SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)
On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 BIG Servings
Number Of Ingredients 18
Steps:
- Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
- Preheat oven to 425 degrees F.
- Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
- Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
- To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
PORK SAUSAGE GRAVY
Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk.
Provided by CARRIE HANSON
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Break up sausage in a skillet and brown. Remove from skillet and set aside.
- With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
- Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 13 g, Cholesterol 82.1 mg, Fat 47 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 17.2 g, Sodium 782.3 mg, Sugar 2.9 g
ITALIAN SAUSAGE GRAVY AND BISCUITS
Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
- Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
- Serve over fresh biscuits and top with green onion.
Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g
ITALIAN SAUSAGE STUFFED PORK CHOP
Steps:
- Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool.
- Pork Chops: Preheat oven to 400 degrees F.
- Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop.
SMOTHERED PORK CHOPS AND SAUSAGE
Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.
Provided by SharleneW
Categories Stew
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
- (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
- Heat the oil in a Dutch oven or large pot over medium-high heat.
- Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
- Remove the pork chops to a platter and set aside.
- Reduce the heat to medium.
- Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
- Add the onions, salt, and pepper.
- Cook, stirring, until the onions are slightly soft, about 5 minutes.
- Add the garlic, bay leaves, chicken broth and water.
- Bring to a boil.
- Return the pork chops to the pot.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the smoked sausage and the potatoes.
- Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
- Serve with either steamed white rice or rice pilaf.
PORK CHOPS WITH ITALIAN SAUSAGE GRAVY
Steps:
- Brown chops in 2 tablespoons oil to done. Drain, set aside, and keep warm. Crumble and brown sausage to medium done in 1 tablespoon oil. Drain and set aside.
- Combine tomatoes, mushrooms, wine, garlic and onion in large skillet. Cook at medium-low heat until onions are clear. Add sausage and spices; cook at medium-high heat stirring occasionally about 3 minutes or until sausage is done.
- Cover pork chops with Italian sausage gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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