Honey Chili Sausage |

This recipe is a fusion of spices with American sausages. Sausages are favorite among children and this can be a good snack. It’s really quick to make and tastes delicious.

Honey Chili Sausage

Preparation Time: 5 mins
Cooking Time: 5 mins

Honey Chili Sausage - Ingredients

Honey Chili Sausage – Ingredients


  • 2 whole sausages sliced diagonally
  • ½ medium onion chopped
  • 1 tsp olive oil
  • 1 tsp pizza sauce
  • ½ tsp honey
  • 1 tsp oregano
  • 1 tsp chili flake
  • Salt and pepper as per taste


Honey Chili Sausage

Honey Chili Sausage

Heat the oil in a frying pan.

Add the chopped onions and sausages into the pan. Cook till the sages are fried.

Add the pizza sauce, chili flake, salt, and honey.

Toss everything well and season with pepper.

Garnish with slivers of red and yellow Bell Pepper.

Serving Instructions

Goes well with nachos or corn chips. Also this is a good filling for tacos and sandwiches.

Chili without carne recipe

Yesterday I did another version of my bean stew and this time I kept it strictly vegetarian. I also used chili con carne as an inspiration, so I threw in some paprika and some peppers. It turned out pretty good!


  • 1 cup 13 bean soup mix
  • 1 onion
  • 3 sliced bell peppers (frozen or fresh)
  • 1 table spoon tomato paste
  • 2-3 bay leaves
  • paprika


  1. I started out by soaking some 13 bean soup mix. After that I started warming some oil in a pot and when the oil was slightly smoky I added about a tablespoon of paprika. I then added a diced onion and 2 or 3 bay leaves and let it cook down with a bit of water and a bit of salt. When the onion was soft I added a bag of frozen sliced 3 colors bell peppers (green, red and yellow), if you have fresh ones those will work as well, just slice one pepper of each color. Here red and yellow fresh peppers cost an arm and a leg, so I substitute with frozen ones. Then I added my bean soup mix and about a table spoon of tomato paste. Finally I covered everything in hot water and let it simmer for a couple of hours. Add salt only towards the end of the cooking process, it should help with cooking the beans. I served hot with a bit of extra virgin olive oil, pepper and homemade bread made following this recipe for pretzel rolls.
  2. I made the stew well in advance so it had time to rest and all the flavors could come together. I think legumes stews in general taste much better if you leave them the time to cool down. When it was time to serve I just warmed it up. If resting made the stew too thick (as if there was something as too thick bean soup) just add a bit of water so that you can warm the soup up, without it sticking to the pot or burning.

Celebration and a simple pasta with zucchini and chili garlic oil

I will share a very simple pasta. Quick to make, delicious and very light: pasta with zucchini and chili garlic oil.

Celebration and a pasta with zucchini and chili garlic oil…


  • 3 oz. pasta (cellentani)
  • 2-6 baby zucchini
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic
  • chili flakes (as much or as little as you want)
  • salt


  1. Boil water. Season it with salt. Add the pasta.
  2. When the pasta (about is almost cooked, add the thinly sliced zucchini to the water and finish cooking.
  3. Meanwhile brown the whole garlic clove and chili flakes in the olive oil. Discard the garlic.
  4. Drain the pasta and the zucchini and season with the chili garlic oil.
  5. Serve warm.