Recipe of the Month
- 3 to 4 ounces Cattaneo Bros. Beef Jerky.
- 1 cup boiling water
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Pinch kosher salt
- 2 cloves garlic, minced
- 1 can (14.5 ounce) chopped tomatoes
- 1 teaspoon dried parsley
- 1/4 cup heavy cream
Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside. Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta.
Recipe courtesy of Alton Brown, 2005
Read more at: http://www.foodnetwork.com/recipes/alton-brown/jerky-tomato-sauce-recipe.html?oc=linkback
Linguica dates back hundreds of years to the Portuguese explorers who shared their culture and regional dishes with the new lands they encountered. A traditional European-style sausage, Cattaneo Bros. Linguica is made with only the leanest pork butts and adds a rich flavor to any dish. Linguica is best grilled, baked or steamed. This recipe for Linguica Puffs makes a great appetizer for any party.
- 2 links Cattaneo Bros. Portuguese Linguica Sausage
- 1 8 oz. package of Pillsbury® Crescent Rolls
Preheat oven to 350°. Cover baking sheet with wax paper. Place Linguica links on baking sheet. Bake in oven for 15 to 20 minutes. Roll out crescent roll dough and cut each square into 4 triangles. Remove Linguica from oven and increase oven temperature to 375°. Slice each Linguica link into 8 pieces. Place a piece of Linguica at the long edge of each dough triangle. Roll the dough and press the tip in place. Bake in oven until puffed and golden, 8 to 10 minutes. Serve Linguica Puffs warm with mustard.
12 ounces penne pasta
1 pound Cattaneo Bros Italian Sausage
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow onion, thinly sliced
1/2 cup red wine (merlot or pinot noir)
6 ounces tomato paste
8 ounces tomato sauce
12 ounces water
1/2 teaspoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
Parmesan cheese for finishing
In a large pot of salted water, cook the pasta unitl al dente (cooked but still firm). Save the starchy water. Heat a tablespoon of olive oil in a skillet over medium heat. Brown the sausage on all sides, until almost cooked through. Remove and cut into 1/4 inch slices. (they will finish cooking in the sauce). In the same pan, drizzle anoth tablespoon of olive oil and saute the peppers and onions unitl slightly softened, about 5 minutes. Return sausage back to the pan and deglaze with red wine. Add tomato paste, tomato sauce, water, Italian seasoning, sugar, and salt. Stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes. Add the penne pasta and toss with the sauce. If needed, add starchy water to loosen the sauce. Season with salt and pepper and top with grated parmesen cheese (optional).
As seen on, "Oh, Sweet Basil" blog
Serving size: 4
12 oz spaghetti
12 oz Cattaneo Bros Caballero Sausage
3 Tbsp olive oil, plus more for drizzling
6 cloves garlic
1 small head cauliflower
1 bunch scallions, chopped
1 cup grated parmesan cheese
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups of water, then drain spaghetti. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage in the skillet and cook, breaking it up with a wooden spoon until lightly brown, no longer pink. Clear a space in the pan and add garlic cloves and cook until golden. Add the cauliflower and cook until edges are brown. Then add 1 cup of cooking water, cover and reduce the heat to medium. Cook until cauliflower is tender. Uncover and boil over high heat until the liquid is almost evaporated. Add the spaghetti to the skillet along with the scallions. drizzle with olive oil and season with salt. toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding some cooking water if desired to loosen. remove from heat and sprinkle parmesan.
Serving Size: 4
2 Tbsp olive oil
1 lb Cattaneo Bros Italian sausage
1/2 cup tubetti or any macaroni
1 carrot, chopped finely
1 onion, chopped finely
1 rib of celery, chopped finely
4 cloves garlic, minced
1 tsp dried rosemary
6 cups drained and rinsed kidney beans (three 19-ounce cans)
2 3/4 cup canned low sodium chicken broth
salt and pepper
In a large pot, heat 1 tablespoon of olive oil over moderate heat. Add the sausage and cook, turning until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices. Heat the remaining 1 tablespoon of oil in a pot over moderately low heat. Add the carrot, onion, celery, garlic and rosemary. Cook stirring occasionally, until vegetables start to soften, about 10 minutes. Puree 4 cups of the beans with 1/4 cup of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until pasta is done, 10-15 minutes. Stir in the sausage, cook until sausage is warmed through, about 1 minute.
