Tag Archives: lavistown sausages

A Yummy Sausage and Pasta Dinner – Quick! (serves 6)

Have you every had one of those crazy spontaneous moments and asked people over to dinner that evening and it is already 5 o’ clock! Of course you have done this, and then arrived home to find yourself in a panic over what you can pull together quickly while screaming out loud, “what was I thinking inviting people over tonight!!!!”” That’s when you zoom to the supermarket (or do this before you go home to avoid this panic attack) and buy the few things you need to make this gorgeous, crowd-pleasing dinner! It is also a super inexpensive main course for six.

Quick and easy dinner for six!

Quick and easy dinner for six!

I also think when you see how easy this is, you might also decide to make a batch of brownies while everyone is sitting around after dinner: yes, it’s what I did and I wasn’t taxed a bit! (Recipe for Brownies below)

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You will need:

2 tbs olive oil

1 lb seasoned sausage (I used an Apple & Onion, but feel free to grab whatever is available: mild Italian, garlic, wine & herbs, etc – * If I were on the East coast of Ireland I would use Lavistown Sausages*)

ALSO: you can use chicken or turkey sausage

1 large Vidalia (sweet) onion, small dice

2 garlic cloves, finely chopped

2 celery ribs, including leaves, diced

4 sprigs fresh thyme (if you don’t have it, don’t worry)

4 cups chopped fresh spinach

2 tsp curry powder (any favorite variety)

1/2 tsp cayenne pepper flakes (optional)

1 1/2 cups chicken broth (or 1/2 bouillon cube & water)

1 1/2 cups heavy cream

sea-salt & freshly ground black pepper to taste

1 lb medium pasta shells (I use Barilla brand)

Freshly grated Parmigiano Reggiano (if you have it on hand)

*This can easily be a Blood Type A Diet recipe by using a poultry sausage (chicken or turkey) Also, substitute the cream with more stock (veggie or whole bouillon cube) and, if you are really strict, omitting the curry powder and chili flakes*

Method:

*Put large pot of water on for pasta, add about 2 tsp coarse salt to water. Cook according to instructions and reserve about 3/4 cup pasta water before draining. do not rinse pasta with cold water. It will take the pot of water about 5 or so minutes to come to a boil and the shells will take anywhere from 9 to 11 minutes (check package for cooking time). This adds up to about 16 to 20 minutes, so time the pasta to be ready at the same time as it is required in the dish*

first: dice onion, chop garlic

First: dice onion, chop garlic

1 – Put large saute pan on medium heat and a the oil. When it has warmed add the onions and garlic and cook for about 5 minutes.

Remove sausage casing by cutting the entire lenght of the sausge adn sliding it off. then it is easy to cut or break the sasge into your pan

Remove sausage casing by cutting the entire length of the sausage and sliding it off. Then it is easy to cut or break the meat into your pan

2 – While onions are cooking remove the sausage from casing (instructions above)

kuh

Add Sausage and thyme

3 – Add the sausage to pan be cutting it into pieces as you go, or breaking it off into pieces with your hands. Add the thyme and celery. Turn pan up slightly and cook the sausage for about 10 minutes, stirring frequently, until starting to brown on all sides.

Add curry powder

Add curry powder

4 – Add the curry powder (and bouillon cube if using) and stir into sausage mixture until everything looks golden.

Add the liquids, then the spinach

Add the liquids, then the spinach

5 – Add the broth (or water) and let it come to a simmer. Add the cream and wait until it is also simmering before adding the chopped spinach. Cover and lower heat until everything is at a very gently simmer and cook for about 5 minutes. Turn off heat and taste sauce and add salt and pepper if needed (purely personal). Add the just-drained shells and stir. If you like a looser sauce, add some of the reserved pasta water (and a little cream if you like) until desired consistency is reached.

Serve

Serve

Serve in warmed shallow bowls with a grating of Parmigiano Reggiano.

lovely brownies

If you want to make brownies quickly, click HERE for recipe!

Irish Lavistown Sausage And Chicken Dinner (serves 6)

Irish Lavistown Sausage & Chicken Dinner

This dinner was all about the sausages we bought the other day in Kilkenny. We first tasted them in a pub in Thomastown (will be writing about this particular pub in the near future!) and my sister told me they were local. There is nothing like eating food close to the source, especially when it comes to meat.

Lavistown Gourmet Sausages

Lavistown Gourmet Sausages hail from Lavistown House in County Kilkenny in Ireland. They have been making these lovely meaty sausages from locally sourced pork (no fillers!) for the past 21 years, and after eating them, it will be impossible to buy run-of-the-mill sausage links in the supermarket ever again!

www.lavistownhouse.ie

unctuous sausages from County Kilkenny!

We used their Italian Style variety and cooking them first on the pan, which released their beautiful flavor, and finishing them off in the oven with wine and thyme brought out a deliciousness my taste buds won’t easily forget. If you live anywhere near Kilkenny these sausages should be a weekly staple for breakfast, lunch and dinner!

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You will need:

2 tbs extra-virgin olive oil

8 sausages (Lavistown brand if you can find them, but any good quality sausages will work. do not use breakfast links as they are too small, but a bigger dinner-like sausage such as Italian or other seasoned sausage)

4 or 5 small-sized chicken breast fillets

3 cups baby potatoes, washed and left unpeeled (if you can’t find or don’t have them, use bigger potatoes, washed and cut into smaller pieces)

1 large onion, roughly chopped or sliced

2 celery ribs, including the leaves, sliced

6 fresh thyme sprigs

2 cups baby potatoes (or 3 medium carrots, large dice)

1 cup white wine

1 1/2 cups chicken or veggie broth (or good quality bouillon cube and water)

sea-salt for seasoning (I use Maldon sea-salt flakes)

Method:

Preheat oven 400*

1 – Put large saute or roasting pan on medium heat and add oil. Add sausage and cook until browned on all sides. Remove to a plate and set aside.

Fry Sausages

2  – Season chicken with a light sprinkle of sea-salt. Turn heat up slightly and brown the chicken fillets on both sides (they will soak up the flavor of the sausage juices and oil). Remove to a plate and set aside.

brown chicken

3 – Add onions, celery and thyme to pan and cook for 10 minutes, stirring occasionally, and adjusting heat so as not to burn the vegetables.

saute onions,  celery & thyme

4 – Add the potatoes and continue to cook for another 4 or so minutes. The potatoes will begin to brown.

add baby potatoes

5 – Turn heat up and add the wine. When it comes to a boil, cook for about 2 minutes, stirring and scraping up the brown bits stuck to the bottom of your pan. Add the broth (or bouillon & water) and bring to a boil. Add the meat in an even layer. Turn heat off, cover pan with lid and place in preheated oven for 30 minutes.

add liquid, then meat

Serve this with whatever you like. Some of us had it with lots of field greens, while others loaded up on more carbs in the form of basmati rice. 

Chicken with Greens