Hot Hot Hot!!! (SAUSAGES!!!) 🌞

Last edited Fri Oct 10, 2025, 11:09 AM - Edit history (1)

https://www.marthastewart.com/8222368/spicy-pork-sausage-guide




Orecchiette Pasta with Chorizo Sausage and Roasted Butternut Squash
By Julia Frey of Vikalinka

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6


Delicious orecchiette pasta with a spicy chorizo sausage, spinach
and roasted butternut squash in a creamy Parmesan sauce.

Ingredients

450g/ 1/2 butternut squash, 3.5 cups cubed
3 tbsp olive oil, divided
400g/1 lbs raw chorizo sausage, 6 sausages
1-2 cloves garlic
2 cubes/1/2 cup frozen spinach
1 lbs orecchiette pasta, or pasta shells
350 ml/1 1/4 cups chicken stock
50 g/1/2 cup freshly grated Parmesan
salt

Instructions

Preheat the oven to 200C/400F. Peel, cut and deseed the butternut squash. Cut one half into 2 inch cubes and reserve the other half for another use. Toss the squash with salt and half of the olive oil. Roast in the preheated oven on a large and rimmed baking sheet for 40-45 minutes or until tender and golden.

Approximately 15 minutes before the squash is done get the pasta boiling in a large pot of salted water. Remove the chorizo sausage from its casing and cook in a pan with the remaining olive oil, break it up into small pieces with a wooden spoon. When the sausage is cooked all the way through add the minced garlic and continue cooking for about 30 seconds.

When the pasta is done, drain it. Nex add the defrosted spinach (or fresh spinach) to the pan with the chorizo sausage, orecchiette pasta, grated Parmesan cheese and chicken stock, toss together until the pasta is well coated. Taste and add more salt if needed.

By this time your butternut squash should be done roasting. Take it out of the oven and stir gently into the pasta trying not to break it up too much. Serve with extra Parmesan cheese on top.


https://vikalinka.com/orecchiette-pasta-chorizo-sausage-butternut-squash/


**********************************************************************************


Roasted Corn and Linguiça Stew
This Roasted Corn and Linguiça Stew is so hearty and spicy, and it is the perfect
recipe for enjoying fresh summer corn and tomatoes.

Ingredients

For the Stew:

3 cups fresh or thawed and patted dry frozen corn kernels
2 tablespoons olive oil
1 pound linguiça sausage (or sausage of your choice), sliced
1 cup peeled and diced red, white, or yellow potato
4 cups chicken stock or broth, homemade or low sodium
2 cups sofrito (recipe below, can be made up to 10 days in advance)
1/2 cup chopped roasted piquillo peppers or roasted red peppers
1 cup crème fraîche
3 tablespoons chopped chives
1 clove garlic, minced
Hot or smoked paprika to taste
Red chile flakes, to taste
Salt and pepper, to taste

For the Sofrito:

3 tablespoons olive oil
2 pounds yellow onions, sliced thinly
4 cloves garlic, sliced thinly
2 red bell peppers, peeled and sliced thinly
2 cups fresh (grated) or canned whole tomatoes (pulsed in a food processor)
1 bay leaf
Pinch of sugar
Salt and pepper, to taste

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Mix the corn with 1 tablespoon of the olive oil, and spread in a single layer over the foil.

Bake the corn for about 10 minutes. Remove from the oven and set aside.

Heat one tablespoon of olive oil in a 4 quart sauce pan or Dutch oven, and add the sausage slices. Cook over medium heat until the sausage is browned. Remove the sausage from the pan and set aside.

Add the potatoes to the pan and cook in the rendered sausage fat for a couple of minutes to let the potatoes absorb some of the sausage flavor.

Add the stock, sofrito, piquillos, and corn, and bring the mixture to a boil. Reduce to a simmer, and continue cooking for 20 minutes.

While the broth is cooking, mix the crème fraîche with the chives, garlic, paprika, chile flakes, and salt and pepper.