Serving Size: 4
3/4 lb Cattaneo Bros Italian sausage, casings removed
2 medium zucchini, quartered lengthwise and sliced
1 Tbsp olive oil
1 lb part-skim ricotta cheese
white from 1 egg
8 oz fresh mozzarella cheese, diced
1/2 cups grated parmesan cheese
pinch of salt and pepper
3 cups jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup fresh basil, torn
Heat oven to 400 degrees Fahrenheit. Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat for 5-7 minutes, or until sausage is browned and zucchini is tender. Remove skillet from heat and cool lightly. Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt and pepper. Spread 3/4 cup of tomato sauce on the bottom of a 10 inch baking pan, preferably nonstick or cast iron skillet. Top with two noodles, long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles. Assemble two more layers, beginning with two noodles, then 3/4 cup sauce, 1/3 of each mixture and ending the top layer with the last two noodles. Spread remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup parmesan. Cover tightly with foil and bake for 35 minutes. Let it rest for 10 minutes before cutting it into wedges.
Serving Size: 6
5 Tbsp olive oil
2 cloves garlic
1 cup couscous
1 tsp ground cumin
1/4 tsp cayenne
3/4 tsp salt
1 cup tomato juice
1 cup water
1 pound Cattaneo Bros Swiss Sausage
1 tsp lemon juice
1 tomato, diced
1/4 cup chopped cilantro (optional)
In a large frying pan with a lid, heat 1 tablespoon of the olive oil over moderately low heat. Add the garlic, couscous, cumin, cayenne and 1/2 teaspoon salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from heat, let it stand for 5 minutes. Transfer the couscous to a platter or a large glass or stainless steel bowl to cool. Meanwhile, light the grill or heat the broiler. Coat the sausage with 1/2 teaspoon of the oil. Grill or broil the sausage, turning occasionally, until completely cooked through, about 10 minutes. Remove from heat, when the sausages are cool enough to handle cut them into thin slices or diced pieces. Toss the cooled couscous with the lemon juice, the remaining 3 1/2 tablespoons of oil and 1/4 teaspoon of salt and the diced tomato. Top it with the sausage and cilantro.
Serving Size: 4
1/2 cup milk
2 Tbsp all-purpose flour
2 green onions, sliced
1 1/2 cup cooked Cattaneo Bros Italian sausage, crumbled
4 cups packed spinach leaves
1 cup shredded cheddar cheese, divided
1 cup chopped mushrooms, optional
Preheat the oven to 325 degrees. spray a 15X10 inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray. Beat eggs, milk, flour, green onion, salt and pepper into a large bowl with a wire whisk until well blended. Carefully pour into pan, Bake for 20 minutes or until eggs are set. Cook sausage and mushrooms in a larger skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach, cook and stir until spinach is wilted. Loosen eggs from side of pan and carefully invert onto another piece of parchment or wax paper. Top with sausage mixture and 3/4 cup of cheese and roll up. Place back in the baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices.
Serving Size: 6
1 pkg Cattaneo Bros Italian Sausage, cooked and cut into 1/2 inch slices
6 cups of red wine, Pinot Noir-for a lighter taste or Cabernet Sauvignon- for a heavier taste
10 cloves of garlic
4 bay leaves
1/4 tsp cayenne pepper
Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over a moderately low heat for about 15 minutes. Uncover and let stand for 5 minutes. Transfer the Italian sausage to a shallow serving bowl and pour the poached liquid into the bowl filling only halfway. Serve with toothpicks.
Serving Size: 10
4 Tbls Olive Oil
1 lb Potatoes, peeled and cut into 1-inch pieces
1/2 cup yellow onion, peeled and diced into 1/4 inch pieces
1/4 cup Cattaneo Bros Chorizo
1/2 tsp salt and pepper
4 eggs, beaten
Heat olive oil in a 9-10 inch skillet over medium heat. Reduce heat to low and add potatoes; cook for 5 minutes. Turn potatoes with a spatula. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes. Stir in chorizo, cook until chorizo is almost done, about 5-10 minutes. Stir in onion, salt and pepper; cook onions until soft about 4 minutes. Pour eggs evenly over potato mixture. Shake the pan, cover, cook until eggs begin to set, 4-5 minutes. Using pot holders transfer tortilla to a plate, and slide back onto skillet upside down so the other side can fully cook, about 3 minutes. Remove from heat and transfer to a plate. Serve hot, room temperature or cold.
