Ingredients

• 600g de saucisses
• 1 kg pomme de terre farineuses
• 300g de poireaux émincés
• 1 échalote
• 5 cl de lait
• 25 cl d’eau
• 1/2 cube de bouillon de bœuf
• 1 c à s de moutarde
• 70g de beurre
• 1 feuille de laurier
• 2 branches de thym
• noix de muscade moulue
• poivre et sel

Preparation

Faites revenir l’échalote hachée 5 min à feu doux dans une casserole avec 20g de beurre. Ajoutez les poireaux émincés. Faites revenir 5 minutes à feu doux. Joignez les pommes de terre pelées et coupées en morceaux réguliers, ainsi que le laurier et le thym. Couvrez d’eau, portez à ébullition et laissez mijoter 20 min.

Pendant ce temps, faites fondre 20g de beurre dans une poêle. Faites-y cuire les saucisses à feu doux, en les retournant régulièrement pour qu’elles soient dorées de partout. Retirez-les et tenez les au chaud. Jetez le gras de la poêle, ajoutez-y l’eau et le 1/2 cube de bouillon émietté. Grattez et faites réduire un peu. Ajoutez la moutarde et rectifiez l’assaisonnement.

Égouttez les poireaux et les pommes de terre. Remettez-les dans la casserole, sur feu doux. Ajoutez le lait, le reste du beurre, du poivre, du sel et de la noix de muscade, selon vos goûts. Écrasez au presse-purée jusqu’à obtention d’un stoemp onctueux.

Servez le stoemp avec les saucisses et la sauce.

Delhaize

Ingredients

• 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
• 1 pound sweet Italian sausages, casings removed
• 1/4 cup (1/2 stick) butter
• 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
• 1 pound tart green apples, peeled, cored, chopped
• 2 cups chopped celery with leaves
• 4 teaspoons poultry seasoning
• 1 cup dried cranberries (about 4 ounces)
• 4 teaspoons chopped fresh rosemary
• 2/3 cup chopped fresh parsley
• 3 eggs, beaten to blend
• 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994

Ingredients

• 1 tbsp. olive oil
• 1/2 c. finely diced onion
• 8 oz. fresh chorizo sausage (Mexican)
• 1 tsp. tomato paste (double-concentrated, or 1 tbsp. normal)
• 8 oz. swiss chard, washed but not dried, each leaf cut into 4 or 5 pieces
• 2 15– or 16-oz. cans white beans, drained and rinsed (around 3 c.)
• 1/2 c. medium-bodied red wine

Preparation

Heat the oil in a large pan over medium heat. Add the onion and cook, stirring once or twice, for 2 to 3 minutes, until it has softened, then add sausage. Increase the heat to medium-high and cook for 4 to 5 minutes, until the sausage is lightly browned but not cooked through; use a spatula or wooden spoon to break up any large chunks.

Add the tomato paste, stirring to mix well; cook for 1 to 2 minutes. Add the Swiss chard; if the cut pieces are not very wet, add a few tablespoons of water, as needed, to help create steam. Reduce the heat to medium; cover and cook for 2 minutes, until the chard starts to wilt. Add the beans and the red wine; use tongs to fold the ingredients together. Cover and adjust the heat as necessary so the liquid in the pan is bubbling slightly. Cook for 10 to 15 minutes or until the chard is tender.

Remove from the heat; taste and add salt, if desired. Serve warm or at room temperature.

WaPo

Ingredients

• Brown & wild rice combo (to make ~6 cups)
• fresh sausage (e.g., bratwurst)
• butter
• 1 lg. onion
• 1-2 cloves garlic
• 8 oz box sliced mushrooms
• a fresh spice that matches the sausage (e.g., thyme)
• 2–3 tbsp. plus 1/4 c. parmesan

Preparation

Preheat the oven to 350 degrees. Cook the rice mix according to the package directions. Cut the sausage into rounds, and sautée. Reserve. In the same skillet, add butter, onions, garlic, mushrooms, and spice. Sautée. Mix with the sausage, rice, and 2–3 tbsp. parmesan, and pour into a buttered 13x9" casserole. Dot with more butter. Bake for 45 minutes. Sprinkle top with the remaining parmesan, and bake for another 15 minutes.

Ingredients

• 6 tbsp. butter
• 3 medium onions, finely chopped (2 c.)
• 2 cloves garlic, finely chopped (1 tbsp.)
• 2 lbs. beets, coarsely grated (4 c. packed)
• 2 med. turnips, coarsely grated
• 1 celery root, coarsely grated
• 1 parsley root or parsnip, coarsely grated
• 4 med. tomatoes, coarsely chopped (4 c.)
• 1 tsp. sugar
• 2 tsp. salt pepper
• 1/2 c. red wine vinegar
• 10 c. (2 1/2 quarts) beef stock
• 2 lb. head of green cabbage, cut into 2" squares and then shredded
• 1 lb. potatoes, in 2" squares
• 1 lb. polish sausage, in 1/2" slices, browned
• 1 med. raw beet, grated, with 3 tbsp. water
• 2 c. sour cream
• 1/2 c. fresh dill

Preparation

In a 4 quart heavy dutch oven, melt butter and cook onions and garlic until slightly colored (8–10 minutes). Add the next nine ingredients (from beets to vinegar), and 2 c. of the beef stock. Bring to a boil, stirring constantly, then lower the heat and cook partially covered for 45 minutes.

