Tag Archive for: sausage

Parmesan Polena with Sausage Ragu

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Ingredients
¼ cup olive oil, divided
1 pound Italian sausages, casings removed
1 red onion, minced
4 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes,
crushed by hand
1 ½ tbsp balsamic vinegar
¼ cup fresh basil, chopped
Sea salt and freshly ground pepper to taste
1 ¼ cups polenta or yellow corn meal
1 tsp sea salt
½ cup freshly grated Parmesan, plus
more for garnish

Instructions
Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into
small pieces with a wooden spoon until browned, 5 minutes. Add onion and cook, stirring until
translucent. Add garlic and cook 1 minute. Add tomatoes and bring to a boil, then reduce to
simmer until thick, 20 minutes. Add basil, vinegar, salt, and pepper; keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and
cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally,
until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan,
and sea salt. Divide between bowls and top with ragù; garnish with more parmesan.

Pair with Cooper-Garrod Cabernet Franc

www.garrodfarms.com

Polynesian Kabobs

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Serves 4

  • 4 Bruce Aidells Chicken-Mango sausages
  • 1/2 pineapple, cored and cut into chunks (may use canned if fresh is not available)
  • 2 tablespoons pineapple juice
  • 1/3 cup apricot jam
  • 1/4 teaspoon Chinese five-spice powder
  • Skewers for grilling

If using wooden skewers, soak in water 30 minutes to minimize charred ends. Slice sausage into 1″ pieces. Stir together jam, pineapple juice, and five-spice powder for glaze. Alternate sausage and pineapple on skewers. Brush with glaze to coat. Grill or broil 8-10 minutes, turning at least once.

Accompany with Cooper-Garrod Viognier

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Valencian Mussels

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  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 tsp. fennel seeds, crushed
  • 1 Linguica sausage
  • 2 14 1⁄2 oz. cans petite diced tomatoes
  • 3 lbs. mussels, scrubbed
  • 1 c. white wine
  • Fresh tarragon or parsley, chopped

Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add sausage, onion, garlic, and fennel seeds; cook until softened, stirring often, about 5-8 minutes. Add tomatoes with juice, then mussels. Pour wine over, cover and bring to simmer. Cook until mussels open, stirring occasionally. Discard any mussels that do not open. Serve in large bowls, sprinkling with chopped tarragon. Crusty bread recommended!

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

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Hearty Italian Sausage Stew

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Serves 4

  • 12 oz. Italian sausage links, cut into 1″ chunks
  • 1 med. onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups tomato puree
  • 2 cups beef broth
  • 3/4 cup red wine
  • 1/4 – 1 bell pepper, diced, to taste
  • 1 cup zucchini, cut into 1/2″ half moons
  • 8 oz. small mushrooms, cut in half
  • 3/4 tsp. Italian mixed herbs
  • 6 oz. pasta, cooked separately (bowtie, fusili, or elbow)

In a large saucepan, brown sausage with onion. Add garlic and cook 1 more min. Add tomato puree, beef broth and red wine. Bring to a boil, reduce and simmer 45 min. Add pepper, zucchini, mushrooms and herbs. Simmer 15 min. Just before serving add pasta and heat through. Serve with Parmesan cheese to sprinkle on top, green salad, and crusty French bread.

Chef’s Tip: Save the pasta water and use it to thin out the stew as needed without diluting the flavor.

Recipe by Chef Michelle Myers, Professional Culinary Institute, PCIchef.com

Accompany with Cooper-Garrod Cabernet Sauvignon

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Partly Paella

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  • 2 Spanish chorizo sausages, sliced
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. paprika
  • ½ tsp. salt
  • fresh ground pepper
  • 2 Tbsp. olive oil
  • 4 each crimini and bella brown mushrooms, cubed
  • ¼ c. + ½ c. dry sherry
  • 1 c. chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, pressed
  • 14.5 oz can petite diced tomatoes, drained
  • 14.5 oz can chicken broth
  • 1 ¼ c. quick-cooking couscous (i.e. Near East)
  • 1 c. frozen peas, thawed
  • 1/4 c. chopped parsley
  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving.

Serve with Cooper-Garrod Cabernet Franc

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