Tag Archives: sausage

Soups and Stews

Sausage and Lentil Soup

Lentils are classed as pulses or legumes, the seeds or dried fruits of which are edible by humans and/or livestock. Beans, peanuts, peas, and even tamarinds are all legumes.

Lentils can be yellow, red, green, brown, and black, and they figure largely in the cuisine of India, although Canada, apparently, is the largest exporter of lentils in the world (see Lentil, https://en.wikipedia.org/w/index.php?title=Lentil&oldid=706147808 (last visited Apr. 1, 2016).)

Ingredients for Sausage and Lentil Soup

  • 1/2 lb. Italian sausage, cooked
  • 1 large onion. chopped
  • 1 small green pepper. chopped
  • 1 small carrot, chopped
  • 1 large clove garlic
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 lb. tomatoes, chopped
  • 1 cup water
  • 3/4 cup lentils
  • 1/2 cup Dijon mustard

Preparing Sausage and Lentil Soup

In a 4-quart saucepan, combine all ingredients except mustard. Simmer for 1-1/2 hours. Mix in mustard and serve. Add additional broth or water if necessary.

Servings: 4

Vegan Version of Sausageless Lentil Soup:

Omit the sausage, substitute vegetable broth for the chicken broth, and you’re done!

Soups and Stews

Split Pea Soup

  • 2 quarts water
  • 1 lb. pork link sausage
  • 2 cups green split peas
  • 1 stalk celery, chopped
  • 1 large onion, chopped
  • 1/4 t thyme
  • 1 pinch cayenne
  • 1 bay leaf
  • Salt and pepper
  • Garlicky croutons

Place sausages in water and add peas, celery, onion, thyme, cayenne, bay, and salt and pepper. Boil for 20-25 minutes or until peas begin to soften. Lower heat and simmer until done. Serve with croutons. Serves 8.

Meat and Poultry

Pork Sausage Meat

Saged pork breakfast sausage is really not that difficult to make.

Ingredients for Pork Sausage Meat

  • 10 lbs. ground pork
  • 4 T brown sugar
  • 3 T salt
  • 8 T sage
  • 2 T pepper
  • 1 T garlic powder
  • 2 tsp each paprika and nutmeg

Preparing Pork Sausage Meat

Mix all ingredients well and shape as desired. Can be stuffed into casings or fashioned into small patties for frying. Separate patties with parchment or waxed paper and freeze in small batches for later use.

Spice this sausage up with 1/2 tsp or more of powdered cayenne or hot pepper flakes, if desired.

Soups and Stews

Hungarian Sauerkraut Soup

Loretta’s recipe.

  • 1 Ib. sauerkraut, washed
  • 1 Ib. ham hock or knackwurst
  • 1/2 tsp. peppercorns
  • 1 Bay leaf
  • 4 T mushrooms, dried
  • 1 onion, chopped
  • 4 T flour
  • 1 t paprika
  • 1/2 t caraway
  • 4 cups water
  • 1 lb. chorizo or kielbasa
  • 1 cup sour cream
  • salt and vinegar to taste

Simmer sauerkraut, ham hock, peppercorns, bay leaf and mushrooms in water, covered, for 1 hour. Fry onion, stir in flour and cook 2 minutes without letting brown.

Take off heat. Add paprika, caraway. Return to heat. Mix with a little broth and then add to soup, Add chorizo and cook 15 minutes. Skim fat off. Add sour cream, salt and vinegar to taste.

Radishes by M. Angel Guerrero Garro
Radishes by M. Angel Guerrero Garro

 

Meat and Poultry

Lecso

  • 2 lbs. pork, cubed
  • 4 onions, sliced
  • Oil for frying
  • 6 green peppers, sliced
  • 3 hot peppers, chopped
  • 8 ripe tomatoes, chopped
  • 1-1/2 cups rice
  • 3 cups water
  • 4 polish sausages, cut in pieces

Brown pork with 1 of the onions in oil in large pot. Add a little water and cook until pork is done. Add sausage. Add rest of onions, green peppers, tomatoes, hot peppers and rice and combine well. Heat over low flame until liquid is absorbed and rice is tender.

Meat and Poultry

Turkey Stuffing

A sage stuffing with creamed and kernel corn.

Turkey gizzards, liver, heart from  one 14-16 lb. turkey
5 extra chicken livers, if desired
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 can creamed corn
1 can kernel corn
1 loaf or more of sliced wholewheat bread, as needed to stuff turkey
2 eggs
4 pork sausages, fried and crumbled (optional)
1 T rubbed sage
2 tsp thyme
1 tsp black pepper
2 tsp salt

Saute the turkey and chicken innards in butter or oil. Remove and chop finely. In same pan, saute onion, green pepper and celery until softened. Cube the bread and place in large bowl. Add the livers, onion mix and corn and mix well. Add eggs and sausages. If the mixture is very mushy, add more bread. Throw in herbs and spices and mix well. Stuff into both turkey cavities, seal, and roast.

Sage turkey stuffing
This could be a stuffed turkey–or perhaps what I look like after eating it.
Meat and Poultry

Hungarian Stuffed Cabbage (Cabbage Rolls)

Hungarian stuffed cabbage with minced pork, pork ribs, bacon, and pork sausages.

My paternal grandfather was from Hungary, and Dad spent the first few years of his life in that country before the family emigrated to Canada. Grandpa J brought with him the art of making sauerkraut, and he was always proud to show us the heavy crock of bubbly sauerkraut that often sat in the corner of the basement, sending a somewhat malodorous scent out into the cool space below the house.


Töltött káposzta (Hungarian Stuffed Cabbage, or Cabbage Rolls)

  • 300 g minced pork
  • 50 g diced smoked bacon
  • 1 medium onion, chopped
  • 1 egg
  • 80 g boiled rice
  • 1 clove garlic, crushed
  • Salt, pepper and paprika to taste
  • 300 g pork spareribs
  • 1 bay leaf
  • water
  • 1 kg full leaf pickled cabbage (sauerkraut), drained and rinsed
  • boiled smoked sausage
  • 2 T fat
  • 40 g flour
  • paprika
  • Sour cream

Mix minced pork with diced smoked bacon, onion, egg, boiled rice, crushed garlic, salt, pepper and paprika. Roll filling in 4 pickled cabbage leaves, tucking in the ends.

Cook 300 g sparerib of pork in a little water until tender, add the bay leaf and sauerkraut. Make hollows in the sauerkraut for the four cabbage rolls, nestle them inside, cover, and cook until tender.

Carefully remove the cabbage rolls from the bed of sauerkraut and set aside, keeping them warm.

Prepare a roux from the 2 tablespoon of fat, 40g flour and paprika. Add some of the sauerkraut liquid to it to make a smooth paste, then return to the sauerkraut pot and cook until thickened.

Cut any meat chunks into small pieces and serve with the cabbage rolls, boiled smoked sausage, and sour cream.

Serves: 4