Meanwhile, bring the remaining 8 c. of beef stock to a boil in a large soup pot. Add the cabbage and potatoes. Simmer for 15 minutes, or until the potatoes are almost tender.

When the beet mixture has finished cooking, pour it into the veggies. Add sausage. Strain the water from the soaking beets and add it to the soup to brighten its color.

Serve with dill and sour cream.

Alternative: You can add some dill and bay leaves to the beet mixture, and then add browned stew meat when you add the sausage.

From an exchange student who lived with my grandparents, 1960s

Ingredients

• 2 bunches mustard greens
• 6 italian sausages
• 2 cloves garlic, pressed
• grated parmesan
• lemon

Preparation

Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. Add the greens in batches, cooking them down. Add around 1/2 cup of water (if the greens haven’t produced enough of their own liquid) and reduce the heat. Cover and simmer for around ten minutes, until the greens are fully cooked. Serve with parmesan and a squeeze of lemon juice.

Epicurious, modified

Ingredients

• ¼ c. olive oil
• 6 garlic cloves, pressed
• ½ tsp. red pepper flakes (JP: reduce to make less spicy)
• Salt
• 8 oz. sweet Italian sausage
• 1 fennel bulb, halved, cored, and sliced thin
• ½ c. pine nuts, toasted and coarsely chopped
• ½ c. coarsely chopped fresh basil leaves
• 2 tbsp. lemon juice
• 1 lb. whole-wheat spaghetti
• 1 oz. grated parmesan (~½ c.)

Preparation

1. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.

2. Heat sausage in 12-inch nonstick skillet over medium-high heat; cook, stirring to break sausage into ½-inch pieces, until browned and crisp, 5 to 7 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add fennel and ¼ teaspoon salt, and cook, stirring frequently, until fennel is tender, about 5 minutes.

3. Push fennel to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with fennel and cook for 1 minute longer. Remove skillet from heat and stir in sausage, pine nuts, basil, and lemon juice.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.

5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.

CI

Ingredients

• 1 tbsp. vegetable oil
• 1½ pounds sweet Italian sausage
• 1 lb. red grapes, halved lengthwise (3 cups)
• 1 onion, halved and sliced thin
• ¼ c. water
• ¼ tsp. pepper
• ⅛ tsp. salt
• ¼ c. dry white wine
• 1 tbsp. chopped fresh oregano
• 2 tsp. balsamic vinegar
• 2 tsp. chopped fresh mint

Preparation

Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel (no, really, you want a dry skillet at this point). Distribute grapes and onion over and around sausages. Add water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.

Transfer sausages to paper towel–lined plate and tent with aluminum foil. Return skillet to medium-high heat and stir pepper and salt into grape-onion mixture. Spread grape-onion mixture in even layer in skillet and cook without stirring until browned, 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer. Reduce heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until wine is reduced by half, 30 to 60 seconds. Remove pan from heat and stir in vinegar.

Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve with crusty bread or over polenta.

Ingredients

• olive oil
• 4 chicken thighs
• 1 lb. fresh sausage links (Italian or Bratwust)
• 1 onion, halved and thinly sliced
• 1 garlic clove, thinly sliced
• 1 each red, orange, and yellow bell peppers, sliced
• 1 small container brown mushroom caps
• 1/4 c. Worcestershire sauce
• 1/4 c. soy sauce brown rice

Preparation

Salt & pepper the chicken thighs. Heat a little olive oil in your largest skillet, add thighs skin-side down, cover, and cook until lightly browned. Cut sausage links into thirds. Flip chicken, add sausage, cover, and cook until sausage starts to brown, turning once to cook evenly. Add onion and garlic. Cook (without lid) and stir until onion begins to wilt. Add peppers and mushrooms. Stir occasionally while veggies cook.

When peppers and mushrooms are done to your liking, add sauces and stir until the pan juices thicken and glaze the meats and veggies.

Serve with brown rice.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• ½ batch (12 ounces) homemade green chorizo, or use another spicy fresh sausage
• ¼ cup chopped cilantro stems, leaves reserved for serving
• 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
• 1 (28-ounce) can diced plum tomatoes with their juices
• 2 teaspoons kosher salt, more as needed
• Diced avocado, for serving
• Sliced scallion, for serving
• Lime wedges, for serving

Preparation

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.

Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

New York Times