Tag Archives: sausage

Chorizo-stuffed poblano peppers

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After ogling many versions of chorizo stuffed poblano peppers and finally seeing them at my favourite grocery store, I picked up a few peppers, pulled some chorizo out of the freezer and got to work. These are a tasty, healthy, and fast weeknight dinner. They reheat well for lunches the next day.

Chorizo stuffed poblano peppers – makes three servings

  • 3 poblano peppers
  • 1lb of chorizo
  • 1/2 a small red onion
  • 1 egg
  • 1T of almond or coconut flour
  • cheese (optional)

Preheat your oven to 400.

Cut your peppers in half and cut out the seeds and white membrane

Get out your favourite chorizo or make it yourself with pork and chorizo spice blend. My chorizo is from my favourite sausage place! Delicious!

Combine onion, egg, flour, and meat in a bowl

Gently press into the pepper halves. Top with cheese (NOT if you’re on a Whole30 or 21DSD!)

Bake for 20-25 minutes, until the cheese is melted and the meat is cooked through.

I really enjoyed these. Mr. Foodie did not. He doesn’t like peppers. He is strange.

 

Sausage, Squash & Collard Wraps

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I saw the idea of using collard greens as wraps on Pinterest. Where else? Except I think it was for some vegan wrap. Schmeh. I want some meat. I was home one day and sorting through the fridge looking at things that needed to be cooked. Sausage? Squash? Collard Greens? Yes.

Sausage, Squash and Collard Wraps – Serves 6

Ingredients

  • 6 large collard green leaves
  • 6 sausages, any type
  • 2 acorn squash, cut into wedges
  • Oil for rubbing on the squash
  • Seasoning of your choice (make sure it goes well with the sausage!)

I grilled the acorn squash slices on the BBQ. You could also roast them. I left the skin on, as it is easy to pull off once your squash is cooked.  I tossed the wedges in some melted coconut oil and sprinkled with an organic dried veggie seasoning from Costco.

Grill or bake your sausages. Mine were red wine and garlic flavoured.

Lay down a collard green leaf (break the thick steam off), throw on a few squash wedges and roll them up like a burrito!  You may find it easier to cut your sausages in half and make mini-wraps. It will all depend on the size of your leaves and your sausages.

This would probably transport really well for a packed lunch. I ate mine hot, but they would be good cold as well.

Weekend adventures: Seed to Sausage

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Last weekend, this Foodie Family packed up our vehicle and took a little road trip to visit Mr. Foodie’s parents at a campground. I’ll be honest, my real motivation for going was not the camping itself but its close proximity to an amazing little shop that I’ve heard great things about and was looking forward to checking out myself. Seed to Sausage, in Sharbot Lake, Ontario.

I love their logo. Just love it!

I forgot my camera on this trip (argh! but it was the least of our worries because we also forgot the potty and the kiddo’s hat… and more. Just wait for it!) but if you’d like a taste (ha!) of what Seed to Sausage is all about, check out this youtube video. Do check out their website for photos of the store itself. It’s so cutel!

What a hidden gem. A few local shops in the city sell a limited selection of their products, but it was a super experience going out to the store, tasting the products, talking to the owner and hearing about the store itself, how the products were made, and meeting the people who have helped get local food onto your plate. Their slogan “local. ethical. humble.” really speaks to the type of food that I want to put on plates on my family dinner table. They also had some not-so-common grocery items at the shop that I added to my pile on the counter. (fermented probiotic pickles! YES!!!!!!!)  The little shop in the middle of nowhere was empty when we arrived but had a steady stream of traffic in and out shortly after.

Now, most importantly, the taste. Wow. Amazing. THIS is what meat should taste like! I sampled the chorizo, saucisson sec (dried sausage, literally! for the non French speaking readers), and the lomo (I think!). The flavours in the chorizo were especially out of this world. Just a thin slice on the tongue is all it takes to experience the robust taste of the smoked paprika. Phenomenal. I bought several of them and asked how long they would keep for, snickering a bit as I figured it didn’t matter because it would likely all be eaten before that became a concern.

