skip to main content

Rosemary Sausage - what else to serve?

18 years ago

Just made a small, experimental batch of sausage. Equal

parts of beef, veal, and pork. Spiced with salt, pepper,

rosemary, thyme, marjoram, and nutmeg. Now trying to

figure what to serve it with?? Thinking about

something like fettucini d'alfredo and skillet

veggies. Wotcher think??

Suggestions needed

chuck

Sort by:Oldest

Comments (9)

lindac
18 years ago
How about a muchroom and sundried tomato risotto and a green salad, dressed with a balsamic vinegar and onive oil with a bit of lemon rind grated on top?
Linda C
jojoco
18 years ago
My first reaction is to pair it with something with apple. Not sure why, maybe the natural relation between porkchops and applesauce (channeling the Brady Bunch scene). Sauteed apples on the side?
Jo
Related Discussions
What do you always serve Christmas and Christmas Eve?
Q
Comments (9)
My husband's parents used to celebrate the English way, or what they thought was English (they're from Hong Kong). A full dinner at 6p on Christmas Eve, putting up the tree, opening presents at midnight, and then eating a full meal AGAIN at 2am in the morning Christmas Day! This really wasn't very enjoyable for me, and since my MIL worked it was pretty stressful for her, too, doing all that stuff! They would make roast leg of lamb (Chinese will eat meat in huge quantities if they can afford it!), shepherd's pie, several Macanese (Portugese recipes adapted from Macau cuisine) dishes, and one little lonely package of Green Giant creamed spinach for 8 people. Eventually over the years, they stopped doing these parties, due to ill health and just getting tired of all the work involved. I was secretly relieved, although my husband STILL misses opening presents on Xmas Eve, LOL! My family of third-generation Asian Americans, celebrates Christmas Day. We never have a set menu, as all of us, including my now-grown-up nephew and niece, are dynamite cooks and love to experiment. Although we do a mostly traditional Thanksgiving, Christmas is always different. Sometimes we do "theme" ethnic cooking; sometimes we do more traditional stuff. This year it's slow-roasted salmon and prime rib, because my nephew is anxious to try cooking his first Big Piece of Red Meat :)) I make a smoked salmon sushi appetizer that the family really likes, so I offered to do the hors d'oeuvres this time. My BIL is vegetarian so he'll do a Greek salad and we'll have a couple of desserts -- probably a tiramisu and a fresh strawberry tart with lemon curd filling. My sister is in charge of the starch this year, could be pretty wild as she approaches cooking as a science experiment! New Year's we celebrate individually. My sister and her family do a buffet drop-in. My husband and I usually make ourselves a nice festive brunch -- blueberry French Toast or Chocolate Pancakes, and then maybe rack of lamb or filet mignon for dinner.
...See More
LOOKING for: Sausage ideas
Q
Comments (22)
Ruthanna, I have made this and it is tasty.......and easy too: Posted by: Mustangs (My Page) on Wed, Mar 16, 05 at 13:59 I make this frequently but really don't have a specific recipe, I wing it: Lemon Sausage 6 Italian sausage links 2 large lemons-juice only 2 tsp chopped garlic 1/2 cup EVOO 1/2 stick butter 1/2 cup white wine Broil or roast sausage links on 400 degrees. While sausage is cooking, add other ingredients to sauté pan and simmer. When sausages are pink, take out of oven and diagonally cut into 1 inch pieces. Add sausage to pan continue simmering until sauce thickens. I serve this quick dish as the main course for dinner but they can be used as appetizers. --------------------------------------------------------------------------------
...See More
Cousins coming for lunch ... what to serve?
Q
Comments (103)
Happy to hear your lunch was a hit. It sounds delicious. My grandmother used to make apricot squares and used a scallop edged tool for the lattice...so pretty. My aunt gifted me a scallop edge cutter, but I have never been successful with the dough and it always ends up undercooked on the bottom, but then again I’m not much of a baker. Speaking of which....I did try your bread. I found it did not come together with the 1 1/2 cups hot water, I needed to add more. Also, I cooked it in a Calphalon pot since I don’t have a dutch oven. Well, it was a total bust. Took an hour to get it browned on the outside and it never cooked on the inside. I realize now I did not let the oven preheat long enough snd maybe it’s the pot? Maybe my flour was old? I followed all instructions to the letter. I am going to try it again with fresh flour, but you don’t find you need to add more water? Thanks for any suggestions.
...See More
Sausage/Cabbage one pot dish, Ipink and anyone else
Q
Comments (25)
I've fixed fried cabbage and there's no comparison. Using sausage makes it a one pot dinner, and sausage gives cabbage the flavor which makes me want to dance. :) We rarely eat potatoes, but I won't pass up a new potato. I used to grow and can them with greenbeans. Lyban, I'm a picky eater and I've never used another sausage, and I bet you can find something similar at the store. This sausage isn't fatty. When I first started making it there wasn't skinless sausage and I had to remove the casing. When they came out with skinless, I was thrilled! I can't vouch on the flavor of the dish if you use a different type of sausage. I just figured out what braising is! lol I thought we were basically cooking the cabbage the same way but braising is with liquid. Sounds good though How to Skillet-Braise Cabbage In a large skillet heat a tablespoon of butter or cooking oil over medium-high heat. Add cabbage wedges or shreds; cook until lightly browned, turning wedges or stirring shreds as needed. Reduce the heat to medium, if necessary. Add about 1/2 cup water to the skillet; bring to boiling. Reduce heat and simmer, covered, for 6 to 8 minutes for wedges; 3 to 5 minutes for shreds or pieces. For extra flavor, stir in some diced apple and/or a sprinkling of caraway seeds to the pan when you add the water. Tip: For even more yum factor, first cook a few slices of bacon in the pan. Transfer bacon to paper towels to drain, reserving about a tablespoon of drippings in the pan. Lightly brown cabbage in the drippings. After cabbage is cooked, crumble the bacon and stir it into the cabbage.
...See More
steelmagnolia2007
18 years ago
I had some homemade sausage recently at a brunch. It was served along with shrimp and grits and bite-sized Cheddar biscuits. There was also a baked apple dish like Jo suggested. The whole thing was scrumptious!

