Tag Archives: sausage

Rustic Sausage and Fennel Meatloaf with Gravy

A few years back, Fine Cooking published an article showcasing a variety of meatloaf recipes. It also instructed how to build your own loaf based on items from specific categories. From those, I made this rustic version, which is a blend of the two. It was surprisingly light and not dense as some meatloaves can be.

We also wanted a gravy, so, in lieu of a loaf pan, we cooked the meatloaf in a large, heated cast-iron skillet to facilitate browning on the bottom as well as the top and sides. When finished cooking, this provided some tasty drippings for the base of the gravy.

Of course, since this serves up to eight meals, we sliced one half for two separate dinners, freezing the other half for another time.

Rustic Sausage and Fennel Meatloaf with Gravy

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

  • 4 Tbsp. canola or olive oil, divided
  • 1 medium yellow onion, chopped small
  • 1/2 small fennel bulb, core removed and chopped small (save some fronds for garnish, if desired)
  • 3 large cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 2/3 lb. bulk sweet sausage
  • 2/3 lb. ground beef
  • 2/3 lb. ground veal
  • 2 large eggs
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp. Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper

Gravy

  • Pan drippings from meatloaf
  • 4 Tbsp. butter
  • 3 cups beef broth, heated
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 3/4 tsp. thyme, minced
  • 6 Tbsp. flour
  • 1/2 tsp. Worcestershire sauce

Directions

  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel and garlic, stirring frequently, until softened and just beginning to brown, about 8 minutes.
  • Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  • In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Add the beef, veal, and sausage and eggs to the onion mixture. Scatter the Parmigiano, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoon salt, and 1/2 teaspoon pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
  • Heat 2 tablespoons oil in a large cast-iron skillet. Form a rectangular block from the meatloaf mixture that will fit into your skillet. Carefully transfer the meatloaf into the hot skillet and put the skillet into the preheated oven. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. (Ours was done at 45 minutes.) Remove the meatloaf to a platter and cover with foil while you make the gravy.
  • Add enough butter to the pan drippings to equal 6 tablespoons. (We had 2 tablespoons in the pan so we added 4 tablespoons of butter.) Sauté the minced shallot in the fat and drippings until it softens.
  • Add garlic and thyme and sauté another 30 seconds.
  • Stir in flour and cook for 2 minutes. Whisk in hot broth and Worcestershire sauce. Scrape up any browned bits and smooth out lumps.
  • Simmer gravy 10-15 minutes. Taste and adjust seasonings.
  • Arrange 1-inch slabs of meatloaf on the platter, top with gravy. Serve extra gravy at the dinner table.
Serve with mashed potatoes and a side veg.

http://www.lynnandruss.com

Loosely adapted from a recipe by Allison Ehri Kreitler for Fine Cooking

Sausage-Cheddar Balls

Party time! While these look amazingly like mini-meatballs, they are actually biscuits! This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.

You can opt to serve them alone or with your choice of dipping sauces, such as mustard or barbecue sauce. Our opinion was that they packed enough flavor by themselves, so a dipping sauce didn’t seem necessary.

The only change we made was using one small onion as opposed to half of a large one. Unfortunately, the balls sat in the oven a bit too long while we tended to other things so the bottoms got a touch crusty—which some guests actually preferred!

Sausage-Cheddar Balls

  • Servings: 60 balls
  • Difficulty: easy
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. coarse salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. baking powder
  • 2 cups grated sharp cheddar (1/2 lb.)
  • 1 lb. bulk breakfast sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 Tbsp. unsalted butter, melted

Directions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat.
  3. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls.
  4. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

http://www.lynnandruss.com

Recipe by Martha Stewart Living

Sausage with Cabbage and Fingerlings

This sheet pan dinner actually uses two sheets, but is quite simple and takes only about 45 minutes. It is finished with a decadent brown butter and crisp sage leaves. Any type of sausage links or bratwurst will work, so choose whatever the family prefers.

Not all of our cabbage wedges ended up with some core to hold them together, so we stuck a toothpick through the centers where needed. The directions indicate to let the excess oil drip off the cabbage back into the bowl for the potatoes, but there was hardly any extra so we just added more olive oil for dredging the fingerlings.

The garlic cloves are slightly smashed but left unpeeled. This prevents them from scorching. Afterward, you can either peel the skins and add to the platter (our choice), or discard the cloves altogether.

Sausage with Cabbage and Fingerlings

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1⁄4 cup olive oil, more if needed
  • 1 small green cabbage, cut into 8 wedges through the core
  • 1 1⁄4 lb. fingerling potatoes, halved lengthwise
  • 6 unpeeled garlic cloves, lightly crushed
  • 4 fresh sage sprigs
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 4 uncooked bratwurst or sausage links
  • 1⁄4 cup butter
  • 20 small sage leaves

Directions

  1. Preheat the oven to 425°F.
  2. In a large bowl, toss the cabbage wedges in the oil. Lay them on their sides on a foil-lined baking sheet, letting the excess drip back into the bowl.
  3. Toss the potatoes in the remaining oil (if there is any, if not, add more oil to the bowl); again letting the excess drip back into the bowl. Set the bowl aside.
  4. Place the potatoes cut-sides down onto a second foil-lined baking sheet. Nestle three garlic cloves and two sage sprigs in each pan. Cover the pans with foil and roast for 20 minutes.
  5. Remove the foil from the pans. Lightly prick the sausages, toss them in the remaining oil in the bowl, and add to the pan with the cabbage. Roast 15 minutes more.
  6. Turn the cabbage, potatoes and sausage and continue roasting until the vegetables are tender and golden, and the sausages are cooked through (160°F), about 5 minutes more.
  7. Transfer everything to a large platter and tent with foil.
  8. In a small skillet, melt the butter over medium heat until foam just subsides. Add the sage leaves, and cook until the butter is brown and nutty, and the sage is crisp, 30 to 60 seconds.
  9. Spoon the sage butter over contents of platter and serve immediately.

http://www.lynnandruss.com

Recipe from Fine Cooking