Serving Size: 6
1 lb Asparagus
2-3 links of Cattaneo Bros Caballero Sausage
3/4 lb of fettuccine noodles
4 Tbsp butter, cut into pieces
1 cup Heavy Cream
1 pinch grated nutmeg
3/4 tsp salt
1/8 tsp ground pepper
1/2 cup grated Parmesan cheese, plus more for serving
Cut the tough ends off of the asparagus and discard them. Cut the asparagus into 1 inch pieces. In a large pot of boiling, salted water, cook the fettuccine noodles until almost done, about 8 minutes. Add the asparagus and cook until asparagus and the pasta are done, about 4 minutes longer. Drain the pasta and asparagus. Toss with butter, cream, nutmeg, salt, pepper and parmesan. Serve with additional parmesan.
Serving Size: 4
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14oz) can Sweetened Condensed Milk
2 cups Semi sweet Chocolate Chips
1 1/3 cup Coconut flakes
1 cup chopped Cattaneo Bros Mixed Nuts
Heat oven to 350 degrees. Line a 13x9 in pan with foil and spray foil with no stick cooking spray. Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan. Pour sweetened condensed milk evenly over the graham cracker crumb mixture. Layer evenly with chocolate chips, coconut flakes and chopped nuts. Press down firmly with a fork. Bake 25-30 minutes or until golden brown. Pull foil out of pan and set onto a wire cooling rack, when cooled cut into squared or diamonds, whatever you prefer.
Serving Size: about 12 bars (4 people)
1 lb purchased pizza dough
5 Tbls dressing of choice (ranch, bbq, pesto etc)
1 cup grated cheese of choice (jack, cheddar, fontina)
Handful of Fresh Arugula
2-3 links of Cattaneo Bros Swiss Sausage, cut 1/3 (pre-cooked)
6 fresh Figs, quartered
3-4 Onion slices, rings separated
1 cup crumbled soft fresh goat cheese (optional)
Prepare barbeque (medium-high heat). Halve dough and roll into 10 inch rounds. Brush top with dressing of choice. Grill pizza, seasoned side down, until golden brown, about 4 minutes. Cook the sausage links till done. Turn pizzas over. Top with cheese of choice, arugula, sausage cut into 1/3 slices, figs and onions about 4 minutes. Top with goat cheese (optional), grill until goat cheese softens, about 1 minutes.
Serving Size: 2
1 cup Reduced-Sodium Chicken Broth or Vegetable Broth
1/4 Cup Water
2 tsp Extra-Virgin Olive Oil
1 cup Couscous
3-4 links of Cattaneo Bros Italian Sausage
1 1/2 cups Frozen Peas
2 Tbls Chopped Fresh Dill
1 tsp Freshly Grated Lemon Zest
Salt and Ground Pepper
1/2 cup Grated Parmesan
Combine broth, water and oil in a large sauce pan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for five minutes. Meanwhile cook peas on the stovetop or in the microwave according to the package directions. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot and sprinkle with cheese.
Serving Size: 4-6
1-12oz package of Cattaneo Bros Linguica
4 Carrots, peeled and sliced
1 Onion, chopped
1 Red Pepper, thinly sliced
1 Green Pepper thinly sliced
1/2lb of Mushrooms, thinly sliced
1/2lb of Snow Pea pods
1 cup Sweet & Sour Dressing
1 Tbls Soy Sauce
2 cups Uncooked Rice
Chop and slice all vegetables. Cook rice according to instructions. In a large pan cook the Cattaneo Bros Linguica, once cooked sauté the sausage in Sweet & Sour Dressing and Soy sauce. Add vegetables and toss. Serve on a bed of rice.
