Tag Archives: sausage

Lower Carb Amazing Red Sauce over Spaghetti Squash

The sauce is so delectable and rich, you will not miss the pasta. You will shed about 30 carbs per cup from this dish though.

If you’ve never tried it, spaghetti squash is a big yellow squash that you bake and when it’s done, you use a fork to shred the flesh and it turns into strings that resemble noodles. It’s a healthier, lower-carb option than past; a cup of spaghetti squash has less than 10 carbs compared to about 40 carbs in pasta.

My amazing red sauce was adapted from a recipe my dear friend Heather Landwer gave me a few years ago. I had my own red sauce recipe at the time, but it took about 5 hours to make and this one is just as good but takes about 1 hour and 10 minutes (most of that time is just simmering). It is an intense, thick red sauce and it pairs perfectly with spaghetti squash. I liked the combination so much, I will not use traditional pasta again with this dish.

Amazing Red Sauce over Spaghetti Squash

Serves 4

1 (16-ounce) package Jimmy Dean Sage or Hot sausage

1 large white onion

1 tablespoon sugar

1 tablespoon dried oregano

1 tablespoon dried basil

1 (12-ounce) can tomato paste (note, this is the big size)

1 tomato paste can filled with water

1 (15-ounce) can diced or stewed tomatoes

1 large garlic clove, chopped

2 bay leaves

1 large spaghetti squash

Olive oil and salt

Preheat oven to 375 degrees.

Cut spaghetti squash in half and remove the seeds and strings in the cavity. Drizzle with olive oil and sprinkle salt on the flesh. Pierce the flesh with a knife in several places. Place on a baking sheet and bake for 1 hour.

While the squash cooks, chop a large white onion. In a pot or pan with a tight lid, fry the sausage and onion together. When sausage is nearly cooked, add oregano, basil and sugar.

When it’s cooked through, drain the fat off the sausage and return the mixture to the pan. Add tomato paste, water, tomatoes, garlic, bay leaves and bring to a boil for 1 minute. Then reduce to a simmer, cover and simmer for 1 hour.

When the squash is done, remove it from the oven and use a fork to shred the inside. Continue to shred until you have removed all the flesh away from the shell. Serve topped with red sauce.

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Green Tomato Relish

I love relishes but so many take a long time to cook and/or are canned at the end.

My Green Tomato Relish takes less than 20 minutes and is great on pork, chicken, turkey or even brats (instead of sweet relish). It’s a sweet relish accented with coriander seed and is stored in the refrigerator for a week. If you like chutneys and relishes, give it a try.

tomato relish close

Green Tomato Relish

2/3 cup chopped red onion

2 cup green tomatoes that have been put through the food processor but are still in chunks

1/3 cup sugar

1 tablespoon coriander seed

3 tablespoons water

1/8 teaspoon celery seed

½ a small garlic clove, minced

1 tablespoon red wine vinegar

Salt and pepper to taste

In a heavy bottom medium saucepan, heat red onion, tomatoes, sugar, coriander seed, water, celery seed and garlic and bring to a boil. Reduce heat to medium and cook for 10-15 minutes until most of the liquid has been evaporated. Turn off the heat and stir in the vinegar. Allow to cool before serving.

Serve over pork chop, turkey, chicken or brats or other sausages.

Leftovers can be stored in the refrigerator for a week.

Chicken and Andouille Po’ Boy with Horseradish Slaw

This was one of my favorite inventions of 2014.

This photo does not do the level of deliciousness justice. The chicken is hidden under the slaw and sausage is never sexy to photograph.

BUT, the recipe is FABULOUS!

If you like a little kick, and it’s only a little, you have to try this!

I love Louisiana food. My husband is from there and we visit every year, but long before I met him, New Orleans was one of my favorite food cities.

So last summer, I wanted to invent an easy Po’Boy, which is one of my favorite sandwiches.

All my favorite Po  Boys are fried and I wanted something lighter, so I decided to mix lean chicken breast with spicy Andouille and top it with a spicy slaw.

The horseradish slaw makes this dish!!! It’s fantastic. You will have leftovers of this slaw, so I often plan either a barbecue meal the next day or even a salmon sandwich. This slaw is great on pork, brisket or salmon. The slaw is best made 2 hours in advance to let the flavors marinate. If you don’t have that time, make one and a half times the dressing recipe for the slaw so there’s more sauce on it.

Andouille is a smoked, pork Cajun sausage and it’s traditionally spicy.  If you or your children don’t like a lot of spice, you could use Johnsonville New Orleans style Andouille, which is not very spicy; or even use kielbasa. If you do like a little kick and you’re in the Springfield area, try Circle B Ranch’s Andouille. Circle B. Ranch is a humanely raised certified hog farm in Seymour. I’ve been there and the hogs graze freely. I like that. You can find the product at Harter House or the Greater Springfield Farmers Market. One bite and you can tell there are not fillers, but it is spicy, so keep that in mind, if you’re sensitive to heat because the slaw has a little kick. You can find more information about Circle B Ranch and where to buy their pork: http://www.circlebranchpork.com

Chicken and Andouille Po’ Boy with Horseradish Slaw

1 (14-ounce) bag cole slaw mix (I like the tri-colored, but plain is fine)

½ cup mayonnaise

3 tablespoons apple cider vinegar

3 tablespoons Sandwich Pal Woeber’s horseradish sauce (if you substitute another horseradish, just taste as you go because sauces vary a lot in terms of heat)

1 tablespoon, plus 1 teaspoon sugar

Salt and pepper to taste

Assemble

6 hoagies or sausage rolls

6  Andouille sausages

2 breasts from the rotisserie chicken, sliced and skin removed

For the slaw: in a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar and horseradish. Salt and pepper to taste and cover and refrigerate 2 hours.

Remove the chicken breasts from the rotisserie chicken and cut into slices.

Cook Andouille according to package directions. I often slice it in half just so it lays flat in the bun.

I like to heat my hoagie rolls or sausage buns (I prefer sausage buns), but that is up to you. If you do heat them, I would put them in a 400 degree oven, keep the bread closed, and toast for 3 minutes.

When done, place Andouille in hoagie, top with sliced chicken and then add a big pile of horseradish slaw.  Enjoy! This is a delectable sandwich.DSC_0713 (2)