The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘sausage’ Category

100. Colleen’s slow cooker jambalaya

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Recipe source:

I do not know Colleen, but she makes a mean jambalaya.

This was very good, but mine was definitely too spicy – the kind of spicy that makes your nostrils burn when you smell it.

Next time, I’ll choose a milder sausage and cut down on the cayenne pepper.


Colleen's slow cooker jambalaya


Written by louise914

October 29, 2010 at 8:32 pm

98. sausage, cabbage and potato skillet

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Recipe source: Diane, my super-sweet coworker

When Diane told me about this recipe a while back, I tucked it away for future reference. And it sounded like a good, easy meal for this weekend, so I pulled it out.

It’s a simple recipe:

Add some water to cover the bottom of a large skillet. Layer one head of cabbage (cut up into pieces), some sliced potatoes (enough to cover the cabbage), salt and pepper, and then slice Polish sausage on top. Cover and simmer for 1.5-2 hours.

This was a very simple, really good meal – and economical, too! We like bread (a lot), so we also had a baguette with our meal.

skillet meal

sausage, cabbage and potato skillet

Written by louise914

October 24, 2010 at 6:47 pm

86. beef and feta stuffed green peppers

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Recipe source: I have no idea

Ever since finding this recipe, I have never made traditional stuffed green peppers with rice. I don’t even remember where I got the recipe from, but it is the absolute best stuffed green pepper recipe I’ve ever tried. BP loves it, too.

Instead of rice, the peppers are filled with a mixture of ground beef, sausage, tomatoes, feta, Parmesan, mozzarella and some spices. Delicious.

I halve my peppers and lay them in a 9×13 dish, rather than actually trying to stuff them, which is why you can hardly see any of the green pepper in the photo. It’s buried.

stuffed peppers

beef and feta stuffed green peppers


1 tbsp. butter

4 green peppers

1-1/2 lbs. ground sirloin (I use ground chuck usually.)

1/2 lbs. ground sausage (hot or mild)

1 small white onion, diced

oregano, seasoned pepper and fennel seed (optional) to taste

6 Roma tomatoes, sliced

2 tsp. crushed garlic or 1/2 tsp. garlic powder

6 oz. fresh feta cheese, crumbled

1/2 c. grated Parmesan or Romano cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F.

Spray casserole dish with non-stick spray. Cook ground sirloin and sausage at low-medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of the tomatoes. Simmer over low heat, approx. 20 minutes.

Cut off tops of peppers, remove inner seeds and membranes. Wash and dry. Fill peppers with meat mixture, alternating with a layer of feta and Parmesan cheeses. Place peppers into a casserole dish, side by side, adding remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers).

Add remaining mixture around the peppers and sprinkle all remaining feta and Parmesan cheeses on top. Add shredded mozzarella cheese.

Bake at 350 for approx. 30 minutes, or until browned and bubbly.

Written by louise914

September 2, 2010 at 5:23 pm

85. pasta primavera with Italian turkey sausage

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Recipe source:

If you have an abundance of summer garden produce at your disposal, then you really need to make this dish.

I stumbled upon this recipe a few years ago, and I’ve made it every summer since. It’s perfect for when you have a lot of vegetables ready to go in your garden. I generally follow the recipe almost exactly, but you could substitute in whatever vegetables are ripe in your yard.

This time, I found everything I needed in our garden except for the yellow squash, so I doubled the zucchini instead.

Also, the recipe calls for farfalle pasta, but I didn’t have any, so I used a box of rotini I had on the shelf.

pasta primavera

pasta primavera with Italian turkey sausage

Written by louise914

August 26, 2010 at 8:04 pm

70. sausage & chicken kabobs

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Recipe source: Simple & Delicious, June/July 2010

Grilled pineapple may just be my very favorite grilled food item. It is seriously delicious, and I think it’s what made these kabobs rock it out.

BP and I did not eat this with ranch dressing, as the recipe suggests. They were delicious by themselves, straight off the grill.


sausage & chicken kabobs

1/4 c. soy sauce

1 tbsp. Worcestershire sauce

1 tsp. garlic powder

1/4 tsp. pepper

1/8 tsp. seasoned salt

1 lb. boneless, skinless chicken breasts, cut into 1-1/2-in. cubes

1 lb. fully cooked kielbasa or Polish sausage, cut into 3/4-in. slices

4 medium red potatoes, cut into 1-1/2-in. cubes

2 c. cubed fresh pineapple

Combine the first five ingredients; add chicken and sausage. Stir to coat. Refrigerate one hour.

Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until almost tender, stirring twice.

Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat for 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.

Written by louise914

July 6, 2010 at 4:59 pm

66. broccoli and sausage cavatelli

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Recipe source:

I chose this recipe for tonight because I wanted to use up broccoli from our garden, and it was a good choice.

Not only did I get to use two heads of fresh-from-the-garden broccoli, but BP and I also enjoyed a really good supper.

The recipe calls for cavatelli (obviously), but I had rotini so that’s what I used instead. I also added a half cup of the starchy pasta water when I mixed everything together.

My only regret: not inviting anyone over for supper. This made a big skillet full of food. We will be eating this for days.

broccoli and sausage cavatelli

broccoli and sausage cavatelli

Written by louise914

June 16, 2010 at 7:40 pm

49. gemelli with sausage, Swiss chard and pine nuts

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Recipe source:

I know it sounds a little funny, but this was unexpectedly very good. Even BP agreed – but only after he told me he was not expecting a meal that tasted good (before he tasted it). Ha!

The combination of the Italian sausage with the pasta and Parmesan is, obviously, a no-brainer. But it’s the addition of the raisins, pine nuts and chard that made this dish really worth the time.


gemelli with sausage, Swiss chard and pine nuts

Written by louise914

April 15, 2010 at 5:28 pm