind this once you get past the froth.Great Manchester Police have gone on record to say that this was part of a series of antisocial incidents in the Woodhouse Park area, that the man had been intimidated by local youths and that the boy had already been cautioned three times, which is quite a feat for a twelve year old. Since he admitted throwing the sausage, the only option was to charge him.Hmmm.......Whathappenedlastnight Manchester

                                                                                                      Kurt Russell was caught shaking his thang in Malibu, with his sausage hanging out for everyone to see! I have no clue why!??! but this has got to be the funniest naked celeb pic if seen in a couple weeks, that's for sure!!       Russell has been dating Goldie Hawn for over 25 years and share a child together. The family currently live

We spent a great time exploring South Devon. I had a really lovely time in Totnes. All the shops were dog friendly and lots of shops had dog bowls outside, so I drank my fill from all of them because it was a sunny day. Then we found Chudleigh Bangers in Totnes market, Mum and Dad tried the Dartmoor Jack cheese, as well as some curry sauces which they pronounced 'excellent' but I was more

If, like me, you have the condition known as sausage finger, then you'll know the pain of punching more than one button at a time on a remote. At 5.5x8.5x2.25 inches, and with buttons 3/4 inch square, this giant universal remote should solve that problem. It uses 4 AA batteries, and costs $39.98. [Things You Never Knew](Via Gizmodo.)

Peel the skin off the sausage. Put the sausage meat in a bowl and add 1 finely chopped shallot in it. Knead it well. Put 3 puff pastry sheets in a rectangle form. Lay the 1/2 of the sausage meat on top of the puff pastry sheets and roll the puff pastry over the sausage meat. Cut this in little pieces and place on a greased baking sheet. Do it all over again with the left sausage meat and with 3 puff pastry sheets. Beat on 1 egg, and brush it over the puff pastry. Place the baking sheet in a preheated oven at 180C (fan0 for about 25 to 30 minutes. Enjoy!

This week we’re happy to bring you Entourage star and documentary director Adrian Grenier. Here’s the wiki on our lad: Adrian Grenier (born July 10, 1976) is an American actor, musician and director best known for his lead role on the HBO original series, Entourage, as Vincent Chase. Grenier was born in New Mexico, but was raised in Brooklyn, New York by Karesse Grenier, a real estate agent, who was living in a commune when he was conceived. He attended Fiorello H. LaGuardia High School and went to Bard College where he studied drama. He made his debut in 1997 in the independent drama Arresting Gena. In 1999, he played opposite Melissa Joan Hart in Drive Me Crazy, and in 2001 starred in James Toback’s Harvard Man. In 2004, he landed the lead role in the hit HBO series Entourage which has brought him his most substantial notice and success. He also appeared in the 2006 hit The Devil Wears Prada as Anne Hathaway’s boyfriend Nate. In addition to being an actor, G

It’s Thursday and that means it’s time to bring you the Weekly Sausage - this week featuring superhunk Wentworth Miller. I once saw this guy cause fourteen women to completely soak themselves just by looking at them… no shit. Here’s the wiki, educate yourself: Wentworth Earl Miller III (born June 2, 1972) is an English-born American actor who achieved fame as Michael Scofield in the Fox Network’s television series Prison Break. Miller’s first starring role was as the sensitive and introverted David in ABC’s mini-series Dinotopia. After appearing in a few minor television roles, he moved on to co-star in the 2003 film The Human Stain, playing the younger version of Anthony Hopkins’ character. Before starring as Michael Scofield in Prison Break, Miller stared in Buffy the Vampire Slayer in an episode called “Go Fish”. In this episode Miller plays a nasty character who turns into a giant fish-like creature because the school&

RECIPE INGREDIENTS2 lbs. Italian sausage48 oz. spaghetti sauce1 (6 oz.) can tomato pasteGreen pepper, sliced thin1 lg. onion, sliced thin1 tbsp. Parmesan cheese1 tsp. parsley flakes1 c. waterRECIPE METHODPlace sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

As many of you know we do a pot luck lunch the last friday of every month. Last night I decided to cook up a big batch of 40 chicken and apple sausages for the team. This morning that became 39. I have been drinking smoothies for breakfast the past few months and I needed a change. Brit egged me on and I decided to grab a sausage from my tray and make it 39. They are even better cold.

