Archive for the ‘Chicken – Sausage’ Category
Hot Dog Noodle Casserole
This is an easy, and quite delicious casserole! Lots of ways to change this up so please read the Variants in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 250 grams dry egg noodles, (8 oz)
- 500 grams hot dogs, sliced, (1 lb)
- 1 cup frozen peas, thawed
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 1 cup sour cream
- ¼ cup milk
- 500 grams Cheddar cheese, shredded
Instructions
- Heat a pot of salted water to boiled, then add the noodles. Cook until almost tender. Drain.
- Just before the noodles are done, preheat your oven to 180° C (350° F) and lightly grease a 9x13 baking dish with butter or cooking spray.
- While the noodle are cooking, in a large mixing bowl, add the soup, sour cream, and milk, whisk together. (I used creamy chicken mushroom soup, which is an excellent choice.)
- Stir in the hot dog slices and peas. (I used mixed vegetables.)
- Add the drained noodles to the soup mixture and stir to mix together.
- Pour mixture into the prepared baking dish and spread out evenly.
- Top with cheese.
- Bake for 30 minutes or until the cheese starting to brown. (I baked for 40 minutes, but start checking the cheese browning at 30 minutes.)
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use condensed creamy chicken mushroom soup in place of the cream of mushroom. 2. Use mixed peas and carrots, or even mixed veggies in place of peas. 3. In Thailand use little cocktail sausages (highly recommended and is what I used when I made this). 4. For those in the states, Little Smokies would be perfect in this!
Slow Cooker Honey Garlic Cocktail Sausages
I prepared this on 26 Nov 2022 exactly as written, and wow is this good! Excellent flavor, great combination of ingredients. This is now my go to cocktail sausage recipe to use.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- ¼ cup brown sugar, packed
- ⅓ cup honey
- ½ cup ketchup
- 2 tablespoons light soy sauce
- 4 cloves garlic, minced
- 1 kilo cocktail sausages, (2 lb)
Instructions
- To your slow cooker, add the first 5 ingredients, stir to mix together.
- Add the cocktail sausages and stir to coat.
- Set your slow cooker to Low setting for 3 hours, quickly stirring once an hour.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Variant: 1. Use chili sauce in place of ketchup.
Slow Cooker Cocktail Sausages
Chili sauce and orange marmalade go together well, so this is a Asian twist on BBQ Little Smokies, and it is delicious! For this I use the tiny mini cocktail chicken & pork sausages, the bonus is they have no plastic 'skins' to remove first.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 cup chili sauce
- ½ cup orange marmalade
- 1 kilo mini cocktail sausages, (2 lb)
Instructions
- Add the chili sauce and marmalade to your slow cooker and stir together.
- Add the sausages, mini size remove the skins first, the tiny mini may not have skins. Mix them into the sauce. Cover and set to Low setting for 2-3 hours.
- Serve right from the pot, enjoy with sides of your choice, a seasoned rice goes very well with this.
Notes
Fair cost per serving now, I have to get the exact price on the 1,000 gram packages of the tiny mini cocktail sausages.
Slow Cooker Little Smokies
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
Equipment
- Slow Cooker
Ingredients
- 1 kilo little smokies, (2 lb)
- 1 cup BBQ sauce, bottled or homemade, Shortcut
- ½ cup grape jelly
- 1-2 teaspoons Sriracha Chili Garlic sauce, optional
Instructions
- Add all the ingredients to your slow cooker.
- Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
- Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce.
Chicken Sausage
This sausage sounds great! This can be made into patties, links, meatballs, or just cooked in bulk. On my to make and taste list for certain, I look forward to making meatballs and cooking then freezing them, and freezing some links as well. Feel free to use turkey or chicken for this.
Ingredients
- 500 grams ground chicken, or turkey, (1 lb)
- 3 teaspoons garlic, minced
- ⅓ cup red onion, finely diced
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ¼ cup chicken broth,
Instructions
- Add everything to a mixing bowl.
- Mix together with your hands.
- Form into 12 patties, stuff into collagen casings for links, make meatballs, or use as bulk. For links and meatballs, I will add those quantities when I prepare this and will update this.
- For patties and meatballs, go ahead and cook those then freeze if desired for a quick go to ingredient. Bake patties and meatballs in a 190° C (375° F) oven for 25 minutes. Allow to cool, then freeze for later use.
Notes
Low cost per serving.