Serving Size: 4-6
3-4 links of Cattaneo Bros Swiss Sausage cooked
3 Tbls Olive Oil, plus more for pan
10 cups of Chopped Country Bread
2 medium onions, chopped
1 larger Carrot, cut into 1/4 inch pieces
2 stalks of Celery, cut into 1/4 inch pieces
3 cups Low Sodium Chicken Broth
1 cup fresh flat leaf Parsley, chopped
1 tsp fresh Thyme Leaves
2 Large Eggs Beaten
Heat oven to 375 degrees. Cook sausage until golden brown. Line a pan with bread and cook till golden brown. Transfer bread to a bowl and set aside. Oil a 3-quart casserole dish. Heat oil in a large skillet over medium heat. Add the onions, 1 tsp of salt and a 1/2 tsp of pepper and cook covered. Stir occasionally. Add sausage and stir. Add the carrots and celery and stir occasionally. Add broth and bring to a boil. Stir in parsley and thyme. Transfer vegetable mix to the bowl containing bread and toss. Fold in the beaten eggs. Transfer that to the prepared baking dish, cover with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15-20 minutes.
Serving Size: 10
3 cups Bisquick Mix
1 lb cooked Cattaneo Pork Apple Honey Sausage
4 cups shredded Cheddar Cheese
1/2 grated Parmesan Cheese
1/2 cup Milk
1/2 tsp dried Rosemary Leaves, crushed
1/2 tsp chopped Parsley
(barbeque or chili sauce for dipping, or whatever you prefer)
Heat oven to 350 degrees. Cook sausage until lightly brown and set aside. Lightly grease the bottom and sides of a jelly roll pan, 15 1/2 x 10 1/2 x 2 x 1. In a larger bowl mix all ingredients together except dipping sauce. Shape together into 1 inch balls and place on jelly roll pan. Bake for 20-25 minutes or until brown. Remove from oven and serve warm, with dipping sauce of your choice.
Serving Size: about 6 dozen.
2-3 links of Cattaneo Bros Caballero Sausage
1 can Fat-Free Refried Beans
1 can Pinto Beans, Rinsed
1/2 cup Salsa, Your Preferred Choice
2/3 cup Grated Cheddar Cheese
4 Scallions Sliced
Position the oven rack to the top 1/3 of the oven and preheat the broiler. Cook the sausage in a skillet till its brown and cooked through. Set the sausage aside. Combine the refried beans, pinto beans, salsa and 1/3 of the cheese in a medium saucepan. Cook over medium heat 6-8 minutes, stirring until the beans are hot and the cheese has melted. Transfer the beans and the sausage to a 2-quart baking dish and sprinkle the remaining cheese on top, along with the scallions, broil until the cheese is lightly brown, about 2-5 minutes.
2 tsp Extra-Virgin Olive Oil
1 Tbls Extra-Virgin Olive Oil
1/2 Cup Celery
8oz Cattaneo Bros Swiss Sausage, Diced
1 Clove Garlic
5 cups Chicken Broth
1 1/2 tsp Marjoram
6oz Baby Spinach, Chopped
1 can Cannelini Beans, Rinsed
1/4 cup Grated Parmesan
1/3 cup Fresh Basil Leaves
pepper to garnish (optional)
Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add celery and Swiss Sausage. Cook the sausage turning and stirring frequently until the sausage begins to brown, 3-4 minutes. Add garlic and cook, stirring for a minute or two. Stir in broth and marjoram, bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally until the sausage is cooked through, about 5 minutes. With a slotted spoon, transfer the chicken to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend flavors. Combine the remaining teaspoon of oil, parmesan and basil in a food processor or blender. Process or blend until a coarse paste forms, adding water and scraping off the sides as necessary. Stir the pieces of sausage with the pesto and then put into the pot full of the other ingredients. Heat until hot.
Serving Size: 4
1 lb Cattaneo Bros Italian Sausage (casings removed)
10 oz Baby Spinach
2 Tbls Extra Virgin live Oil (plus more for brushing)
2 Cloves Garlic, Minced
1 tsp Salt
4 Slices of Cheese (whatever you prefer)
1/4 Pesto Sauce
4 Round Rolls, Split and Toasted
In a large skillet, bring 1/4 in. of water to a boil. Add spinach and cook, stirring, until just wilted (about 1 minute). Drain and press out as much water as possible, and wipe out skillet. In the same skillet, heat 2 tablespoons of olive oil until simmering. Add garlic and salt, cook over high heat, stirring until fragrant. for about 1 minute. Add spinach and stir until coated (about 10 seconds). Light a grill or preheat a grill pan. Using slightly moist hands, form the sausage meat into four 4-inch patties , about 3/4 inch thick. Brush the burgers with the oil and grill over moderate heat until brown and crispy on the bottom, about 5 minutes. Carefully flip the burgers. Top with cheese and grill until the burgers are cooked thoroughly and the cheese is melted (about 5 minutes). Spread the pesto on the roll, top them with the spinach and serve.
