Slow Cooker Barbecued Beans and Polish Sausage

November 27, 2011 by

Here’s a Betty Crocker recipe (original here) that is perfect for a chilly night, and since it’s a crockpot meal, you can serve it up as soon as you get home.

Ingredients

  • 2 cans (15.5 oz each) Green Giant® great northern beans, drained, rinsed
  • 2 cans (15 oz each) Progresso® black beans, drained, rinsed
  • 1 large onion, chopped (1 cup)
  • 1 cup barbecue sauce
  • ¼ cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 ring (1 to 1¼ lb) fully cooked smoked Polish sausage

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray.
  2. Mix all ingredients except sausage in cooker.
  3. Place sausage ring on bean mixture.
  4. Cover; cook on Low heat setting 5 to 6 hours.

Variations

  • To simplify serving, remove the sausage ring and slice into chunks then return to the crockpot to keep warm.
  • Substitute your favorite sausage. We like kielbasa.
  • Chunks of bacon would also be a nice addition to the crockpot.

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My Sausage Stuffing

November 22, 2011 by

After watching enough Thanksgiving specials on Food Network, I created my own recipe for sausage stuffing. It’s influenced by Rachael Ray, Paula Deen, and Bobby Flay.

Ingredients

  • Nonstick spray (Pam)
  • 1 large onion, chopped
  • ½ cup chopped celery
  • ½ cup shredded carrot
  • 1 pound maple sausage
  • 2 teaspoons poultry seasoning
  • Salt and pepper
  • 2 to 4 slices whole grain bread, torn or cut into ½ -inch cubes or chunks
  • 1 cup chicken stock (or bouillon and water)

Directions

  1. Spray skillet with nonstick spray, and saute onion and celery.
  2. Add sausage, breaking apart, and cook until no longer pink.
  3. Drain any fat.
  4. Add poultry seasoning, salt, and pepper to taste.
  5. Add chicken stock and bring to a boil.
  6. Add torn bread to pan, and stir to combine.
  7. Allow to warm through and serve.

Variations

  • I prefer the rustic look of torn bread, so I simply tear the bread as I throw it into the pan.
  • To simplify the vegetable prep for the recipe, I often gather my onion, celery, and carrots from the grocery store’s salad bar.
  • Use the sausage of your choice. I like the sweet and savory taste of maple sausage in this dish, but I’ve also used sage sausage.

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White-Bean and Sausage Stew

November 17, 2011 by

The photo of this recipe, with chunks of sausage and lots of beans, has me ready for a soup night. From the October 2006 issue of All You (original here), this crockpot soup is bound to fill the house with a wonderful aroma!

Ingredients

  • 6 (3 oz.) Italian sausages
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • 1 (28 oz.) can chopped tomatoes, drained
  • 1 tablespoon chopped fresh or 1 tsp. dried thyme
  • Salt and pepper

Directions

  1. Poke holes in sausages and put in a large nonstick skillet.
  2. Add 1/4 cup water; bring to a boil.
  3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
  4. Transfer to a plate.
  5. Heat oil in skillet over medium-high heat.
  6. Add onion and garlic; cook, stirring often, about 3 minutes.
  7. Add beans, tomatoes and thyme.
  8. Put half of bean mixture into a slow cooker.
  9. Arrange sausages on top, followed by remaining beans.
  10. Cook on high for 4 hours.
  11. Check after 2 hours and add water if mixture looks dry.
  12. Remove sausages; slice thickly.
  13. Season beans with salt and pepper.
  14. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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Sausage, Spinach, and Provolone Pizza

November 3, 2011 by

From the October 2009 Real Simple (original online), this tasty pizza is a rustic alternative to the normal delivery pizzas we have. Once I saw the photo of the pizza in the magazine, I knew it was a must-have.

IngredientsPizza photo from magazine

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 tablespoons olive oil
  • 2 links Italian sausage, casings removed (about 3/4 pound)
  • 1 small bunch spinach, thick stems removed (about 3 cups)
  • kosher salt and black pepper
  • 1/3 pound thinly sliced provolone

Directions

  1. Heat oven to 425º F.
  2. Sprinkle a rimmed baking sheet with the cornmeal.
  3. Shape the dough into a 14-inch circle, and place on the prepared baking sheet.
  4. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  6. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
  7. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
  8. Top the partially cooked dough with the sausage mixture and cheese.
  9. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

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Orecchiette with Broccoli, Tomatoes and Sausage

October 9, 2011 by

A recipe from the February 2011 issue of All You (original here). The note with the recipe explains that “Orecchiette ("little ears" in Italian) works well in this dish, but you can substitute penne if you’d like.”

Ingredientsfrom All You

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 ounces hot or sweet Italian sausage, removed from casings
  • 1 15-oz. can diced tomatoes, with juice
  • Salt
  • 1 pound orecchiette or pasta shells
  • 4 cups small broccoli florets (from one head)
  • Shredded Parmesan, optional

Directions

  1. Warm oil in a medium skillet over medium-high heat.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes.
  4. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  5. While sauce is cooking, bring a large pot of salted water to boil.
  6. Stir in pasta and cook according to package label directions.
  7. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.
  8. Drain, return to pot and toss with sauce.
  9. Serve immediately, with shredded Parmesan on the side, if desired.

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Sausage and Lentil Stew

June 2, 2011 by

I made lentils often in Austin, where I learned to cook them from a friend, but resisted making them since because I didn’t want to stand in the kitchen, tending the pot for two hours. This recipe solves the problem simply—just throw everything in the crockpot, and you have perfect lentils in a few hours. I found my inspiration from Vocalpoint. What a delightful discovery!

Ingredients

  • 1 pound cooked sausage, sliced
  • 2 cups dried lentils, rinsed
  • 1 diced onion
  • 1 14-oz. can diced tomatoes
  • 8 cups chicken broth
  • Seasonings (see Variations below)

Directions

  1. Add all ingredients to crockpot, and stir to combine.
  2. Cook on low setting for 5 to 7 hours until lentils are done, stirring occasionally.

Variations

  • Choose one of these options for the spices to add, based on the mood you’re in:
    • 1 tbsp curry powder and 1 tsp cumin
    • 2 tsp garlic powder, 1 tsp basil, and 1 tsp oregano (or a couple tsps of Italian seasonings)
    • 2 tsp herbes de provence
  • Match the sausage to the spices you choose. You can go with a basic brat or keilbasa for any of the options. If you’re using Italian seasonings, however, try some italian sausage. You could substituted cooked ground beef as well. Or skip the meat and go vegetarian—it’s great with or without the meat!

Time Required: 5 to 7 hours

Servings: 8

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