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Our Grilling suggestions
Bake links for 15 minutes @ 350 degrees ahead of time.
When ready to eat, finish the sausages on a hot grill
for apx. 5- 8 minutes until hot. Easy to enjoy, great for parties!
Spicy Sausage Calzones
2 packs frozen pizza dough
2 pounds Mulay’s Ground Hot Italian Sausage (use killer hot for REALY spicy!)
½ pound Mulay’s Chorizo
2 cups tomato sauce
1 bag shredded mozzarella cheese
1 egg
2 teaspoons onion powder
Sesame seeds (optional)
Egg wash (1 egg mixed with 2 tablespoons water)
Cover countertop with flour so the dough will not stick. Roll out each package of pizza dough with rolling pin and set aside. Cook sausage until done, chop finely. Add tomato sauce and cooked until heated through (about 5 minutes). Place one rolled-out crust on an oiled baking sheet. Spoon half of the cooked meat mixture onto the top half of the rolled out dough, leaving room at the edge to seal the crust. Then sprinkle half the cheese on top of the mixture. Brush edges of dough with egg wash. Fold dough over, line up the edges and seal with fork or scallop edges. Brush top of the calzone with egg wash to give it a nice golden brown color, then sprinkle with sesame seeds. Repeat with second rolled-out crust and remaining ingredients. Place calzones in 350 degree oven and bake for 20 minutes.
Baked Penne with Mulay’s and Taleggio Cheese
11 ounces penne pasta, cooked, drained and returned to pan
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
1 lb Mulay’s Ground Italian sausage (Hot or Mild); cooked and chopped coarsely
7 ounces diced taleggio cheese
Salt and ground black pepper to taste
Preheat the oven to 400F. Mix in the mascarpone into the warm penne until it melts and coats the pasta. Stir in the scallions, Sausage and cheese and season; then turn the mixture into a well greased, ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Sausage & Olives
2 tablespoons olive oil
pinch of oregano
pinch of basil
pinch of parsley
1 clove garlic
4 MULAY’s Italian sausages, cut into 1/2 inch slices
¾ c Italian olives (mixture or your favorite!)
1 lb cooked Campanelle pasta, drained
Freshly grated Parmesan cheese for topping
In a skillet over medium, heat olive oil and sauté sausage slices until almost done. Add olives and spices and cook 5 more minutes until olives are hot.Serve over pasta and sprinkle with cheese. Serves 4.
Black Bean Chorizo Burritos
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound Mulay’s Chorizo; cooked and chopped into crumbles
2 cups cooked black beans, drained; canned is fine
1/2 cup green chilies, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Sauté the garlic, onion and green bell pepper in the olive oil, then add the crumble chorizo. Mash the beans and stir them into the pan along with the green chilies and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
Black Bean Chorizo Chili
1 pound Mulay’s chorizo
1 tablespoon olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
2 14 1/2 ounce cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer (negro modelo)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper or dried red pepper flakes
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions
Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Cook until sausage is done, stirring to crumble. Add onion, green pepper and chorizo. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.
Chorizo Carbonara
1/2 pound of Mulay’s Chorizo; cooked and crumbled
1 cup of half and half
2 cups shredded Monterey Jack cheese with peppers
1 4 1/2 ounce can chopped green chiles
1/2 teaspoon ground cumin
1 16 ounce package of spaghetti, cooked
Heat the half and half in a small saucepan. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately over spaghetti. Makes 8 servings
Chicken with Chorizo and Butter Beans
4 chicken pieces
1 teaspoon smoked paprika
1 tablespoon olive oil
½ pound Mulay’s Chorizo; cooked and crumbled
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
3/4 pound chopped tomatoes
16 ounces butter beans
1 sprig thyme
1 bay leaf
salt and pepper
Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown all over. Remove the chicken and add the chorizo to the pan Cook until almost done and add the onion; cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad. Serves 4.