Easy and quick. When we are looking for a quick and easy recipe, this one always works out. 1 pkg Zatarain's Rice. (try all three and pick your favorite)1 pkg Andouille Sausage (I use the Emril's spicy smoked sausage)cut the sausage, add to the pan, add rice and cook according to directions. Serve with a side salad and bread. Yum yum.

It’s Thursday and in this week of fantastic new things we have the launch of our new weekly feature which will appear each and every Thursday: The Weekly Sausage! With the weekly sausage Downity pledges to bring you… uh… a dude. One per week, guaranteed, and don’t ask us for any more then that, ok? This week’s sucker male star is Shia LaBeouf, whom you may have recently seen as the freaked out kid that talks too much and somehow gets to stuff his wang in Megan Fox in Transformers. Having a quick read through Shia’s past acting credits shows a bunch of total shit and one amazing bit part role in The X-Files in 1999. He was 13 at the time so I’m sure it was a real head turning, emmy-winning role. Here’s some stuff from the wiki: In 2007, LaBeouf starred in Disturbia, a thriller released on April 13. He played a teenager under house arrest who suspects that his neighbor, played by David Morse, is a serial killer. LaBeouf received posit

This was really tasty. The flavors blended very well together.Will definitely make this again!You can sub the fusilli with other pastas.Tuscan Fusilli with Sausage1 lb ground sausage 1 (28 ounce) can Italian-style diced tomatoes 1 (14 1/2 ounce) can cannellini beans, drained and rinsed1 10oz box frozen spinach,thawed and drained 1 (16 ounce) box fusilli pasta (or pasta of your choice) 1/2 teaspoon minced garlic 1 teaspoon italian seasoning 3 cups shredded mozzarella cheese 1/4 cup romano cheese, grated chopped parsley, to garnish Preheat oven to 350 degrees. In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain. Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes. Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter. Add cooked pasta to the meat sauce and toss until well coated. Spray

I went wild! I decided with pancake, sausage and eggs (I like it over well). I liked the composition and color in this contemporary style still life painting. This is part of my on-going series in my breakfast theme series.Click Here to Bid

The Jaunt considers the many promotions and giveaways at sporting events throughout the season, and hand-picks the best of the week. MLB - Milwaukee Brewers - Miller ParkSunday, July 15 vs. Colorado Rockies, 1:05 p.m.- Chorizo Bobble. All fans in attendance will receive a collectible Brewers bobble, featuring the Chorizo Racing Sausage (All Fans Sponsored by Klement's and Pick 'n Save). - Cerveceros Day. The Brewers will pay tribute to the strong traditions of baseball and Hispanic culture in Milwaukee by featuring uniforms that will read "Cerveceros" ("Brewers" in Spanish), bilingual announcements and scoreboard messages, and mariachi bands. Sponsored by CITGO. Oddly enough, Paul Lo Duca didn't get an invite.

How about some RSS Sunday Sausage this morning to get your appetite going for a full feeds subscription – sign up here! I found the picture yesterday on Flickr here. If you liked this post, buy me a beer

The Jaunt presents some of the best tailgating recipes from around the web or from good old-fashioned cook books. Each month we will post a new recipe that we probably aren't talented enough to cook up ourselves. This month's recipe features the distinct flavor of Milwaukee. Namely, the newest racing sausage -- The Chorizo.Grilled Sausage and Chicken PacketsMakes 4 servings1 ¼ pounds boneless, skinless chicken breast (about 3 small), cut into bite-size pieces, 1 inch or so12 ounces smoked (fully cooked) Spanish chorizo links, cut into ¼-inch slices1 large green pepper (about 8 ounces), seeded and cut into ¾-inch chunks½ medium white onion, cut into thin wedges1 medium sweet potato (about 12 ounces), peeled and cut into ½-inch cubes (no larger)½ cup canola oil¼ cup honey 1 tablespoon kosher salt ½ teaspoon coarsely ground pepper1 teaspoon ground cumin ¼ cup water Put chicken, chorizo, green pepper, onion and sweet potato into a large metal bowl. Pour over it the oil, honey, s

