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1 tablespoon olive oil

4 skinless, boneless chicken thighs (about 1 pound), cut into 2-inch pieces

Salt

Freshly ground pepper

1 andouille sausage (about 3 ounces), sliced 1/2 inch thick

1 medium onion, chopped

1 small red bell pepper, chopped

2 garlic cloves, minced

1 teaspoon adobo seasoning

1/4 teaspoon chipotle chile powder

1 cup long-grain rice

2 cups chicken stock or low-sodium broth

1/2 cup canned black beans, drained and rinsed

In a large, deep skillet, heat the oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 3 minutes. Transfer to a plate. Add the sausage to the skillet and cook until lightly browned on both sides, about 2 minutes. Add the sausage to the plate with the chicken.

Add the onion, pepper and garlic to the skillet and cook, stirring frequently, until lightly browned, about 6 minutes. Add the adobo seasoning and chile powder and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 1 minute. Stir in the stock, black beans, chicken and sausage and bring to a boil over moderately high heat. Cover and cook over moderately low heat until the rice is tender and the chicken is cooked through, about 15 minutes. Let rest for 5 minutes, then fluff the rice with a fork and serve.

Источник: https://www.foodandwine.com/recipes/healthy-chicken-jambalaya

Вкусно и просто. Мне очень лечо понравилось.

Сосиски свиные — 800 гр
Сладкий перец, порезанный тонкими полосками — 400 гр
2 ст л оливкового масла
Репчатый лук, порезанный полукольцами — 200 гр
Мелко порубленный чеснок — 2 крупных зубчика
Банка рубленных помидоров — 400 гр
Любимые специи, соль, перец — по вкусу.

Разогреть масло, обжарить сосиски со всех сторон, убрать.
Выложить лук, обжарить на среднем нагреве 4-5 минут до полупрозрачного состояния.
Выложить чеснок, помешивая, обжарить 2-3 минуты.
Выложить перец, помешивая, обжарить 5-6 минут.
Выложить томаты, перемешать, довести до закипания, помешивая, тушить 5-6 минут.
Выложить сосиски, довести до закипания, на среднем нагреве под крышкой готовить 15 минут.

Источник: https://joe-alex.livejournal.com/428168.html

Очень просто и очень вкусно! Картошка напитавшись соком капусты стала похожа на греческую. Я ее сначала обжарила, а потом все вместе 45 минут запекала.

1 pound mixed sausages, such as bratwurst and fresh chorizo
1 pound small Yukon Gold potatoes, quartered
One 25-ounce jar sauerkraut, drained (3 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon caraway seeds
Kosher salt
Pepper
Crusty bread and grainy mustard, for serving



Preheat the oven to 425°. In a large cast-iron skillet, toss the sausages with the potatoes, sauerkraut, olive oil and caraway seeds; season with salt and pepper. Roast until the potatoes are golden and cooked through, about 45 minutes. Serve the sausage choucroute with crusty bread and mustard.

Источник: https://www.foodandwine.com/recipes/sausage-choucroute

Блюдо получилось вкуснее, чем ожидала. Хлеб к нему не нужен. Нам обоим очень понравилось.


Ingredients

2 cups dried white beans (see notes)
2 stalks celery
4 large whole cloves garlic (or more)
13 fresh sage leaves, divided (see notes)
1/2 teaspoon salt
2 tsp. dried Italian Seasoning, divided
2 T olive oil, divided
5 links uncooked turkey or pork Italian sausage (see notes)
1 tsp ground fennel seed (see notes)
one 14.5 oz. can petite dice tomatoes with juice
1/2 cup cooking water (saved from cooking beans)

Instructions

If you're cooking your own beans, start with 2 cups of fresh dried white beans. If you want to cook the beans on the stovetop, I would soak them in cold water overnight; for cooking dried beans in the slow cooker or the Instant Pot, you can skip the soaking.
Put dried beans, celery, garlic, 3 leaves sage or a pinch of dried sage, salt, 1 tsp. Italian Seasoning, and 1 T olive oil in the slow cooker, Instant Pot, or in a pan on the stove with enough water to just cover the beans.
Cook beans 5-6 hours in the slow cooker. (more here about How to Cook Dried Beans in a Slow Cooker.)
For Instant Pot, lock the lid and cook 30 minutes at HIGH PRESSURE; then let beans NATURAL RELEASE for 15 minutes followed by quick release as needed.
To cook beans on the stove, cook at a low simmer until beans are tender; cooking time will depend on how fresh the beans are.
For either method, drain the beans, saving the large cloves of garlic and 1/2 cup cooking liquid.
While beans cook or when slow cooker beans are almost done, heat another 1 1/2 tsp. olive oil in a large frying pan and brown the outside of sausage well. Let sausage cool and then cut into diagonal pieces. Add another 1 1/2 tsp. olive oil and brown the cut sides of the sausage well. (Don't skip browning the sausage; this builds flavor.)
Chop garlic pieces and add the cooked beans, chopped garlic, browned sausage pieces, 10 sage leaves or a little dried sage, canned tomatoes with juice, ground fennel, second teaspoon of Italian Seasoning, and the 1/2 cup cooking water from the beans to slow cooker or Instant Pot.
For slow cooker, cook 2-3 hours on high.
For Instant Pot, lock lid and then cook at HIGH PRESSURE for 10 minutes; then let the dish NATURAL RELEASE for 5 minutes followed by quick release as needed.
Serve hot, with some freshly-grated Parmesan to add at the table if desired.