Chorizo Noodle Casserole
12 ounces Rotini; cooked and drained
1 tablespoon butter or margarine
1 pound Mulay’s chorizo
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
Melt butter in a large frying pan over medium high heat. Cook chorizo and crumble. Add onion and cook until onion is limp, about 5 minutes. Add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
Chorizo Tostadas
1 pound Mulay’s chorizo; cooked and crumbled
12 soft 6 inch corn tortillas
salt, optional
1/4 cup chopped green chili peppers
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Dip each tortilla in hot water; drain; sprinkle with salt, if desired. Lay tortillas, in a single layer on a large baking sheet. Bake in a 500F oven for 4 minutes; remove from oven and turn over; set oven to broil. Spread 2 1/2 tablespoons sausage, 1 teaspoon chopped chili peppers and 2 tablespoons shredded cheese on each tortilla; place under broiler for 1 minute or just until cheese melts. Serve hot. Makes 12.
Potato Chorizo Tacos with Avocado Salsa
1 pound potatoes, cut into 1/2 inch dice
salt
1 pound Mulay’s Chorizo sausage
1/2 cup finely chopped onions
1 cup diced, husked but not peeled fresh tomatillos
2 Serrano chilies or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 -6 or 7 inch corn tortillas, warmed
In 3 quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and sauté with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chilies and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt. Fill tortillas with potato mixture; accompany with salsa. Makes 4 servings.
Beer Braised Brätwurst
8 -Mulay’s Bräts
1 - 12 ounce can of beer (can substitute apple cider!)
8 hearty wholegrain Buns
Spicy Brown Mustard
Sauerkraut if desired
Preheat Grill. In large skillet, bring beer to a boil and add Bräts. Cover and simmer on medium high heat until almost done, about 8 - 10 minutes. Remove brats from beer and put on hot grill to finish, apx. 5-8 min. turning once. Serve on bread with spicy German mustard and/or sauerkraut. Serves 8. It’s so good, beware of seconds! Potato Salad makes for an excellent side.
Chorizo Bake
½ lb Mulay’s Chorizo
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, until done. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
Chorizo Con Huevos
8 eggs
2 tablespoon oil
1 pound Mulay’s Chorizo
1 onion, chopped
2 Serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa
Heat the oil in a large skillet over a medium heat. Cook the chorizo until browned. Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the Chorizo. Stir with a fork as you would scrambling eggs. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado. 4 servings.
Migas with Chorizo
1 pound Mulay’s Chorizo; cooked
10 eggs, beaten
2 medium tomatoes
1 1/2 medium onions, chopped
8 corn tortillas, cut into 1 inch squares
2 Serrano or jalapeno peppers
2 tablespoons chopped cilantro
2 cups jack cheese, grated
4 tablespoons butter or oil
In sauté pan, heat butter or oil. Add tortilla squares and saute 3 minutes on medium high. Add beaten eggs, then chorizo, stir lightly. Stir in tomatoes, onions, serrano peppers, cilantro and stir lightly. Add jack cheese and stir. Makes 6. Serve with fruit, black beans and salsa.
Sausage and Eggs
Non stick cooking spray
½ onion - chopped fine
1 lb Mulay’s Chorizo or Breakfast Sausage (ground crumbled or link cut into slices after cooking)
8 eggs - scrambled
1 c shredded cheddar cheese
Season to taste.
In large sauté pan, coated with non-stick spray, cook sausage until almost done while stirring to a crumble. Add onions, sauté until soft. Turn heat to low, slowly add eggs and stir occasionally until no longer runny. Remove from heat, sprinkle on cheese, cover and let stand for 3 minutes. Serve Chorizo and eggs with cilantro & tortillas or the Breakfast sausage with toast.
Great with melon! Serves 4
Sausage Artichoke Frittata
Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
1 pound Mulay’s Ground Sausage (Italian, Chorizo, or Breakfast); cooked and crumbled
8 fresh California baby artichokes
1 quart water
1 lemon, juiced
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
4 peppercorns
½ pound angel hair pasta
3 tablespoons olive oil, divided
3 eggs, beaten
2 cups heavy whipping cream
¼ cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
or 1 teaspoon dried basil crushed
1 clove garlic, minced
salt and pepper, to taste
1 medium tomato, chopped
½ cup sautéed mixed mushrooms
Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked sausage, artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. Makes 4 servings.