Add the sausage to the broth. Add half of the crème fraîche mixture into the stew, and cook for an additional five minutes. Garnish each bowl with the rest of the crème fraîche mixture and a light dusting of paprika.

To make the sofrito:


Heat the olive oil in a large skillet. Add the onions and garlic and cook for about 20 minutes over medium low heat, until softened.

Add the bell pepper and continue to cook for another 20 minutes. Add the tomatoes and bay leaf and cook on low for 25 minutes more. Add the sugar, salt, and pepper. Remove from the heat.

Yield: 4 servings
Adapted from "The London Cookbook" (link)


https://www.karenskitchenstories.com/2017/06/roasted-corn-and-linguica-stew.html

*********************************************************************************



Soppressata Pasta with Delicata Squash and Thyme
By Claire Saffitz

Ingredients

3 tablespoons olive oil
1 small delicata squash, halved lengthwise, seeds removed, sliced crosswise ½ inch thick
6 garlic cloves, smashed
4 ounces soppressata or other spicy salami, casing removed, chopped
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
12 ounces linguine
3 ounces Parmesan, finely grated (about 3 cups), plus more for serving


Step 1

Heat oil in a large skillet over medium-high. Arrange squash in skillet in a single layer and cook undisturbed until browned, about 5 minutes. Shake skillet, scraping bottom with a spatula to release squash, and turn pieces. Add garlic, soppressata, and thyme sprigs; season with salt and pepper. Cook, tossing occasionally, until squash is tender and garlic is browned all over, about 5 minutes. Remove from heat; set aside.

Step 2

Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.

Step 3

Using tongs, transfer pasta to reserved squash mixture and add 1½ cups pasta cooking liquid. Set over high heat; cook, tossing, until pasta is al dente and liquid is reduced by half, about 3 minutes. Reduce heat to medium-low and gradually add 3 oz. Parmesan, tossing until cheese is melted and pasta is coated in a smooth, glossy sauce. Thin with more pasta cooking liquid if needed. Pluck out thyme sprigs.

Step 4

Divide pasta among bowls and top with thyme leaves and more Parmesan.

https://getrecipecart.com/recipe/soppressata-pasta-with-delicata-squash-and-thyme/606be603333e75875ccbfeda


**********************************************************************************


Skillet Cajun Potatoes with Andouille Sausage
Author: Melissa Sperka

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


Servings: 4 servings


Ingredients

2 medium leeks green tops removed and sliced
2 lb red potatoes quartered
2 Tbsp olive oil
1 tsp Cajun or Creole seasoning [more or less to your taste]
salt and black pepper to taste
3 clove garlic minced
2 tsp fresh thyme rough chopped and divided
1/2 tsp fennel or cumin seed
1 14 oz smoked andouille sausage 1/4-inch on bias

Instructions

Remove the green tops from the leeks and slice into 1/2 inch slices. Place into cold water and use your hands to "swish" around to remove any sand trapped between the layers. Drain.

In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with 1/2 tsp Cajun seasoning, salt and black pepper to your taste. Let the potatoes cook for several minutes and brown on one side before you attempt to turn them to prevent them from breaking up.

Cook the potatoes for 12-15 minutes then add the sliced leeks, minced garlic, fennel seed and 1 tsp fresh thyme. Sprinkle with the remaining Cajun seasoning. Cook for 5 minutes until the leeks begin to soften and brown.

Slice the sausage into 1/4 inch slices on the bias and add to the pan. Continue to cook over medium heat for another 10-15 minutes or until the potatoes are fork tender and the sliced sausage has browned.

Adjust the creole seasoning, salt and pepper then sprinkle with the remaining chopped thyme before serving.

Notes

Sliced onion wedges or green onions may be substituted for the leeks if desired.


https://www.melissassouthernstylekitchen.com/skillet-cajun-potatoes-with-andouille-sausage/


Enjoy everybody!!

*Whenever I write about genuinely spicy food, I start to perspire (as if I was eating it right then)!