Tag Archives: sausage

Recipe: Sausage, Fennel, and Mushroom Pastry Puffs

6 Mar

Puff pastry is a magical ingredient. If you have some in the freezer, you will be able to pull together a savory meal or a sweet dessert in barely more time than it takes to cook the pastry once it has thawed. If you are someone who makes puff pastry from scratch, my hat is off to you. I may get there one day, but for now I am happy to rely on the prepared kind. In this recipe, the onion and fennel almost melt together, adding a subtle layer of flavor to the sausage and mushroom. And crisp, flaky pastry makes everything better.

Sausage, Fennel, and Mushroom Pastry Puffs
Yield: 12 puffs

1 pkg. puff pastry (about 17.5 oz. = 2 sheets), almost thawed
2 tbsp. olive oil
1 lg. onion, finely chopped
1 bulb fennel, trimmed, cored, and finely chopped
8 oz. mushrooms, trimmed and chopped
sprinkle red chili flakes
salt & pepper
6 links sweet Italian turkey sausage (1.5 lb.), casings removed
6 tbsp. grated Parmesan or Pecorino Romano cheese
chopped parsley (optional)

Preparation

1. Let puff pastry thaw while you make the filling — but before the pastry comes to room temperature, unfold it and slice each sheet vertically into three sections along the fold lines (each sheet is folded like a letter), then cut each section in half. After cutting up both sheets, you will have 12 small rectangles of pastry. It is easier to cut the pastry, and to maintain the rectangular shapes, when the dough is still a tiny bit frozen. Set the pastry rectangles to one side in a single layer (if they are touching each other, they may stick together).

2. Heat olive oil over medium heat in a large skillet and add onions and fennel. Cook until onion is soft; add chili flakes (if using) and season with salt and pepper. Add mushrooms to the onion/fennel mixture and cook until liquid is released and mixture is relatively dry. Add the sausage, and cook until all liquid has evaporated, breaking up sausage as much as possible. Check seasonings, then let mixture cool for a few minutes.

3. Preheat oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray. Place one pastry rectangle into each muffin cup; the edges will drape over, which is fine–the end result will be somewhat free form. Distribute the filling among the muffin cups, sprinkle parsley (if using) and about 1/2 tbsp. Parmesan/Romano on top of each puff, and bring the pastry edges over the filling to loosely cover.

4. Bake until golden, about 30 minutes. Let cool for 5-10 minutes before serving.

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Recipe: Light and Easy Cassoulet

29 Jan

A cassoulet is a slow-cooked one-pot meal, originally from the south of France. It typically includes an assortment of meats, sausages, duck confit, and white beans, topped off with crispy bread crumbs. In essence, it is a hearty bean-based casserole meant to stick to your ribs.  But delicious as it may be, duck confit can be hard to come by. And while I appreciate hearty dishes as much as the next person, I wanted to see if I could make an equally flavorful version that was just a tiny bit lighter, relied upon easy-to-find ingredients appealing to all members of the family, and took less than a full day to make. So, out with the pork sausages and duck confit, and in with some turkey kielbasa and diced chicken breast. This cassoulet is also fantastic the next day, when the flavors have melded and the beans have thickened it a bit more.

Light and Easy Cassoulet

2 tbsp. olive oil, divided
1 lb. turkey kielbasa sausage, sliced  lengthwise and diced into quarters
1 lb. chicken breast, cubed
1 large onion, diced
3 carrots, diced (or 1.5 c. grated carrots)
3 celery stalks, diced
4 cloves garlic, crushed
3 (14-oz.) cans small white beans (cannellini), undrained (or one large, 1 lb. 13 oz. can, undrained)
1 (14.5-oz.) can diced tomatoes with olive oil and garlic (or plain–see note below)
1 (14.5-oz.) can diced tomatoes with basil, garlic, and oregano (or plain–see note below)
splash white wine (optional)
2 bay leaves
lots of freshly ground pepper

Preparation

1. Cook kielbasa in 1 tbsp. olive oil in Dutch Oven (or other heavy-bottomed pot) over medium-high heat until nicely browned. Add chicken and cook until no longer pink; remove kielbasa and chicken from pot.
2. Add the remaining 1 tbsp. olive oil to the pot, followed by the onion, carrot, celery, and a sprinkle of black pepper. Cook until soft, scraping the bottom of the pan with a wooden spoon to loosen the savory bits remaining from the kielbasa and chicken. Add the garlic and cook for 2-3 minutes.
3. Return kielbasa and chicken to pot; mix into the vegetables. Add tomatoes, wine (if using), and bay leaves, plus another dusting of black pepper. NOTE: if using plain diced tomatoes, sprinkle roughly 1 tsp. each dried basil and oregano over top of the tomatoes. Mix well, then layer beans on top.
4. Simmer on low heat for about an hour, stirring gently every so often.
5. Serve cassoulet with hearty bread and a salad.

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