Time for a new video blog. This time I am cooking up a warm pasta salad that is the perfect dish for the summer. It's a one-dish-entree that is easy to make, very flavorful and looks pretty on the plate. All things good.Episode 11: Orecchiette with Hot Italian Sausage and Sauteed Greens.Recipe follows.Orecchiette with Hot Italian Sausage and Sauteed Greens3/4 lb Orecchiette pasta2 tbsp butter1 bunch scallions, thinly sliced3 garlic cloves, thinly sliced3/4 cup dry white winesalt and black pepper1 tbsp olive oil1 lb hot Italian sausage (can be substituted with sweet Italian sausage)2 tbsp olive oil1 (5 oz) bag of baby arugula6 Swiss chard leaves, central rib removed and coarsley chopped1/4 cup mascarpone cheeseBring a large pot of salted water to a boil. Add pasta and cook according to directions. When draining reserve 1/4 cup of pasta water.In the meanwhile saute garlic and scallions with butter in sauce pan until softened. Add white wine and simmer until liquid is reduced by half, ab

==========Very DrunkA man is in his local pub pissed having a last orders drink.He tries to go home but relizes he's to pissed to walk.He crawls all the way home and then crawls to bed...The next morning his wife wakes him up and asks him if he's been to the pub.How did you know that{he asked}. Cause the pub have phoned...YOU HAVE FORGOT YOUR FUCKING WHEELCHAIR

Hi Anwen, I am including your recipe on my Blog. Thanks for sharing this. You are welcome to share your recipes . Send me the recipes either to my email id or make a comment I'll post it on my Blog.These are unique: very good with fried or pureed potatoes; for breakfast with bacon; or cold for a picnic. Originally made with Glamorgan cheese (which was made with milk from a special breed of white cattle known as Gwent), now no longer available. Ingredients:2 separated eggs 1 tablespoon grated onion 1 teaspoon fresh mixed herbs flour for coating crisp breadcrumbs for coating 1 teaspoon dry mustard powder 6 oz. (1 and a half cups) grated, hard strong cheese 10 oz. (3 cups) breadcrumbs, fresh salt and pepper oil or pork fat for frying Steps:Mix together the cheese, fresh breadcrumbs, mustard, herbs

Sometimes the food we fix has a great story. This one doesn’t. I mean I’m sure it does for some folks but for me my grandma never made it when I was a kid, I never lived in Cajun country and I never found a lost recipe for it in an old family cookbook that I parlayed into Uncle Chowhound’s Famous Homemade Long Lost Original Classic Family HomeStyle Red Beans and Sausage (available at grocery stores near you!). Pretty cool how I can get a whole paragraph out of ‘ no story’ isn’t it? Of course there always is a story of some sort and this one is that I was asked to make this dish so I tracked down a few recipes and found this well reviewed effort. We fix Northern beans quite often which is a long day with a crockpot (slow cooker). Typically so are traditional red beans but this recipe that calls for 3 cans of beans took less than an hour and was surprisingly good. Next time out we’ll try a crockpot recipe and I’m sure we’l

I have really been slowing down in these last days of pregnancy. I am cooking fast, easy meals that do not require much thought, energy, and time. My computer is also broken, so I am using my husband’s computer when he is not working. I am hoping my computer can be fixed! [...]

Ahhh, the ultimate comfort food: Portuguese Sausage, Eggs Over-Easy, and Rice. Here and there I have attempted to find the kind of portuguese sausage that I grew up with. But somehow wherever I go in this great and diverse area of New York City and its New Jersey suburbs, I cannot find anything that tastes quite like home. And as if to mock me even more (okay, so they aren't being mean about it

INGREDIENTS455 g small fresh button mushrooms455 g ground pork breakfast sausage30 g chopped fresh parsley3 eggs235 ml half-and-half cream50 g grated Parmesan cheese2 g salt1 (9 inch) unbaked 9 inch pie crustDIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Process Flow 1. GRINDING - Grind the fat in the silent cutter for 5 minutes. Set aside. Place the tuna loin and tuna flakes in the silent cutter and mix for 10 minutes. Add 1.2% salt and ice 2. HOMOGENIZING 3. STUFFING - Transfer the mixture in the sausage stuffer.Pack tightly to prevent formation of air pockets. Stuff the homogenized mixture in the synthetic casing. 4. TYING - Tie the

