Andouille Stuffed Pastry

 On a recent shopping excursion to Whol.e Foo.ds I came across some andouille sausage. Know why this sausage made me do a double take, the sausage was not encased. The sausage I usually purchase I use for gumbo so this was a real treat. I loved that I could see spices and herbs, throw in that it is organic too #WIN!

 

 

Oh and y’all already know I LOVE ME SOME puff pastry.

 

So I decided to make “fancy hot pockets” as Babe called them! This dish is a definite Weeknight Winner™. I plan on trying this as a two bite appetizer in the future using mini phyllo cups with a spicy sauce of some sort.

 

 One note of caution, be sure to drain as much oil as possible from the meat mixture or the bottom part of the “pocket” will be greasy. Also, you can use shredded cheese but I prefer slices.

 What You Need:

• 1 tablespoon cooking oil
• 1/4 cup each celery, onions, bell peppers, diced
• ½ lb Andouille Sausage (or any seasoned ground beef or pork)
• 1/4 cup sliced mushrooms
• 1 puff pastry sheet, thawed according to package directions
• 1 cup shredded cheese or 3-4 slices of cheese
• Egg wash (1 egg mixed with two tablespoons water)

 

What To Do:

• Preheat oven to 400 degrees
• In a medium skillet over medium heat add oil celery, onions and bell peppers. Cook until soft, 5-7 minutes
• To the skillet, add sausage and cook until done, about 10 minutes
• Add mushrooms and cook for another 5 minutes
• Drain the heck out of the sausage mixture. Set aside
• On a lightly floured surface unfold the puff pastry
• On one end of the pastry, layer the cheese.  Place the sausage mixture atop the cheese
• Carefully fold the pastry over the sausage cheese mixture
• Seal the pastry closed on each side with the tins of a fork
• Lightly brush the pastry with the egg wash
• Place in 400 degree oven for 20 minutes or until the pastry is browned and puffed. Serve immediately

 

 

Cook.EAT.Repeat.

 

 

Originally posted May 2011

Italian Sausage Ragu

So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.

Italian Sausage Ragu

Adapted from Cuisine at Home, Issue #65, October 2007



What you need:

• 8 oz penne pasta 


• 1 lb Italian sausage casings removed


• 1/2 yellow bell pepper, diced


• 1/2 onion, diced


• 2 tsp tomato paste


• 2 tsp garlic, minced


• 1/2 cup good dry white wine


• 14 oz can diced tomatoes


• 1 tsp sugar


• 1 pinch red pepper flakes


• 1/4 cup chopped parsley, fresh or dried


• Grated Parmesan cheese, optional

What to do:

• Bring a large pot of salted water to a boil for the penne.


• Cook pasta according to package directions; drain and set aside.


• Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.


• Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.


• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.


• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.


• Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.


• Season stir in parsley, and serve over penne. Garnish with Parmesan.

Originally posted August 2011