Chili Sausage Recipes

Steps:

• For the sausage: Mix together the pork shoulder and fatback in a bowl and run twice through a meat grinder, first using the medium grinder-plate and again using the small grinder-plate. Set aside one-third of the mixture for the chili.
• Transfer the remaining ground meat to a large mixing bowl. Add the pickled jalapenos, Cheddar, salt, garlic powder, onion powder, allspice, mace, black pepper and thyme. Mix well.
• Using a sausage stuffer, stuff the meat mixture into the casings. Twist into links and cut to separate.
• Bring a pot of water to a boil; add the sausage links, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove from the pot and dry on paper towels. Set aside.
• For the sausage chili: In a pan over low heat, sweat onions and garlic in some olive oil, about 5 minutes. Raise the heat to medium high, add the reserved ground sausage mixture and cook until browned, another 5 minutes.
• Add the bay leaf, chili powder, ketchup, mustard and salt; mix well. Turn down the heat and simmer for 20 minutes. Turn off the heat and set aside.
• For the slaw: In a mixing bowl, combine the mayonnaise, sour cream, vinegar, sugar, celery seed, some salt and pepper, and the lime zest and juice. Mix well.
• In another mixing bowl, combine the cabbage, scallions and cilantro. Pour the dressing over and mix well. Set aside.
• To assemble: Grill the sausages until nicely golden brown. Place a sausage link into a bun, top with chili and then with the slaw.

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Steps:

• In a large saucepan, saute sausage and peppers in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, chili sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Serve with sour cream if desired.

Steps:

• In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, sugar, chili powder and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until noodles are tender. , Gradually stir 1/2 cup hot sausage mixture into sour cream; return all to the pan, stirring constantly. Cook until heated through.

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

Steps:

• In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
• Add remaining ingredients; bring to a boil.
• Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
• Add salt and pepper to taste.
• Makes 6-8 servings.

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, stirring occasionally, until evenly browned, 7 to 10 minutes. Remove bacon to a paper-towel lined plate and drain most of the grease from the pan.
• Brown ground beef and sausage in the remaining bacon grease. Add bell peppers, serrano peppers, onion, and garlic. Add bacon and cook until meat and sausage are browned and peppers are tender, 7 to 10 minutes.
• Add marinara sauce, chili beans, chicken broth, water, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 1 hour.

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and enjoy :)!

Steps:

• In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.