Hey, hey, hey! I'm back! My kids are recovering but I got infected by them and I'm getting worst. I miss blogging. So unless I'm so sick that I can't even get up, nothing is going to stop me from getting to my computer table. Hahaha .... *cough, cough*This was one of the meals served to my son last week. It was simple and didn't take up much time because I had tonnes of housework to do.Ingredients:Nori, cut to sizeHam, steamedSausage, steamedCooked RiceHow to do it:Place a piece of nori on the bamboo rolling mat.Put a piece of ham on top followed by cooked rice.Put a sausage at the top end of the rice.Roll the rice and cut into pieces.Note:You can serve it with some tomato sauce.You can look at the instructions on making a roll here.

I'm hoping Andrew doesn't read this post because then my secret will be out. I found this recipe in a back issue of Cooking Light and tweaked it here and there and now it's even better. Their secret ingredient? Tofu! I know, I know, I have a hard time with the stuff myself but with the sundried tomatoes and lamb marinara the flavors overpower the tofu so you can't tell it's there.Sneaky, huh?The recipe called for turkey sausage, which I used, but I also threw in lamb leftover from our Easter meal (see the recipe for rosemary-honey glazed roast leg of lamb) and it was a tasty addition. Gave the sauce a strong, hearty flavor and a meatiness that the tofu needed. Of course all the health benefits of the low-fat tofu were probably canceled out by the lamb, but then I never promised I was fat free.So here it is, enjoy!filling:1/4 c boiling water1 8-ounce jar sundried tomatoes1 cup mozzarella1/4 cup Parmesan1/4 teaspoon freshly ground black pepper1/8 teaspoon saltdash of nutmeg8-1

1 ring of skinny cheese & parsley sausage2 bell peppers, seeds removed, washed and sliced2 medium onions, sliced2-3 Tbsp oilPlace oil in frying pan, when hot add peppers, add onions after about 5 minuteswhen peppers and onions are almost done, move them to the side or around the outer edge of the frying pan and put the sausage in the center of pan. Cook on both sides until browned and done. Will probably take about 15 minutes on each side over medium heat. You will need to use you own judgement here.Makes a great sandwich on crusty italian bread

I invented this main dish after reading about the wonders of Arborio rice ten years ago. It was a hit--even with the sneaky zucchini hiding here and there--and has been in production ever since.3/4 pound Italian sausage1 small zucchini1 small onion4 garlic cloves, minced8 cups chicken stock2 cups Arborio rice, unrinsed2 Roma tomatoes, diced1/2 cup grated parmesan6 ounces grated fontina1/2 teaspoon dried sage1/4 teaspoon freshly ground black peppersalt to taste, maybe 1/4 teaspoon at most1/2 cup pine nutsIn a large pan break up the sausage and cook it over a medium-high heat until it's nicely browned. Remove the sausage from the pan and reserve in a large bowl.Meanwhile in a medium saucepan bring the chicken stock to a boil. Once it is boiling turn the heat down and keep the stock near boiling point.Finely dice the zucchini (how finely will depend on how scared of green your family is) and the onion. Add them to the pan and saute them in the sausage drippings along with minced garl

What's in my son's dinner plate yesterday?Deep Fried Breaded Chicken CutletBraised Chestnut and Mushroom with CarrotThe 'petals' are sliced sausages (slightly saute) and the stems are Kai Lan stems I wokked yesterday too.

