Archive for category sausage
Baked Potato Soup with Andoullie Sausage
Posted by Thomas in Microwave, Potato soup, cheap recipes, college recipes, dorm recipes, healthy recipes, potatoes, sausage on May 14, 2009
Baked Potato Soup with Andoullie Sausage
Last week, my girlfriend and I went to an Italian restaurant to eat lunch. I won’t say what restaurant because I didn’t particularly like my meal and I don’t want to bash anyone, but I did have an amazing soup before my meal came out. It was a roasted garlic potato soup and it was undoubtedly the best part of the meal.
Now, I’ve always liked potato soup, something which I think started from eating chunky soup when I was younger. Obviously from there, the soups I’ve tried have only gotten better over time, but I had never made one before. The soup I had last week made all that change. I couldn’t resist the urge to my hand and give potato soup a go.
Also, if you like this, check out my other potato soup recipe.
Ingredients:
6-8 medium potatoes
16oz andoullie sausage
2 cups milk
2.5 cups chicken broth
1 can cream of chicken
1 can cream of onion
1 cup of shredded cheese
Salt
Pepper
Garlic Powder
Optional Ingredients:
Any type of sausage
cream of whatever you’d like
Ingredients used in this recipe
Step 1) Peel the potatoes and cut them in 1/2 inch cubes and put them in a large pot and cover them with water. Turn the stove top on high and let water come to a boil. Add a little salt to the pot to give the potatoes some flavor. Let boil for about 20 minutes. You’ll know if they’re done if you can take a spoon and slice a potato in half with ease. When done, turn the stove top off.
Boiling Potatoes
Step 2) Chop up the sausage in small little pieces, similar in size to the potato. I cut the link in half, and then in half again, then cut the 4 slices of sausage into little cubes. Throw this all in a pan and brown the sausage. Shouldn’t take any longer than 10 minutes.
Cooking Andoullie Sausage
Step 3) Once your potatoes are done, drain all the water from the pot leaving just the potatoes. Take about 4 cups (half of the cooked potatoes) and put them in a bowl and mash them up. Leave the other potatoes in the pot you cooked them in.
Mashing the Potatoes
Step 4) Throw your milk, cream of onion, cream of chicken, and chicken broth back into the first pot with the rest of the potatoes. Stir a little bit just to mix everything up. You’re not trying to mash the rest of the potatoes you started with. Now throw in your mashed potato and your sausage and stir again. Now is when you can throw in all your seasonings. I put a lot of garlic in mine because I wanted it to taste garlicky. Turn the stove top back on to medium and continue stirring the mixture so all of the potato and sausage don’t stick to the bottom. I let it cook for about 30 minutes.
Everything together
Step 5) Turn the stove top off after 30 minutes and let the soup sit for about 10 minutes. I found it gets a little thicker after sitting for a while. Now serve in a bowl and pour about a tbsp or two of shredded cheese on top. Enjoy!
Grilled Sausage and Onion Sandwich
Posted by Thomas in college recipes, dorm recipes, onion, sandwich, sausage on April 11, 2009
Well, it seems as though people are enjoying the simpler recipes so far, so I’m going to try and post more of these from now on. This one really is about as easy as it gets. It involves cutting a few things up and then throwing them on the grill, and that’s about it.
Ingredients:
- two links of sausage
- one whole onion
- mayo
- two slices of bread
- 2 tbsp of butter (optional)
IngredientsStep 1: Cut your sausage links in half and then split them down the middle. You should have about eight even sized pieces of sausage now.
Step 2: First, peel the onion (how to peel an onion) and cut it in half. Now start cutting each half of the onion in thin slices and break it apart as your going.
Chopped onion and sausageStep 3: If you want to, throw one tbsp of butter on your George Foreman grill and then throw half of the onions on as well. Now throw the sausage on top of the onions and close the lid. After about five minutes open the lid and flip the sausage. After about five more minutes you can take the onion and sausage off of the grill
Step 4: repeat step three for the remaining onions and sausage
Grilled Sausage and OnionsStep 5: Put the mayo on your two slices of bread. take about a quarter of your onions and throw them on one slice of the bread. Take two pieces of the sausage and put them on top of the onions. Place the other piece of bread on top of the sausage and enjoy!
FinishedHope this one is simple enough for everyone. If you don’t have a GF grill and rather use a pan, just throw the two tbsp of butter into a pan and throw all of the onions in as well. Set the stove top to medium-high heat. Cook for about a minute, making sure to stir the onions. Now throw the sausage in as well and brown on both sides. When the sausage is a nice dark brown color and the onions are caramelized you can take it all off of the heat.
Hope this one was simple enough!
Make sure to check out my other sausage recipes(spaghetti, jambalaya) as well as my other sandwich recipes (ham egg and cheese)
Chicken and Sausage Jambalaya
Posted by Thomas in cheap recipes, chicken, college recipes, dorm recipes, jambalaya, rice, sausage on April 5, 2009
I’ll admit, this was an adventure for me because I had not tried this recipe until today, so I really had no idea how it was going to turn out in the end. Taste and quality wise, I was aiming for somewhere between the boxed jambalaya meals and the home cooked dutch oven variety. I knew it wouldn’t be quite as good as the latter, but I was pretty sure it would be better than the former. I did mess up a little bit along the way and I wanted to point that out to everyone so that you all don’t make the same mistakes, but feel like I met my goal in the end.
