Sweet N Spicy Sausage Recipe 45 Recipes

SWEET AND SPICY SAUSAGE AND FARFALLE

Steps:

• Finely chop the onion and garlic. Slice the ends off the sausage, and push the meat out of the casing, and loosely crumble it up.
• Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. Then drain the pasta and set aside.
• As soon as you put the water on the boil, start to prepare the rest of this dish. Heat the olive oil in a skillet over medium high heat. Add the onions and sauté. After 2 minutes, add the sausage and red pepper flakes. For a mild spice add 1/2 teaspoon of red pepper flakes, or add more for extra spice.
• Brown the sausage, while using a wooden spoon to break it into small pieces.
• Once the sausage has browned, add the garlic, crushed tomatoes, and cream. Stir together. Let simmer for 2-3 minutes.
• Add the drained pasta to the sauce, along with the spinach (I tear it up as I add it in). Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.

SWEET 'N SPICY SAUSAGE RECIPE - (4/5)

Steps:

• Cut sausage into bite-size slices, 1/2 to 1-inch thick. In a large skillet or pot over medium-high heat, add the sliced sausage and enough water to cover. Bring to a boil; reduce heat to medium and simmer about 5 minutes to render some of the fat. Drain off the liquid and lightly brown the sausage. Remove sausages from skillet to drain on paper towels. Set aside. In a medium pot over medium heat, bring the pineapple and the juice, brown sugar, mustard, vinegar, salt, and red peppers to a boil, stirring constantly; then reduce heat by 1 mark and let boil for 5 to 6 minutes or until sauce is reduced and thickened somewhat, stirring frequently. Add the sausage to the sauce and continue to simmer a few more minutes to heat through and thicken the sauce as desired. Transfer to a serving dish or a small crock pot set on warm setting. Use toothpicks to serve sausages.

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SWEET AND SPICY SAUSAGE BALLS

Steps:

• Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
• Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
• Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

SWEET N SOUR SPICY SAUSAGE

Steps:

• Cook sausages according to instructions. Set aside. (okay to let cool while making sauce).
• Parboil the bell peppers by rinsing them and then placing the wet peppers on a glass plate on high heat in the microwave for 2-3 minutes.
• Once cool enough to handle, chop peppers into 1/2 in chunks.
• Slice the onion into rings. (Or chop).
• Heat oil in a Dutch oven, large skillet or large sauce pan.
• Add the peppers and onion and sauté until soft.
• Add the ketchup, sugar, pineapples and juice.
• Stir and bring mixture to boil.
• Turn heat down low and simmer for 20 minutes.
• (NOTE: At first mixture will taste more like ketchup. As mixture continues to cook, it will taste more like traditional sweet 'n sour sauce. Patience is a must!).
• ***NOTE: If sauce is still lacking sweet 'n sour flavor, add a little more pineapple juice and a little more brown sugar-- NOT TOO MUCH).
• Chop the sausages into 1/2 inch pieces. Add to sauce.
• Stir and cook for remaining 10 minutes. (NOTE: As sausage reheats, the flavors from the sausage will blend in with the sweet 'n sour sauce, giving it a unique taste.
• Serve over rice. ENJOY!

SWEET 'N' SPICY SAUSAGE

Steps:

• Cook sausage in two batches, in a large skillet according to package directions. Drain on paper towels.
• Wipe skillet clean; spoon pepper jelly into skillet and cook stirring often, 3 to 4 minutes or until melted and smooth.
• Return sausage to the skillet and cook, gently stirring 2 to 3 minutes or until sausage is thoroughly heated and coated.

SWEET 'N' SAUCY SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.