Sausage-Maple Bread Stuffing

• 
  
  1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
  
  


• 
  
  1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
  
  


• 
  
  3/4 tsp. poultry seasoning
  
  


• 
  
  3 cups medium-diced yellow onion (2 medium)
  
  


• 
  
  3 cups medium-diced celery (6 large stalks)
  
  


• 
  
  7-1/2 cups low-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1 smoked ham hock (about 1 lb.)
  
  


• 
  
  1 lb. bulk pork breakfast sausage
  
  


• 
  
  1/3 cup maple syrup
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

If you usually think of arugula as salad, think again. The bright, peppery green brings vibrancy and freshness to this otherwise rich pasta. Hot Italian sausage will make this dish spicy; for less heat, use sweet sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  8 oz. hot or sweet Italian sausage, casings removed
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 13-oz. jar roasted red peppers, drained and finely chopped (1-3/4 cups)
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 10-oz. package fresh tagliatelle or fettuccine
  
  


• 
  
  4 cups loosely packed baby arugula (about 2-1/2 oz.)
  
  


• 
  
  3/4 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
  
  


• 
  
  8 large fresh basil leaves, thinly sliced (optional)
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Break the sausage into bite-size pieces and add them to the skillet. Cook, stirring frequently, until browned, about 4 minutes. Pour off all but 1 Tbs. of the fat and return the skillet to medium heat. Add the garlic and cook for 30 seconds. Add the peppers and cream and bring to a simmer. Reduce the heat to low and simmer gently until the sauce is slightly thickened, 8 minutes.

Cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl. Add the sauce, arugula, cheese, and basil (if using) and toss with tongs until the arugula is slightly wilted. Season to taste with salt and pepper and serve.

Sausages & White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs

You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.

• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 cups fresh breadcrumbs
  
  


• 
  
  2 Tbs. coarsely chopped fresh thyme leaves
  
  


• 
  
  9 sweet Italian sausages
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, cut into medium dice
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  1-1/2 cups dry white wine, like Sauvignon Blanc
  
  


• 
  
  14.5-oz. can petite-diced tomatoes
  
  


• 
  
  Three 15.5-oz. cans cannellini beans, drained and rinsed
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.

Using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the sausages and cook, turning occasionally, until cooked through and golden brown on all sides, 15 to 20 minutes. Transfer the sausages to a cutting board and tent with foil to keep warm.

While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.

Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.

Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.

Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 
  
  2 lb. fresh tomatillos, husked and rinsed in warm water
  
  


• 
  
  1 medium jalapeño, stemmed
  
  


• 
  
  1 cup chopped fresh cilantro
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  

For the enchiladas

• 
  
  2 to 3 Tbs. vegetable oil; more for the baking dish
  
  


• 
  
  1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  
  


• 
  
  3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
  
  


• 
  
  1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  
  


• 
  
  1 small yellow onion, finely chopped (1/2 cup)
  
  


• 
  
  1 4-oz. can diced green chiles, drained (optional)
  
  


• 
  
  6 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  16 6-inch corn tortillas
  
  


• 
  
  4 oz. Monterey Jack, grated (1 cup)
  
  


• 
  
  Sour cream, for serving (optional)
  
  

The night before

Make the sauce

Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas

Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,
cook the chorizo in an 11- to 12-inch nonstick skillet over medium-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs and
cook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brush
both sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1
to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish with
plastic wrap and refrigerate overnight.

In the morning

Position a rack in the center of the oven and heat the oven to 350°F.

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Spicy Chorizo and Egg Tostadas

Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully loaded tostadas for breakfast, lunch, or dinner.

• 
  
  4 6-inch corn tortillas
  
  


• 
  
  
  

  Cooking spray

  
  
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium jalapeño, minced
  
  


• 
  
  3/4 cup finely chopped white onion
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium tomato, cored, seeded, and chopped
  
  


• 
  
  1/2 avocado, halved, pitted, peeled, and diced
  
  


• 
  
  2 oz. Cotija cheese or ricotta salata, crumbled (1/2 cup)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry if they’re not perfectly flat.) Transfer to paper towels and sprinkle with salt.

Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.

Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.

Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.

Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion. Serve immediately.

New Orleans-Style Anasazi Beans and Rice

In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans. For this recipe, it’s not essential to keep the beans’ shape intact—you want them to be very soft.

• 
  
  1 lb. (2-1/2 cups) dried Anasazi beans
  
  


• 
  
  1 Tbs. pure olive oil
  
  


• 
  
  6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
  
  


• 
  
  3 medium celery stalks with leaves, cut into 1/2-inch dice
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium red onion, cut into 1/2-inch dice
  
  


• 
  
  1 cup coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 tsp. fresh thyme or 1/2 tsp. dried
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups long-grain white rice
  
  


• 
  
  Hot pepper sauce, for serving
  
  


• 
  
  Jarred pickled jalapeños, for serving
  
  

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

 

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, 1/2 cup of the parsley, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sausage mixture to the beans and return to a simmer. Continue to simmer, stirring often, until the beans are very tender and the liquid is very thick, about 40 minutes.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the remaining 1/2 cup parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 
  
  2 lb. fresh tomatillos, husked and rinsed in warm water
  
  


• 
  
  1 medium jalapeño, stemmed
  
  


• 
  
  1 cup chopped fresh cilantro
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  

For the enchiladas

• 
  
  2 to 3 Tbs. vegetable oil; more for the baking dish
  
  


• 
  
  1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  
  


• 
  
  3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
  
  


• 
  
  1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  
  


• 
  
  1 small yellow onion, finely chopped (1/2 cup)
  
  


• 
  
  1 4-oz. can diced green chiles, drained (optional)
  
  


• 
  
  6 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  16 6-inch corn tortillas
  
  


• 
  
  4 oz. Monterey Jack, grated (1 cup)
  
  


• 
  
  Sour cream, for serving (optional)
  
  

The night before

Make the sauce

Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas

Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,
cook the chorizo in an 11- to 12-inch nonstick skillet over medium-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs and
cook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brush
both sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1
to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish with
plastic wrap and refrigerate overnight.

