Tag Archives: Italian sausage

Italian Sausage Shepherd’s Pie with Sweet Potatoes and Squash

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A cold March wind blew in and provided the perfect excuse to make a stick-to-your bones Shepherd’s Pie. This recipe is phenomenal!! A couple of packages of ground Italian sausage mixed with corn, peas, onions, garlic (and a couple of other magic ingredients) topped with a creamy layer of sweet potatoes and butternut squash. The combination of the curry and coriander make for a wonderfully savory treat that will fill your house with an aroma that will surely whet your appetite. Bon appetit!


ITALIAN SAUSAGE SHEPHERD’S PIE WITH SWEET POTATOES & SQUASH (Serves 4)

Ingredients

  • 1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
  • 1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
  • 1 medium russet potato, peeled, cut into 2-inch pieces
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons pure maple syrup
  •  1-1/2 pounds sweet Italian sausage
  • 2 cups chopped onions
  • 1 tablespoon minced garlic
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn kernels
  • 1/3 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 6 drops hot pepper sauce

Directions

  1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
  2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
  3. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

~from Epicurious

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Sausage Stuffed Portobello Mushrooms

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Portobello mushrooms offer so many opportunities to create fabulous meals – like this recipe from food.com. I stuffed these beauties with a ground Italian sausage mixture and topped them with freshly grated mozzarella.  KITCHEN TIP— I keep seasoned croutons on the shelf year round. Put some in a plastic bag, and crush them with a rolling-pin. These will undoubtedly be some of the best bread crumbs you will ever use. They are always fresh and ready to go whenever you need them.  I paired the mushrooms with Cheesy Creamed Spinach  for a wonderful Sunday supper.
SAUSAGE STUFFED PORTOBELLO MUSHROOMS
(2 Servings)
Ingredients:
2 large Portobello mushrooms
olive oil
salt
8 oz. ground Italian sausage
1 tablespoon minced onion
1 egg, lightly beaten
1/8 cup milk
1 teaspoon chopped parsley
1/2 teaspoon basil, chopped
1/2 tablespoon minced garlic
dash cayenne pepper or Tabasco sauce
1/2 cup bread crumbs
1/8 cup grated parmesan cheese
grated mozzarella cheese
Preparation:
1. Pre-heat oven to 350 F and lightly grease a baking sheet.
2. Lightly brush olive oil on both sides of the Portobello mushrooms; then, lightly season the inside with salt.
3. Cook the sausage and onions over medium heat until the sausage is browned and crumbling. Remove from pan and drain.
4. Combine the eggs, milk, parsley, basil, garlic, cayenne pepper/hot sauce in a medium bowl.
5. Slowly add bread crumbs and parmesan to the mixture, stirring until just combined.
6. Add the sausage/onions to the mixture. Season with black pepper.
7. Place on baking sheet and bake for 15-20 minutes.
8. Top with grated mozzarella, as desired.