Archive for the ‘Beef – Sausage’ Category
Hot Dog Stroganoff
This is easy to prepare and the taste is quite good, family loved this dish.
Ingredients
- 500 grams bowtie pasta, (1 lb)
- 1 tablespoon butter
- 8 hot dogs, sliced
- 1 medium onion, diced
- 1½ cups beef stock
- 1 cup sour cream
Instructions
- Heat a pot of salted water to a boil, then add the pasta, cook until tender, drain.
- While the pasta is cooking, heat the butter in a non stick pan, when hot, add the diced onion and sliced hot dogs, sauté for 5 minutes.
- Pour in the beef broth and bring to a boil, and reduce to a simmer. Let broth reduce for 10 minutes.
- Remove from heat and stir in the sour cream, taste and season with salt and pepper as desired.
- Add the sauce to the drained pasta, mix together.
- Serve and enjoy.
Notes
Fair cost per serving.
Brats 'n' Beer
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
- 1 can beer, not dark beer, (12 oz / 330 ml)
- 4 bratwurst, (about 500 g / 1 lb), Shortcut
- 1 sweet onion
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 sausage rolls, or hot dog buns
Instructions
- Prepare your grill for direct heat cooking on medium heat.
- Pour the beer into a medium size saucepan with heatproof handle. Place the saucepan on the grill and pierce each brat with a knife and add to the beer. Simmer brats for 15 minutes, turning them once.
- While the brats are simmering, thinly slice the onion and separate into rings.
- Place the onion rings on a sheet of heavy duty foil. Drizzle with the oil and sprinkle with the salt and pepper.
- Fold the foil over the rings to make a closed packet, place packet on the grill and grill for 10 minutes or until they are tender.
- Transfer the brats to the grill, remove saucepan and discard the beer. Grill brats for 10 minutes or until browned and cooked through, turning once.
- Place brats in the rolls and top with the onion rings. Enjoy.
Notes
Store bought brats are fair cost, but if you make them yourself, this is then a low cost per serving dish.
Shortcut: Bratwurst.
Kielbasa Lazy Pierogi
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
Ingredients
- 500 grams sour kraut, rinsed and drained well, (1 lb)
- 1 large onion, diced
- 3 tablespoons butter, for cooking the onion
- ½-1 kilo Kielbasa sausage, (1-2 lb)
- 500 grams dry egg noodles, (1 lb)
- ¼ cup butter, softened, (½ stick, ¼ block)
- ½ teaspoon salt
- black pepper, as desired
- ⅔ cup Parmesan cheese, grated
- 1-2 pinches poppy seeds
Instructions
- Drain and rinse the sour kraut well, set aside.
- Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
- While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
- Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
- Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
- Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
- Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
- Serve and enjoy.
Notes
Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Biscuit Pigs in Blankets
I come across this when researching what to make with store bought biscuits in a tube, and I made these, and they are actually pretty tasty and a different way to prepare Pigs in Blankets. When I return to Thailand, I will prepare these again in Thailand with homemade biscuits. No servings or measurements given, this is just a make with what you want guide.
Equipment
- Oven
- Baking Sheet
Ingredients
- biscuit dough, tubed or homemade
- smoked sausage links, hot dogs
Instructions
- Preheat your according to the packaged biscuits or per your own biscuit recipe. Get out a baking sheet and line with foil or parchment paper for fast cleanup.
- For tubed biscuits, open and remove the biscuits. Lay a biscuit on the counter, flatten down with your fingers, shaping the dough about 2 inches wide and 4 inches long. Place a sausage link or hot dog (I used cheese filled smoked sausage links) on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- For homemade biscuits, roll the dough out and cut into triangles, place a sausage link or hot dog on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- Bake until the biscuits are golden brown. Serve with your favorite dipping sauces.
Notes
Low cost per serving.