sm
User
18 years ago
Those herbs and spices say eggs to me. I would use it in a frittata along with some mushrooms and maybe sweet peppers. Nice tossed salad on the side.

Could also see it in a pasta dish but personally I don't care for sausage with a cream sauce. I would go with a very simple tomato sauce , maybe add some hot pepper flakes and serve over fettuccine noodles or penne.
lindac
18 years ago
Oy...Muchrooms and onive oil...I gotta learn to read before I hit submit!
cciaffone
Original Author
18 years ago
The rosemary sausage was a big success. Delicate yet
nicely spiced. We had a vermicelli Alfredo and a
garden salad. The nutmeg in the sausage really went well
with the butter/Parmesan/black-pepper in the pasta.

NO LEFTOVERS!
dixiedog_2007
18 years ago
Chuck can you please share with us how you made it? It sounds great. I'm glad your meal turned out so well.
cciaffone
Original Author
18 years ago
This is the original recipe:

1 pound pork
1 pound beef
1 pound veal
extra fat if the meat is too lean
1 Tbsp salt
2 tsp black pepper
1 Tbsp ground rosemary (I ground fresh rosemary in an herb mill)
1 tsp thyme
1 tsp marjoram
1 tsp ground nutmeg

For an experimental batch I used about 1/4 pound of each
meat and cut the herbs and spices down, but rounded them
up a bit.

I cut the meats into dice in a bowl and tossed them well
with the herbs and spices.

Put the mix thru the fine plate of a KA sausage grinder.

Put the ground mix again thru the fine plate of a KA sausage grinder.

Formed into patties about 1/2" to 3/4" thick.
User
18 years ago
Doesn't surprise me that there were no leftovers. Sounds delicious. My favourite pasta sauce is made using Italian sausage and rosemary.

Ann

Related Stories

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

PRODUCT PICKS Guest Picks: Fancy Finds for a New Year's Eve Party

By Jami Abbadessa

Celebrate the arrival of 2012 with drinkware, sparkly serving pieces and, of course, a glittering disco ball or two

HOUZZ TOURS My Houzz: A DIY Gold Mine in the Heart of Texas

By Sarah Greenman

From a sawn-down sleigh bed to book pages as wallpaper, the projects in this home are a testament to the homeowners' ingenuity

LIFE Simple Pleasures: Cultivate Everyday Joie de Vivre

By Laura Gaskill

You can’t be on holiday all the time, of course, but you can enjoy that same carefree feeling right at home, right now

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

LANDSCAPE DESIGN 5 Essential Considerations for a Landscape Design Project

By Jocelyn H. Chilvers

Get your winter garden fix by planning an entirely new landscape or just an update for a single garden stretch

HOUZZ TOURS My Houzz: Cozy Carriage House

A Canadian couple designs a small, charming, custom living space on a modest budget

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

WEDDINGS Houzz Call: Show Us Your Backyard Wedding!

Did you say ‘I do’ at home? We want to hear and see everything about it. Share your photos and you could be featured in an upcoming ideabook

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

Sponsored

28 Reviews

Franklin County's Preferred Custom Cabinetry & Design Studio

More Discussions

Even for non-breakfast-eaters: What food do you dislike for breakfast?

22

DS Turned 26 Today

22

Thinking of Petalique--What's your top 5 quick take-out?

12

Bone broth help needed

3

Salt, just a little pinch

20