One Pan Gnocchi and Sausage

Crispy gnocchi with Italian sausage, peppers and onions all in one pan for an easy dinner and even easier clean-up! 

Ingredients:

5 oz shelf stable gnocchi

3 oz Italian sausage, slice 1/2" thick

1 cup sliced red and yellow bell pepper

1/2 small onion, sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dry rosemary

salt and pepper to taste

splash of red wine (optional)

Mix everything together, except the wine, and spread in a 10" cast iron pan. Place in a 425°F oven for 20-23 minutes tossing halfway through the cooking time. Remove from oven and give it a splash of red wine to de-glaze the pan. Serves 1 

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Sausage Cabbage Skillet

Here's a quick and nutritious dinner for two! 

Ingredients:

1/2 lb Italian sausage, casings removed

1 tsp olive oil

2 cups chopped cabbage

1 small onion, diced

2 celery stalks, sliced

1 yellow bell pepper, diced

3 green onions, sliced and separated white and green

a handful of greens (spinach or kale)

1/4 cup salsa or tomato sauce

1/4 cup water 

Heat oil in a skillet to medium and brown the sausage meat, breaking it up until no pink remains, 3-5 minutes. Add onion, celery and bell pepper and stir fry 4-5 minutes. Then add the cabbage and white slices of green onion. Cook for 5 minutes. Add the salsa or tomato sauce, water and greens. Bring to a boil then reduce heat to medium low, cover and cook 5-10 minutes. Serve topped with green slices of green onion. Serves 2-3

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Sausage Cauliflower Stuffed Pumpkin

We're smack dab in the middle of pumpkin season. Think beyond pie and pumpkin loaf and you'll find lots of ways to use this fiber and vitamin rich squash. Like stuffing it for an easy cosy seasonal meal. 

Ingredients:

1 medium pumpkin, about 3 lbs

olive oil

Stuffing:

1 tbsp olive oil

12 oz hot Italian sausage, remove casings

4 1/2 cups cauliflower florets

1 1/2 cups shredded jalapeño cheddar 

Pierce the skin of the pumpkin several times with a knife and microwave on high for 5-10 minutes. Then cut the pumpkin in half and clean out the seeds and strings using a grapefruit spoon and scissors or even an ice cream scoop works well. Brush the inside and cut edge with olive oil and sit cut side down on a parchment lined baking sheet. Bake at 400°F for 30 minutes. You'll know it's done when you can easily pierce it with a knife. While the pumpkin bakes prepare the stuffing. In a saucepan blanch the cauliflower florets for 4-5 minutes then drain. Heat olive oil in a skillet and cook the sausage meat, breaking it up as it cooks, for about 5 minutes. Remove any excess grease from the pan then add the cauliflower. Spoon the meat and cauliflower into the pumpkin halves and top with shredded cheese. Bake at 400°F for 10-15 minutes. Each half pumpkin serves 2 people with a side of potatoes or salad. Serves 4

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Sausage Vegetable Stew

Similar to ratatouille, but without the eggplant, this vegetable stew with sausages makes a nice light dinner for two. Can be served as is or over rice.

Ingredients:

1/2 lb (3 medium sized) sausages (Italian or your favourite) cut in 1/2" slices

2 medium bell peppers, cut in squares

2 medium onions, sliced

1 small zucchini, cut in 1/2" slices

1 tsp minced garlic

14 oz can diced tomatoes

2 tbsps olive oil

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 tsp dry oregano

1/2 cup water

 

Bring olive oil to medium high heat in a skillet and sauté the sausage slices 3-4 minutes. Then add the onion and cook for 4 minutes. Add garlic, bell peppers and zucchini and cook another 3 minutes. Finally add the tomatoes, salt, pepper, red pepper flakes, oregano and water. Bring to a boil then reduce heat to a simmer and cook for 25 - 30 minutes.

Serves 2

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Sausage, Beef and Veggie Sauce

This variation on a flavour-packed classic bolognese sauce is perfect for a plate of al dente spaghetti! Without the hours of simmering.

1 lb ground beef

2 hot Italian sausages, casings removed

1 small onion

1 medium carrot

1 celery stalk and leaves

1 tsp minced garlic

1/4 tsp fennel seeds

28 oz (798ml) can diced tomatoes

16 oz (500ml) pasta sauce

1 tbsp tomato paste

First brown the beef and sausage meat together in a large saucepan. Remove any excess fat then add the onion, carrot, celery, garlic and fennel seeds and cook 2-3 minutes. Add the rest of the ingredients and simmer uncovered for 30 minutes. 

Then plate your pasta and smother it up!

Serves 4-6

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Sausage Stuffed Buttercup Squash

Creamy, tender and on the sweet side, this buttercup squash compliments the spicy sausage just right!

