Tag Archives: Brewers racing sausages

by | July 16, 2010 · 8:21 am

Last but not least…the Polish.

Rounding out the race this week is the Polish sausage, otherwise referred to as kielbasa. There is always your classic kielbasa and sauerkraut, but that seemed a bit too heavy and predictable on this warm July day. I decided to lighten it up a bit with a Summer Kielbasa Pasta.

Ingredients:

  • 1 C. macaroni or bow-tie pasta, cooked and drained
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1 red pepper, chopped
  • 1 leek, chopped
  • 1 zucchini, sliced
  • 1 Polish kielbasa, sliced 1 inch diagonally
  • 1 lemon
  • 1/2 C. grated Parmesan cheese
  • Dash of crushed red pepper
  • Salt and Pepper, to taste

In a large skillet, heat the oil. Add garlic. Saute for 2 minutes, moving constantly. Add red pepper and leeks. Saute for 3-4 minutes, until softened. Add kielbasa. Saute until heated through. Add zucchini, saute for 3-4 more minutes. Add the juice of one lemon, red pepper, salt and pepper, stir and dish it up. Throw an extra handful of Parmesan cheese to top it off and enjoy!

That finishes our race! Who is your favorite sausage?

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by | July 15, 2010 · 8:28 am

Italian Sausage Sammies

This slightly grown up take on the classic meatball sub is a tribute to my hubs, Bill. With a good deal of Italian blood running through his veins and a serious love of all Italian meats, he always roots for the Italian in the sausage race.     As a bonus, this Italian Sausage Sammie recipe is super easy for weeknights and it’s pizza-y flavors makes it kid-friendly too!

Italian Sausage Sandwich

Italian Sausage Sandwiches
1 lb italian sausage (bulk or removed from casings)
1 ball of fresh mozzarella cheese
1-2 C spaghetti sauce (jarred or your own)
fresh basil leaves
4 buns

Form italian sausage into four patties to fit the shape of your bun. On the grill or in a skillet, cook sausage until it is cooked through and forming a nice golden outer crust, approximately 5-6 minutes per side. Meanwhile, heat spaghetti sauce in a small pan or the microwave.

Slice the mozzarella thinly and place several slices on the bottom of the bun. Microwave for 45 seconds or until cheese begins to melt. Place sausage patty and several basil leaves on top. Drizzle with sauce and complete with other bun. Serve with extra sauce for dipping and a Caesar salad.

Note: Italian sausage usually comes in “hot” and “mild”. If you’re like me and enjoy a little more zip to your sandwich, buy the hot!

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by | July 13, 2010 · 7:51 am

All-Star Chorizo Burritos

When it comes to the sausage race, I always put my money on the Chorizo. I mean, what’s not to love about a spicy, sombrero-ed sprinting sausage?!   Chorizo was added to the sausage race a few years ago and for good reason…it’s delicious. You can find it in sausage form or often in bulk, especially at Hispanic specialty groceries.

Racing Sausages Chorizo

Photo: Abrazo Marketing

And while chorizo is great in a bun it’s even better in a burrito.  This one is so tasty that the hubs told me we should have it every week.  Not gonna happen, but it proves we’ve got a winner!

Chorizo & Potato Burrito

All-Star Chorizo Burritos with Chipotle-Lime Cream
1 lb chorizo (bulk or removed from casings)
2 lg baking potatoes, peeled & chunked
1 avocado, sliced
1 tomato, diced
shredded cheddar
handful cilantro, chopped
4 large tortillas
hot sauce
3/4 C light sour cream
1/2 lime, juiced
1 chipotle pepper, minced or 1/4 tsp chipotle powder
salt, to taste

Mix lime juice, chipotle pepper and salt into sour cream and set aside. Peel potatoes and cut into small chunks.  Place in a large pot of water and bring to a boil.  Cook potatoes until they are soft, approximately 20-25 minutes. Drain cooked potatoes in a colander and return them to the pot.  Add 2 Tbsp butter and 2-3 Tbsp of chipotle cream mixture.  Use a hand mixer or potato masher to mash potatoes until they are creamy.  Salt to taste.

Crumble chorizo into small chunks and cook in a large skillet until sausage is cooked through.  Drain any excess grease in a colander. While meat and potatoes are cooking, slice and chop toppings.

Layer cheese onto each tortilla and warm in the oven or microwave until cheese begins to melt.  Spread with a layer of mashed potatoes and a layer of chorizo.  Top with accompaniments.  Wrap tortilla around the filling by folding one edge over, tucking in the ends and rolling. Drizzle with hot sauce (I like La Preferida in “hot”) and chipotle-lime cream.  Serves 4-5.

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