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
Serves:1

Honey Chili Sausage - Ingredients

Honey Chili Sausage – Ingredients

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

Method

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.

Sausage and savoy cabbage risotto

The other day I bought rice on the internet. Tired of going from shop to shop to find the right rice for my risotto, I went on Amazon, and thanks to my BF prime subscription (you get free 2 day shipping) I ordered about 9lb of riso bello arborio rice. When it got home I decided I had to cook it asap, and I knew I wanted something hearty and I also knew I had some savoy cabbage in the fridge that had been there for a while and needed to be cooked. I started thinking and I decided sausage and savoy cabbage should be a pretty good combo.

The next day, we went climbing with a friend and at the end we were starving, so I decided to throw together a dinner for all of us based on the sausage and savoy cabbage rice. it was pretty good thinking! We loved it. I even got a message from my friend the day after saying the rice was great and we (i.e., me) should make some more risotto soon.

Sausage and savoy cabbage risotto

Ingredients

  • 4 oz. of arborio rice per person
  • 1 cup of broth per person
  • 1/2 lb of sausage
  • 1 small savoy cabbage (napa cabbage would also work)
  • EVOO
  • pepper

Directions

  1. I started out by roasting up some sausage taken out of its encasing in a bit of oil. While the sausage was roasting, I cleaned my savoy cabbage from its tougher leaves, cut it into strips and washed it. I then added the cabbage to the sausage and salted it lightly to help it wilt. When the cabbage was wilted, I added the rice (about 4 oz. per person) and I let it toast for a couple of minutes. When the liquid from the cabbage had been absorbed I started adding beef broth. As with all risotto, you add the broth one ladle at a time, waiting for all the broth to be absorbed before adding a new ladle of broth. To cook your risotto, it should take about 1 cup of broth per 4 oz. of rice and about 20 minutes from when you start adding the broth. Finally, right before serving, I added a generous amount of black pepper.
  2. Loved it! Need to do this again! Will not invite my friend, so I have one less person to share this risotto with!

Sausage and butternut squash pizzoccheri

Pizzoccheri are an Italian buckwheat pasta typically of the mountain area to the North of Milan. They are traditionally boiled with potatoes and green and served oozing with oodles of butter and cheese. They are delicious! And incredibly heavy. I have them once or twice a year in the traditional version and spend the rest of the year shedding those 300lb I gain eating them 😉

But pizzoccheri are quite delicious in a number of ways. A great paring is with pumpkin or squash. There is something about the sweetness of squash that goes great with the heartiness and slight bitterness of pizzoccheri and the sausage gives it a bit more decadence.

Sausage and butternut squash pizzoccheri

Sausage and butternut squash pizzoccheri

Ingredients

  • 5oz. pizzoccheri
  • 1 sausage
  • 1/2 butternut squash
  • rosemary
  • garlic
  • salt

Directions

  1. Start boiling the water in a large pot. While you wait for it to boil clean and dice the squash. When the water starts boiling salt it, and then add the squash and the pizzoccheri. They will take about 15 to 20 minutes to cook.
  2. While the pizzoccheri and the squash are boiling, cook the diced sausage with some rosemary and a crushed clove of garlic in a non stick pan. Don’t worry about adding fats, the sausage will render plenty of fat, no need for any additional fat.
  3. When the pasta and the squash are ready, drain them and sautee everything together quickly. Serve hot.