Sausage Bites - for a crowd or excellent on any pasta!
(Dinner Serves 12 or Appetizer Serves 16 – 20 people)
¼ cup olive oil
12 sausage links cut into 1” pieces
1 – onion – chopped
4 lg cloves – crushed
1 – large can (28 oz) diced tomatoes
1 - large can (28 oz) tomato sauce
¼ cup parsely
¼ cup basil
1 t salt
In a large pot heat olive oil til just hot and add all sausage pieces. Sautee on med-high heat until browned. Add onions and garlic, cook one minute more. Then add diced tomatoes, tomato
sauce, and spices; stir all together. Reduce heat to simmer. Let cook on stove at least one hour (up to 3 hours) stirring occasionally. OR transfer into a crock pot, set on low and let cook all day. It will be ready to take with you to a friends for dinner or ready to eat when you get home from work!
Serve with a crusty bread slices or a side of pasta. Tooth picks & napkins or plates and forks.
Shrimp and Chorizo Quesadilla
10 large shrimp peeled, deveined, sliced in half
½ pound Mulay’s Chorizo; cooked and crumbled
4 -12 inch tortillas
1 bag mixed Monterey Jack and cheddar cheese
1 c guacamole
1/2 c salsa
olive oil
In a sauté pan with olive oil, cook peppers, shrimp and chorizo. In a separate bowl, mix cheese guacamole and salsa together. Spoon sausage mixture onto ½ of each tortilla and then top with cheese mixture. Fold the tortilla in half and lightly brown until cheese melts on griddle or in nonstick sauté pan or in oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.
Smoky Chorizo and Chorizo Dip
1 tablespoon olive oil
½ pound Mulay’s Chorizo; cooked and finely chopped
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 -15 1/2 to 19 ounce cans pinto beans
1 canned chipotle chile en adobo, minced
salt to taste
1/2 cup sour cream, for garnish
chopped cilantro, for garnish
tortilla chips
corn chips
Combine the chorizo and oil in a medium skillet. Cook chorizo over medium heat, stirring often, until browned. Add the onion and red pepper and cook, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and stir until the garlic is fragrant, about 1 minute. Add the beans with their canning liquid and the chipotle pepper. Bring to a simmer, stirring often. Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to food processor and puree. Stir back into skillet and season with salt. Transfer mixture to a medium bowl and cool. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. If the chilled dip is too thick, stir in some water or broth. To serve, transfer to a serving bowl. Top with the sour cream and sprinkle with the cilantro. Serve chilled or at room temperature. Serve with tortilla chips and corn chips. Makes about 2 1/2 cups.
Spanish Devils
(make ahead and just bake before serving)
24 Dates (approx 1 lb. package)
2 ounces chorizo, cooked and chopped fine (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
Chorizo with Figs
1 pound chorizo, cooked and chopped fine
1 small onion, sliced lengthwise
1 tablespoon olive oil
½ cup red wine
1 can figs
½ cup sugar
½ cup red wine vinegar
1 stick cinnamon
½ teaspoon cloves
Heat the oil in a medium saucepan cook the chorizo until done and chop fine; add onion sauté until onion is golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves; cover and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
"Chorizo And Pine Nuts In Sherry
1 pound Mulay’s Chorizo
1/2 cup currants
3/4 cup dry sherry
3/4 cup good stock, beef or chicken
1/2 cup toasted pine nuts
1 to 2 tablespoons freshly chopped parsley
sliced crusty bread
Cook chorizo until just cooked and coarsely crumble. Add currants, sherry and stock. Simmer covered for 10 to 15 minutes until the currants are plump and the chorizo well saturated with sherry. Sprinkle the pine nuts and parsley over mixture. Serve with crusty bread. Serves 8.
