Sausage — Cooking During Stolen Moments

Cajun Chicken Noodle Soup

January 27, 2011 By Kate 4 Comments

At the end of summer, I had this idea to host a soup party in the fall or early winter. My vision was to set out a buffet of about 8 different soups, some assorted breads and lots of bowls. I thought it would be so fun. I still think it would be fun. But, the difference between end of summer and now is one little newborn baby. She has this ability to put a cramp in organizational skills. Making the soups and breads wouldn’t be a problem. It’s just the drawing up of a guest list, deciding on a date and sending out invitations that’s proven problematic. So, the soup party has been put on hold until next year.

In the meantime, I’ve been working on increasing my soup repertoire. I want to have a fantastic lineup of soups for next year, so I’m doing what I can in the name of research. Oh who am I kidding? It’s soup, people. I never need an excuse to simmer up a pot of soup.

We all absolutely loved this soup. Even the kids were drinking up the remaining stock from their bowls. That usually doesn’t happen! I think the Cajun seasoning is what makes this soup so good. It gives it just the right kick without being over-powering. And there is just something about noodles cooked in stock that we all love.

Cajun Chicken Noodle Soup

1 onion
3 cloves garlic
1 green pepper
4 carrots
3 celery stalks
1/2 lb. sausage (smoked, chorizo or andouille)
1 T. oil
Salt and pepper, to taste
6 c. chicken stock
1/2 lb. boneless, skinless chicken breasts
1 T. Cajun/blackening seasoning, more or less to taste
2 c. mini bow-tie pasta (or other pasta shape)

Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.

+ 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.

+ 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving.

Print This Post

Apple Sausage Balls

November 3, 2010 By Kate 6 Comments

You know those classic sausage-cheese-bisquick balls? We love those things around here! Whenever I make a finger-food dinner for us to eat while watching a movie or playing some games together as a family, those are always on the menu. And they are a standard for an appetizer when we have company over too.

As great as they are though, I decided I wanted to play around with the basic recipe a bit and see if I could create something new. My goal was to make them without bisquick (or without having to make a homemade bisquick alternative) and to give them a great autumn flavor. Knowing how well apples and sausage go together, I decided to start from there.

I was so pleased with the final result. These Apple Sausage Balls definitely have that fall-ish flavor I was after. They’d be great for holiday entertaining, either served with a brunch or as an appetizer. I’m thinking I’ll make up a batch to take to my parents’ house when we go for Thanksgiving.

Apple Sausage Balls

3/4 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 lb. bulk pork sausage (original or maple flavored)
2 c. shredded cheddar cheese
2 T. maple syrup
1 apple, peeled and diced
1/8 t. allspice

1. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the pork sausage, cheese, maple syrup, apple and allspice.

2. Using your hands, combine everything together until all of the ingredients are incorporated. Roll into evenly sized balls, about the size of a golf ball.

3. Place sausage balls on a baking sheet and bake at 375 degrees for 15-20 minutes, until fully cooked.

These are great to make ahead, which makes them even more perfect for entertaining in my opinion. The sausage mixture can be mixed together and formed into balls up to a day ahead. They can also be frozen either before being baked or after. Perfect!

Print This Post

Italian Stuffed Squash

October 27, 2010 By Kate 1 Comment

I am huge fan of Italian Sausage. I love its strong or subtle flavors (depending on if I use the hot or sweet variety). I’ve also believed it can make any dish taste better. Adding it to my spaghetti sauce or lasagna is a no-brainer for me. But I really like adding it to other dishes that might seem less obvious.

So I’m a huge fan of the recipe contest Johnsonville is running right now. The “Pastaville” Italian sausage contest is all about using that sausage in unexpected or different ways. They are encouraging home chefs to replace the protein in familiar recipes (or create a brand new recipe) with Italian sausage. Then, when you hit on a winning combination, submit that recipe for your chance to win $10,000. And best of all, you can enter as many different recipes as you’d like. There are endless possibilities here!

As much as I already like substituting Italian sausage in other dishes, I also like playing around with it to create new dishes. This Italian Stuffed Squash was definitely a hit. The sausage adds a great punch to the usual vegetable-stuffing ingredients.

Italian Stuffed Squash

3 links Johnsonville Italian Sausage (flavor of choice)
1/4 c. diced red pepper
1/4 c. diced onion
1 clove garlic, minced
1/3 c. bread crumbs
1/3 c. Parmesan cheese
1 T. diced parsley
4-6 yellow or green squash, depending on size
Olive oil
Salt & Pepper, to taste

1. Cut and remove the casings from the Italian sausage links and crumble into a skillet. Add the red pepper, onion and garlic. Cook for about 10 minutes, until the sausage is fully cooked. Drain. Remove from heat and cool.

2. Once cooled, combine the sausage mixture with the bread crumbs, Parmesan cheese and parsley.

3. Cut the squash in half lengthwise and scoop out the centers with a spoon. Discard or reserve for another purpose. (I froze mine to add to the pot next time I make a homemade stock.)

4. Spoon the filling into the cavities in the squash in generous portions. Drizzle the squash halves and filling with olive oil. Sprinkle with salt and pepper.

5. Bake at 425 degrees for 15-20 minutes, until squash is completely tender and lightly browned.

Are you a fan of Italian sausage? Make sure you stop by Pastaville and enter some recipes. A chance to win $10,000 and making some super yummy meals in the process…what’s to lose?