B.I.T Rustic Italian Sausage One-Pot Meal - Potato & Peas

Ingredients:

1 lb. B.I.T Mild Rustic Italian Sausage, loose sausage meat or removed from casing
1 lb. B.I.T Hot Rustic Italian Sausage, loose sausage meat or removed from casing

7 tbsp. Extra Virgin Olive Oil

1 large onion

2 cups cooked peas

5 medium sized Russet Potato

Preparation:

Peel and slice onion into 1/2" slices.  In a medium size bowl, combine uncooked hot and mild sausage meat.  Peel and wash potatoes. Cut potatoes in half lengthwise and then slice down the middle lengthwise again and cut the halves into 1/4" slices. If using frozen peas, cook the peas according to the directions on the package and drain.

Directions:
Heat 3 tbsp of extra virgin olive oil in large pot over medium heat.  Add onion and the loose sausage meat to the pot and saute together until sausage is browned and beginning to stick to bottom of pan.  Break up sausage meat into small pieces as it cooks. Once the sausage is browned and the onions are cook, spoon the mixture into a medium size bowl and set aside.

In the same pan, adjust the heat to medium-low, add 2 additional tablespoons of extra virgin olive oil to the pot and the potato slices and cook the potatoes until they are browned and you can easily pierce them with a fork. When the potatoes are cooked, add the sausage mixture back into the pot, along with the cooked peas, and the last 2 tablespoons of extra virgin olive oil. Gently combine the sausage, potatoes and peas and cover. If you find that the mixture is dry add a little more extra virgin olive oil. Continue to cook over low-medium heat, stirring occasionally, for 15-20 minutes, or until the flavors come together and serve.



Original B.I.T Recipe: B.I.T Rustic Italian Sausage Simple One-Pot Meal - Potato & Peas
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved

B.I.T Rustic Italian Sausage and Quinoa Medley

B.I.T Rustic Italian Sausage and Quinoa Medley

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
1 Bay Leaf
1 cup Quinoa
2-3 cups Chicken Stock
1 1lb Package of Kale, Frozen
1 cup Wild Mushrooms, Fresh or Dried
3 Red Peppers, Large Roasted
¾ cup Parmigiano Reggiano cheese
¾ cup Feta cheese
¼-1/2 cup Extra Virgin Olive Oil
1 Red Onion, sliced

Preparation:
Rinse the Quinoa for 2-5 minutes under cold water in a mesh strainer, drain and set aside.
Cook the Kale for 2 minutes in salted boiling water, drain and set aside.

Roughly chop mushrooms into pieces and set aside. If you are using dried mushrooms, soak in warm water until softened, drain, and roughly chop into pieces. Julienne the basil leaves and set aside.

Grate the Parmigiano Reggiano cheese and crumble the feta cheese and set aside. Roast the red peppers in your oven at 500° for 30 minutes or until charred on the outside. Peel off the charred skins and discard them and thinly slice the peppers and set aside.

Directions:
Heat a couple tablespoons of olive oil in a large sauce pan over medium high heat. Add the drained Quinoa and toast for 5 minutes. Pour in the white wine and stir until the Quinoa is coated and continue to cook over medium high heat until the wine has evaporated.

Once the wine has evaporated, add the hot chicken stock, bay leaf and bring to a boil. Taste and salt if necessary. Once the stock has come to a boil, cover and lower heat to a simmer and cook for 15 minutes. Do not remove the cover until the time is up. Then taste to see if it the Quinoa is done. If it is not tender but firm to the bite, cook for an additional 10-15 minutes more until it is done.

Heat the rest of the olive oil, in a large sauté pan over medium high heat. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Add in the red onion and cook for another 5-8 minutes, turning it gently as it cooks.

Add in the chopped mushrooms, drained kale and the roasted red peppers and gently combine. Transfer the sausage mixture to a large bowl and toss gently with the cooked Quinoa, basil, Parmigiano-Reggiano and Feta cheeses. Taste for seasoning and adjust accordingly. Serve warm or room temperature as an appetizer or main dish with a hearty green salad.  Buon Appetito!!

Original B.I.T Recipe: B.I.T Rustic Italian Sausage Quinoa Medley
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.