Sausage Potatoes and Onions

 

Sausage Potatoes and Onions

 

 

 

Sausage, Potatoes and Onions

It’s been a very long time since I have made  sausage, potatoes and onions.   It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions
  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes, skin on
  3. 1-2 large Onions, thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)
Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Sausage potatoes and onions

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

The Official Taste Tester

 

 

 

 

 

 

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

 

 

 

 

Sausage Potatoes and Onions

Sausage Potatoes and Onions

Ingredients

  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes skin on
  3. 1-2 large Onions thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)

Instructions

  1. In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.
  2. Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
  3. Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
  4. Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
  5. Serve with a sprinkle of parsley on top and sour cream on side.
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The Best Grilled Tuna Salad Sandwich

Grilled Tuna Salad Sandwich

 

 

 

 

 

 

The Best Grilled Tuna Salad Sandwich

A life-time ago I worked for a great restaurant company, that sadly is no longer in business.  This was one of my favorite lunchtime items.  I did modify the recipe slightly to suit my tastes but as with all good recipes it’s just a spring-board for your creative juices to start flowing.

The 12 oz can of tuna will make enough for about 4 sandwiches.  The  bread, butter and cheeses are per sandwich.

Ingredients for Grilled Tuna Salad Sandwich
  1. 12oz can white albacore tuna (drained).
  2. ½  large onion finely diced
  3. 1 Tbs Dijon mustard
  4. 1 tsp pepper
  5. ¼ cup (appox) mayonnaise
  6. 2 slices of Bread
  7. 2 slices of sharp cheddar 
  8. 2 Tbs softened butter
  9. 2 Tbs grated parmesan cheese
Directions for Grilled Tuna Salad Sandwich

In a large bowl place the tuna, onion, Dijon, pepper and mayonnaise and mix completely, breaking up the tuna to small pieces.  Do not add enough mayonnaise to make the mixture very loose, add in just enough to bind everything.

On one side of the two slices of bread, butter them fully and then sprinkle the parmesan cheese on top of the butter and spread it out to completely cover the slice, pressing it into the butter to adhere.

turn one slice of the bread over place a slice of the cheddar on the bread, the spoon out the tuna salad, top with the other slice of cheddar and place the other piece of bread with the parmesan side out on top of the sandwich.

Put into a medium hot large sauté pan or on a grill and cook until bread is lightly toasted on both sides and the cheddar is melting. 

With a sharp serrated knife slice in half and serve.

The Best Grilled Tuna Salad Sandwich

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2vQ2zMp    – serrated bread knife
http://amzn.to/2wffzMw        – large sauté pan

The Official Taste Tester

 

 

 

 

 

 

Since I didn’t come equipped with opposable thumbs, this one is a little messy for me to eat, but still it was worth the effort so 5 paws

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

 

 

 

 

 

 

Traditional Scottish Scones and Sausage Gravy

This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.

I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.

The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.

Ingredients for  Scones and Sausage Gravy
Scones:
  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  8. 1 Tbs shortening for sheet pan
Sausage Gravy:
  1. 1 # loose sausage
  2. 1/3 cup flour
  3. 3 cups milk
  4. chopped parsley for garnish
Directions for Scottish Scones and Sausage Gravy
Scones:

Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.

Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.

Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).

Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.

Sausage Gravy:

In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.

With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.

Add the milk and stir continuously until the mixture begins to boil and become thick.

Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.

Scottish Scones with Sausage Gravy

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL    -Food Processor
http://amzn.to/2vSx56w     -Large Saute Pan

The Official Taste Tester

 

 

 

 

 

 

Scones and sausage gravy “I couldn’t have come up with a better combination”  Ach Laddie! 5 paws

 

 

Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

Ingredients

  1. Scones:
  2. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  3. 1 egg beaten
  4. 2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
  5. 2 tbs sugar
  6. 1 tbs baking powder
  7. ½ tsp salt
  8. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  9. 1 Tbs shortening for sheet pan
  10. Sausage Gravy:
  11. 1 # loose sausage
  12. 1/3 cup flour
  13. 3 cups milk
  14. chopped parsley for garnish

Instructions

  1. Scones:
  2. Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
  3. Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.
  4. Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
  5. Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.
  6. Sausage Gravy:
  7. In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
  8. With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
  9. Add the milk and stir continuously until the mixture begins to boil and become thick.
  10. Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

 

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