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Old 07-18-2011, 07:46 AM   #1
bbro
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Spinach, Fontina and Roasted Garlic Chicken sausages

So I picked up some of these from Trader Joe's and now I have no idea what to do with them. I am thinking of trying to just slice them, brown them quickly (they are already cooked) and toss with some pasta and olive oil. I was going to use basil, salt and pepper. Something simple that won't drown the taste of the sausages like I think a red sauce will do.

I need some other ideas, though. There are 4 sausages and I don't want to eat them all the same way. I could try one in a sandwich, but that just isn't appealing to me. I actually have some fresh broccoli to use up from veggie dip that I made and wouldn't mind incorporating that into one of the dishes.

Any one got some ideas for me? Also, it will be in the 100s this week, so I am trying not to bake, but I can since I have a counter top convection oven.

Thanks in advance!!
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Old 07-24-2011, 04:37 PM   #2
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The continuing 100 degree weather has not inspired any cooking, but that will change tonight. I am whipping up something of my own device and will post the gloriousness (I hope) for you all here.
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Old 07-24-2011, 07:01 PM   #3
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Final!
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Old 07-24-2011, 07:48 PM   #4
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Well done.
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Old 07-24-2011, 09:10 PM   #5
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Thanks

I have three more sausages, so there will be more attempts at creating a dish. I am thinking stuffed shells. I just don't know what to do for the sauce.
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Old 07-25-2011, 06:20 AM   #6
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Sounds like you're going for effort (cool), but if you want something really simple, fancy sausages with rice and a sliced tomato takes about 20 minutes and tastes great.
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Old 07-25-2011, 06:35 AM   #7
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Deep freeze the sausages, like really cold. The sharpen one into a shiv and use it to murder someone - then you can eat the weapon and the cops will never figure it out!
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Old 07-25-2011, 12:31 PM   #8
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casi - huh - the rice sounds good to me. And I have leftover chicken broth - perfect! Thanks! I think I will try it tonight!

Zen - see, there are a couple problems with that - the leftover blood on the sausage and the leftover sausage in the person. Bad on both ends.

For the shells, how do you think this sounds for the stuffing?
3/4 c ricotta cheese
1/4 c mozzarella cheese
1 tbsp parmesan
1 egg white
parsley
1 chicken sausage

Stuff in shells, cover with some alfredo sauce and bake. How many shells do you think that will fill?
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Old 07-27-2011, 08:42 AM   #9
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Are they the industrial sized pasta shells?
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Old 07-28-2011, 06:33 PM   #10
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Casi - no, just normal sized ones for stuffed shells.
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Old 08-03-2011, 06:26 AM   #11
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By now you'd have the answer to this one. How many did it fill?
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Old 08-03-2011, 06:37 AM   #12
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BBro, what was in the dish pictured above?
It looks yummy, but I suspect I see celery.
Sadly, I'd have had to pick that out. Please remember that in future.

And is that pearl barley or a type of lentil? I love both.

Zen, I actually remeber a case where someone was killed by a frozen sausage. Apparently there is a vulnerable place in the throat. Ningas usually use their fingers. And this man did not eat the evidence - they take a long time to thaw you know....

My advice (I was on holiday, no doubt you've eaten them all by now) would be to make a kind of cassoulet. Sausage still keep their flavour due to the slow cooking time, and should be a great juicy addition to the dish.
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Old 08-03-2011, 10:21 AM   #13
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Quote:
Originally Posted by casimendocina View Post
By now you'd have the answer to this one. How many did it fill?
Actually, no I didn't do it yet. There are 2 sausages are in the freezer and the one I took out on Sunday. I am not sure if it is till good or not. I will check it tonight, but I am a little wary of it.


Quote:
Originally Posted by Sundae View Post
BBro, what was in the dish pictured above?
It looks yummy, but I suspect I see celery.
Sadly, I'd have had to pick that out. Please remember that in future.

And is that pearl barley or a type of lentil? I love both.

Zen, I actually remeber a case where someone was killed by a frozen sausage. Apparently there is a vulnerable place in the throat. Ningas usually use their fingers. And this man did not eat the evidence - they take a long time to thaw you know....

My advice (I was on holiday, no doubt you've eaten them all by now) would be to make a kind of cassoulet. Sausage still keep their flavour due to the slow cooking time, and should be a great juicy addition to the dish.
Sundae - I will try to remember no celery for you That is neither in the picture. it is isreali cous cous - also known as pearl cous cous. They are little balls of pasta - delicious. I am not sure how to make a cassoulet - don't they involve beans of some sort? I feel about beans the way you do about celery - lol
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Old 08-03-2011, 12:16 PM   #14
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Thanks for taking on board the celery issue.
Sadly we will not be sharing a dish of cassoulet... beans, yup.
Staple ingredient (it's a poor person's dish originally).

I'm loving couscous, never seen or tasted that kind before - never seen it in the shops either. I give myself 1/2 a point for guessing Pearl, even if the grain was wrong.
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Old 08-09-2011, 10:19 AM   #15
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I will be starting the filling tonight for the shells. Pictures to come! And just so you know, the sausage from last week got tossed - I didn't trust it

Sundae - the pearl cous cous has a completely different flavor/texture. I like both, but prefer the pearl if i have the time to cook it right. I wish I looked beans. I have to pass on many yummy looking dishes because of the inclusion of beans
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