Weak In The Knees Sausage Saute Recipes

2 IN 1 GRAVY AND SAUSAGE-STUFFED STUFFING

Steps:

• Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.
• After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
• In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
• In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside
• Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve.

EGG AND SAUSAGE WAFFLE WRAP

Steps:

• Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
• In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, vanilla extract and butter. Stir until well combined.
• Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
• In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs.
• In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.)
• Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco.

ANDOUILLE SAUSAGE CORN FRITTERS

Steps:

• In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
• In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

SPICY BROCCOLI SAUTE

Steps:

• In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.