Sweet Italian Sausage and Spaghetti Bolognese

Years ago I began making my spaghetti sauce with ground beef because, like most daughters, that's what my mother did and my cooking roots came from her. It wasn't until I got married that I explored other things in making my spaghetti sauce. For example, I threw in mushrooms and zucchini lots of times and per my husband's request started using Italian sausage. I found out that I really loved sausage in my spaghetti sauce and that I much preferred it over ground beef. One thing that I didn't like about sausage though, was that if you're not careful about what kind you buy, you can get some pretty gristly stuff that's not too appetizing. Finally, I got to the point where I didn't even want to buy pre-packaged sausage and started searching for a recipe that I could easily make at home with the knowledge of every single ingredient that went into it.

In my search, I found this breakfast sausage blend that we really love and enjoy but I didn't think the flavor combination was quite right for a big bowl of Italian-style spaghetti. Then I came across this Italian blend and as soon as I saw the list of ingredients, I knew I was going to love it! And love it we did. My girls, however, didn't like the big fennel seeds in it so next time, I might try grinding them a little bit before I add them. This is a very flavorful sausage, so whatever you pair it with, I would make sure it is very lightly seasoned.

Sweet Italian Sausage
5 lbs ground meat (chicken, beef or pork or a combination)
40 grams kosher salt
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
1 cup dry sherry (I used sherry cooking wine)

Mix all the spices together then add it to your meat. Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well. Add the sherry to the meat mixture. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself – it is a lot like what happens when you knead bread.

Now you have sausage. I like to portion mine out in to 1 lb. sections and freeze it. You could make 1 lb. blocks, links, patties, meatballs or whatever shape you want!

For the Bolognese sauce:
olive oil
1 small onion, finely diced
1 quart crushed tomatoes (you could also use tomato sauce)
1 lb. Sweet Italian Sausage

Drizzle olive oil into a large saucepan and add onion and sausage. Fry on medium-high heat until sausage is no longer pink. Add crushed tomatoes and bring to a boil. Reduce heat and simmer for 20-25 minutes. Serve hot over cooked spaghetti and shave fresh parmesan over the top.

SOURCE:Sausage recipe Adapted from Simply Recipes

Crustless Quiche Cups

First of all, I have to say that these were delicious! They were so flavorful, while still being healthful at the same time. I love the mix of mushrooms, peppers and asparagus, together with the smokiness of the ham. One of my favorite flavors was the herbes de Provence used to season the mixture. I couldn't find it at my local grocery store so I made my own. I'll put the recipe at the bottom if you find yourself in the same predicament.

The picture here doesn't do these quiche cups justice. Regardless, put this in your recipe stash and pull it out when you're ready to use up some of that holiday ham.

2 tbsp olive oil
1/4- 1/2 cup onion, diced
1 small red pepper, diced
1/2 lb asparagus, cut into 1 inch pieces
1 c. mushrooms, sliced
1 tsp herbs de Provence
1 cup cooked ham, chopped
salt and pepper
1 c. shredded cheddar cheese
1/2 c. shredded Parmesan
6 large eggs
1/2-3/4 c. milk

Preheat oven to 375 degrees.

In a large skillet, heat oil over medium high heat. Add pepper and onion and saute until just tender. Add mushrooms and saute 2-3 minutes more, then add herbes de Provence and asparagus and saute another 2 minutes. Remove veggies to a large bowl and set aside. Add about 2 tsp. olive oil back in the pan and saute ham until just barely starting to brown. Add to the veggies.

In a medium sized mixing bowl, combine cheeses, milk, eggs and salt and pepper. Add to the veggies and mix.

Using a scant 1/3 measuring cup, pour egg and veggie mixture into well-greased muffin tin. Bake for 30 minutes, or until eggs are cooked.

Remove from oven and cool slightly. Slide a knife around each cup and gently ease the quiches out. Cool before serving.


Herbes de Provence

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Mix together and store in an airtight container.


SOURCE:Adapted form Good Things Catered

Pumpkin Pie Spice

1/4 cup cinnamon
2 Tbsp. ground ginger
2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice

Mix together and store in airtight container.