Jump to content
  • Sign Up

Search the Community

Showing results for tags 'sausage'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Celiac Disease: Diagnosis, Recovery, Related Disorders & Research
    • Gluten-Free and Celiac Disease Calendar of Events
    • Celiac Disease - Pre-Diagnosis, Testing & Symptoms
    • Celiac Disease - Post Diagnosis, Recovery/Treatment(s)
    • Celiac Disease - Related Disorders & Research
    • Dermatitis Herpetiformis
    • Gluten Intolerance and Behavior
  • Celiac Disease Support & Help
    • Celiac Disease - Coping With
    • Celiac Disease - Parents of Kids or Babies With Celiac Disease
    • Gab/Chat Room - To Discuss Anything BUT Celiac Disease / Gluten-Free Diet
    • Celiac Disease - Doctors
    • Celiac Disease - Teenagers & Young Adults Only
    • Celiac Disease - Pregnancy
    • Celiac Disease - Friends and Loved Ones of Celiacs
    • Celiac Meeting Room
    • Celiac Disease - Sleep
    • Celiac Disease - Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes - Baking & Cooking Tips
    • Gluten-Free Restaurants
    • Gluten-Free Ingredients & Food Labeling Issues
    • Celiac Disease - Publications & Publicity
    • Gluten-Free Travel
    • Gluten-Free Diet & Weight Issues
    • Gluten-Free International Room (Outside USA)
    • Gluten-Free Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Other Food Intolerance and Leaky Gut Issues
    • Super Sensitive Celiacs & Gluten Sensitive
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • Gluten-Free Recipes: American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Celiac Disease & Gluten Intolerance Research
  • Celiac Disease & Related Diseases and Disorders
    • Lists of Diseases and Disorders Associated with Celiac Disease
    • Addison's Disease and Celiac Disease
    • Anemia and Celiac Disease
    • Anorexia Nervosa, Bulimia and Celiac Disease
    • Arthritis and Celiac Disease
    • Asthma and Celiac Disease
    • Ataxia, Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
    • Attention Deficit Disorder and Celiac Disease
    • Autism and Celiac Disease
    • Bacterial Overgrowth and Celiac Disease
    • Cancer, Lymphoma and Celiac Disease
    • Candida Albicans and Celiac Disease
    • Canker Sores (Aphthous Stomatitis) & Celiac Disease
    • Casein / Cows Milk Intolerance and Celiac Disease
    • Chronic Fatigue Syndrome and Celiac Disease
    • Cognitive Impairment and Celiac Disease
    • Crohn's Disease and Celiac Disease
    • Depression and Celiac Disease
    • Dermatitis Herpetiformis: Skin Condition Associated with Celiac Disease
    • Diabetes and Celiac Disease
    • Down Syndrome and Celiac Disease
    • Dyspepsia, Acid Reflux and Celiac Disease
    • Epilepsy and Celiac Disease
    • Eye Problems, Cataract and Celiac Disease
    • Fertility, Pregnancy, Miscarriage and Celiac Disease
    • Fibromyalgia and Celiac Disease
    • Flatulence (Gas) and Celiac Disease
    • Gall Bladder Disease and Celiac Disease
    • Gastrointestinal Bleeding and Celiac Disease
    • Geographic Tongue (Glossitis) and Celiac Disease
    • Growth Hormone Deficiency and Celiac Disease
    • Heart Failure and Celiac Disease
    • Infertility, Impotency and Celiac Disease
    • Inflammatory Bowel Disease and Celiac Disease
    • Intestinal Permeability and Celiac Disease
    • Irritable Bowel Syndrome and Celiac Disease
    • Kidney Disease and Celiac Disease
    • Liver Disease and Celiac Disease
    • Lupus and Celiac Disease
    • Malnutrition, Body Mass Index and Celiac Disease
    • Migraine Headaches and Celiac Disease
    • Multiple Sclerosis and Celiac Disease
    • Myasthenia Gravis Celiac Disease
    • Obesity, Overweight & Celiac Disease
    • Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    • Psoriasis and Celiac Disease
    • Refractory Celiac Disease & Collagenous Sprue
    • Sarcoidosis and Celiac Disease
    • Scleroderma and Celiac Disease
    • Schizophrenia / Mental Problems and Celiac Disease
    • Sepsis and Celiac Disease
    • Sjogrens Syndrome and Celiac Disease
    • Skin Problems and Celiac Disease
