Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages
TURKEY SAUSAGE AND VEGGIES FOODTORIAL | COOKING WITH BRE
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Recipe Mediterranean sausage coil
Recipe - Mediterranean sausage coil
INGREDIENTS:
-1 1/2 kg thin continental sausages in one length
●8 thin sliced prosciutto
●2 cloves garlic, crushed
●1 teaspoon dried chilli flakes
●2 tablespoons olive oil
●cup baby capers
●zest and juice of one lemon
●cup chopped parsley
●cup oregano leaves
●100g greek feta, crumbled
●lemons wedges, to garnish
●rocket leaves, to serve
●Skordalia mash
●1 kg potatoes
●4 cloves garlic crushed
●1/3 cup olive oil
●salt and pepper, to taste
Quick and Simple Sausage and Lentils Stew!
This one-pan lentil stew is hearty in the best way possible! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? LENTILS:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 cup of green lentils (black lentils will work as well) olive oil
???? 2 to 3 chicken or pork sausage, casings removed (about 8 ounces)
???? 1 fennel bulb large or 2 small, thinly sliced
???? 1 to 2 large cloves of garlic grated, optional
???? 1 yellow onion, finely chopped
???? 1 carrot grated
???? 1/2 teaspoon of fennel seeds
???? 1/2 cup broth
???? 2 tablespoons of red wine vinegar
⏱️TIMESTAMPS⏱️
0:00 Intro
0:15 Prepping Fennel
0:44 How to cook Lentils
1:05 Cooking the sausage
1:36 Adding the flavor makers
2:16 Fennel tip
2:44 Lentil tip
2:58 Finishing touches
3:42 Taste test
al fresco Sundried Tomato Chicken Sausage Mediterranean Greek Pizza
Learn how to make this delicious Grilled Mediterranean Greek Pizza with al fresco Sundried Tomato Chicken Sausage.
Get the recipe here:
Ingredients
1-12oz package al fresco Sundried Tomato Chicken Sausage, fully cooked
1 - 14-16 baked pizza crust
2 tbsp garlic flavored olive oil
2/3 cup pizza sauce
1 cup shredded Italian cheese blend, reduced fat
1/3 cup crumbled Feta cheese with basil & tomato
1 1/2 tsp dried oregano
Instructions
-Preheat grill on medium setting.
-Place chicken sausages on an oiled grill rack, set 4 to 5 over heat.
-Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165°F.
-Cool slightly and cut into 1/4 to 1/2 slices.
-Brush both sides of pizza crust with olive oil.
-Gently place pizza crust, top-side down on grill rack.
-Grill for 2 to 3 minutes until crust is warm, turn crust over.
-Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust.
-Sprinkle with cheese and oregano.
-Grill over direct medium heat.
-Cover with grill lid or tent with foil.
-Grill for 8 to 10 minutes or until toppings are warm and cheese has melted.
-Cut into wedges and serve.
Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
You can use any type of sausage you'd like for Valerie's easy recipe! She transforms this typically meaty dish into a plant-based meal by sautéing vegan sausages with bell peppers and caramelized onions!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Sausages with Peppers and Onions
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 45 min
Yield: 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
2 orange bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
2 white onions, halved and sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, sliced
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil
Directions
Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze.
Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
Garnish with the basil and serve immediately.
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Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network