Sara's spicy sausage bake recipe
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- Root vegetables
- New potato
Tasty and easy summer supper. Sausages, new potatoes, colourful peppers and tomatoes are baked in a casserole.
Worcestershire, England, UK
19 people made this
- 400g sausages
- 1 tablespoon olive oil
- 500g new potatoes
- 2 red peppers, chopped
- 1 yellow pepper, chopped
- 1 (400g) tin chopped tomatoes
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon chilli powder
- 1 handful torn basil
MethodPrep:5min ›Cook:40min ›Ready in:45min
- Preheat oven to 220 C / Gas 7.
- Brown the sausages in the oil in a frying pan.
- Boil potatoes for 5 to 10 minutes, then drain.
- Mix everything together in an ovenproof dish, apart from the basil.
- Bake in the preheated oven for 25 minutes, then add basil and serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This was absolutely delicious! The only tweak was I added some fried onion too.We will definitely have this again.-23 Sep 2011
Add some onion and you've got a quick, easy, tasty meal that the family will love-15 May 2017
My lot love this we just add a bit of onion and some green beans x-27 Mar 2016
Sara's spicy sausage bake recipe - Recipes
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Spicy Chicken and Sausage
There are several versions of this traditional dish, whose Italian name scarpariello translates to "shoemaker's chicken," but this is Sara Moulton's favorite way to make it.
Serve with smashed potatoes (cooked with the skin on, then smashed and finished with hot milk and butter), and garlicky sauteed spinach.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Preheat the oven to 350 degrees.
Heat the oil in a large, ovenproof skillet or saute pan over high heat quickly reduce to medium-high, add the sausages and cook for about 4 minutes total, turning them often until they are lightly browned on all sides. (They will not be cooked through.) Use tongs to transfer them to a platter.
Check the skin on each thigh, smoothing it or trimming any excess, as needed. Season each piece lightly with salt. Working in two batches, add the thighs to the pan, skin sides down. Cook for about 6 minutes, or until the skin is crisped and golden brown. Use tongs to transfer the pieces, skin sides up, to a platter.
Discard all but 2 tablespoons of the fat from the skillet, stir in the onion and reduce the heat to medium-low. Cook for about 8 minutes, stirring a few times, until lightly golden. Add the garlic and cook for 1 minute, stirring, then add the wine. Cook for several minutes, scraping the pan to dislodge any browned bits, until the wine has reduced by half. Pour in the vinegar and broth, then remove from the heat.
Slice each sausage into 1-inch lengths. Return the chicken, skin side up, to the pan along with any accumulated juices. Tuck the sausage chunks in between the pieces of the chicken. Add the artichokes and pickled peppers. Transfer to the oven bake (middle rack) for about 30 minutes or until just cooked through.
Let the dish rest for 5 minutes before dividing the chicken and sausages among individual plates. Spoon the vegetables and sauce over the meat. Garnish with the basil or parsley, if desired, and serve warm.
From Sara Moulton, host of “Sara’s Weeknight Meals,” a public television show now in its seventh season, and the author of four cookbooks, including, most recently, “Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.”
Spicy Southwest Chicken Wraps
I have partnered with Flatout to create this recipe. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
Oh man. These Spicy Southwest Chicken Wraps may be the best wraps I’ve ever made. I’m seriously obsessed. They’re spicy, filling and packed with flavor. I love the sweet little kernels of corn, the juicy tomatoes, the hearty black beans and the twist of lime. The smoky heat from the chicken seasoning is balanced by the buttery avocado and the creamy cheese. Plus it’s all wrapped up in my favorite Flatout flatbreads. Many of you know I’ve been working with Flatout to develop recipes with their products for quite a while now and I never lose steam or run out of ideas. The possibilities are endless!
These Spicy Southwest Chicken Wraps would make a delicious, quick and easy weeknight dinner and would also be perfect to prep ahead and bring for lunches throughout the week. I made the recipe to serve two, but it would be very easy to double or triple it for the whole family. These wraps are spicy from the Southwest seasoning, so if you have small kids or family members who can’t take the heat, you can use less of the seasoning or substitute taco seasoning if you wish. I absolutely adore the smoky heat of the Southwest seasoning though, if you like spice – try it!
As I mentioned above, I love me some Flatout flatbreads and I have been using them on my own and on my blog for years. Not only are they a healthy option (they have options for low cal, low carb, high fiber and more), but they just taste good, which is the most important thing. They’re also super versatile and make great wraps, pizzas, pinwheels and more. My husband and I also love the Foldits for sandwiches. They’re the perfect size and we always keep them on hand.
How to make Spicy Chicken Rigatoni:
- In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
- Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
- Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
- To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
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This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
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Wrap chicken in chorizo for an instant Spanish hit. Looks impressive enough for a dinner party too
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 ½ teaspoons dried marjoram
- 1 teaspoon dried savory
- 1 teaspoon ground black pepper
- ½ teaspoon whiskey barrel smoked sugar (Optional)
- ¼ teaspoon ground mace
- 1 pinch ground cinnamon
- 1 pinch crushed red pepper flakes
Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
- 2 teaspoons butter
- 1 tablespoon diced green bell pepper
- 2 tablespoons minced onion
- 1 (8 ounce) can tomato sauce
- 2 teaspoons white sugar
- 1 teaspoon Worcestershire sauce
- 1 pinch ground cayenne pepper
- 8 eggs
- 3 tablespoons milk
- salt and pepper to taste
In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes.
While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet.
Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
Sara Moulton Cooks at Home
Sara’s Secrets for Weeknight Meals
Sara Moulton’s Everyday Family Dinners
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