Pigs in Blankets
This is a recipe from my childhood, first being mentioned in a Betty Crocker cookbook in the 60's using packaged crescent rolls. When I was little, my Mom simply used hot dogs with the crescent rolls, now days there is many options for the sausage. This is just a guide and can be made in as many ways as there is types of sausage. Have fun and enjoy.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tube crescent rolls
- 8 hot dogs, or sausage of your choice
- dipping sauces of your choice
Instructions
- Preheat your oven to 190° C (375° F) or according to the crescent tube instructions. Line a baking sheet with foil or parchment paper.
- Open the crescent rolls and separate into the 8 triangles. Lay a hot dog/sausage on the wide end of a triangle of dough. Roll the hot dog in the dough and place the roll on the baking sheet with the pointy end of the roll on the bottom. Repeat until all the hot dogs are rolled. I used cheese filled smoked sausages.
- When the rolls are golden brown, about 10-15 minutes, remove from the oven, place on a serving plate, enjoy with dipping sauce of your choice.
Notes
For the US, these are certainly low cost per serving, for Thailand, I have never seen the crescent rolls in tubes although I have made crescent rolls from scratch so I have included that recipe here for those that would like to make those.
Shortcut: Crescent Rolls (Bread Machine).
My Mom and I have made these for years.
Smoked Sausage & Veggies
This is a basic recipe that can be tailored as you like.
Ingredients
- 1 package smoked sausage, (12 oz / 340 g)
- ¾ cup water
- 1 onion, cut into wedges
- 1 red bell pepper, cut into strips
- 250 grams snow pea pods, stems removed, (8 oz)
- 1 teaspoon fresh ginger, grated
- 2 tablespoons light soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Slice the sausage at an angle into about ½ inch or slightly thinner slices. Prep the onion, bell pepper, and pea pods.
- Add ¾ cup water to a large non stick pan on medium heat and when hot, add the sausage. Cover and cook until the sausage is hot and heated through.
- Add the onion, bell pepper, pea pods, and ginger, and mix together. Cover and cook until the veggies are tender yet crisp, about 4-5 minutes.
- Mix together the cornstarch and the 2 teaspoons of cold water to make a slurry. Stir the slurry and soy sauce into the pan. Stir and cook until the sauce thickens.
- Serve over hot cooked rice, egg noodles, or pasta of your choice. Enjoy.
Notes
Low cost per serving.
Smoked Sausage & Peppers
This is my very basic recipe for the common dish called Sausage, Peppers, and Onions. I make this as a side with pasta dishes, and typically the Sausage, Peppers, and Onions dish is a main dish. No quantities are given here, just use what you want. And this could not be easier, just smoked sausage and peppers, let the sausage season the peppers.
Ingredients
- smoked sausage, sliced at a bias
- bell peppers, your choice of color, sliced into strips
Instructions
- Prep the bell peppers and sausage. For this I used 2 yellow, 1 orange, and 1 green. For the smoked sausage, I used two 340 g / 12 oz packages.
- Heat the cooking oil in a non stick pan on medium heat, when hot, add the sausage and pepper and stir together.
- Cook, stirring once in a while until the peppers are softened and tender and the sausage heated through.
- Serve as a side dish.
Notes
Variation of a common dish, Sausage, Peppers, and Onions.
Sausage Stuffed Shells
This was a new recipe for me to prepare as I have never used jumbo pasta shells. This is a simple recipe that is delicious! Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 22 jumbo pasta shells
- 400 grams smoked sausage, diced, (14 oz)
- 750 grams Ricotta cheese, or cottage cheese, (1½ lb), Shortcut
- 1 egg
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons dried parsley, or 2 cups fresh, chopped
- 1½ cups Mozzarella Cheese, shredded, (6 oz / 170 g)
- ¼ cup Parmesan cheese, grated
- 2 cups spaghetti sauce, Shortcut
Instructions
- Heat a pot of salted water to boiling then add the pasta shells and cook until just tender. Drain.
- While the pasta is cooking, dice the sausage. Dicing the sausage probably takes the longest time. (The sausage I used was Hillshire Farms that weighed in at 14 oz / about 400 g. The photo shows the type of sausage used and the amount of diced sausage from one link.)
- Preheat your oven to 180° C (350° F) and get out a 9x13 baking pan.