Spicy Pintos with Chorizo and Cheese
2 cans pinto beans, drained
1 bunch green onions, sliced
1/2 pound Mulay’s Chorizo; cooked and crumbled
3 small poblano peppers
1 tomato, chopped
1 cup grated Monterey Jack cheese
Put the poblano peppers under a broil and roast until skin is dark brown and blistered. Put into a plastic zipper bag and let rest about 10 minutes. Remove from bag and remove the skin and seeds. Dice peppers and set aside. Combine the remaining ingredients except cheese. Pour into a 2 quart baking dish. Cover and bake at 350F for 30 minutes. Uncover, top with the cheese and bake another five minutes.
Crispy Sausage Cups
Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
1 pound Mulay Sausage ground
1/2 cup chopped red pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup non-fat plain yogurt
1 can (2.25 ounces) sliced ripe olives
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F. In a heavy skillet, sauté sausage, red pepper, onion, and garlic, stirring often, until sausage is cooked through. Drain and let cool to room temperature.
While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil. Place one wonton in each mini-muffin slot and spray with vegetable oil. Bake 5 minutes until golden brown. Remove baked wontons to a foil-lined baking sheet. Combine cooled sausage mixture, Cheddar cheese, Monterey Jack cheese, yogurt, and olives. Mix well. Fill each wonton cup with sausage mixture. Bake filled wontons an additional 5 minutes until melted and bubbly. Serve warm.
Nana’s Spaghetti Sauce ~ The foundation for any great Italian meal!
8 links (2 pkgs) Mulay’s Italian Sausage - cut into 1 ½” pieces
OR substitute 2 lb ground sausage for Bolognaise style sauce
¼ c olive oil
1 onion chopped
4 cloves garlic - minced
3 lg cans crushed tomatoes (fresh if you’ve got them)
¾ - 1 c water
1 T - oregano, basil, parsley. Salt and pepper to taste.
On high heat, brown sausage in a large sauce pan with olive oil. When browned, reduce heat to low and add onion, garlic, tomatoes & spices. Reduce heat to low and cover, stirring occasionally. Let simmer on low at least one hour (up to 6 - 8 hrs )for the best sauce you have ever tasted! Make it easy and transfer to a crock pot after the browning stage and let cook on low all day... the sausage will melt in your mouth! Serve over your favorite pasta, with fresh grated parmesan, a green salad, and a crusty loaf of bread... YUM! Serves8 with leftover sauce. Can easily be doubled or quadrupled to make more!
Stuffed Artichokes
Makes 4 servings.
Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition.
4 large California artichokes
2 cups focaccia or herbed bread crumbs
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil (a bit more to drizzle on top)
2 cloves garlic, minced
2 tbs chopped Italian parsley, 1 tbs chopped fresh oregano, Salt & pepper
Wash artichokes under cold running water. Cut off stems at base & remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350F for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Thanksgiving Sausage Stuffing
 2 lb Mulay’s ground - Hot Italian Sausage
1 lb Ground Beef
1 sm onion - chopped
4 sticks celery - chopped
4 tbs Butter
4 cups (1qt) chicken broth
1 bag Stuffing cubes
Salt -Pepper
1 tsp Sage if desired
Preheat oven to 350 degrees. In a large skillet cook the sausage and beef together until done, drain. In same skillet sauté onion and celery in butter until tender, add 1 cup chicken broth. Let simmer 5 minutes. In a large bowl combine the meat mixture with the sauté mixture. Mix together well. Add the stuffing cubes and remaining chicken broth. Mix all until completely moistened. Add salt and pepper to taste with a little sage. Bake in or out of Turkey for at least 1 hour (in turkey for the entire time required). Makes 4 pounds of the best stuffing you’ve ever tasted.