In the morning

Position a rack in the center of the oven and heat the oven to 350°F.

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Spicy Chorizo and Egg Tostadas

Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully loaded tostadas for breakfast, lunch, or dinner.

• 
  
  4 6-inch corn tortillas
  
  


• 
  
  
  

  Cooking spray

  
  
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium jalapeño, minced
  
  


• 
  
  3/4 cup finely chopped white onion
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium tomato, cored, seeded, and chopped
  
  


• 
  
  1/2 avocado, halved, pitted, peeled, and diced
  
  


• 
  
  2 oz. Cotija cheese or ricotta salata, crumbled (1/2 cup)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry if they’re not perfectly flat.) Transfer to paper towels and sprinkle with salt.

Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.

Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.

Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.

Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion. Serve immediately.

Roasted Sausages & Grapes

I like to use a mix of hot and sweet sausages for a more interesting dish. Serve this over risotto or polenta to balance the sweetness of the roasted grapes and the richness of the sausages.

• 
  
  1-3/4 to 2 lb. hot or sweet Italian sausage links (or a combination)
  
  


• 
  
  2 lb. seedless red grapes, stemmed
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Cut the sausages in half on a sharp angle and arrange them on a large rimmed baking sheet or in a shallow roasting pan. Add the grapes to the pan. Sprinkle the vinegar over the sausages and grapes, season with salt and a generous amount of black pepper, and toss so that everything is evenly seasoned.

Roast, turning with a spatula after 15 minutes, until the sausages are browned and cooked through (cut into one to check), 35 to 40 minutes total. Scatter the parsley over the top, stir to mingle all the juices, being careful not to crush the grapes, and serve.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 
  
  1 lb. tomatillos, husked and washed
  
  


• 
  
  1 cup chopped fresh cilantro leaves
  
  


• 
  
  3 fresh serrano chiles, seeded and minced
  
  


• 
  
  1 cup minced sweet onion
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  pinch of sugar
  
  


• 
  
  1/4 cup freshly squeezed lime juice
  
  


• 
  
  sea salt
  
  

For the Hot Dogs

• 
  
  4 tsp. mayonnaise
  
  


• 
  
  1 tsp. Tabasco or other hot sauce
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  4 all-beef wieners (fat ones work better than long ones)
  
  


• 
  
  4 slices extra-thin bacon
  
  


• 
  
  4 torpedo rolls or bolillos
  
  


• 
  
  4 Tbs. warm refried beans
  
  


• 
  
  8 Tbs. chopped avocado (or guacamole)
  
  


• 
  
  4 heaping Tbs. grated Monterey jack or cheddar cheese
  
  


• 
  
  4 Tbs. chopped onion
  
  


• 
  
  4 Tbs. chopped tomato
  
  


• 
  
  4 Tbs. Salsa Verde
  
  

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Fresh Pasta with Sausage and Mushrooms

You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
  
  


• 
  
  1/2 lb. mixed sliced mushrooms (like oyster, shiitake, and cremini)
  
  


• 
  
  4 medium scallions (white and green parts), trimmed and thinly sliced
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup drained canned diced tomatoes
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1 12-oz. package fresh linguine or fettuccine
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano
  
  

Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.

Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Caramelized Onion, Gruyère, and Sausage Panini

Chicken sausage meets the flavors of French onion soup in this quick weeknight sandwich. The sausages are available in a variety of flavors, and while just about any flavor works for this panini, your sandwich will be especially good with apple or roasted garlic sausages.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 large yellow onions, thinly sliced (8 cups)
  
  


• 
  
  1/4 cup Calvados (apple brandy)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  4 cooked chicken sausages
  
  


• 
  
  1/4 cup Dijon mustard
  
  


• 
  
  4 oz. Gruyère, very thinly sliced
  
  


• 
  
  Eight 1/2-inch-thick slices of crusty, rustic bread
  
  

Heat 1 Tbs. of the oil and the butter in a 12-inch skillet over medium-high heat. Add the onions, 3 Tbs. of the Calvados, 1/4 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium low and cook, stirring occasionally, until the onions are deep golden-brown, 25 to 30 minutes. Add the remaining 1 Tbs. Calvados and the thyme and cook about 1 minute more.


Meanwhile, in another 12-inch skillet over medium-high heat, heat 1 Tbs. of the oil until hot. Add the sausages and cook until browned and heated through, 5 to 6 minutes. Cut in half lengthwise. Keep warm.


Heat a panini press. (Alternatively, heat a nonstick grill pan over medium heat.) Meanwhile, spread the mustard on the bread and assemble four sandwiches, distributing the onions, cheese, and sausage evenly among them.


Brush the outside of the sandwiches with the remaining 1 Tbs. oil. Cook them in the panini press until browned and crisp, 3 to 6 minutes. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, flipping the sandwiches once.) Serve immediately.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. brown sugar
  
  


• 
  
  3 Bosc pears, peeled, halved, and cored
  
  


• 
  
  3 Granny Smith apples, peeled, halved, and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
  
  


• 
  
  1 cup late-harvest wine, such as Riesling or Gewürztraminer
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  2 slices fresh ginger
  
  


• 
  
  2 whole cloves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1⁄8 tsp. anise seed, crushed
  
  


• 
  
  9 sweet Italian pork sausages, pricked with a fork
  
  

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.