Hot Hot Hot!!! (SAUSAGES!!!) II 🌞

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Chocolate Chip Chili

Who knew that chocolate does a wonderful job at enhancing chili?!! This feeds a crowd, but can easily be cut in half or a third. The oven does all the work for you making it ideal for entertaining.

3 onions, finely chopped
3 garlic cloves, finely chopped
1 fresh red chili, deseeded and minced
4 tbs. vegetable oil
seeds from 3 cardamom pods
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. dried chili flakes
10 chorizo sauasges, sliced
3 lbs. cubed beef
4 tbs. tomato paste
4 tbs. tomato ketchup
4 x 400g cans red kidney beans
3 x 400g chopped tomatoes
4 tbs. dark chocolate chips

Heat the oven to 300°F.

In an oven-proof casserole that has a lid, cook the onions, garlic and fresh chili in the oil until softened, about 10 minutes. Stir in the cardamom pods, cumin, coriander, cinnamon and chili flakes for 1 minute. Add the chorizo and cook until their oils run, then stir in the beef.

Add the tomato paste, ketchup, beans and chopped tomatoes. Swirl out a tomato can with water and add to the pot. Bring to a boil and stir in the chocolate chips. Clamp on the lid and bake for 3 hours. Check along the way and add more water if needed.

Serves 12

https://cookingwithnigella.com/2021/12/27/chocolate-chip-chili/

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Linguiça Breakfast Sandwich with Avocado and Salsa Verde

At Bica, his now-shuttered daytime café and takeout window in New York City, chef George Mendes served this Portuguese take on the classic egg and cheese sandwich. In place of breakfast sausage, he uses a smoky pork variety called linguiça. If you can't find it, look for a smoky sausage like fresh chorizo.


Ingredients


Salsa Verde

1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
2 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon finely chopped shallot
Kosher salt

Sandwiches

8 pieces thick-cut bacon
1/4 cup extra-virgin olive oil, divided
8 ounces linguiça sausage (about 4 sausages; see Note), halved lengthwise
4 large eggs
4 mini Portuguese rolls, split and toasted
4 thin slices mild cheese, preferably Montealva goat’s milk cheese
Hot sauce, preferably piri-piri
1 avocado, pitted, peeled, and sliced

Directions

Make the salsa verde

In a small bowl, mix all of the ingredients together. Season with salt.

Make the sandwiches

Preheat the oven to 350°F and set a baking rack in a rimmed baking sheet. Arrange the bacon on the prepared baking sheet and bake until crispy, about 20 minutes.

In a large cast iron skillet, heat 2 tablespoons of olive oil. Cook the sausage over moderately high heat, flipping once, until the edges begin to crisp and it’s lightly browned, about 5 minutes.

In a large nonstick skillet, heat 2 tablespoons of olive oil. Cook eggs over moderate heat until the whites are set, but the yolks are still runny, 3 to 4 minutes.

Drizzle the cut sides of the toasted rolls with some hot sauce and top with 1 sausage, 1 tablespoon of salsa verde, 1 fried egg, 1 strip of cheese, 2 strips of bacon, and 2 to 3 slices of avocado. Close the sandwiches and serve immediately.

Notes

Linguiça is a smoke cured sausage common in Portugal. It can be found in most specialty food stores.


https://www.foodandwine.com/recipes/linguica-breakfast-sandwich-avocado-and-salsa-verde

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Spaghetti with Fresh Soppressata

Store-bought Italian sausage gets a wine and fennel infusion to make fresh soppressata, which is the base for this pasta’s fresh and flavorful tomato sauce.

Ingredients

yields 6 servings

4 garlic cloves, grated (about 1 tablespoon)
1 1/3 cups dry white wine, divided
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
1 small carrot, finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/4 cup)
1 (28-ounce) can whole peeled tomatoes, undrained and crushed
1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed
1/8 teaspoon kosher salt
1 pound uncooked spaghetti
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 cup chopped fresh basil, plus small leaves for garnish
1 cup chopped fresh flat-leaf parsley, plus more for garnish

Directions

Stir together garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.

Heat oil in a large skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes.

Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley. Add reserved cooking liquid, 1/4 cup at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot.


https://www.foodandwine.com/recipes/spaghetti-fresh-soppressata



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One Pot Andouille Sausage Skillet Pasta

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!

Ingredients

1 tablespoon olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
½ cup milk
8 ounces elbow macaroni
Kosher salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in garlic until fragrant, about 1 minute.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Stir in cheese until melted, about 2 minutes.

Serve immediately.

https://damndelicious.net/2013/12/09/one-pot-andouille-sausage-skillet-pasta/


Enjoy! Have plenty of cold water on hand!