Tag: Sausage

Thick Crust Pizza

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If you like pizza with thick crust, nothing gets thicker than this pizza! This pizza is almost just bread with toppings! However, this pizza crust absorbs the savory liquid from the sauce and paired with the salty cheese on top, this is one of the tastiest pizzas I’ve ever had. I used a 12 inch diameter deep dish pizza pan, and the dough before topping was about an inch and a half thick. The par-bake is important to ensure that the crust is cooked completely before serving. You can use store bought pizza sauce with this pizza, but you’ll want it to be a thinner sauce and savory rather than sweet. This pizza made 6 large servings.

Thick Crust Pizza Recipe CardDownload
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What You Will Need

  • 6 Cups Flour
  • 2 Cups Warm Water (110 F)
  • 4 tsp Active Dried Yeast
  • 3 Tbsp Oil
  • Homemade Sauce
  • 2 Cups Shredded Mozzarella
  • 1/2 Onion, Finely Sliced
  • 1/2 Bell Pepper, Sliced
  • Dutch Oven
  • Large Mixing Bowl
  • Deep Dish Pizza Pan

Directions

  1. In a large mixing bowl, mix together flour, water, yeast, and oil. Add additional flour until the dough doesn’t stick to your finger. Form the dough into a ball, coat lightly with oil, and place somewhere warm to rise for 45 minutes to an hour and a half, or until doubled in size.

2. Heat oven to 350 F. Punch down the dough and transfer to the pizza pan. Work to hide any crack, then stretch evenly to edges of the pan. Let rise for 30 minutes, then stretch again leaving a crust up the sides. Bake for 15 minutes then remove. Top the par-baked crust with pizza sauce, cheese, and toppings. Return to the oven and bake for 20-25 minutes or until toppings begin to brown. Let cool 10 minutes before cutting.

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Homemade Pasta and Pizza Sauce

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This homemade pizza/pasta sauce is a great way to use up any veggies you may have while also making a hearty and delicious sauce. Below is how I made my sauce, but substitute in what you have! Add some blended beans or spinach, or just stick with meat, tomatoes, and season with salt and soy sauce. I used 1 quart of diced tomatoes, and one can of fire roasted tomatoes to add extra flavor. The mushrooms add extra savory elements to the dish, and if you want to have some diced in the sauce it adds great pockets of flavor. I ended up boiling my sauce for 1 hour to thicken it a bit, but it could still be considered too thin to your taste. The recipe below makes about enough sauce for 5-6 pizzas, or enough sauce for 8-10 servings of pasta.

Homemade Pasta and Pizza Sauce Recipe CardDownload
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What You Will Need

  • 1 lb Sausage
  • 2 Carrots, Finely Shredded
  • 2 Celery Stalks, Finely Shredded
  • 12 Oz Mushrooms
  • 1 Cup Water
  • 1/2 Onion, Finely Diced
  • 1/2 Bell Pepper, Finely Diced
  • 6 Cups Diced Tomatoes
  • 2 tsp Salt
  • 1 Tbsp Soy Sauce
  • 1 Clove Garlic, Minced
  • Blender and Grater
  • Dutch Oven

Directions

1. Add sausage to a dutch oven over medium heat. Prepare the veggies, and add mushrooms and water to blender and blend. Once sausage is browned, add the onion and pepper and cook until onion is translucent. Add the carrot, celery, and mushrooms and cook until hot. Add tomatoes, salt, soy sauce, and garlic, and simmer over medium heat until sauce begins to become thick.

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Spicy Bean Curry with Rice

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Curry is an easy and warming meal. Not only does is have great depth in flavor, but it is often times very healthy and a very filling dish. So I figured, why not add some beans to my curry. I took inspiration from southern rice and beans, but I added some leftover cooked sausage for a bit more protein. The only note I have with this dish is to add the spices a bit at a time if you are nervous of flavor. You can easily taste it as you add them, and also, the earlier you add them, the more the heat from the cayenne and hot sauce will cook out. This recipe maked 7 adult sized servings.

Spicy Bean Curry with Rice Recipe CardDownload
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What You Will Need

  • 1 Pint Diced Tomatoes
  • 1 Can Northern Beans
  • 1/2 Onion, Sliced
  • 1 Tbsp Ground Cumin, Curry powder, Ground Mustard, Cayenne Powder, Ground Paprika, and Ground Cinnamon, Alter to taste
  • 1/2 Tbsp Hot sauce, Optional
  • 1/2 lb Cooked Ground Sausage
  • 2 cups Beef Broth
  • Large Saucepan
  • 6 Cups Cooked Rice

Directions

1. Add all your ingredients but the broth, sausage and rice to the large saucepan. Bring mixture to a boil. Once boiling, reduce to a simmer. Add your broth and cook until sauce becomes thick, about 30 minutes.

2. Once sauce is thick, add your sausage, stir and cook until heated through. Serve over cooked rice.

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French Toast Casserole

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This is a simple recipe that easily makes 8-10 servings. It’s as simple as soaking up the egg mixture, like you would to make french toast on the stove top, then baking it until it’s done! For this recipe, I used a loaf of homemade bread. My bread was very heavy so it took a while to absorb all the egg mixture. If you use a store bought loaf, you will probably need to whole loaf too, but if your in doubt, dip in two batches. Otherwise the recipe seems pretty straight forward, so I don’t have anything else to advise on. This recipe make 8 very large servings for us, so cutting it into 10 would be the better option.

French Toast Casserole Recipe CardDownload
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What You Will Need

  • 8 Eggs
  • 1 1/2 Cup Milk
  • 1/2 cup Sugar
  • 2 Tbsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2 tsp Ground Cloves
  • 2 tsp Vanilla
  • Large Bowl and Whisk
  • 1 Loaf of Bread, Cubed
  • 1/2 lb Cooked Ground Sausage
  • 9×13 Casserole Dish
  • Syrup to serve
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Directions

  1. Heat oven to 350 F. Add eggs, milk, sugar, cinnamon, nutmeg, cloves, and vanilla into a large bowl. Whisk for about 5 minutes until everything is combined.

2. Add your cubed bread to your large bowl and stir to coat. Continue until most liquid is absorbed. Pour mixture into casserole dish. Add Sausage and stir to distribute. Cover with foil and bake for 50 Minutes. To reheat, microwave portion for 1-2 minutes and serve with 2-3 Tbsp Syrup.

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Sausage Breakfast Stir-Fry

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This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

Sausage Breakfast Stir-Fry Recipe CardDownload
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What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

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