ONE POT SAUSAGE, CABBAGE, AND POTATOES DINNER
An easy and delicious dinner: ONE POT sausage, cabbage, and potatoes. Simple, healthy, and packed with amazing flavors.
Provided by Chelsea
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Start by coining the sausage and then place into a large heavy bottomed pot. IF using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble/coarsely chop it.
- In a small bowl, toss together the seasonings: the dried basil, dried oregano, garlic powder, onion powder, thyme, and red pepper flakes. Add salt and pepper as well (I add about 1/2 teaspoon each, add to desired preference).
- To the pot (over medium heat), add the shallot and cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Stir for another 30 seconds to a minute and then add in 1/2 cup (112g) stock. Scrape any browned bits from the bottom of the pot and then add in the chopped cabbage and remaining 1 cup (232g) stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this time the cabbage should be very cooked down and starting to get pretty tender.
- Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot (still medium-high heat) and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and if needed, add up to 1/2 cup additional stock (if all has evaporated from the pot which will vary depending on your pot and heat of stove; there needs to be some amount of liquid so the bottom doesn't burn and the veggies properly steam).
- Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste (Remember the bacon will add some saltiness but the vegetables do need a good amount of salt!). Add crumbled bacon to individual plates. Serve individual plates with fresh parsley.
- If desired, serve with parmesan cheese or dijonaise. To make the dijonaise: whisk all of the ingredients together, season with salt and pepper to taste. Serve on the side.
Nutrition Facts : Calories 219 kcal, ServingSize 1 serving
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
POTATO AND CHORIZO CASSEROLE
I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHORIZO SAUSAGE WITH POTATOES AND CABBAGE
I had some leftover beer from another recipe that I wanted to use, so I came up with this dish. I served this over a bed of rice and mustard greens that were prepared as follows: sautee 4 slices of diced turkey bacon, 1 diced onion, 3 ribs of celery, and 3 cloves of garlic in 3 Tablespoons of butter, then add a large can of...
Provided by Robin DuPree
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 24
Steps:
- 1. Preheat oven 350F.
- 2. Saute in 1 Tablespoon of butter the bacon, onions, celery, jalapeno until almost tender, then add the garlic and temove from heat when done.
- 3. Melt the leftover butter and add it to the diced tomatoes, cream, and beer inside a casserole dish. Add the chili powder, cumin, paprika, Italian seasoning, salt, Worcestershire sauce, brown sugar and parsley to the liquid, mix.creole seasoning,
- 4. Now add the sautee to the liquid and mix thoroughly. Next add 3 oz of the crumbled cheese along with chorizo sausage, potatoes, and cabbage to the casserole dish.
- 5. Mix thoroughly, and cook covered until potatoes are tender. ,Approximately 1 hr 45 minutes - 2 1/2 houurs
- 6. Garnish with leftover cheese and cilantro.
- 7. Don't forget to add the juice of lime.
SAUSAGES WITH POTATOES AND RED CABBAGE
A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you've got.
Provided by Melissa Clark
Categories dinner, easy, weekday, sausages, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
- Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
- Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
- When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
- Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
- Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 3 grams
SHEET PAN CHORIZO WITH POTATOES AND ASPARAGUS FOR TWO
Looking for a sheet pan dinner for two? Toss chorizo sausages, potatoes, and vegetables together in a single sheet pan for a quick and easy weeknight dinner with a Spanish flare.
Provided by Fioa
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
- Bake in the preheated oven until sausages are golden, about 15 minutes.
- Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat.
- Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 34.4 g, Cholesterol 52.8 mg, Fat 43.6 g, Fiber 6.7 g, Protein 19.2 g, SaturatedFat 11.5 g, Sodium 1385.5 mg, Sugar 7.6 g
CHORIZO & CABBAGE STEW
Spicy chorizo sausage adds a punch of flavour to this hearty one-pot with chopped tomatoes, Savoy cabbage and baby potatoes
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.
- Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.
Nutrition Facts : Calories 275 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.4 milligram of sodium
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