Petah's Cajun Sausage Dish
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 packages Johsonville Cajun Chicken Sausage, (12 oz / 4 links each)
- 250 grams raw shrimp, peeled, deveined, tails removed, (8 oz)
- 1 cup chicken stock, fresh or from powder, or vegetable stock
- 2 onions, chopped
- 3 fresh Jalapeno peppers, chopped
- 4 sweet peppers, your choice, chopped, red bell would be tasty
- 4 cloves garlic, smashed and minced
- 1 can diced tomatoes, (16 oz / 454 g)
- salt and pepper, to taste
- Cajun seasoning, Shortcut
- olive oil, as needed
Instructions
- Slice the sausages on an angle, about ¼ inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
- Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
- Add the stock to the pan and bring to a boil.
- Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
- Add the shrimp and simmer until they turn pink then remove from heat.
- Serve over rice or with a baguette. Enjoy. Photo provided by Petah Wheetstraw.
Notes
I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.
Shortcut: Cajun Seasoning.
Variant: 1. Use Creole seasoning in place of the Cajun seasoning.
Hotdog & Spring Onion Chili Salad
Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Ingredients
- 1 package quality hot dogs, slice at an angle, about ¼ inch thick
- 1 onion, diced
- ½ cup spring onions, chopped into ½ inches
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh coriander leaves, chopped
- 1-4 green Bird's Eye chilies, chopped, to taste
- 1 large red chili, chopped
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- water, as needed
Instructions
- Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
- Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
- To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
- Serve on a large plate (family style) and sprinkle the mint over the top.
- Serve as a side dish with evening drinks, or with rice for a complete meal.
Notes
Low cost.
Thai Style Hotdogs
Thais love hotdogs, they have as many brands of hotdogs as they do brands of rice and canned fish. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not normally eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried. And the best hotdogs to use are the small ones labeled as cocktail hotdogs or sausages, there is no casings on these, bonus!
Ingredients
- 1 package quality hot dogs, or 2 small packages of cocktail sausages
- lard, or cooking oil for frying
- sweet chili sauce, for serving
Instructions
- Remove the casings on hotdogs, cut each hotdog into 3 equal pieces, then cut an X in each end, about ¼ inch deep. I used 2 packages of chicken cocktail sausages so just cut the X into each end.
- Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs. Fry for a few minutes, basically stir frying but be careful of the oil.
- As they fry, the ends open giving each hotdog more surface area, more surface area means more crispy. When lightly browned and crispy, remove to paper towels to drain.
- Serve with sweet chili sauce for dipping.
Notes
Low cost.
Chicken & Basil Sausage
This is an excellent Thai sausage. Easy to make and flavorful.
Ingredients
- 500 grams ground chicken, (1 lb)
- 2 cups cooked white rice
- 2 teaspoons white pepper powder
- 2 teaspoons fresh coriander, chopped
- 15-20 Thai basil leaves, chopped
- 10 cloves garlic, peeled
- 10 coriander roots, or 1 teaspoon coriander root powder
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- sausage casings, see Step 1
Instructions
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.
- In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.
- Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.
- Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.
- The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.
- Poach then pan fry on low heat until cooked through and browned, turning often to prevent burning, or grill until cooked through.
- Serve and enjoy.
Notes
Low cost.
Italian Sausage / Pork Sausage / Chicken Sausage
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Ingredients
- 1½-2 kilos minced pork, or ground chicken, (3-4 lb)
- 2 teaspoons fennel seeds, heaping, OMIT for just pork or chicken sausage
- 2 teaspoons ground black pepper, heaping
- 2 teaspoons salt
- 2 teaspoons ground cumin, heaping
- 2 teaspoons oregano, heaping
- 2 teaspoons thyme, heaping
- 2 teaspoons rosemary, heaping
- 2 teaspoons parsley, heaping
Instructions
- NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
- If using store bought ground pork, just add the spices.
- And mix with your hands really well. Now you can stuff into casings or simply make patties.
- Stuffed into casings.
- With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
- A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.
Notes
Less than $1 per serving.
Used in Recipes Listed on this Site:
- Scrapple, made it.
- Best-ever Meat Loaf.
- Italian Sausage & Peppers (Slow Cooker), made it, GO-TO recipe.
- Sausage Breakfast Casserole.
- Stuffed Shells with Italian Sausage.
- Personal Pizza Galette.
- Sausage Stroganoff.
- Sausage & Chickpea Stew.
- Crustless Quiche, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Cajun Pinto Beans, made it, GO-TO recipe.
- Slow Cooker Breakfast Casserole I, made it, GO-TO recipe.
