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Bruce Aidells' Quick and Easy Pasta

From The "Complete Sausage Book" (Ten Speed Press), Bruce Aidells notes: If some unexpected guests show up for dinner or you are tired after a long day, all you need is some sausage in the freezer and some dried pasta on the shelf, and you can whip up a simple but delicious meal in minutes.

1 pound dried pasta
3/4 pound Italian sausage
1/2 cup white wine -- AND/OR
1 cup heavy cream -- AND/OR
1 cup chicken stock -- AND/OR
1 cup chopped tomatoes
grated parmesan cheese
sundried tomatoes -- optional
blanched spring vegetables -- optional
sliced mushrooms -- optional
Makes 4 servings

1. For 1 pound of dried pasta (enough to feed 4 people generously), you'll need 1/2 to 3/4 pound of sausage removed from the casings and chopped coursely. While you are cooking the pasta, fry the sausage in a skillet until it is no longer pink. Drain off and discard the grease. To make a quick and easy sauce, add some liquid (wine, and/or cream, and/or stock, and/or chopped tomatoes), perhaps a few sun-dried tomatoes, sliced mushrooms, or blanched spring vegetables, or any combination of the above. Cook the sauce down over a high flame until it just begins to thicken. Taste for salt and pepper and mix with the cooked, drained pasta. Sprinkle with some freshly grated Parmesan cheese on top and enjoy!

... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten Speed Press)

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Beer-Braised Brat Sandwiches

1 pound Schwarz Or Home Brats or other mild sausage
1 large onion, sliced
12 ounces dark German beer
2 bay leaves
1 tablespoon coarse German-style mustard
4 kaiser or other hard rolls
Makes 4 servings

Over medium heat, brown the bratwurst for about 10 minutes in a heavy skillet large enough to hold all the sausages at once, turning them occasionally as they brown. Remove the sausages and all but 3 tablespoons of the fat. Add the onion, cover the skillet, and cook over medium-high heat for 10 minutes, stirring frequently until light brown. Pour in the beer and scrape up any brown bits clinging to the bottom of the pan. Return the sausages to the pan, and add the bay leaves. Partially cover and cook over moderate beat for 15 minutes. Stir in the mustard and cook until the liquid has begun to thicken. To serve, split the brats down the middle and place on a roll with the onions and sauce. Pass a pot of hot mustard on the side.

... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten Speed Press)


Thai Sausage Soup

1 tablespoon peanut oil
1/2 pound Smoked Thai Chicken Sausage, removed from casings
1/2 cup chopped onion
1/2 cup thinly sliced celery
6 cups chicken stock
6 bamboo shoots, diced
10 medium-sized fresh mushrooms, sliced
1/2 cup coconut milk or condensed milk
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 cup chopped green onions or scallions, white and green parts
Cilantro leaves

Heat the oil in a large pot over medium heat. Add the sausage and stir-fry for 3 minutes, breaking it up as it cooks. Add the onion and celery and stir-fry for 5 more minutes. Add the chicken stock, bring to a boil, decrease the heat, and simmer for 10 minutes. Add the bamboo shoots, mushrooms, and coconut milk. Simmer for 2 more minutes. Add the lime juice and taste for salt and pepper. Serve garnished with green onions and cilantro leaves.

... an excerpt of:
"Bruce Aidells' Complete Sausage Book"
(Ten Speed Press)

Hot Sausage and Shrimp Jambalaya

1 lb Schwarz Hot Link sausage, cut in 1/2 in pieces
2 onions, chopped
1 cup parsley
4 cloves garlic, chopped
2 cups water
1 can tomatoes
1 tsp thyme
salt to taste
2 cups rice
1 lb frozen peeled shrimp

Cook sausage and onions in large skillet until onions are clear. Add garlic and parsley. Cook until parsley is limp. Transfer to Dutch oven, add water, tomatoes, thyme and salt. Bring to boil. add rice and shrimp. Stir once, lower heat, cover, and simmer. Cook until rice is tender. Add more water if necessary.

From the “Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"

Sausage Creole


2 lb smoked sausage links, sliced in 1/2in pieces
1/2 cups chopped onion
2/3 cups chopped celery
1 1/2 cups water
2 can stewed tomatoes with pepper peppers
4 tbs olive oil
1 red bell pepper, diced
1/2 cups sliced green olives
2 pkg. Spanish rice Mix
1/4 tsp cayenne pepper

In Dutch oven, sauté onion, pepper, and celery in olive oil. Combine all ingredients in oven and bring to boil. Cover, reduce heat, and 'simmer until liquid is absorbed. Serve.

From the “Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"