Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘sausage recipes’
Posted: September 12th, 2013

savory bitesThanks to everyone who entered the drawing for “Caramel,” by Carole Bloom. The winner is Melanie McCrackin. I’ll pop it in the mail today.

If you are not Melanie, you are eligible to enter the drawing for “Savory Bites: Meals You Can Make In Your Cupcake Pan,” by Hollis Wilder.
Recipes include breakfast, pasta and rice, vegetables, seafood, poultry and meat. (No desserts, presumably because that would make them, well, cupcakes.)
Try this one:

SAUSAGE, CHEDDAR & POCHED EGG WAFFLINIS
Nonstick cooking spray
3 frozen multi-grain waffles or 12 frozen mini waffles
1 pound mildly spicy ground Italian turkey or pork sausage or 5 mildly spicy Italian sausages, casings removed
1 1/2 cups grated sharp cheddar
12 large eggs

1. Preheat the oven to 350 degrees. Spray a 12-well classic cupcake pan and a large nonstick skillet with nonstick cooking spray.
2. If using regular-sized waffles, cut them diagonally into quarters for a total of 12 triangles. (If using mini-waffles, there is no need to cut them.) Place 1 piece of waffle or 1 mini waffle into each well of the pan. Saute the sausage in the skillet over medium heat, breaking it up with a wooden spoon, until browned, about 10 minutes. Drain, if necessary, over a colander lined with paper towels. Set aside.
3. Divide 1 cup of the cheese among the wells. Evenly divide the sausage among the wells, pressing down on the sausage layer to make room for the eggs. Finally, crack 1 egg onto each mini meal and sprinkle with the remaining 1/2 cup cheese.
4. For a perfectly poached egg with a runny yolk, bake 13 minutes. For a hard-cooked egg, bake for 15 minutes. To unpan, loosen the sides of each wafflini with a table knife and insert the tines of a fork between the pan and each wafflini to lift out.
Serve immediately.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS AND NAME OF THE BOOK YOU WANT. I do not store or share this information.

Posted in: Uncategorized
Posted: April 4th, 2013

timetocookThanks to everyone who entered the drawing for “Fresh Italian Cooking,” from Academia Barilla. The winner is Jill Fuller. I’ll pop it in the mail today.

If you are not Jill Fuller, you are eligible to enter the drawing for “A Time to Cook: Dishes from my Southern Sideboard,” by James T. Farmer III. This is one big, beautiful, hardback cookbook with deep Southern heritage recipes, most of wish I would gladly take a month off of work to cook. And then start over again.
Rosemary Shrimp and Garlic Grits caught my eye, as did a Scallop and Pear Salad, Peach Bread and Okra Fritters. The one I want to make tonight, though, is Sausage and Wild Rice Bake, recipe follows.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I’ll draw from the pool of names next Thursday.

For those just here for the food, feast your eyes on this:

SAUSAGE AND WILD RICE BAKE
1 pound or more link sausage, sliced into rounds
1 medium Vidalia onion, chopped
1 cup sliced mushrooms, such as baby portobellos or crimini
1 can cream of chicken soup (now it’s a casserole!)
1 1/2 cups chicken stock
1 cup sour cream
1/2 cup flour
1/2 teaspoon minced garlic
Pinch of oregano
Pinch of thyme
Pinch of rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups uncooked wild rice or Carolina Gold rice
Crushed crackers or breadrumbs for topping, optional

1. Preheat oven to 400 degrees.
2. Arrange sausage rounds in a large iron skillet or baking dish, and bake until crispy on top. Reduce heat to 350 degrees. Drain sausage, reserving about 1/2 cup drippings and set aside.
3. In frying pan over medium heat, cook onion in reserved sausage drippings until translucent or slightly browned.
4. Combine all remaining ingredients, except rice and breadcrumbs, in a large bowl. Add the sausage and rice to this mixture. Transfer to a lightly greased casserole dish (You can add crushed crackers or breadcrumbs for a crunchy topping)_ and bake 35 or 40 minutes, until bubbly. Remove from oven and allow to rest and set before serving.
– “A Time to Cook: Dishes From My Southern Sideboard,” by James T. Farmer III

Posted in: Uncategorized

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