    • Sleep Disorders and Celiac Disease
    • Thrombocytopenic Purpura and Celiac Disease
    • Thyroid & Pancreatic Disorders and Celiac Disease
    • Tuberculosis and Celiac Disease
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Journal of Gluten Sensitivity
    • Journal of Gluten Sensitivity Autumn 2018 Issue
    • Journal of Gluten Sensitivity Summer 2018 Issue
    • Journal of Gluten Sensitivity Spring 2018 Issue
    • Journal of Gluten Sensitivity Winter 2018 Issue
    • Journal of Gluten Sensitivity Autumn 2017 Issue
    • Journal of Gluten Sensitivity Summer 2017 Issue
    • Journal of Gluten Sensitivity Spring 2017 Issue
    • Journal of Gluten Sensitivity Winter 2017 Issue
    • Journal of Gluten Sensitivity Autumn 2016 Issue
    • Journal of Gluten Sensitivity Summer 2016 Issue
    • Journal of Gluten Sensitivity Spring 2016 Issue
    • Journal of Gluten Sensitivity Winter 2016 Issue
    • Journal of Gluten Sensitivity Autumn 2015 Issue
    • Journal of Gluten Sensitivity Summer 2015 Issue
    • Journal of Gluten Sensitivity Spring 2015 Issue
    • Journal of Gluten Sensitivity Winter 2015 Issue
    • Journal of Gluten Sensitivity Autumn 2014 Issue
    • Journal of Gluten Sensitivity Summer 2014 Issue
    • Journal of Gluten Sensitivity Spring 2014 Issue
    • Journal of Gluten Sensitivity Winter 2014 Issue
    • Journal of Gluten Sensitivity Autumn 2013 Issue
    • Journal of Gluten Sensitivity Summer 2013 Issue
    • Journal of Gluten Sensitivity Spring 2013 Issue
    • Journal of Gluten Sensitivity Winter 2013 Issue
    • Journal of Gluten Sensitivity Autumn 2012 Issue
    • Journal of Gluten Sensitivity Summer 2012 Issue
    • Journal of Gluten Sensitivity Spring 2012 Issue
    • Journal of Gluten Sensitivity Winter 2012 Issue
    • Journal of Gluten Sensitivity Autumn 2011 Issue
    • Journal of Gluten Sensitivity Summer 2011 Issue
    • Journal of Gluten Sensitivity Spring 2006 Issue
    • Journal of Gluten Sensitivity Summer 2005 Issue
  • Celiac Disease Support Groups
    • United States of America: Celiac Disease Support Groups and Organizations
    • Outside the USA: Celiac Disease Support Groups and Contacts
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com
    • History of Celiac.com Updates Through October 2007
    • Your E-mail in Support of Celiac.com 1996 to 2006

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 9 results

  1. Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union. Ingredients: 4 uncooked gluten-free sausages of choice ¼ cup olive oil 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core 1¼ pounds small Yukon Gold potatoes, halved lengthwise 6 unpeeled garlic cloves, lightly crushed 4 fresh sage sprigs ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup butter 20 small sage leaves Directions: Heat oven to 425 degrees. In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl. Toss potatoes in remaining oil. Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl. To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper. Cover pans tightly with foil; roast for 20 minutes. Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage. Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so. Turn cabbage, potatoes and bratwurst; Continue roasting another 5 minutes or so, until everything is tender, golden and juicy. Transfer everything to a large platter. In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.
  2. Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night. Ingredients: 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice) ½ cup Italian parsley, chopped ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper Directions: In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in parsley, garlic powder and onion powder. Wisk in potato starch and pepper. Add chicken broth and milk together. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat. Add ½ teaspoon salt, as needed. Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions. Toss together the sausage mixture, rice, and chicken. Transfer to a casserole dish. Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through. Serve warm.
