Sausage & Chorizo Goulash

Sausage and chorizo goulash

Prep Time 30 Minutes

Cook Time 1 Hours

1 tbsp vegetable oil

knob of butter

450g/ sausages, chopped

150g/ spicy chorizo sausage, chopped

1 onions, finely sliced

1 garlic clove, chopped.

1 tbsp plain flour

½  tbsp smoked paprika

1 red chillies, finely chopped

1 red pepper, finely sliced

150ml/ beef stock

100ml/ soured cream

1 tbsp choped fresh parsley

Preheat the oven to 150C/300F/Gas 2.

Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.

Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.

Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.

Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.

Sausage Stuffed Peppers

Sausage Stuffed Peppers

Ingredients:

• 1 lb jalapenos/sweetbite peppers
• 1 lb bulk sausage
• 1 8 oz block of softened cream cheese (I prefer the low fat cream cheese also called Neufchatel)
• 1 cup shredded Parmesan cheese

Cooking Instructions

1.  Prep the jalapenos. Cut the top off each jalapeno, just below the stem. Cut each jalapeno in half lengthwise and remove the seeds

2. Make the filling. Brown the sausage in a skillet and drain. Mix in the cream cheese and Parmesan cheese until everything is well incorporated.

3. Fill the jalapenos. Spoon approximately 1 Tbsp of filling into each jalapeno.

4. Cook. Bake stuffed jalapenos at 425 degrees for 20 minutes. You may want to use some non-stick spray on the pan. I never have, but sometimes they stick a little.

5. Serve. Throw these guys on a tray and then duck and cover. You don't want to get crushed in the stampede for stuffed jalapenos.

for Hot Dogs

Hot Dogs

Description

Because we had very little money while I was growing up, we ate alot of hot dogs. After awhile we all got pretty sick of the plain boiled or even grilled dogs. So my father went looking for a better way to prepare them so my sister and I would actually eat them instead of feeding them to the pup we had. For years, this was the ONLY way I would eat them. Daddy passed away in Dec. of 2009 but I'm sure he would not mind my sharing this with everyone.

Ingredients:

1 package Hot Dogs (any variety should do)

1/4 cup water

1/2 cup ketchup

1 Tblsp. Brown Vinegar (I discovered it's Apple Cider vinegar)

1 Tblsp. Brown Sugar (light is used here but dark works)

1 tsp. Seasoned Salt

1 tsp. Worcestershire Sauce (He used a Tblsp. Adjust to taste)

1/8 tsp. Chili powder

1/4 - 1/2 cup chopped Onion

1-2 Tblsp. Butter

1/2 tsp. Garlic Powder

Instructions

Mix all ingredients except onion and butter.

Set aside.

Melt butter in a skillet.

Add onions and saute for a few minutes.

Add the hot dogs and roll 'em around for a minute or two.

Pour the sauce mix over the hot dogs.

Simmer for 10-20 minutes.

Corn Dogs

Corn Dogs

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk

Dry the hot dogs off with a kitchen towel or paper towels. Skewer the hot dog (we used cheesy-dogs). Roll in flour (to help the batter stick)

The trick to dipping the dogs is to pour the batter in a tall cup first, Makes coating the dog super-easy. Also helps if the batter is nice and cold (keeps it from melting off the dog)

No deep fryer required. Just pour a quart of veggie oil into a regular skillet and warm up to medium heat. 

Drop the dogs right in after dipping. 

I found giving them a roll in the hot oil right away helps set the batter evenly for cooking. 

Give them a spin as needed to brown the other side. When the dogs look golden brown, take them out.

Place the finished corn-dogs on some paper towels to drain any excess oil. Apply your favourite condiments (mustard and ketchup are classics). Try not to eat too many!