Roasted Turkey with Chorizo Corn Bread Stuffing
2 cups chicken stock
1/4 cup olive oil
1 small onion, cut in 1/2 inch dice
3 cloves garlic, minced
1/2 cup each, diced celery and diced carrot
1 red bell pepper, seeded and diced
2 cups fresh corn kernels
1 pound Mulay’s chorizo; cooked and crumbled
4 to 5 cups cornbread stuffing cubes
salt and pepper to taste
1 bunch scallions, chopped
2 tablespoons chopped fresh thyme leaves
1 12 to 14 pound turkey, washed and giblets removed
In a saucepan over medium high heat, reduce chicken stock to 1 cup. Meanwhile, heat oil in large, heavy bottomed saute pan. Add onion, garlic, celery, carrot, bell pepper, corn and chorizo; saute 10 minutes, stirring occasionally. Crumble corn bread into vegetable sausage mixture; add reduced stock; stir until thoroughly mixed. Add salt, pepper. Stir in scallions and thyme. Remove from heat; set aside until ready to stuff turkey. Preheat oven to 300F. Generously salt cavity and skin of turkey. Pack stuffing loosely in turkey. Place in roasting pan; roast about 4 hours for a 12 pound bird or 20 minutes per pound. Put any extra stuffing in a buttered pan and bake with the turkey for the last hour. Or bake separately at 325F for 40 to 60 minutes. Baste with drippings each hour. Let rest 20 minutes before carving. Serves: 10, makes 8 cups stuffing.
Jane's Sausage Lentil Soup
1-LB Mulay's Italian sausage
2 Tablespoons of chopped garlic
1/3 Cup of dry mixed herbs in equal parts
(basil,chervil, tarragon, marjoram, chives OR basil, thyme, rosemary, savory, tarragon)
12 Cups natural beef broth
1 Cup red wine (any red table wine is fine)
2 Cups each diced carrots, celery and onion
2-15 ounce cans of diced tomatoes
1- 10 ounce package of chopped spinach
1 cup of dried lentils
Brown one pound Mulay's Italian sausage in a stock pot; when almost
cooked add the garlic and herbs and finish browning;
Add the broth, wine and diced fresh vegetables; cook vegetables on a
low simmer for about 1 ½ hours or until al dente.
Add tomatoes, spinach and lentil and simmer for about another 1 ½
hours or until the lentils are done!
We enjoy our soup with a fresh garden salad and sourdough garlic bread!
Serves 8
Tomato and Chorizo Soup
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 stick celery, chopped
2 teaspoons paprika
1 -28 ounce can chopped tomatoes
4 cups chicken stock
1/2 pound Mulay’s Chorizo; cooked and coarsely crumbled
salt and freshly ground black pepper to taste
2 teaspoons roughly chopped parsley
Heat the oil in a large saucepan and add the onion, garlic and celery. Cook, while stirring, for 5 minutes or until tender. Add the paprika, tomatoes and chicken stock. Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Stir the cooked chorizo into the soup. Season with salt and pepper. Laddle into bowls and sprinkle with parsley. Serves 4.
Chorizo Refried Beans
1 tablespoon vegetable oil
1/2 pound Mulay’s chorizo 1 cup chopped onion
1 tablespoon minced garlic
2 -16 ounce cans pinto beans, rinsed and drained
1/2 cup low sodium chicken broth
2 to 3 teaspoons fajita seasoning
1 cup Mexican 4 Cheese blend, divided
In large nonstick skillet, heat oil over medium heat. Add chorizo, onions and garlic. Saute, stirring until chorizo is no longer pink, crumbling into small pieces. Add half of pinto beans to skillet and mash with potato masher or back of a large spoon. Repeat with remaining beans. Stir in broth and fajita seasoning blend. Cook over very low heat 8 to 10 minutes, stirring frequently. Stir in 1/2 cup of cheese, stirring until cheese is melted. Sprinkle remaining cheese over top and serve immediately. 4 to 6 servings.
Papas Con Chorizo
3 medium size boiling potatoes, peeled and cut into 1/4 inch dice
3 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely minced
½ Pound Mulay’s Chorizo
Using a medium sized saucepan, bring enough salted water to cover the potatoes to a boil. Drop in the potatoes and cook until almost done, but still slightly crunchy, about 10 minutes. Drain and reserve. Heat the oil in a medium size sauté pan or skillet over medium high heat until very hot, but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring often, until the onion is golden, about 2 - 3 minutes. Add the drained potatoes and reduce the heat to medium. Cook, stirring occasionally for another 3 to 5 minutes. Add the chorizo, stirring for another 5 minutes. Serve immediately. Makes 4 servings.
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