Источник: https://kalynskitchen.com/italian-sausage-and-white-beans-with/

Очень вкусное блюдо! На четвере порции делала 1/2 указанного.

3 cups water3 tablespoons of red wine vinegar
4 tablespoons of smoked paprika1
1/2 teaspoons of salt
1 1/2 teaspoons of sugar
1 1/2 tablespoons of ground black pepper
1 1/2 medium onions, chopped
1 1/2 large tomatoes, seeded & chopped
4 tablespoons of chopped fresh parsley
6 large baking potatoes, scrubbed & cut into 2-inch cubes
1 1/2 pounds of chouriço sausage, thinly sliced


Preheat oven to 190°C or 375°F.
Pour some water into a roasting pan and add the vinegar.
Sprinkle the paprika and sugar over the water and mix well to remove any lumps.
Add salt, pepper, the onion, tomato, parsley, potatoes and sausage and toss and mix well.
Bake, uncovered, for 1 1/2 to 2 hours. Stir a few times while cooking.

Источник: https://portugueserecipes.ca/recipe/133/26/Portuguese-Roasted-Potatoes-with-Chouri%C3%A7o-Recipe

Вкусно!

Ingredients

3 teaspoons extra-virgin olive oil, divided
1 12-ounce package cooked chicken sausage
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage (не брала)
1/4 teaspoon salt
Freshly ground pepper to taste

Preparation

Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Information 4 servings, about 1 1/2 cups each - Facts Per Serving: Calories: 500 Fat. Total: 11g Carbohydrates, Total: 58g Cholesterol: 60mg Sodium: 665mg Protein: 32g Fiber: 16g % Cal. from Fat: 20% Fat, Saturated: 1g

Источник: https://www.epicurious.com/recipes/member/views/kale-sausage-lentil-skillet-dinner-51850091

Очень вкусное блюдо, просто и быстро готовится, нам с мужем обоим очень понравилось.

Ingredients

1 onion, sliced thin
1 garlic clove, minced
1 green bell pepper, cut into strips
1 tablespoon olive oil
1/2 pound skinless boneless chicken breast, cut into 1/2-inch-wide strips (не добавляла)
1/2 pound sweet or hot Italian sausage links, cut crosswise into 1/2-inch-thick pieces (куриные)
a 14-to-16 ounce can tomatoes, chopped, including the juice
1/4 cup dry red wine
1/2 teaspoon dried orégano, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon sugar
3/4 pound spaghetti
1/4 cup heavy cream

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Preparation

In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-chicken-sausage-and-pepper-sauce-11785

Мужу очень понравилась! Тот вкус, что в ресторанной я принимала за вкус мускатного ореха оказался либо базиликом, либо орегано.

Ingredients

Sauce:
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Filling:
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Assembly:
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray

Preparation

Sauce:
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
Filling:
Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assembly:
Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

Источник: https://www.epicurious.com/recipes/food/views/Sausage-Cheese-and-Basil-Lasagna-103005

Мне очень понравилось это блюдо. И капуста и сосиски получились правильными. Двух яблок вполне достаточно. Муку использовала обычную. Бульон куриный. Единственное, муж попросил другой раз сделать с пюре.

Ingredients

1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain

Preparation

Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

Источник: http://www.epicurious.com/recipes/food/views/bratwurst-with-apples-onion-and-sauerkraut-240094

Мне очень понравилось. Просто, быстро, вкусно!

serves 4-6
Ingredients
1 1⁄2 lb. sweet Italian sausages
6 tbsp. olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded, and cut into 1⁄2″ strips
1 green bell pepper, stemmed, seeded, and cut into 1⁄2″ strips
1⁄2 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
1⁄2 tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley
Instructions
Bring sausages, 3 tbsp. oil, and 1⁄3 cup water to a boil in a 12″ skillet over medium-high heat; cover, and simmer until sausages are half-cooked, about 8 minutes. Uncover and cook, turning, until sausages are browned all over, about 5 minutes. Transfer to a cutting board and cut into 4 pieces each; set aside. Return skillet to heat along with remaining oil. Add onions and bell peppers; cook until soft, about 6 minutes. Add chile flakes and garlic; cook until fragrant, about 2 minutes. Return sausages to skillet along with stock, oregano, and salt and pepper; boil. Cover and cook until sausages are cooked through, about 10 minutes; uncover and cook until sauce is slightly reduced, about 4 minutes. Sprinkle with parsley.

Источник: http://www.saveur.com/article/Recipes/Sausage-and-Peppers