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ISO: ISO make ahead appetizer with Sausage...Have sausgage, last minute invite. Any ideas?
- Thread starter barb_b
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Stuffed mushrooms
Pita Pizzas with crumbled sausage
I make an antipasta dish where everything gets mixed on the platter rather than placed. The flavors then meld together. Definite do ahead. Sometimes I make a basil pesto, or just olive oil and a dash of balsamic vinegar. Or just olive oil, red pepper flakes. I use things such as mozzerela balls or chunks, roasted red pepper, ass't olives, marinated artichoke hearts, pepperdos and I always add some type of sausage/pepperoni. There is no reason you can't add chunks of browned sweet sausage.
Stuffed mushrooms
Pita Pizzas with crumbled sausage
I make an antipasta dish where everything gets mixed on the platter rather than placed. The flavors then meld together. Definite do ahead. Sometimes I make a basil pesto, or just olive oil and a dash of balsamic vinegar. Or just olive oil, red pepper flakes. I use things such as mozzerela balls or chunks, roasted red pepper, ass't olives, marinated artichoke hearts, pepperdos and I always add some type of sausage/pepperoni. There is no reason you can't add chunks of browned sweet sausage.
Rec: Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms
Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 hot Italian sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes 24.
Source: 11/02 Bon Appétit
Pat’s notes: These were yummy. Per the Epicurious reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.
Also, didn’t have hot Italian sausage so I used mild and added some red pepper flakes. Next time might try half hot and half mild. Also, I thought they might be nice with a little bit of crunch or texture so maybe I’ll add some lightly toasted panko
http://www.epicurious.com/recipes/food/views/107246
Sausage-Stuffed Mushrooms
Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 hot Italian sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes 24.
Source: 11/02 Bon Appétit
Pat’s notes: These were yummy. Per the Epicurious reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.
Also, didn’t have hot Italian sausage so I used mild and added some red pepper flakes. Next time might try half hot and half mild. Also, I thought they might be nice with a little bit of crunch or texture so maybe I’ll add some lightly toasted panko
http://www.epicurious.com/recipes/food/views/107246
These just jumped out now. Sausage 'N' Pepper Crostini. Not tried them
but you would probably have all this on hand and it looks simple.
Sausage ‘n’ pepper crostini
By Marilyn Bentz-Crowley
1 Ib (500 g) Italian sausages, hot or sweet
1 baguette, preferably day-old
3 tbsp (45 mL) olive oil
3 large garlic cloves, crushed but intact 3 large pale-green cubanelle or
2 deep-green peppers 1 small onion, sliced
2 tbsp (25 mL) water
1 each of sweet red and yellow peppers, roasted, peeled and seeded
2 tbsp (25 mL) chopped fresh parsley, preferably flat -leafed
1 Preheat oven to 325°F (160°C).
2 For ease in cutting, place sausages in freezer while preparing toasts for oven. Cut baguette into thin 4 inch (5 mm) slices; combine oil and garlic. Lightly brush on both sides of bread; place on an ungreased baking sheet. Set aside remaining oil including garlic (refrigerate, covered, if not proceeding immediately; oil becomes cloudy when cold). Bake toasts for 20 minutes or until golden and crisp; cool. (Store airtight at room temperature for up to several days or freeze.)
3 Slice partially frozen sausages on diagonal into pieces about Y2 inch (1 cm) thick; there should be 40 pieces. Heat a large heavy frying pan over medium heat; coat with nonstick spray or lightly brush with olive oil. Slightly flatten each sausage piece as it is placed in pan. Saute 10 to 12 minutes, turning and rearranging as needed, or until sausages are browned and crisp. Drain on paper towels; drain and discard fat in pan, if any. Wipe pan with paper towels. (Refrigerate sausages, covered, for up to 2 days if making ahead.)
4 Meanwhile, seed cubanelle or green peppers; slice very thinly. Pour remaining oil and garlic cloves into sausage pan still over medium heat; sauté garlic for 3 to 5 minutes or until turning golden. Remove and discard garlic. Add peppers and onions; turn to coat with oil. Add water to create steam; reduce heat to medium-low. Sauté, uncovered and turning often, for 20 to 25 minutes or until soft and somewhat dry. Mixture can be covered and refrigerated for up to 2 days.)
5 To serve, preheat oven to 350°F (180°C).
6 Place toasts on an ungreased baking sheet. Dividing equally, top with cubanelle mixture and sausage slices. (Toasts can be covered and refrigerated for up to half a day.) Bake uncovered for 10 to 15 minutes or until hot and sausages are crisped.
7 Meanwhile, julienne red and yellow peppers; chop parsley. Top each toast with a slice or 2 of colourful pepper, and scatter parsley over tops. Serve right away.
but you would probably have all this on hand and it looks simple.
Sausage ‘n’ pepper crostini
By Marilyn Bentz-Crowley
1 Ib (500 g) Italian sausages, hot or sweet
1 baguette, preferably day-old
3 tbsp (45 mL) olive oil
3 large garlic cloves, crushed but intact 3 large pale-green cubanelle or
2 deep-green peppers 1 small onion, sliced
2 tbsp (25 mL) water
1 each of sweet red and yellow peppers, roasted, peeled and seeded
2 tbsp (25 mL) chopped fresh parsley, preferably flat -leafed
1 Preheat oven to 325°F (160°C).
2 For ease in cutting, place sausages in freezer while preparing toasts for oven. Cut baguette into thin 4 inch (5 mm) slices; combine oil and garlic. Lightly brush on both sides of bread; place on an ungreased baking sheet. Set aside remaining oil including garlic (refrigerate, covered, if not proceeding immediately; oil becomes cloudy when cold). Bake toasts for 20 minutes or until golden and crisp; cool. (Store airtight at room temperature for up to several days or freeze.)
3 Slice partially frozen sausages on diagonal into pieces about Y2 inch (1 cm) thick; there should be 40 pieces. Heat a large heavy frying pan over medium heat; coat with nonstick spray or lightly brush with olive oil. Slightly flatten each sausage piece as it is placed in pan. Saute 10 to 12 minutes, turning and rearranging as needed, or until sausages are browned and crisp. Drain on paper towels; drain and discard fat in pan, if any. Wipe pan with paper towels. (Refrigerate sausages, covered, for up to 2 days if making ahead.)
4 Meanwhile, seed cubanelle or green peppers; slice very thinly. Pour remaining oil and garlic cloves into sausage pan still over medium heat; sauté garlic for 3 to 5 minutes or until turning golden. Remove and discard garlic. Add peppers and onions; turn to coat with oil. Add water to create steam; reduce heat to medium-low. Sauté, uncovered and turning often, for 20 to 25 minutes or until soft and somewhat dry. Mixture can be covered and refrigerated for up to 2 days.)
5 To serve, preheat oven to 350°F (180°C).
6 Place toasts on an ungreased baking sheet. Dividing equally, top with cubanelle mixture and sausage slices. (Toasts can be covered and refrigerated for up to half a day.) Bake uncovered for 10 to 15 minutes or until hot and sausages are crisped.
7 Meanwhile, julienne red and yellow peppers; chop parsley. Top each toast with a slice or 2 of colourful pepper, and scatter parsley over tops. Serve right away.