Tag Archives: Sausage

2017 Cookery Project — Sausage, Greens, and Beans Pasta

Sausage, Greens, and Beans Pasta

Sausage, Greens, and Beans Pasta

It always surprises me how much greens like spinach and Swiss chard leaves shrink when you wilt them. I used enough kale in this dish to fill my largest pot to overflowing, but by the time the green had wilted into the pasta cooking liquid I’d added to the pot, it had shrunk to less than a tenth of its original volume.

But that came late in the process. Let’s start at the beginning.

The first thing I did was fry two sprigs of rosemary in olive oil. (Never did that before, but it’s what the Bon Appétit recipe called for.) While they were cooking, I removed the casings from three spicy Italian sausages and broke up the contents into bite-sized pieces. After I removed the cooked rosemary and set it aside to drain and dry, the sausage segments went into the same pot.

Once the sausage was cooked, it too got the drain-and-dry treatment and was replaced in the big pot by cannellini beans, and some white wine.

Meanwhile, on another burner, the rigatoni was almost ready. (This is what’s known as a “B Story”. I included it to add depth and variety to this posting, which was becoming far too linear.)

And that was the point where the pasta water went into the pot and the kale went into the pasta water.

After the kale melt-down, I returned the sausage pieces to the pot, added the rigatoni, and blended in some Parmesan and butter.

I crumbled the rosemary leaves—remember the rosemary?—over the top, and it was ready to go.


★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

Advertisements

2017 Cookery Project — Baked Chicken, Sausage, and Brussels Sprouts

Baked Chicken, Sausage, and Brussels Sprouts

Baked Chicken, Sausage, and Brussels Sprouts

There’s a rumour going around that some people don’t like Brussels sprouts.

I’ve been unable to personally verify the rumour, since I make it a habit to associate only with people of impeccable taste (and no active arrest warrants.) But if it’s true, I can only suggest that those poor unfortunates seek help before it is too late.

I love Brussels sprouts, so I was eager to try a recipe for Baked Chicken, Sausage, and Brussels Sprouts that I found on Nerds with Knives. Part of the attraction was that the meal could be cooked on a single baking tray.

In addition to the three ingredients already mentioned, the recipe called for lots of shallots—always a good sign—and garlic, Dijon mustard, honey, and Worcestershire sauce, all of which I keep in stock. I added fresh rosemary and a single lemon to my shopping list.

Here’s where I get to vent: Recipes always understate the amount of prep time. The published estimate of preparation time for this dish was 20 minutes.

The Brussels sprouts had to be cleaned and halved, the chicken washed and cut into chunks, and the sausages chopped into two-inch segments. The shallots had to be peeled and quartered, and the garlic had to be peeled and minced. The liquids had to be measured, poured, and whisked. The rosemary needles had to be chopped, and the lemon had to be cut into thin slices.

Granted, my knife skills leave a lot to be desired, mainly because I’m terrified of cutting off a useful body part, but there was no way in the world that I could do all that in less time than it takes to get through to customer assistance at the DC tax office on a good day.

So prep took about 40 minutes.

But the meal turned out really well.


★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

2017 Cookery Project — Sausage, Potato, and Mushroom Roast

Sausage, Potato, and Mushroom Roast

Sausage, Potato, and Mushroom Roast

Colourful, isn’t it? The recipe I used to make this Sausage, Potato, and Mushroom Roast came from Serious Eats.

I cut some new potatoes into bite-sized chunks, put them in a baking dish, doused them with olive oil, and roasted them in the oven for 30 minutes. Then I added sliced mushrooms, some sun-dried tomatoes, and sweet Italian sausages. When the potatoes were done, about 30 minutes later, I sprinkled cilantro over the top and served the dish with a bit of Dijon mustard for dipping.

A nice, easy meal.


I’ve decided to start rating these experiments on a five-star scale, The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.