Serving Size: 4
1 package Cattaneo Bros Pork Apple Honey sausage, sliced
8 oz of elbow macaroni
2 tsp olive oil
2 Tbls butter
2 Tbls flour
1/8 tsp basil
1 tsp salt
pinch cayenne pepper (optional)
2 cups milk
2 1/2 cups shredded mild cheddar cheese of blend of cheddar, jack and Colby
2 Tbls chopped parsley
2 Tbls butter
1 cup soft bread crumbs
Heat oven to 350 F. Cook macaroni in boiling salted water following package directions. Drain and rinse. Lightly grease or spray with a nonstick cooking spray a 2-quart casserole dish. In a large saucepan, cook sliced sausage in olive oil until lightly browned. Remove to a plate and set aside. Add two tablespoons of butter to the saucepan and melt over medium heat. Add the flour and stir until smooth and bubbly. Stir in basil, sat, nutmeg and cayenne, then gradually add the milk. Cook, stirring until thickened. Add two cups of cheese and stir until cheese is melted. Stir in the drained macaroni and parsley until well blended. Transfer to the prepared baking dish and top with the remaining half cup of cheese. Melt two tablespoons of butter and toss with the bread crumbs. Sprinkle over cheese layer. Bake for 25-30 minutes, or until brown and bubbly. Serving Size: 4 to 6.
1 Cattaneo Bros. package of Chorizo
1 can whole mild chiles
6 slices of jack cheese
6 flour or corn tortillas
Mild Salsa (optional)
Pan fry sausage over medium heat until lightly browned, about 10 minutes. Remove sausage from heat. Place a tortilla in a pan and place a slice of cheese on top of the tortilla. Cover cheese with the green chiles and cook over medium heat until the cheese is melted. Add sausage to the tortilla and cook for about 2 minutes. Remove from heat and roll. Cut into 5-6 1-inch rounds. Insert a toothpick to prevent them from unwrapping. Repeat process till the sausage is gone. Serve garnished with lime wedges and salsa (optional). Serving Size: 35-40 bites.
1 1/2 c. Cattaneo Bros. Dried Apricots
2 c. water
1/2 c. sugar
1 1/2 tsp. lemon rind
2 c. sifted all-purpose flour
2 c. quick cooking rolled oats
1 c. brown sugar, packed
3/4-1 c. butter or margarine, melted
1 tsp. baking soda
1 1/2 tsp. vanilla
Cook apricots in water, bring to a boil. Simmer on low for 15 minutes until tender. Drain and reserve 5 tbs. of cooking liquid. Combine apricots, sugar and liquid in saucepan. Simmer for 3 minutes. Stir in lemon rind. Cool. Combine flour, oats, brown sugar, butter, baking soda and vanilla; mix well. Press half mixture in greased 13"x9"2" pan. Spread with filling. Top with remaining crumbs; press. Bake at 375 for 35 minutes. Cool before cutting. Cut into 3"x1" squares.
1/2 lb. Cattaneo Bros. Linguica
1/2 lb. bacon, diced
1/4 each green and red bell peppers, diced
1 small onion, chopped
8 large eggs
1 lb. russet potatoes, peeled,
2 3/4 c. sharp cheddar cheese
1/2 tsp. pepper
salt to taste
Preheat oven to 350. Grease a large quiche dish or 6-8 ramekins. Saute bacon, Linguica, peppers, and onions until soft. Drain on paper towels. Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon, sausage and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake for 20-30 minutes for individual ramekins.
• 1 lb Cattaneo Bros. Italian sausage
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium carrots, coarsely chopped (1 cup)
• 2 teaspoons dried basil
• 2 teaspoons finely chopped garlic
• 5 1/4 cups beef broth
• 2 cups canned diced tomatoes, undrained
• 1 (16 ounce) can great northern beans, drained and rinsed
• 1 cup uncooked small elbow macaroni
• 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
• 1 cup frozen cut green beans
1. In a 5-quart Dutch oven, heat oil over med-high heat.
2. Add sausage, onion, carrots, basil, and garlic; cook 5-7 minutes, stirring often, until sausage is no longer pink; drain.
