recipesusingsausages

RECIPES USING SAUSAGES

SPANISH SAUSAGE SOUP: Serves 4-6

2 tbls. vegetable oil;      1lb.fresh chorizo-(cut into 1"
                                           pieces;
2 lrg. potatos, peeled and diced;     2 carrots, scraped
                                                   and sliced;
2celery stalks, with tops, coarsely chopped;
1 lrg. onion, chopped;    1 10oz. pkg. frozen baby li-
ma beans;     2 qts. of either chicken or beef stock;
1 can tomato paste;     salt to taste;      1/2tsp. grnd.
blck. pepper;     1/4 tsp. curry powder.

    1.) Heat the oil in a large pot and saute the chorizos until
well browned
    2.) Add the vegetables and saute about 5 mins.
    3.) Add the lima beans, stock, tomato paste, salt, pepper
and curry powder. Simmer, uncovered for 45 mins. Serve
hot.

CHORIZO BERRITOS: Serves 8-10

1 pkg. tortillas     1 can refried beans   1lb. fresh
chorizos, removed from casings and crumbled;     1/4
cup chopped jalapeno peppers;     8oz. shredded mon-
terey jack or cheddar cheese;    7-8 cherry tomatos
coarsely chopped;     1pt. sour cream;     1/2 head of
lettuce, shredded.     1tbls. hot sauce.

1.) Saute the chorizos until lightly browned. Drain
and add 1 can of refried beans, the jalapenos and
hot sauce. Let simmer 3-4 mins.
2.) Place a tablespoon of this mixture on each
tortilla and sprinkle on equal amounts of shredded
cheese, lettuce & tomatos and a teaspoon of sour
cream, then roll up. These can be served alone or with a bowl of chili.

THEOTOKOS MONASTERY SAUSAGE BREAD

Store bought pizza or bread dough may be used

1 lb. of hot Italian sausage, removed from the casing;    1 lb. of
   fresh chorizo, removed from the casing;    1 pkg. each of shred-
   ded cheddar and mazzorella cheese;    fresh grated Romano or
   Parmesan cheese;     olive oil.

1.) Saute the chorizo and Italian sausage, separately, until they
loose their pink color. Drain off excess fat.
   2.) Roll out the dough and brush it with olive oil.
   3.) Spread the Italian sausage on the dough, then a layer of the
mazzorella. Next, spread the chorizo on top of the mazzorella.
Layer the shredded cheddar on top of the chorizo, then sprinkle
this with the grated cheese.
   4.) Roll the dough jellyroll style, making sure the ends are sealed.
Place into a greased bread pan. Brush the top with a mixture of
melted butter, 1/4 tsp. oregano and 1/4 tsp. garlic salt. Bake in a
preheated 375 degree oven for about 25 mins., or until golden
brown. Serve warm.

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