Archive for the 'Sausage' Category

Recipe: Simple – One pot!

|October 24, 2013|read comments (0)
Author: Mama's Kitchen

Well it's been a heluva 2 weeks!

First the starter went on the car – 2 days before my mechanic was scheduled for surgery and he could not fit me in.  He won't be back to work for a couple weeks – now what?

Okay – no car for a week – I'm going bonkers!

Ahhhhh – Tommy to the rescue.  God bless Tommy.

Tommy is my neighbor who takes care of the outside yard work for me, crawls up on the roof and cleans out my gutters for me and showed up at my house with a friend of his who is a mechanic, took my starter out, drove down the road to the parts store and put a new starter in – all in 1/2 hour!

God bless them both.  The car starts.

Well – don't I get a bug now?  Too sick to leave the house – so another 5 days pass.

Guess what??   I ventured out yesterday to a totally dead battery that would not hold a charge.  The charge got me to a car fixer-upper down the road – one terminal was only running on 10% – new battery time.  grrrrrrrrrrrrr

Okay – what else was going to happen?

I ventured out because of 3 unauthorized purchases made on my bank card and I had to go to the back to get money (like at this point I have any left!) because when I called the bank to file a complaint – they shut off my card immediately.

Oh well – new card in 5 to 7 BUSINESS days – ditto with the money taken from my account.

I don't use checks, I pay my bills on line and I use my card for everything not having to worry about carrying cash.  The ATM at the corner is from my bank so there are no ATM charges – I love it.

Now??  This.

So with all that goes on – I do still get hungry and I was not in the mood to cook.  So I grabbed some kielbasa links out of the fridge, diagonally cut, scrubbed and wedged taters, cleaned and cut carrots and steamed them.  Simple.

Dot with butter when done, sprinkle with salt and pepper – a bit of parsley for "the look" as well.

No fuss, no mess, and I still have to make it to the bank today.

Just another fun day here!

Recipe: Make your own Chorizo!

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

If you need some chorizo for a recipe and don't have any on hand – you can make it in no time at all –


1 lb. ground pork
1 clove garlic, minced
2 t. crushed red pepper
1 ½ t. cinnamon
1 ¼ t. salt
1 t. coriander
2 t. oregano

Will keep in fridge up to 3 days; freezes well for one month.

Recipe: soup in a hurry –

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

Who has time for anything these days?

Yesterday was one of those days – and it seems like lately just about every day is a "rush" day.

After taking the babies to school I ran to the market to get milk. I wanted soup but I would have to make a soup that can be done in a hurry. No time for all the straining and skimming, etc.

So while I was at the market I grabbed a package of polish kielbasa. Easy and fast soup.

I had so much to do and no time for anything – so I ran in the door after going to the market, hung up my coat and put my keys and purse away. Put away the milk, washed my hands and grabbed a large soup pot, filled with cold water and placed over medium heat on the stove. Immediately dropped in 6 chicken bouillon cubes. Grabbed an onion out of the fridge – I had about 3/4 of a medium sweet onion from making salad the day before,pulled the carrots and the celery out of the drawer, washed a couple stalks of celery and 3 large carrots; cleaned the carrots and sliced; sliced the celery adding a healthy dose of fresh celery leaves – minced and diced the onion. Not much Kosher salt is needed because of the bouillon cubes.

Sliced a half of the 3-pound package of sausage and added to pot with parsley and cracked black pepper.

Bring to simmer over medium heat – very little skimming with this – and when the sausage was cooked through, added egg noodles and chopped green cabbage. Cook until noodles and cabbage are tender.

My actual prep time was less than 10 minutes!

Served with Italian bread for soppin'.

Recipe: Homemade Italian Sausage

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

Homemade Italian Sausage – sorry to say – I do not measure for this – it is all done by "eye-balling".

Grind pork butt and shoulder on a coarse grind; add ice water, fennel, fresh parsley, fresh minced garlic, kosher salt, black pepper, paprika – sometimes a handful of fresh grated cheese or some minced onion and/or bell pepper; form into patties if you don't have casings. Cover and refrigerate over night before forming patties or filling casing.


The next time I make it – I will post the pics and the recipes for the various other sausages I make.

