Sam's Place: sausage

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Italian Sausage Stuffed Mushrooms

Just as I like something sweet after a meal I also like a good starter to a meal. These Italian sausage stuffed mushrooms are a perfect appetizer for any meal.

This is a savory snack and is a great game day or party treat. The next time you are having friends over for dinner impress them with these. You can make them ahead and then pop them in the oven because these are best served hot out of the oven.

Here is what I used for this: Italian Stuffed Mushroom Recipe

16 large fresh mushrooms
3 Italian sausage links (This was almost 1lb.)
2 cloves garlic minced
2 tablespoons fresh parsley minced
1/4 cup fresh grated Parmesan cheese
1/4 cup seasoned bread crumbs
olive oil (enough to cover the bottom of a 10-inch fry pan)

How I made these: Sausage Stuffed Mushroom Appetizers

I covered the bottom of my 10-inch fry pan with olive oil, removed the casing from the sausage and began cooking this on medium heat. Use a fork frequently to keep breaking the sausage up into small crumbles.

Now that the sausage was started I washed and removed the stems from the mushrooms. Then I
chopped up the mushroom stems in my small food processor and set the mushroom caps aside.


Cooking the sausage, mushroom caps and stems are ready

As the sausage was cooking I added the chopped up stems, garlic, parsley, Parmesan cheese, and last the bread crumbs. Continued stirring this until I had a nice firm mixture.

The sausage is ready, now all I have to do is stuff the mushroom caps. I used a tablespoon to do this and made sure that I rounded up the edges of the mushroom caps.

Ready for the oven

I placed these in a glass baking dish with a little bit of water on the bottom, sprinkled with more Parmesan cheese on top. Preheated the oven to 350 degrees and baked for 20 minutes. Serve as soon as they come out of the oven.

I sure hope you enjoyed my sausage stuffed mushroom appetizers.
As always thanks for stopping by.

Below are all of the handy kitchen tools that I used to make this recipe

BLACK+DECKER HC306 One-Touch 1.5 Cup Capacity Electric Chopper, White

ZYLISS Classic Rotary Cheese Grater

Alpha Grillers Garlic Press and Peeler Set. Stainless Steel Mincer

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9

Breakfast for Dinner

Eggs Benedict on a plate with sausage and baco

Have you ever had breakfast for dinner? Oh yes we do this a couple of times a month. Most of the time we have pancakes, eggs, and bacon.

This time my daughter decided to make Eggs Benedict, with bacon and sausage on the side, and we also had pancakes.

So the next time you have breakfast for dinner or breakfast in the morning you may want to give this one a try.

To make this delicious meal even quicker she used McCormick’s Hollandaise sauce in a package.

Here is what you need:

1 package of hollandaise sauce (Follow the package instructions)

6 slices of Canadian bacon

3 English Muffins

6 Eggs

1 lb of bacon

1 package of sausage links

Sprinkle of Paprika

First prepare the hollandaise sauce, bacon, and sausage links. I don’t know about you but I like my bacon crispy.

Toast the English muffins, and fry your eggs on your favorite griddle. Now place the Canadian bacon on the muffin halves, add your egg on top, and pour over the hollandaise sauce. Top it all off with a sprinkle of Paprika.

Serve with your bacon and sausage links for a great breakfast for dinner. This was enough for 3 adults, the kids had the pancakes.

As always Thanks for stopping by and I hope you enjoy it.

Beef and Sausage Chili

This sausage beef chili recipe is the perfect cold weather day warm-up. I’ve made chili plenty of times, and always used the standard chili kit that you find in the grocery store.

Jamie has been making this award-winning chili for a few years now. This chili recipe is amazing, and Oh so good. I thought it was time to put it all down in writing and share it with you.

This is a meal the whole family is going to enjoy. We make this often during football season, it's a great game-day treat.

Are you ready? Here is what you need:

2 lbs. of ground beef (80/20)

1 lb. bulk Italian Sausage

2- 16oz. can of Red Chili Beans (In Medium chili sauce)

2- 16oz. can of Red Chili Beans (In Hot sauce)

2- 6oz. cans of tomato paste

2- 28oz cans diced fire-roasted tomatoes (with juice)

1 large yellow onion (chopped)

2 green chili peppers (seeded and chopped)

2 Green Bell peppers (chopped)

1 Red Bell pepper (chopped)

2 Jalapeno peppers (chopped)

10 slices cooked bacon (chopped)

4 cups beef bouillon

½ cup beer (optional)

¼ cup chili powder

2 cloves of garlic minced

1 tbs. Worcestershire Sauce

1 tbs. dried oregano

2 tsp. ground cumin

2 tsp. Tabasco sauce

1 tsp dried basil

1 tsp cayenne pepper

1 tsp. paprika

1 tsp. white sugar

For the garnish:

Shredded Cheddar Cheese

Sour Cream

Frito corn chips or crackers

Instructions:

In a large pot, add your meat and cook it until it’s browned.
Now drain the grease from the pot.
Add everything else into the pot, bring this to a slight boil, and then set it on simmer.
Cook this for 2 hours, adding more seasoning to your taste.
Top off your hearty bowl of chili with some shredded cheddar, and sour cream for a nice cold-weather warm-up.

As always thanks for stopping by and I hope you enjoy.