“Great, he can’t even get this right, why should I try it?” Well, mine came out just fine, it was just a little over seasoned and a little over cooked. Both of those mistakes could have been corrected had I taken my time to do everything correctly. Which is something I wanted to point out as well. If you are trying to cook this super quick, you might want to quit while you’re ahead and go buy the boxed variety and throw it in the microwave, because this probably took me about an hour to prepare and cook. The upside, however, is that I could make about 10 servings of this in one batch if I wanted to (though this recipe is only for 4). So please, take your time, follow the instructions if you want to get the most from this recipe
One last note. I was able to make such a large batch because I went out and purchased a 14 cup tupperware dish. It cost around $6.00 and I feel it was WELL worth it. I can now make huge batches of everything I cook, meaning I don’t need to cook as often. It also gives me a lot more options because now I don’t have to worry about anything spilling over the side when I stick it in the microwave. So while this isn’t necessary, and the recipe below only filled about half of the container, I wouldn’t recommend trying the recipe if you don’t have at least a 10 cup tupperware dish or something similar in size.
Ingredients:
- One link of hot pork sausage cut up into 1/2 inch chunks (5.5oz) [$1.52]
- One chicken breast sliced up into 1/2 inch chunks. (5.5oz) [$1.25]
- Three cups of white rice [$0.93]
- One can of reduced sodium chicken broth (14oz can) [$1.22]
- 1 tsp of pepper
- 2 tsp of garlic
- 2 tsp of onion powder
- 1 tsp of tony chacheres (or season all)
- 1/2 tsp of cayenne pepper
- 2 tbsp of worcestershire sauce
- 1/2 tbsp of your favorite hot sauce
- 14 cup tupperware dish
Optional/Substitute Ingredients
- One link of any sausage, andouile, duck, etc
- Shrimp in place of chicken
- brown rice in place of white rice
- vegetable or beef broth instead of chicken
Ingredients(Ignore the chili powder, I didn’t use it)
This recipe will make about 4 servings or so. Total price excluding seasoning and tupperware dish comes out to only $1.23 per serving! If you throw in a vegetable side dish of some kind you could probably stretch it out to 5-6 servings.
Step 1: Start out by pouring your three cups of rice into the tupperware dish and run it under some water for a little while to get some of the starch out. Make sure to empty all of the water out of the dish when you’re done. Obviously the rice will still be damp, that is fine, we just don’t want a ton of water because it will mess up the next step.
*Note*
Now, It’s a rule when cooking jambalaya that you want 2 cups of liquid for every cup of rice that you put into the pot (or tupperware in this case). So we need six total cups of liquid to add to our rice. I keep saying liquid because we are going to use chicken broth as well as water. This just gives it a better taste. Normally we would cook the chicken and sausage in the same pot that the rice and water go into, but this isn’t the case for us so we are making up for it with the chicken broth.
Step 2: Pour the whole can of chicken broth into your dish. This comes out to be around 2.5 cups of liquid I believe. Then add 3.5 cups of water.
Step 3: Now is the most important part of the recipe!! This is where I messed up today, so please follow these steps. Begin seasoning with your tony chacheres and worcestershire sauce. Next pour in your garlic powder and onion powder. NOW, take a spoon and taste the liquid. The uncooked rice won’t hurt you (this is another reason why you washed the rice earlier). Does the liquid taste like something you would want to eat? If so, stop seasoning here!!! Remember that you want the liquid to be a little salty because the rice will absorb some of it during cooking. If you think it needs some more pepper (which I definitely require in my jambalaya) then start slowly pouring the cayenne, black pepper, and hot sauce into the liquid. Make sure to put a little bit of each at a time! You can always add more but you can’t take any out
My rice after seasoning
As you can see from this picture, I didn’t follow my own directions. I put all the seasoning in at once without trying it as I was going. This resulted in crazy-spicy jambalaya that was tasty, but a little much even for me. I also didn’t pour the liquid into the rice first, which I should have done as well.
Step 4: Cut your chicken and sausage into 1/2 inch chunks and throw them on your George Foreman grill for about 10-12 minutes. Make sure to check them every few minutes to make sure they aren’t burning.
Cut up Chicken and SausageStep 5: Throw the chicken and sausage into your rice/water mixture and put it into the microwave for about 20 minutes. After about 10 minutes I would take it out briefly to stir it up. The seasoning tends to stay at the top otherwise. I know you wouldn’t normally do this when cooking Jambalaya, but this isn’t a normal way to cook it, so don’t worry about it.
Step 6: After 20 minutes, let cool for a second and then take a bite of the rice. If it is still hard (uncooked), stick it in for another minute or two. The perfect consistency is for the rice to come out soft and slightly wet. Once the rice starts cooling off it will absorb a little more of the liquid. So if cook it for 25 minutes until the jambalaya is very dry straight out of the microwave, it will end up even drier in about five minutes, and you don’t want that!
After coming out of the microwaveStep 7: Pull out a plate, serve, and enjoy!
Like I said, I made a few mistakes along the way and that is the main reason why this post is so long. I love this recipe and I want everyone to enjoy it, so I’m trying to describe in as much detail as possible so yours will turn out even better than mine does.