Cuisine: Sausage

Kielbasa-Cabbage Stir- Fry

Admittedly, this Keilbasa-Cabbage Stir-Fry is an "oddball" combination of ingredients. I guess that is why it caught my eye! The key is to have your "mise-en-place" (the French phrase mise-en-place means to gather and arrange the ingredients and tools needed before you start cooking). It was very flavorful and had a great texture. You could easily adapt this recipe to suit your taste.

By Leslie Blythe

Polish Sausage, Sauerkraut and Pasta Bake

This Polish Sausage, Sauerkraut and Pasta Bake had my husband's name all over it. Oddly enough, I had all the ingredients. It's actually quite delicious and I think the next time I make it, I will use diced par-boiled potatoes instead of pasta, but it was good, it's up to you.

By Leslie Blythe

Toad in the Hole with Rosemary

When we were living in London in the '90s, we would go to our local Guy Fawkes bonfire in Highbury Fields in Islington. Friends who didn’t have access to a Georgian square complete with a burning man were invited (specimen invitation below) to join us.  We would start at our flat with drinks (and fill all flasks), bundle up and head to Highbury Fields with hot roasted chestnuts in paper bags (mainly to keep our hands warm), cider and lots of smoke. I have to say, the atmosphere was deeply weird and sort of a nod to a Stephen King novel with a bit of Harry Potter (though HP didn't exist then) thrown in.

Thoroughly chilled, we would return to our flat for English fare such as Toad in the Hole and more cider. November 6th is always a slow start in English workplaces. Some blame it on the cider; I blame it on the Guy.

Guy Fawkes night is a British celebration that commemorates the capture of Guy Fawkes, a man who was instrumental in trying to overthrow the king in the Gunpowder Plot of 1605. It falls on the 5th of November and is a night filled with bonfires and fireworks, and of course British food. The weather is often freezing, but can sometimes be wet and warm.

By Leslie Blythe

Acorn Squash with Sausage, Peas & Onions

This Acorn Squash with Sausage, Peas & Onions is surprisingly simple, inexpensive, and delicious. It's also very versatile given that you can add anything that you have on hand, like mushrooms, broccoli. etc. This is one of our favorite dinners. My mother-in-law used to make this for us. It reminds me of her every time I make it.

By Leslie Blythe

Grilled Sausages with Caramelized Onions on Corn Polenta

Grilled Sausages with Caramelized Onions on Corn Polenta is a delicious combination. The sausages are nestled on a bed of polenta that has fresh corn and Parmesan cheese and then topped with grilled sausages and richly sweet, caramelized onions. It's perfect for a cool autumn night.

By Leslie Blythe

Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil

There is nothing easier than dinner on a sheet-pan. I love cooking with minimal effort. This Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil is a perfect meal this time of year. You can buy butternut squash already cut up to make it even easier and you can use any combination of herbs. Also, you can use sweet Italian sausage or the spicy version. You can probably guess which one I used! I think the spicy sausage and the sweet butternut squash and apple is a winning combination of flavors.

By Leslie Blythe

Bacon Wrapped Pickle and Cheese Stuffed Hot Dogs

I know this Bacon Wrapped Pickle and Cheese Stuffed Hot Dog is a tad over the top! My husband likes anything that involves pickles, so I decided to make it for him. You can grill it or cook it in the oven. If you ditch the bun you have a Keto-friendly meal.

By Leslie Blythe

Milanese-Style Savoy Cabbage

My husband Eric seems to be obsessed wtih Savoy cabbage lately. He has made several versions. This Milanese-Style Savoy cabbage is loosely based on a recipe from Academia Barilla. Savoy cabbage has a mild flavor, and works really well sliced thinly in soups and stir-fries.

By Leslie Blythe

Orzo with Sausage and Broccoli Rabe

I made this Orzo with Sausage and Broccoli Rabe and opened a jar of hot Peppadew peppers that were way past the sell-by date, so I used pepperoncini instead. The peppers add a little heat to this dish, though you can leave them out if you prefer.

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Italian Sausage & White Bean Braise

This Italian Sausage & White Bean Braise is simple and comforting. Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in liquid. This technique imparts deep layers of flavor. Serve it with your favorite bottle of wine and some crusty bread to sop up all that lovely juice.

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