Sausage mix

A great substitute for anything that involves pulling sausages out of their casing. Make sure you get fresh ground meat, not made from previously frozen parts.

Ingredients :
3-4 lb of ground pork
2 table spoon red chili flakes
2 table spoon coriander seeds
2 table spoon paprika
3-4 table spoon fennel seeds


1. Grind and combine all the spices.

2. Add about 2 table spoon of the spice mix per pound of ground meat.

3. Mix to combine and portion off in freezer bags. Throw them in the freezer and pull out as needed.

Lazy Jambalaya

Wholly inaccurate, but easy enough on a weekday. A satisfying one-pot meal with plenty of leftovers for lunches. Leftover portions freeze rather well, so that is always a bonus.

Ingredients :
3 Italian sausage (spicy)
1 onion, chopped
3 celery branches, chopped
1 yellow bell pepper, chopped
1 cup frozen peas
2 cloves of garlic, minced
1 can diced tomatoes
2 cups rice
4 cups chicken broth
1/2 table spoon cajun spices
1 table spoon paprika
1 lb shrimp
olive oil

1. In a large enamel faitout or dutch oven, warm about a table spoon of the oil. Remove the casing from the sausages and add to the pot.

2. Break apart into clumps as it cooks.

3. Once the meat is almost fully cooked, add the onion, bell pepper and celery.

4. Stir in and cook for a  minute or two then add the frozen peas.

5. Give the peas a mine to start thawing then add the tomatoes and garlic.

6. Add the rice. Stir it in, to coat the rice.

7. Add the chicken broth, paprika and cajun spices.

8. Bring to a boil then lower the heat to low and cover. Simmer for 10 minutes (to get the rice started)

9. Add the shrimps, still frozen, in a single layer on top.

10.  Cover and return to heat for 5-10 minutes, or until the shrimps are nicely pink.

11. Allow to stand for a few minutes (the liquid will be absorbed). Portion out and enjoy!

White beans and sausage

Almost a mock cassoulet, simpler, cheaper and with less meats involved. But warm and plentiful and filling.

3 spicy Italian sausages
1-2 table spoon olive oil
2 large yellow onions, chopped
2 cloves of garlic, minced
2 table spoon fresh thyme, chopped
1 cup chicken stock
1 1/2 table spoon tomato paste
2 cans of white kidney beans
1/4 cup breadcrumbs.
1/8 cup parmesan cheese
black pepper.


1. Pre-heat the oven to 375F.
In a large cast iron pot sear the sausages until colored on all sides. Remove from pot and set aside.

2. Add the olive oil and onions. Sweat until translucent.

3. Add the garlic and thyme, sweat until fragrant.

4. Deglaze with the chicken stock.

5. Add the tomato paste and mix well to incorporate.

6. Add the beans, with the liquid. Season with black pepper. Bring to a simmer.

7. In a separate bowl mix the bread crumbs and parmesan cheese.

8. Once the liquid is simmering and has started to thicken a bit, return the sausages to the pot. Cut the sausages into segments at this point.

9. Sprinkle the bread crumbs on top.

10. Transfer to the oven and bake for 20 minutes, until the topping has turned golden.

11. Serve warm.

Sausage and vegetables frittata

This is part recipe, part guide to clearing out the fridge. Anything would work inside the frittata, I just used what was there and needing to be used up. It’s also a simple one skillet meal. Since my dishwasher is currently not working, this counts for a lot.

This makes 6 large portions or 8 smaller (but still very filling) ones.

2 small onions, diced
4-5 smallish carrots, diced
3 tomatoes, roughly chopped
3 Italian sausage
3 cloves of garlic, crushed
8 eggs
a splash of milk
salt and pepper
olive oil
2 handful grated cheese


1. Pre-heat the oven to 400F
In a large skillet, color the outside of the sausage.

2. Chop the sausage into small bites and return to skillet. heat until fully cooked. Transfer to a plate line with paper towels.

3. Clean the skillet. Add a splash of olive oil. Ad the onions and cook on medium-low heat until translucent.

4. Add the garlic and stir until fragrant. Add the carrots, in small bite size, and cook until slightly softer.

5. Add the tomatoes and cook until just warmed through.

6. Return the meat to the skillet and mix to combine.

7. Sprinkle a first handful of cheese on the whole thing.

8. Whip the eggs up with a splash of milk. Add salt and pepper.

9. Pour the eggs over everything. You don’t want to stir them in, just kind of shake/settle them in to the bottom. Sprinkle the second handful of cheese on top. Keep on the range for a few minutes for the edges to start cooking (gently lift a bit once in a while to make more egg reach the bottom)

10. Put in the oven for 15-20 minutes or until all the eggs are set. Test by cutting in the middle : if not liquid/raw egg rushes up in the gap you’re good.
Turn the oven’s broiler on, while keeping an eye on it, to make the top golden. Remove from oven and allow to rest for 5 minutes.

