SMOKED HABANERO FONTINA SAUSAGE
Provided by Food Network
Time 18h
Yield about 15 servings
Number Of Ingredients 16
Steps:
- Cube beef, pork butt and fatback to 1 1/2 to 2 inches. Toss the garlic and habaneros with the cubed meat and fat in a large bowl. Combine salt, pepper, cilantro, coriander, paprika, onion powder and red pepper together in a bowl, then distribute over the meat mixture and mix by hand to make sure all the meat is well coated. Cover tightly with plastic wrap and refrigerate overnight, or up to 2 days.
- Grind meat mixture with medium die on a meat grinder to create sausage blend. Add peach puree and ice water and incorporate by hand until evenly distributed. Combine fontina cheese with sausage blend and mix thoroughly by hand to ensure even distribution. Refrigerate until sausage is below 40 degrees, at least 2 hours.
- Prepare hog casings by rinsing and soaking for 30 minutes in tepid water prior to stuffing.
- Stuff the sausage mixture into prepared hog casings and coil or link to desired size. You may choose to separate the links at this point or leave them linked. Hang or lay on a drying rack in the refrigerator for a minimum of 6 hours, or up to overnight. This lets the casings dry out to form pellicle, which aids in smoke absorption.
- Heat a smoker to 225 degrees F.
- Smoke sausage using wood of your choice until an internal temperature of 150 degrees F is reached, about 45 minutes. Rest 15 minutes. Enjoy!
ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 1 large pizza
Number Of Ingredients 20
Steps:
- Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
- Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
- Raise the oven temperature to 450 degrees F.
- Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.
GRILLED SAUSAGE AND FIG PIZZA WITH GOAT CHEESE
Provided by Sara Tenaglia
Categories Quick & Easy High Fiber Backyard BBQ Dinner Goat Cheese Fig Sausage Summer Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
- Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.
SUN-DRIED TOMATO, SAUSAGE, AND FONTINA PIZZA
Make and share this Sun-Dried Tomato, Sausage, and Fontina Pizza recipe from Food.com.
Provided by GothicGranola
Categories Kid Friendly
Time 30m
Yield 2 12-inch pizzas
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. In a large frying pan, cook the sausage over medium heat, breaking it up, until cooked through and just beginning to brown, about 10 minutes.
- Bridg the sun-dried tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 912.8, Fat 63.3, SaturatedFat 32.1, Cholesterol 211.1, Sodium 2492.6, Carbohydrate 15.6, Fiber 2.1, Sugar 1.9, Protein 72.4
SUN-DRIED TOMATO SAUSAGE AND FONTINA PIZZA
This is from one of my Food and Wine cookbooks. Gourmet pizza. YUM! The wine recommendation is a Pinot grigio.
Provided by dicentra
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450.
- In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
- Brush the sun-dried tomato oil over the pizza shells.
- Spread the sausage over the pizza shells.
- Scatter the sun dried tomatoes over the sausage.
- Put the Fontina on top and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 464.6, Fat 32.2, SaturatedFat 16.4, Cholesterol 107.2, Sodium 1276.6, Carbohydrate 7.9, Fiber 1.1, Sugar 0.9, Protein 37
SAUSAGE PIZZA
Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time-and there's no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 slices.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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