- Add the ricotta or cottage cheese to a mixing bowl, crack in the egg and mix together. Add the basil, oregano, and parsley and mix that in. Then add the Mozzarella and Parmesan and mix that in.
- Now add the diced sausage to the cheese mixture and mix that in.
- Add ¾ cup of the spaghetti sauce to the 9x13 baking dish and spread that evenly over the bottom (tilting and shaking the pan works great). Take a drained pasta shell and fill using about 1½ heaping teaspoons of the filling, place the filled shells in the pan.
- Repeat filling the shells and placing in the dish in order. I could have easily put in 21 shells, 3 rows of 7, but miscounted and I had one break, so the lower left corner I just put the broken shell and excess filling. 22 shells are stated in the ingredients, this is to allow for one breaking during cooking, and if it does not, just go ahead and squeeze that one into one of the rows.
- Take the remaining spaghetti sauce and pour that over the middle of the shells. Bake for 35 minutes.
- Remove from the oven and place on the table in the pan and serve family style.
- Spoon onto plates and enjoy with sides of your choice.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Spaghetti Sauce.
Sausage & Summer Squash
For this recipe, which is more of a guide, I used Hillshire Farms Smoked Sausage and Kielbasa and yellow summer squash.
Ingredients
- 6 small yellow squash, sliced about ¼ inch thick or a bit thinner
- 1 package smoked sausage, sliced about ¼ inch thick, (400 g / 14 oz)
- 1 package Kielbasa sausage, sliced about ¼ inch thick, (340 g / 12 oz)
- ½ onion, diced
- extra light olive oil, as needed
- salt and pepper, as desired
Instructions
- Here is 4 of the 6 squash I used, these would be medium sized.
- Heat a non stick pan on medium heat with 1 tablespoon of oil, when hot, add the onion and squash. Turn the sausage often, and season with salt and pepper as desired. The squash will release water and will cook down.
- Slice the sausage then heat a non stick pan with 1 tablespoon of oil, when hot, add the sausage. Turn the sausage often until starting to brown, you are basically heating it through as it is already cooked.
- Turn the squash as it cooks down, and let the water cook off as well.
- When the water is cooked off from the squash, add the sausage to the squash and turn to mix together. Season with black pepper and salt as desired.
- Serve with sides of your choice, enjoy.
Notes
It cost me $2.78 for the smoked sausage and $2.78 for the kielbasa. I think I paid $2 for the squash. For 6 servings, this is about $1.26 per serving.
My parents cooked this many times when I was growing up, I just thought combining them would be good and it was.
Bratwurst
In my never ending quest of learning to make different types of sausage, this worked out very nice, with excellent sausages. This would be perfect paired with some homemade sauerkraut.
Equipment
- Meat Grinder
- Hog Casings
Ingredients
- 1½ kilo pork butt, (3 lb)
- 1 kilo beef, lean, (2 lb)
- 2 eggs
- 1 cup beer
- 1½ teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- 1 tablespoon dry mustard
- 1 tablespoon coriander
- 1 teaspoon ground sage
- 5 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons onion powder
Instructions
- Cut the pork and beef into 2 inch cubes. Here I have the beef on the left, pork butt on the right.
- Add the cubed meat to a large mixing bowl or pot, add all the dry ingredients from black pepper to onion powder. (I was out of onion powder so I added ½ cup diced onion.)
- Using your hands, mix together the meats and seasonings until all the meat is coated.
- Grind the meat through a grinder using the medium plate (¼ inch holes). Place ground meat in a large mixing bowl.
- Add the beer and eggs, and using your hands again, mix thoroughly. Cover the bowl and place in the fridge for at least 2 hours or up to 24 hours. 24 hours is preferred.
- Prepare the casings of your choice, hog or collagen, stuff into the casings and form into links with your preferred method. Place links into bags to freeze. Use as needed on the grill, or in recipes of your choice. I made 27 links.
Notes
I will price this next time I buy beef. I will say Low cost per serving right now.
Used in Recipes Listed on this Site:
- Brats 'n' Beer.
- Slow Cooker Brats in Beer, made it.
