Chorizo Sausage With Potatoes And Cabbage Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

Steps:

• 1. Preheat oven 350F.
• 2. Saute in 1 Tablespoon of butter the bacon, onions, celery, jalapeno until almost tender, then add the garlic and temove from heat when done.
• 3. Melt the leftover butter and add it to the diced tomatoes, cream, and beer inside a casserole dish. Add the chili powder, cumin, paprika, Italian seasoning, salt, Worcestershire sauce, brown sugar and parsley to the liquid, mix.creole seasoning,
• 4. Now add the sautee to the liquid and mix thoroughly. Next add 3 oz of the crumbled cheese along with chorizo sausage, potatoes, and cabbage to the casserole dish.
• 5. Mix thoroughly, and cook covered until potatoes are tender. ,Approximately 1 hr 45 minutes - 2 1/2 houurs
• 6. Garnish with leftover cheese and cilantro.
• 7. Don't forget to add the juice of lime.

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Steps:

• Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.
• Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.

Steps:

• Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
• Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
• Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
• When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
• Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
• Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

Steps:

• Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.