Smoked Sausage Stuffed Sandwich

 

I wanted to bring you a recommendation for a pretty inexpensive dish, that you can definitely stretch and serve to a crowd, or make it even for just one or two people.  It's up to you.  

It uses very few ingredients, but the result is delicious and filling and just ooohhhhh.  Love it ♥

This recipe or rather this dish, is from Brasil and it's known as Buraco Quente.  It's usually made with ground beef, but you can certainly use beef, or chicken or smoked sausage which is what I used for mine.

If I have to translate exactly, word for word, to English, it means Hot Hole, and I don't know about you all, but that does not sound appealing at ALL when talking about food.  LOL

So, I just call them Stuffed Sandwiches.  Much better!

 

This is one of those sandwiches that your family will love, and will be talking about for a while.  The fact that it's so easy to make and you can change it up, using whatever meat you have on hand, is even better.  

 

 

 

 

Smoked Sausage Stuffed Sandwich

Buraco Quente de Linguica

Bread Rolls (I made some of my french bread sub rolls, and cut them in half)

Drizzle of olive oil

1 package smoked sausage

1 small onion, finely diced

2 cloves of garlic

parsley and cilantro

salt and pepper to taste

oregano to taste

1 can Media Crema (table cream)

Shredded cheese

In an oven proof dish, take each roll, cut a small piece off the bottom so that it stands flat.  Place the rolls in the dish, then take a small knife and cut out the inside, creating a hole.  Don't leave the edges too thin, or it will fall apart when you fill it with the meat mixture.

In a saucepan, add a little bit of olive oil.  Dice up the smoked sausage.  I cut it into slices, then cut those slices in half then half again, creating little cubes.  Saute them in the olive oil, then add the onion and garlic and cook for a minute or two until the onion is translucent.

Season with salt and pepper and oregano, add the cilantro and parsley to taste, stir well to combine, then add the can of media crema, give it another good stir and remove off the heat.

Fill each sandwich with some of the sausage mixture, then add a sprinkle of shredded cheese of your choice.

 

Pop into the oven for a minute or so until the cheese is melted, then serve immediately.

 

Smoked Sausage and Potato Bake

 

I've always been a fan of one pan meals.  Not just because of the clean up, but I in my family, I am known as the one who mixes all her food in the plate.   Especially if there's rice, beans, salad and some sort of meat.  I don't know why, I just love mixing it all.

This dinner came about as a quick way to get a meal together while Curt and I worked outside in the garden.

 

What I love the most about these type of meals, is that they're a great way to adapt to your family's likes.  I would have added some peppers of some kind, but our son doesn't like them, so I omitted them.  

I used smoked beef sausages, onions and potatoes cut into wedges.  

The seasoning is also entirely up to your preference, I kept mine pretty simple with doing olive oil, salt, pepper, paprika, garlic and parsley and cilantro.  You could use thyme, oregano, rosemary, whatever you like.

This is a meal that my entirely family eats, enjoys and goes back for seconds.

 

 It makes really yummy leftovers as well. 

 

 

 

Smoked Sausage and Potato Bake

 

 

INGREDIENTS:

• Sausages of your choice
• Potatoes, washed, cut into wedges (I leave the skin on mine but you can take peel them if you wish)
• Small onion, peeled and cut into wedges
• Seasoning of your choice
• Olive oil

 

 

INSTRUCTIONS:

 

In a large baking pan, drizzle on some olive oil.

Add the sausages, potatoes and onions, then season to taste.  Stir everything around to coat both sides.

Bake in a 425 F oven, for half an hour or until potatoes are tender.  I flip everything over, halfway through to give it an even bake.

Serve immediately.

 

Camping Trips are just around the corner

I see a lot of people starting to gear up for camping trips, I think that after the cold months we're all itching to get out there and enjoy warm weather and fresh air.

To get us all into the Camping Mood, I'm sharing a great recipe that I'm sure you'll all enjoy.

Camping Sausage-Potato Dinner

Ingredients

1 pkg. (32 ox) frozen Ore-Ida Potatoes O'Brien

1 pkg (16 ox.) small fully-cooked smoked sausage links

3/4 cup ranch salad dressing

1 1/4 cups Kraft Shredded Cheddar & Monterey

3 green onions, sliced

Directions

Preheat grill. Lightly coat four 18x12-inch pieces of heavy foil with nonstick cooking spray. Set aside.

In large bowl combine potatoes, sausage links, and salad dressing. Spoon mixture into centers of foil pieces. Bring up opposite edges of foil and seal with double fold. Fold remaining edges together to completely enclose, leaving space for steam to build.

Place foil packets on the rack of an uncovered grill directly over medium heat for 30 to 35 minutes or until potatoes are tender, turning several times. Carefully open packets. Sprinkle with cheese and green onions. Loosely close packets.

Let stand about 5 minutes or until cheese melts.