You'll find uncooked Italian sausage in the fresh meat or butcher's case in the grocery store. Check the sell-by date stamped on the package. "Sweet" Italian sausage has fresh basil added. "Hot" is made with crushed red pepper and is definitely intense. You may try either of these in this recipe. Use fresh sausage within 3 days of purchase, or freeze for up to 30 days.
1. Drain tomatoes, reserving juice; set tomatoes aside.
2. Brown sausage links in a nonstick skillet over medium heat 4 to 5 minutes on each side. Add reserved tomato juice and 1 cup water; bring to a boil. Cover, reduce heat, and simmer, turning occasionally, 20 to 25 minutes or until thoroughly cooked.
3. Sauté peppers and onion in hot oil in another large nonstick skillet 15 to 20 minutes or until lightly browned. Stir in tomatoes; cook until thoroughly heated. Remove sausage links from skillet, discarding liquid; cut links into bite-size pieces. Serve sausage over Parmesan Cheese Grits; top evenly with pepper mixture. Garnish, if desired.
Note: For testing purposes only, we used Johnsonville Sweet Italian Links.
Southern Living NOVEMBER 2006
1. Bring chicken broth and 1 1/2 cups milk just to a boil in a large saucepan. Slowly stir in grits and 1/2 tsp. salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 tsp. and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
Southern Living NOVEMBER 2006
Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Southern Living NOVEMBER 2006
Back To
Chilly Day Dinner Menu