Yes – I am still complaining about this heat and humidity – it’s been non-stop for months!

Today I cheated a bit in the kitchen – for lunch I made hoagies on some nice bomber rolls!

Cotto salami
Tomato (sliced thin)
Fresh ground black pepper

Tummy filling and no heat involved.
But then dinner time rolls around – so I had to cook “fast” –

Skillet fried Polish sausage topped with onions on hotdog rolls,, with baked beans and corn on the cob.

And tons of iced tea!

I'm also the type that tops my hotdogs and sausages by placing my onions on the roll first, then the rest of the condiments, then the sausage or hot dog. I don't lose my onions that way! LOL

Recipe: Italian Sausage and Italian Pasta Salad

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

Today is so hot and humid – and I didn't feel like spending my day in the kitchen today. The car is acting up and it's just one of those days!

I ran to the market very early this morning to pick up a few things – one being some rope Italian sausage. That won't keep me in the kitchen all day.

Last minute decision – Italian sausage with peppers and onions on crusty Italian bread with a nice pasta salad and fresh corn on the cob! Sounds good to me!

While the water was boiling for the macaroni, I prepped the other ingredients:

Cut cheese into various sizes (sharp Cheddar, Monterey Jack, Muenster – although you can use any type you want); sliced pepperoni; sliced black olives in thirds; sliced green olives in half; sliced celery; sliced and halved Vidalia onions; cut baby carrots into small chunks; diced deli ham.

Once the water boiled, I added my salt and allowed the water to return to a full rolling boil. I cooked 1 pound mini farfalle pasta al dente; drained; rinsed under cold water so that the pasta would be cold.

Using a large mixing bowl, I poured about 1/3 cup zesty Italian salad dressing into the bowl and then added my drained farfalle; mixed well.

Combined my prepped ingredients with my pasta; poured about 1/3 cup olive oil over and mixed well.

Since I had a half can of black olives left, and more stuffed olives, I sliced additional celery and made my olive salad.

When ready to eat, I cut my rope sausage and fried in olive oil with sliced Vidalia onions and sliced red bell pepper.

Cut Italian bread and filled with sausage, peppers, and onions; served remaining peppers and onions on the side with pasta and olive salad.

It was nice not having to stand at the stove all day cooking and I have enough pasta salad leftover for tomorrow's meal.

Recipe: Italian Sausage Stuffing

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

In my home, we enjoy various stuffings/dressings – usually dressings – I don't like to stuff whole poultry (although I don't mind stuffing certain cuts of beef or pork or chicken breasts)- and this stuffing is easy and goes with so many different dishes – including macaroni (pasta to the non-Italians reading this) dishes. Cut into portions and drizzle with sauce – soooooo good.

I make my own sausages – including Italian – and I usually "gueestimate" a portion to make this before shaping into patties or stuffing into casings.

1 ¼ lb. bulk mild Italian sausage or links with casings removed
1 medium onion, chopped
2 c. celery, chopped with the celery leaves
1 c. chopped red and/or green bell pepper
3 – 4 cloves garlic, minced
1 stick butter
Homemade bread**
1 t. sage
1 T. fresh basil, minced or 1 t. dried
2 T. fresh parsley, minced or 2 t. dried
½ c. shredded Pecorino Romano cheese (or Parmesan or an Italian blend)
a handful or two sliced ripe olives, drained
2 eggs, lightly beaten
3/4 c. chicken broth
Salt and pepper to taste

Brown sausage; break up into pieces; drain; set aside. In same skillet, cook onion, celery, bell pepper and garlic in butter until tender. In large bowl, combine sausage mixture, croutons, sage, basil, cheese and olives. Add eggs and broth; toss gently. Spoon into buttered baking dish. Cover with foil and bake in preheated 325* F. oven for one hour. Uncover and bake 10 minutes longer or until lightly browned.

**I like this with homemade bread. And when I make bread – I usually don't use loaf pans. I shape the bread in rounds, long, short – big, little – whatever. Now for this recipe I can use a whole loaf or two – and that does not help you in measuring. So I would say a good 3 quarts of bread (sometimes diced and toasted in the oven before making this) or you can use plain croutons – about 11 – 12 cups.

I know – shame on me for not measuring everything……