Magazine article Sunset

SAUSAGES to the Rescue

Magazine article Sunset

SAUSAGES to the Rescue

Article excerpt

It's that time of year- a house full of visitors tired of leftovers. Maybe you need to call in a little help...

Argentine-style sausage sandwiches


For these sandwiches, Morgan Robinson, chef-owner of Smoke Open Fire Cooking in Napa, grills the sausages outside (and the cheese too, in a small cast-iron skillet). This indoor, cold-weather version can be expanded to feed a crowd.


1 tbsp. minced garlic

1 ½ tsp. red chile flakes

½ cup extra-virgin olive oil

6 tbsp. chopped flat-leaf parsley

2 tbsp. minced fresh oregano leaves

¼ cup red wine vinegar



4 sandwich rolls, such as Mexican bolillos

1 tsp. olive oil

4 fresh Italian-style pork sausages (not hot)

4 oz. sliced provolone cheese

1/8 tsp. sweet smoked Spanish paprika

1. Mix 2 tbsp. boiling water, the garlic, and chile; let steep 3 minutes. Stir in remaining chimichurri ingrethents; season with salt.

2. Halve rolls and toast, cut side up, in a 350° oven until crisp, about 10 minutes.

3. Heat oil in a large heavy frying pan over medium heat and add sausages. Cook, covered, turning often, until cooked through, 15 to 20 minutes. Top each with cheese, remove from heat, and cover until cheese melts. Sprinkle with paprika.

4. Spoon 2 to 3 tbsp. chimichurri onto roll halves and make a sandwich with sausages. Serve with remaining chimichurri.

PER SANDWICH 559 CAL. 58Ü (322 CAL.) FROM FAT; 19 G PROTEIN; 37 G FAT (35 G SAT.); 40 G CARBO (1.6 G FIBER); 967 MG SODIUM; 38 MG CHOL

Wine-glazed sausages, with watercress potatoes and sauerkraut


This recipe works with nearly any sausages except super-spicy ones, which would be overpowering with the tangy sauerkraut. You can easily double the amounts here.

2 tbsp. plus 1 tsp. olive oil

1 large yellow onion, chopped

1 tsp. caraway seeds

2 cups sauerkraut, drained and rinsed

4 potatoes, peeled and cut into 1-in. chunks

3 dried bay leaves (not California)

Kosher salt

3 tbsp. butter

8 oz. watercress or arugula leaves

4 knockwurst, bratwurst, bockwurst, kielbasa, or poultry or seafood sausages

½ cup dry Riesling or other dry white wine

1. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Add onion and caraway seeds; cook until onion softens, 10 to 15 minutes. Add sauerkraut, lower heat to medium-low, and cook, covered, stirring occasionally, 10 minutes. Scoop into a bowl; cover. Wipe pan clean.

2. Put potatoes and bay leaves in a medium pot and add just enough water to cover, plus salt to taste. Bring to a boil, then simmer until potatoes are tender, 15 to 20 minutes. Drain potatoes (reserve 1Ii cup of water). Return to pot. Stir in butter, cooking water, and watercress. Set aside, covered.

3. Pour 1 tsp. oil into pan and cook sausages over medium heat, covered, until cooked through, 10 to 20 minutes. Pour in wine and cook, turningsausages, until wine evaporates. Serve with kraut and potatoes.

PER SERVING 856 CAL, 66Si (566 CAL.) FROM FAT; 27 G PROTEIN; 63 G FAT (22 G SAT.); 44 G CARBO (5.1 G FIBER); 1,794 MG SODIUM; 135 MG CHOL.

Chorizo and shrimp with toasted pasta


In Spain and Mexico, this style of soup is called jideos (after the thin noodles used) and can be very brothy, like this version, or almost dry (when it's called sopa seca). …

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