  3. Celiac.com 07/05/2016 - This is hands down one of the easiest and most loved weekend recipes I whip up. Healthy, protein packed, sugar-free, gluten-free, paleo and satisfying. When I have the entire family over they always request this easy sausage and peppers recipe. It works for brunch, lunch or even dinner. I must warn you though, this will go fast. Make plenty of extra so you have leftovers as this gluten-free recipe is delicious heated back up. If I have everyone over for brunch I will usually make a homemade frittata to go with this or some sweet potato breakfast potatoes. Even my two Maltese pups go crazy over the aroma that emanates from my kitchen. They are always predictably there under my feet just in case "something" happens to drop. You can make this ahead of time, then heat it up in an oven safe dish too so you are not so rushed on the day of your get together. Enjoy! Ingredients: 1 orange pepper 2 yellow peppers 2-3 packages of sausages (12-18 ounce packages) 2-4 tablespoons Olive oil Note: Green peppers are okay to use as well. Directions: Slice sausage 2-3 inches in thickness, diagonal cut is fine. Clean and then cut the peppers. Cut into 1-2 inch pieces. Heat large skillet with olive oil. Add sausage 2 cups at a time so as not to crowd. Stir now and then until they appear a tad bit charred. Add more oil only as necessary. Remove and do this with all of the sausage. Set all aside on paper towels to drain and pat with paper towel lightly. Add peppers to the same oil until they start to soften. Place all in a large, heat-proof skillet. Cover with tin foil. Place in oven for 30 minutes. Remove and serve. Enjoy! NOTE: can be served as a protein side to main dish; excellent for BBQ type meals and sit-down dinners. NOTE: Can be prepared days in advance. If so, place in fridge covered. Remove about 5 hours before eating time. Place in preheated oven at 350F for 40 minutes.
  4. Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite. Ingredients: 1 pound sweet, gluten-free Italian sausage 1 can crushed tomatoes 1 teaspoon dried oregano 4 large red bell peppers 1 small onion 1 small potato 1 cup fresh Italian flat-leaf parsley ¼ teaspoon crushed red pepper (optional) Kosher salt and pepper Directions: In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl. Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine. Add the sausage, and mix it all together. Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers. Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home.
  5. Because of my various dietary restrictions, I have a very difficult time finding healthy, savory breakfast choices. Which is why when I stumbled upon this recipe I was elated! Not only is this gluten-free breakfast sausage recipe vegan, but it is also, soy-free, corn-free and nut-free. Finally, something yummy to add to my scrambled veggie tofu, and potatoes in the morning. This will likely be a new staple in my diet. Vegan Breakfast Sausage (Gluten-Free) Serving Size: 10 links Ingredients: 2 cups black-eyed peas (15 ½ oz can, un-drained) ½ cup gluten-free potato flour 1/4 very finely chopped fresh mushrooms 2 teaspoons onion powder 1 Tablespoon tomato paste 1 teaspoon crushed fennel 1 dash crushed red pepper flakes -to taste 1 teaspoon basil 1 sprig parsley, finely chopped – to taste â…› teaspoon pepper 1 teaspoon crushed rosemary 1 teaspoon sage ½ teaspoon salt oil for frying Directions: Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. If you would rather have patties for a vegan burger, these work great that way as well. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown) Serve hot and enjoy! Note: Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it.
  6. Celiac.com 08/05/2014 - Summer Grill Favorite the Kebab: Gluten Free Smoked Keilbasa Sausage with Red Onion and Bell Peppers. Celiacs Rejoice! To make Sausage Kebabs you need: 1 Package Gluten Free Smoked Sausage Kielbasa Red Onion Large Bell Pepper Bamboo Skewers Gluten Free Honey Mustard Olive Oil Salt and White Pepper to taste Directions: Soak the bamboo skewers in water for 15 minutes before preparing the kebabs. Meanwhile, preheat broiler. Wash the bell pepper and chop into squares about 1”-2” in size. Chop the red onion in to similar size squares. Slice the Gluten Free Kielbasa. Thread the Kielbasa, onion and bell pepper onto the bamboo skewers. Drizzle assembled kebabs with olive oil, season with salt and white pepper to taste. Place the kebabs on broiler pan and broil for about 10 minutes. Remove kebabs from the broiler. Arrange on a serving plate with a small bowl of Gluten Free Honey Mustard to dip the kebabs into. Serve immediately and enjoy!