Check out their website to find out more about their products! Not mentioned on their website, but fantastically delicious is their selection of fresh sausage. I think I bought about 30 of them!  There were flavours such as apple and sage, pepper and caramelized onion, maple walnut, just to name a few. These blow any other sausages out of the water. And I consider myself quite fortunate to have a grocery store nearby that makes some pretty decent sausage without fillers.  They were as delicious cooked fresh on the camping BBQ as they were frozen, thawed and popped on the grill at home. I used a thermometer to temp the insides to 160 degrees when I cooked them. It’s quite easy to overcook sausage if you aren’t careful.

As I went outside to grab my cooler to load up my pile, I had the quite unfortunate discovery that our car wouldn’t start. Say WHAT? It just wouldn’t start. And we were pretty much in the middle of nowhere, with a two year old who thought it would also be a good time to pee his pants.  It turned out to be a weird battery issue (it’s a 2009 Honda CRV, so not exactly a clunker!!). Thankfully the lovely family at the shop were incredibly kind and had booster cables on hand. And hey, if we were stranded for too long at least there was lots of yummy sausage to eat so we surely wouldn’t starve.

On a more exciting note, did I mention they have the most delicious BACON!? Flavors like garlic juniper and molasses/cracked pepper make for some mighty fine bacon. Even though I overcooked it (thanks for interrupting, two year old temper tantrum…), it was still so tasty!

Just beautiful…

And yes, there is more of this hiding in my freezer waiting to be devoured!

I will definitely be a return customer to Seed to Sausage. You can also check them out on Facebook. The keen eyed readers will note that my new header image is of delicious cured sausage from this shop as well.

Spinach and Sausage Stuffed Mushroom Caps

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I first came across the concept of stuffing a mushroom with sausage at Nomnompaleo.com. Never read it? Go now and come back in five minutes. Great recipes, writing and amazing photography. I’m a big fan!

Due to my aforementioned inability to follow a recipe, I inevitably heavily modified the recipe. The first time I made it I followed it pretty closely but didn’t get around to the tomato sauce. I’ve made it 3-4 times since I’ve discovered the recipe with various modifications. Tonight, I really had to improvise as I was in a hurry and didn’t have all the ingredients (shame!). These reheat well and will be tomorrow’s lunch!

Spinach and Sausage Stuffed Mushroom Caps. Makes 5 servings

Ingredients

  • 5 portobello mushroom caps
  • 3 large italian sausages (I used hot), removed from casing
  • 1T coconut flour
  • 3 cups baby spinach
  • 1 egg
  • a handful of sundried tomatoes
  • Oil of your choice.

Preheat the oven to 375. Once it is warm – or heck even while it is preheating – brush your shrooms with oil and toss them in to cook a wee bit. I had just cooked bacon on a cookie sheet so I just smeared them with bacon grease. Mmmm. You can scrape out the gills and stem, but I didn’t bother this time. Take them out when your filling is ready.

Chop up your spinach. I cut it with scissors because I’m rebellious like that. Normally I would use the prechopped spinach, well drained, but I had fresh so I used it. I will never use it again because it lost so much water!

Add a handful of sundried tomatoes. For some reason I added these today. They called to me from their little mason jar in the pantry. And yes, I literally meant a handful.

Add in your egg, and your spoonful of coconut flour. I took this photo to prove that I do actually own measuring spoons, but really it was the first one in the drawer when I reached over, not an attempt to be precise with my measurements. You could also add in some more seasonings – garlic, peppers, onion or whatever. I opted not to because… I forgot. And I had hot sausage and sundried tomato to balance out the flavours.

Mix your filling and spread it on the mushroom caps. Yeah, these mushroom caps were mutant. Enormous. Normally the sausage mounds up much better, but I had to spread it thinner this time. You could also top with cheese if that floats your boat.

Bake for 35-40 minutes, until the sausage is cooked. I’m not good with precise times, people. You could also use a meat thermometer to be sure. And Voila! Stuffed mushroom caps. Serve immediately or chill and eat later. Add marinara if you like. Enjoy!