11. Slice and enjoy!


I have no idea what to call this other then a tasty, rich, satisfying dinner. It’s part turnover, part stromboli, part giant pizza burrito? Leave name suggestions in the comments!

The cheese I use is a blend of mozzarella, gruyère and emmental.You can use whatever cheese or cheese mix you like. Just throw in some mozzarella for the stretchy texture.

1 ball of pizza dough
1 recipe of pizza sauce
2 large italian sausage
2 red bell peppers
1 onion
1 egg
olive oil
grated cheese in sufficient quantity


1. Pre-heat the oven to 375F.
Pour a bit of olive oil in a skillet. Slice the onion and cook until translucent.

2. Thinly slice the bell peppers and add to the onions.
add peppers

3. Cook until nice and soft then set aside.

4. Color the outside of the sausage in a different skillet.

5. Cut into chunks and return to the skillet to cook fully then set aside.

6. Cut the dough into 4 portions.

6. Roll each portion about the size of a large tortilla. Add some of the sauce, a quarter of the peppers and onions, a quarter of the sausage and a large handful of cheese.

7. Fold as you wish (I have no talent). Beat the egg in a small bowl and brush the folded dough with the beaten egg.

8. Put in the oven for 20-25 minutes or until the dough is cooked and crisp. Allow to cool a bit before eating (to avoid burns from the molten cheese).

Oven roasted vegetables, sausages and couscous

A good recipe to use up all the older vegetables laying around in the fridge. Very, very flexible. So feel free to add, substract or modify with what you have on hand.

2 carrots, sliced
2 bell peppers, cut in large pieces
2 tomatoes, cut in large pieces
3 stalks of celery, sliced
1 elephant garlic bulb, sliced (not chopped!)
2 small onions, sliced
2 italian sausages, sliced
1/2 couscous or so (to taste)
1 1/2 tea spoon butter (optional)
olive oil, salt, pepper


1. Pre-heat the oven to 400F.

2. In a large oven safe dish mix all the vegetables. Season with salt and pepper and pour a bit of olive oil. Toss to coat all the vegetables. Put in the oven, uncovered for about 1 hour. (For those paying attention, this is the same as the vegetables used as a side dish here)

3. When the vegetables are almost done, cook the sausages in a pan.

4. Remove the vegetables from the oven.

5. Add the sausage (and all cooking juices from the pan) to the vegetables and stir to distributed evenly.

6. Cover and set aside. In a container that can be hermetically sealed (I use a ziploc bowl), pour the couscous and an equal quantity of boiling water. Wait until the water is absorbed. You can add stir in some butter at this point, if you like.

7. Spoon some couscous at the bottom of a shallow bowl. Add the vegetable and sausage mix on top.

Penne with Italian sausages & elephant garlic

This recipe came together trying to replicate something my brother and I once ate in a restaurant. This is fairly close to it.

I don’t make it often because elephant garlic is not always available. And it has a much milder flavor compared to regular garlic. You can do the recipe with regular garlic (swap the elephant garlic for 4 cloves of regular garlic) but the taste will be a lot more bitter.

Olive oil (probably less then ¼ cup in all)
2 italian sausages
1 sweet bell pepper – red, finely diced
1 swett bell pepper – yellow, finely diced
2 elephant garlic cloves, finely chopped

1. Cook the Penne following the instructions on the box
2. In an other pan, put the sausages in cold water and bring to a boil. Skim and trow away the fat floating to the surface. This helps the sausage keep their shape once you slice them and removes some of the fat from them. And, if you do like me and freeze them it ensures that they are fully thawed before slicing.
3. Once the water reaches a boiling point turn down the heat and allow to simmer for 2 minutes or so then drain the sausages and slice. Put in a large skillet with a drop of olive oil.
4. Once the sausages are cooked, remove from the skillet but leave the oil and rendered fat in the skillet.

5. Turn the heat to low and add the garlic. It will drink up the oil. stir around until it becomes flagrant. Be careful, it burns easily!
6. Add the peppers and stir for 2-3 minutes. If you want to deglaze with white wine, now would be the time to do it.

7. Stir the sausages back into the skillet.
8. Add the penne and toss together. Drizzle with olive oil until all the pasta are glistening and wet.

9. Adjust seasoning to taste and serve.