Inspired by a similar dish on {rachel’s bite}, I made up this wonderful rice dish last night that was just loaded with texture and flavors. Rachel’s original recipe called for chorizo, but as much as I love chorizo, I couldn’t find it anywhere in the market I was in so I picked up a package of artisan andouille sausage instead. I am so glad I did because that sausage was out of this world good! I may have to go back and get some more! This seemed to me to be very similar to Jambalaya which is a family favorite for us. Following some of the same procedures on the original, I created this recipe. Red Rice and Sausage 2 T.  vegetable oil 1 medium onion, diced (i was out of onion and used shallot) 2 cloves garlic, minced 8-14-oz spicy sausage, diced (I used andouille) 1 1/2 c. long grain rice 1 1/2 c. crushed canned tomato 1 1/2 c. water or broth of choice 1 14-oz can black beans, drained and rinsed 2 c. frozen corn In a heavy skillet with tight fitting lid, saute onion

This may not be fancy but it has beaten out Pigs in a Blanket as the number one Birthday Breakfast Choice.1 8-ounce can refrigerated crescent rolls1 pound pork sausage, cooked and drained1 cup shredded sharp Cheddar1 cup shredded mozzarella5 large eggs, beaten1/2 cup milk3/4 teaspoon dried oregano1/8 teaspoon pepperUnroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.Technorati tags: sausage, pizza, eggs, breakfast

Cajun food has always been popular, and has recently had a revival. If you like sausage, you should think about buying a meat grinder with the sausage stuffing tubes - that is, if you don't already have one. These sausages combined with toasted, homemade Hoagie Rolls provide an excellent lunch or tailgate party food. 1 1/2 each yards large sausage casing,1 about 2-3 inches wide4 lb lean fresh pork2 lb pork fat3 1/3 tbsp finely minced garlic2 tbsp salt1/2 tsp freshly ground black pepper1/8 tsp cayenne1/8 tsp chili powder1/8 tsp mace1/8 tsp allspice1/2 tsp dried thyme1 tbsp paprika1/4 tsp ground bay leaf1/4 tsp sage 51 liquid hickory smoke Soak the casing about an hour in cold water to soften it and toloosen the salt in which it is packed. Cut into 3 foot lengths, thenplace the narrow end of the sausage stuffer in one end of the casing.Place the wide end of the stuffer up against the sink faucet and runcold water through the inside of the casing to remove any salt. (Roll up the casing

In exchange for our selection of English goodies we were sent away from Portugal with a selection of the region's finest sausages. These included some tasty Jewish alheira sausages, which like a lot of Portuguese food, were strongly flavoured but really nice (especially with olive oil and a little piri piri), and some blood sausages - which Dgym wasn't keen on but I quite liked.The third type of sausage we took back with us was the "stomach full of ribs" - I don't know what its proper name is, but is exactly as it sounds - a pig's stomach stuffed with its ribs. In Portugal, as we observed and experienced on several occasions, they are not wasteful when it comes to pig-parts.This is the sausage before boiling. It was dried out and quite hard. We'd had it since December, but these things keep for months.The first step was to wrap it in foilmmm, easter egg.Boil in the foil for an hour and a half. They tend to cook with massive pans in Portugal, this was the biggest we had and it bare

This is a variation of the Philippine chorizos laced with indigenous spices. Longaniza and sausages making has a long tradition in the Philippines, with each region having their own specialty. Examples are: Lucban, Quezon is known for its garlicky longanizas; while Guagua, Pampanga is known for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast,

Gluten-free breakfast sausage from Applegate Farms are also casein-free, dairy-free. Three choices include chicken apple, chicken maple and chicken sage sausages that are already cooked. Add gluten-free pancakes or waffles from Bob's Red Mill and you have an old fashioned breakfast that is quite tasty and filling without gluten or casein exposure. The sausage should be safe for children with autism spectrum disorder on a gluten-free, casein-free diet. Adverse behavior or brain opiate like effects of casomorphin or gluten exorphin are also avoided. Those with celiac disease, cow's milk protein allergy or intolerance and gluten sensitivity may enjoy sausage that is relatively low in fat, high in protein and free of pork. Applegate Farms has a nice website that provides easy to understand nutritional and food allergy or intolerance information. Their products are organic and pesticide free. Their meat products include gluten-free casein-free hot dogs made from chicken, beef and turkey.

Add to: Recipe Box | | lizbelden, 04/19/08Fried Apples and "Sausage" with GritsIngredients (use vegan versions):    5 or 6 organic apples - Cortlands or Macs are good    peanut or veggie oil    1 package of breakfast "sausage" (I use Yves), crumbled    sea salt and pepper    1 ...