Hot Italian Sausage

Sausage quiche with hash brown crust

This recipe is one of my favorites.  It is easy to make.  It can be done up ahead of time.  You can serve it for breakfast, brunch, lunch or dinner. You can also tweak this recipe to your taste.

Sausage Quiche with hash brown crust

3 Cups shredded hash brown potatoes
1/2 stick of butter (1/4 cup)
Salt and pepper
12 oz. Hot Italian Sausage (or use your favorite) available at your ( local meat market)
6 jumbo eggs (available at your local butcher shop)
1/4 cup half and half
2 Cups shredded cheese
6 green onions (chopped)

Preheat oven to 375 degrees. Spray the bottom of a 9” pie plate with non-stick cooking spray. In a large glass bowl melt the butter in the microwave. Add the hash browns to the bowl with the melted butter. Add salt and pepper to taste. Mix well. Place in the pie pan. Press the hash browns on the bottom and sides of the pie plate. Place in the oven and bake 25 to 30 minutes until golden brown.

While the hash browns are cooking remove your sausage from the casings (wet, split casings with a knife and remove). Thoroughly cook the sausage in a skillet over medium heat. Remove the skillet from the burner and allow the sausage to cool. In the same bowl you mixed up the hash browns, whisk together eggs, half and half, cheese and green onions. Season with a little salt and pepper. Add the cooked sausage and mix well.

When the hash brown layer is cooked pour the mixture on top. Return it to the oven and cook for an additional 30 minutes. Cut into wedges and serve.

This is great to freeze and use for breakfast.

That’s all for this week—-From our Butcher Block to your Table

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Lasagna without noodles

You might think this recipe makes no sense.  Lasagna, without lasagna noodles?  Don’t knock it until you’ve tried it.  I have been so hungry for lasagna.  I am avoiding sugar and carbohydrates.  I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles.  The flavor was wonderful and the noodles were not missed at all.  It was very easy to assemble.  The leftovers were amazing.  I hope you like this as much as the Butcher and I did.

Lasagna

Group 1
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste

Group 2
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)

Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.

Put the eggs in a large bowl. Add the 2 containers of  Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.

Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.

Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.

I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.

That’s all for now. Until next time…From our Butcher Block to your Table.

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Sausage and Peppers

I am feeling melancholy today.  I don’t know why.  It is a beautiful summer day.  Maybe it is the realization that summer is going by so fast.  Then I stop and think how many summers have already gone by and thinking that maybe life is going fast as well.  I don’t intend for this to be a downer.  I just want to remind you to grab every moment.

Fair season is in full swing.  I am going to challenge you (and me too) to go to one of the fairs and act like a kid again.  Since we are on the fair theme this week, I thought I would share an easy meal that is a fair favorite.  It is so easy to make.

 

Sausage and Pepper

 

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Hot Sausage Sandwiches

Today kicks off the Blue Tip festival in Wadsworth.  If you are not from Wadsworth you may not be aware of this Mauri-1event; However, if you drive down Broad St. you will see the hundreds of spots reserved by the side of the road for the parade which begins at 6:00 tonight.  I think the Butcher and I are going to venture down for the first part of the parade.  We are really not “parade” people.  It has been at least 20 years since we have attended any part of the parade.

One thing that we are a fan of and that is the festival food.  Fries, fried zucchini,Funnel cakes, candy apples and Hot Sausage Sandwiches.  Get your fill of the carnival food this week at the Blue Tip Festival. After this week when you have the craving for a Hot Sausage Sandwich make your own!  It is really easy.

Hot Sausage Sandwiches
8 links of the sausage of your choice (Hot Italian, Mild Italian, Butcher’s Wife, Garlic)
2 onions cut in strips
3 peppers (green, yellow, red), cut in strips
Optional: jar of tomato sauce with onions and peppersSausage Sandwich
Hoagie Rolls

Put sausage links in a skillet over medium heat, add 3 Tablespoons of water to the pan to prevent sticking. Brown on all sides. Reduce heat to simmer and cook for an additional 35 minutes. As the sausage is cooking, preheat a large burner to medium. Put 2 Tablespoons of olive oil in the skillet and allow to heat up, add the onions and peppers and brown as sausage is simmering. You may need to use 2 pans. After the sausage has cooked combine the sausage and peppers in a roaster pan and keep warm.  If desired, you can put a jar of tomato sauce with onions and peppers in the roaster pan for a sauce on the sandwich.  Serve with fresh hoagie buns.

Note: You can grill the sausage–cook the peppers and onions as the sausage is grilling.

Maybe we will see you at the parade tonight. Until next time…From our Butcher Block to your Table.

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