  7. Celiac.com 01/02/2014 - A smooth, rich, flavorful butternut squash soup is worth its weight in gold on a cold winter night; worth at least two quarts of your favorite ice cream, or possibly the cuddling of a warm spouse. This recipe adds one of my favorite sausages, Niman Ranch apple Gouda, for a welcome, extra hearty spin on this traditional classic soup. Ingredients: 10 ounces Niman Ranch cooked apple and Gouda sausage, cut into 1/2-inch pieces 4 cups cubed peeled butternut squash 3 medium carrots, chopped 1 stalk celery, chopped ½ medium onion, chopped 2½ cups chicken broth ⅓ cup plus 1 tablespoon extra-virgin olive oil ⅓ cup fresh thyme leaves or Italian parsley dash of mustard Kosher salt and freshly ground pepper bacon as garnish minced scallion as garnish sour cream or yogurt as garnish Directions: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook about 4 minutes, stirring occasionally, until browned. Transfer sausage to a bowl. Add the thyme, squash, carrots, celery, onion, chicken broth, 2½ cups water and 1 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low. Continue simmering until the vegetables are tender, about 15 more minutes. Purée the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and serve warm with toasted gluten-free bread. Garnish with scallion, sour cream, and bacon as desired.
  8. Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice. Ingredients: 2 tablespoons unsalted butter 1 pound skinless, boneless chicken breasts, cut into chunks ½ pound sweet Italian sausage, cut into chunks ½ pound hot Italian sausage, cut into chunks 1 tablespoon potato flour 1 medium onion, chopped 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 3 cloves garlic, chopped ½ cup red wine ¾ cup gluten-free chicken broth ⅓ cup Parmesan or Romano cheese, grated (optional) ¼ cup chopped Italian parsley Kosher salt and freshly ground pepper 2 pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar Directions: Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook sausage until it is golden brown, and set aside. Season the chicken with salt and pepper, then dredge with potato flour. Add another tablespoon of butter to the pan, toss in the dredged chicken, and cook about 3 minutes, until browned, but not cooked all the way through. Add the onion, peppers, garlic, ½ teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, bring to a boil, and cook about a minute, until it is reduced a bit. Add the broth and bring to a simmer. Cover and cook about 5 minutes, until the sausage and chicken are cooked through. Move the chicken, sausage and vegetables to a large plate of serving dish. Bring the heat to high and stir in the parsley and cherry peppers and the liquid into the pan. Boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce and cherry pepper mixture over the chicken, sausage and vegetables. Serve over rice and top with parmesan cheese as desired.
  9. Falling in love with this sophisticated version of a true classic has helped me to leave the days of canned tomato soups behind. The added sausage and mushrooms gives this soup substance, and help to marry the herbs and fresh tomatoes to create flavor that is at once hearty and elegant. This dish goes great with a grilled cheese sandwich made with gluten-free bread and any bold, salty cheese. Ingredients: 6 large tomatoes, chopped with juices reserved 2 tablespoons tomato paste ½ pound cremini mushrooms, sliced 1 pound spicy Italian sausage 1 small onion, diced ½ cup red bell pepper, diced ½ cup green bell pepper, diced 1 ½ tablespoons garlic, minced 2 tablespoons olive oil 3 cups chicken stock 1 tablespoon dried marjoram 1 tablespoon dried oregano 1 bay leaf Salt and pepper to taste Directions: Heat olive oil in a large pot over medium heat. Add sausage and break up into small pieces with a wooden spoon. Stir occasionally until cooked. Add mushrooms, onions, and peppers and cook for another 8 minutes or until vegetables begin to caramelize. Add garlic and tomato paste and cook for another minute. Add tomatoes and their juices, chicken stock and herbs. Increase the heat to medium-high and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes. Remove and discard bay leaf before serving.
×