sausage

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Southern-Style Sausage Gravy and Biscuits! Some call it “comfort food”, others say it reminds them of Home. Whether you’re from the southern states or not, this meal is a hardy choice for an early breakfast, mid-day brunch, or late-night dinner. Add a side of tomatoes, eggs, cheese, or grits and you’ll soon have another family favorite. 
SOUTHERN-STYLE SAUSAGE GRAVY AND BISCUITS
Ingredients:

12-ounces of bulk pork sausage

1/8 teaspoon cracked black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon crushed red pepper flakes

1/4 cup butter 

1/4 cup flour

2 cups milk

1 tube buttermilk biscuits
Instructions:

In a large skillet over medium heat, brown sausage with black pepper, 1/8 teaspoon seasoned salt, and red pepper flakes, stirring occasionally. It will be crumbly when cooked through. Set aside. In a 2-quart pan, melt butter and remaining 1/8 teaspoon seasoned salt over medium-low heat, being careful not to scorch. Add flour all at once into the butter to make a roux. Whisk vigorously for about one minute. The mixture will thin and begin to bubble. Reduce heat to low and let it cook for two minutes more, stirring occasionally. Continue whisking and gradually pour the milk into the mixture, eliminating any lumps. Bring the gravy to a boil, stirring often. Lower the heat and gently simmer for two minutes longer or until thickened. Using a slotted spoon, transfer sausage to the gravy, reserving 1/3 cup for garnish. Meanwhile, bake biscuits according to package directions. Remove from oven. 

Split biscuits in half and top with sausage gravy. Sprinkle crumbled sausage over all and serve immediately. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? The Daily Special: Shish Kabobs! It’s dinner-on-a-stick! Each skewer provides a vibrant color wheel of your favorite edible combinations. Warm or cool, dark or light. All you need to do is assemble a combination that will have your family singing your praises! Grab the apron, fire up the grill, and let the serious eating begin. 
SHISH KABOBS
Ingredients:

1-pound smoked sausage, cut up into 8 pieces

2 ears corn, cut into thirds

2 red potatoes, quartered

1 Vidalia onion, cut into wedges

1 green pepper, cut up and seeds removed

1 zucchini, sliced 1/2″ thick with skin on

Seasoned salt to taste

Cracked blacked pepper to taste

Mrs Dash Garlic & Herb seasoning to taste
Instructions:

Wash, cut-up, and prepare meat and vegetables. Thread pieces of smoked sausage, corn, potatoes, onion, green pepper, and zucchini onto metal skewers alternating color for variation and eye-appeal. Repeat until all ingredients are skewered. Preheat grill to medium-high heat. Lightly spray each skewer of meat and vegetables with non-stick oil. Sprinkle with seasonings. Grill 5-6 minutes per side. The natural flavors will burst forth with a touch of smokiness. The edges of the sausage will char. Avoid excess charring. Keep turning for even grilling. Watch for slight blistering to indicate when done. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? The Daily Special: Noodle Rigatoni! When time is of the essence, and you need a fulfilling meal, this dish can be made in minutes. While the wine is slightly chilling, and you wish to keep the kitchen cool, everything works together between stovetop and microwave. Your tastebuds will be satisfied without salad or bread as well since this meal-in-a-bowl hits the spot. 
NOODLE RIGATONI
Ingredients:

1 pound Italian sausage, ground

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/4 teaspoon sea salt

1/4 teaspoon fennel

1/4 teaspoon oregano 

1/4 teaspoon basil 

1/8 teaspoon red pepper flakes

1/8 teaspoon marjoram

1 8-ounce jar marinated artichoke hearts, cut-up

2 cups of Italian Roma tomatoes in sauce, cut-up

1/4 cup feta cheese, crumbled

16 ounces rigatoni noodles
Instructions:

In a large skillet, brown Italian sausage until crumbled and cooked through. Drain and add garlic powder, pepper, salt, fennel, oregano, basil, red pepper flakes, and marjoram. Keep warm over low heat, stirring occasionally. Warm separately the cut up tomatoes and the marinated artichoke hearts. Keep warm. Meanwhile, bring a 4-quart pan of salted water to a boil. Cook pasta until tender; about 10 minutes. Stir often. It should be firm. Drain pasta. Place portions of rigatoni in individual serving bowls. Spoon tomatoes in sauce over noodles. Arrange artichoke hearts around edges. Lastly add crumbled Italian sausage over top. Garnish with feta cheese. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Home Cooking: Loco Moco! Living up to its name, this breakfast food is actually one of Hawaii’s local favorites. The serving size is so generous you might think it’s way too much for breakfast. I didn’t eat the rest of the day after trying it at a local restaurant there. However, when you prepare it at home, you have more control over serving sizes as well as the time of day for this meal. Basically, it is composed of four layers. The bottom is fried rice, the middle is a beef patty, the next is an egg over easy. And the top layer is a ladle of gravy. Don’t knock it till you try it!

LOCO MOCO
Ingredients for Rice Layer:

1 cup prepared brown rice

1 strips bacon, crisp and crumbled 

1 sausage patty, crumbed*

2 ounces smoked sausage, 

cut-up

2 tablespoons sesame oil

2 tablespoons onion, cut-up

*Hawaiians favor SPAM. 
Instructions for Rice Layer:

In large skillet add sesame oil and sauté onions. Add remaining ingredients. Stir fry to blend flavors. Set aside. 
Ingredients for Beef Patty Layer:

4 1/4-pound beef patties 

1 can beef consommé 

Dash of pepper
Instructions for Beef Patty Layer:

Cook beef in consommé until tender. I did this the day before in my slow-cooker. It’s worth the effort! Save the broth for turning into gravy. 
Ingredients for Egg Layer:

4 fresh eggs
Instructions for Egg Layer:

Cook on stove to make eggs over-easy (or sunny-side up) so the yolks are still runny. 
Ingredients for Gravy Layer:

1 cup beef consommé*

2 tablespoons flour

2 tablespoons butter

*Add water if necessary to make one cup of liquid. 
Instructions for Gravy Layer:

Melt butter in saucepan. Add flour to the butter and stir to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the consommé juices and stir until thickened. 
Now serve by assembling the layers in a shallow bowl: rice, beef, egg, and gravy. Loco Moco!

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? A Second Helping of Wonderful Waffles! This is perfect for that weekend brunch when it’s fun to plan things a little different. Add fruit and nuts, sausage or bacon, but top it off with real maple syrup. Then serve with mimosas on the side and you’ll be smiling all day long!
WONDERFUL WAFFLES
Ingredients:

2 cups flour

3/4 cup sugar

3 1/2 teaspoons baking powder 

1/2 teaspoon sea salt

1 1/2 cups milk

1 cup butter, melted 

2 eggs, separated 

1 teaspoon vanilla
Instructions:

Preheat waffle iron. In a bowl, combine flour, sugar, salt, and baking powder. In a second bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients until moistened. Beat egg whites until stiff peaks form. Gently fold into batter. Spray the waffle iron with nonstick spray. Pour enough batter to just cover the waffle grid. Bake waffles until crisp on the outside, yet light and fluffy on the inside, about 2 to 3 minutes. They will appear golden brown. Sprinkle with powdered sugar and warm syrup. Serve immediately.