Elk Sausage Bbq Artichoke Pasta Recipes

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Heat grill on medium-high.
• Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use.
• Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente.
• In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes.
• In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.

Steps:

• Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

Steps:

• Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
• Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
• Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
• Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

Steps:

• Cook the pasta in a large pot of boiling water until al dente.
• Drain.
• Toss with 1 T of olive oil and set aside.
• Heat remaining 1 T of olive oil in large skillet over medium-high heat.
• Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
• Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
• Stir in the white wine, bring to boil and turn down to a simmer.
• Cook until reduced by half.
• Stir in the chicken stock, and let it reduce slightly.
• Stir in butter.
• Toss in the cooked pasta & Parmesan.
• Season with Salt & Pepper, to taste.
• Serve Immediately.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.