Hot Sausage Burgers with Broccoli Rabe and Provolone

Recipe courtesy Rachael Ray

Show: 30 Minute Meals
Episode: Hot, Sweet and Cool

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

• 1 1/2 to 1 3/4 pounds coarsely ground pork (ask butcher to do this)
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 2 teaspoons smoked sweet paprika, 2/3 palmful
• 1 1/2 teaspoons ground fennel, fennel pollen or 1 teaspoon fennel seed
• 1 teaspoon ground sage, 1/3 palmful
• 1 teaspoon granulated onion, 1/3 palmful
• 1 teaspoon granulated garlic, 1/3 palmful
• Salt
• Extra-virgin olive oil, for drizzling, plus 1 tablespoon
• 3 tablespoons dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 cup tomato sauce
• Freshly ground black pepper
• 1 small bundle broccoli rabe, tough ends discarded
• 1 large or 2 small cloves garlic, finely chopped
• A few grates nutmeg
• 4 thick deli slices sharp provolone cheese
• 4 ciabatta rolls or other crusty rolls, split
• Store-bought olive oil-rosemary or herb flavored fancy potato chips 

Directions
In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.

Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.

Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.

Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.

Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

Savory Bread Pudding with Sausage and Mushrooms

Recipe courtesy Sandra Lee 2009

Show: Sandra's Money Saving Meals
Episode: Cheaper by the Dozen

Cook Time: 45 min
Level: Easy
Yield: 12 mini bread puddings

Ingredients

• Nonstick cooking spray
• 1 tablespoon canola oil
• 1 (8-ounce) package sliced white mushrooms
• 1/2 pound sweet Italian sausage, removed from casing
• 4 eggs
• 2 cups milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 baguette, day old, cubed

Directions

Spray a 12 cup muffin tin with nonstick cooking spray and set aside.

Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.

In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.

Preheat the oven to 325 degrees F.

Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.

Farmhouse Hash with Pot-poached Eggs

Recipe courtesy Sandra Lee 2009

Show: Sandra's Money Saving Meals
Episode: Cheaper by the Dozen

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1/2 medium yellow onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 2 large red potatoes, small diced
• 1/2 pound sweet Italian sausage
• 1 teaspoon paprika
• 1 teaspoon chopped garlic
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• 1 teaspoon white vinegar
• 4 eggs

Directions

Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.

Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.

Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.