Ingredients:

1 buttercup squash

2 tbsps olive oil, divided

salt and pepper to taste

8 oz Italian sausage, casings removed

2 tsps minced garlic

2 or 3 green onions sliced, white and green divided

1/2 cup chopped walnuts

a handful of chopped spinach, kale or arugula

1/2 cup shredded mozzarella

1/2 cup shredded gruyère

fresh parsley to garnish

 

Cut the squash in half and clean out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 400°F for 30-40 minutes or until fork tender.

In a skillet heat 1 tbsp olive oil to medium heat and cook the white slices of green onion for 1-2 minutes. Add the sausage and break up as it cooks for about 5 minutes on medium high. Then add the garlic for 1 minute.

When meat is cooked through add the walnuts, green slices of green onion and your choice of chopped greens. Cook another 1-2 minutes.

Once the squash is cool enough to handle scoop out the flesh leaving 1/4" on the peel. Add the squash to the skillet and mix together. 

Fill the squash shells then top with shredded cheese. Pop back into the 400°F oven for 4-5 minutes to melt the cheese.

Serve garnished with fresh parsley. Oh, and did I mention, the peel is tender and edible.

 

Serves 2

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Squash, Black Bean, Orzo and Sausage

Pumpkin, butternut, spaghetti or acorn squash are all readily available at this time of year, fiber rich and full of nutritional goodness! Try one or more in this wholesome dish.

Ingredients:

 2 cups cubed pumpkin, butternut squash or other hard squash

1 cup cherry tomatoes

2 tbsps olive oil

salt and pepper to taste

10 oz Italian sausage, cut in 1" pieces

1 cup orzo

1 1/2 cups canned black beans

2 cups chopped spinach

Toss squash with 2 tsps olive oil, salt and pepper. Roast on a lined baking sheet and 400°F for 15 minutes. Add any tender squash (I had slices of miniature spaghetti squash here) tossed with 1 tsp olive oil, salt and pepper. Toss the tomatoes with 1 tbsp olive oil and spread each vegetable out beside the previously roasted squash along with the slices of sausage and return the pan to the oven for 15 minutes.

Cook the orzo in 2 cups of water. Bring to a boil then simmer 10 minutes. Remove from heat, add the spinach and cover.

Once the vegetables and sausage are cooked add the black beans to the pan and place back in the oven for 5-10 minutes or until the beans are heated through. Then toss everything together.

Serve along side the orzo and spinach or stir the vegetables, sausage, orzo and spinach together to serve.

You may like it served at the table with parmesan cheese. 

Serves 4

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Hot Sausage Stuffed Shells

This super easy recipe combines hot Italian sausage meat and spinach with creamy ricotta cheese. Makes enough for 4-6 people or enough for 2 with 2 more freezer meals!

Ingredients:

 18 jumbo pasta shells

375g (13 oz) Hot Italian pork sausage meat

4 mushrooms, chopped

3 tbsps minced garlic

1/2 cup diced red pepper

1 1/2 cups diced canned tomatoes

5 oz chopped spinach

1/2 cup ricotta

2/3 cup shredded mozzarella

salt and pepper to taste

2 cups marinara sauce, divided

Cook shells then drain and rinse in cold water. Set aside.

In a hot skillet, brown the meat for 10 minutes breaking it up as you go. Add the garlic, red pepper, mushrooms, tomatoes and spinach and cook 5-10 minutes, slightly reducing the liquid.

Remove from heat and add the ricotta, salt and pepper. Spoon 1 cup marinara sauce into a 13 X 9" baking dish. Fill each shell with filling and sit in the sauce. Top with shredded mozzarella and bake in a 350°F oven for 25 minutes.

Warm the remaining 1 cup of marinara sauce and serve it with the stuffed shells.

Serves 4-6

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Mexican Sausage, Black Beans and Rice

Check out this one pot meal and use plant based sausages if you want to keep it vegetarian.

Ingredients:

1/2 lb Mexican or Italian sausage, sliced

1 onion, diced

2 tbsps olive oil

3 tsps minced garlic

1 bell pepper, diced

1 1/2 cups uncooked rice

4 cups chicken or vegetable broth

2 tsps ground cumin

1/2 tsp turmeric

1/4 tsp black pepper

pinch of red pepper flakes

2 tsps hot sauce

1/2 cup kernel corn

19 oz (540ml) can black beans, rinsed and drained

 

Heat the oil in a large skillet to medium. Add the onion and pepper and cook for 3-5 minutes then add the garlic for 30 seconds before adding the sausage slices. Brown the meat 5-6 minutes then add the rice. Stir and heat 1-2 minutes then pour in the broth. Add the seasonings, corn, black beans and hot sauce. Bring to a boil and scrape any brown bits off the bottom of the pan, then reduce heat to a simmer and cook uncovered for 15-20 minutes.

Finally, still  on low temp, cover for 10-15 until most of the liquid is absorbed.

Serves 4

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Pineapple Chicken and Sausage

Traditional sweet and sour sauce is the thing that brings the chicken, sausage, veggies and aromatic pineapple together in this fabulous fakeout takeout!

Ingredients:

2 sausages (1/4 lb), I used Toulouse here

2 boneless, skinless chicken thighs (1/2 lb)

1 1/2 cups fresh pineapple, cut in chunks

1 small onion, sliced

2 celery stalks, sliced 1/2-3/4" thick

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

5 mushrooms, halved or thick sliced

2 tsps sesame oil, divided

2 tsps brown sugar

2 tsps lime juice

unsweetened shredded coconut and black sesame seeds to garnish

 

Sweet and sour sauce:

2/3 cup pineapple (or orange) juice

2 tbsps soya sauce

2 tbsps apple cider vinegar

2 tbsps honey

1 tbsp tomato paste

1 tbsp cornstarch

 

Begin by cutting the sausages into 1" slices and the chicken into bite size pieces. Toss the meat with 1 tsp sesame oil, brown sugar and lime juice. Line a baking sheet with foil. Spread the meat out on the pan in a single layer and cook in a 375°F oven for 5 minutes.

Prepare the sweet and sour sauce. Whisk the cornstarch, juice and apple cider vinegar together in a pot then add the soya sauce, honey and tomato paste. Cook over medium high heat to thicken, about 3-5 minute. So just about when the meat timer is up the sauce should be ready.

Toss the pineapple, onion, bell peppers, celery and mushrooms with 1 tsp sesame oil and add to the pan. Pour the sauce over everything and toss to coat. Pop back into the oven for 15 minutes.

I made my Chili Oil Rice but you can serve it with any rice you like. Here's the link to mine:

https://www.hotandcoldrunningmom.ca/2024/04/chili-oil-rice.html 

Plate up your rice and Pineapple Chicken and Sausages. Garnish with coconut and black sesame seeds.

Serves 2

Oh, and another way you can serve it is rice bowl style.

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Air Fryer Vegetables and Sausage

This lazy day comfort food comes together in under 30 minutes and tastes amazing!

Ingredients:

2 spicy Italian sausages, (about 3/4 lb)

1 - 1 1/2 sweet bell peppers, sliced (I used 3 different coloured halves)

1/2 red onion, sliced

6 mushrooms, thickly sliced

2 sliced garlic cloves

1 tbsp balsamic vinegar

1 tsp dry oregano

1 tbsp olive oil

salt and pepper to taste

squeeze of lemon

 

Buttered noodles:

1/2 lb (170g) egg noodles

2 tbsps butter

salt and pepper to taste

1 tbsp parmesan cheese

 

Preheat air fryer to 360°F for 5 minutes.

Poke the sausages with a knife 3 or 4 times then place in the air fry basket and cook 5 minutes. Turn them over.

Toss the peppers, onion, mushrooms, garlic, balsamic, oregano, olive oil, salt and pepper together in a dish.

Then pour them into the air fryer. Spread the vegetables around the sausages and air fry for another 8-10 minutes tossing halfway through. The internal temperature of the sausages should be 160°F when cooked.

While this cooks, prepare the buttered noodles. Bring water to a boil then add noodles and cook for 8-10 minutes. Drain and toss together with butter, salt, pepper and parmesan.

Give the vegetables and sausage a nice squeeze of lemon and serve over buttered noodles.

Serves 2

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Spicy Italian Sausage, Tortellini and Peppers

This one pot wonder comes together in less than 30 minutes and is a spicy mix of Italian sausage, bright and colourful peppers, easy store bought tortellini and fragrant fresh basil. Also if you like, increase the broth from 2 to 5 cups and you've got yourself a hearty, healthy soup! 

Ingredients:

12 oz (350g) Italian sausages

1 tbsp olive oil

1 onion, diced

2 or 3 peppers, sliced

2 cups chicken broth

1 - 28 oz (796ml) can diced tomatoes

12 oz (350g) tortellini

1 1/2 cups greens, like spinach, arugula

a handful of fresh basil leaves

parmesan cheese for serving (optional)

Remove the casing from the sausages and cut up the meat. I used spicy sausage so no additional spices or salt and pepper were needed. The sausage spices did it all! Add olive oil to a large skillet, add the sausage meat and cook on medium high heat. Break up the meat as it cooks. When almost cooked add the onion and peppers and continue cooking another 3-4 minutes.

Pour in the broth and canned tomatoes and add the tortellini. Bring to a boil then simmer for 10-15 minutes or until the pasta is cooked to your liking. Toss in the greens and fresh basil right before serving. That basil smells heavenly!

Serves 4

Adapted from tippsinthekitch.com

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