3. Stir broth, tomatoes, and great northern beans into sausage mixture.
4. Heat to boiling; decrease heat to med-low.
5. Cover; cook 7-8 minutes, stirring occasionally.
6. Stir in macaroni, zucchini, and frozen green beans; heat to boiling.
7. Cook over med-high heat 5-6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender; taste and adjust seasoning with salt and pepper.
4-slices bacon, diced
8-ounces Cattaneo Bros. linguica, finely chopped
8-ounces Cattaneo Bros. linguica, cut into
1/4-inch thick slices 8-ounces Cattaneo Bros. chorizo, finely chopped
8-ounces Cattaneo Bros. chorizo, cut into
1/4-inch thick slices
2-cups chopped red onion
1/2-teaspoon crushed red pepper flakes
2-tablespoons minced garlic
8-cups chopped tomatoes, seeded
6-cups chicken stock
Salt and freshly ground black pepper to taste
1/2-cup finely chopped fresh cilantro leaves
Crusty bread, for serving
- Cook the bacon in a medium pot for about 2 minutes.
- Add the sausages and cook with the bacon until all browned, about 5 more minutes.
- Add the onion and red pepper flakes and cook, stirring often, until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the bay leaves, tomatoes and stock and stir to combine.
- Bring to a boil, reduce the heat, and simmer for about 30 minutes.
- Season, to taste, with salt and freshly ground black pepper.
- Stir in cilantro and serve with crusty bread.
1 lb Cattaneo Bros. Spicy Caballero sausage
2 - medium onions, chopped
1 - pie crust dough
Salt and Pepper to taste
- Preheat oven to 400
- Make sausage into 12 balls and brown; cook thoroughly.
- Wrap balls in dough made from pie crust.
- Bake at 400 for 10 minutes.
- While baking, saute onions in sausage grease until brown.
- Add flour and water to make gravy.
- Season to taste with salt and pepper.
- Pour gravy over dumplings and serve.
Note: For a more mild taste, try other Cattaneo Bros. sausages!
- 1 small can refried beans
- 1 pkg. CATTANEO BROS. Chorizo, cooked
- 2 avocados, mashed
- 2 tbsp. plain yogurt or sour cream
- 1 small can green chilies, chopped
- grated cheese
Mix beans and sausage together. Next, mix together avocados with the plain yogurt or sour cream. Layer ingredients on a large plate as listed above. Serve with chips! Try adding some chopped olives, tomatoes, and green onions on top to make it extra delicious!
1- 16oz. pkg. Cattaneo Bros. Italian sausage (casings removed)
1/2 cup onion, minced
1 garlic clove, minced
1 tablespoon Italian seasoning
1-2 cup fresh mushrooms, chopped
1- 15 oz. can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done. Add pumpkin to this mixture and mix well. Then stir in the broth and mix well. Simmer 20-30 minutes. Stir in the heavy cream and water and simmer on low another 10-15 minutes. Taste and add salt & pepper as needed. Serve in a hollowed out pumpkin for an extra touch!
Cattaneo Bros. Caballero Smoked Sausage
Prepared 12" pizza crust
Original K.C. Master BBQ sauce
Any brand pizza sauce
Shredded cheddar cheese
Preheat oven to 375 degrees. Mix equal portions of pizza sauce and BBQ sauce in a bowl. Place combined sauces on prepared pizza crust (note: put 10% less than normal). Place thumb-size chunks of raw Cattaneo Bros. Caballero Smoked Sausage over sauce on pizza crust. Sprinkle mozzarella and cheddar cheeses over sausage to seal in the flavor. Bake your pizza for approximately 15-20 minutes or until done.
1 tube (13.8 ounces) refrigerated pizza crust
1 can (8 ounces) pizza sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pkg Cattaneo Bros. Italian sausage, casings removed, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Preheat oven to 400°. Unroll pizza dough onto an ungreased baking sheet; pat into a 14-in. x 11-in. rectangle. Spread pizza sauce over one long side of dough to within 1/2 in. of edges. Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. Bake for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Yield: 6 servings.
1. Thick Sourdough Bread
6. Sliced Almonds
7. Cattaneo Bros. Pork Apple Honey Sausage
8. Powdered Sugar
Thick Sourdough bread dipped in egg, vanilla, and cinnamon mixture and refrigerate overnight. Next day saute bread on griddle. Serve topped with sliced apples, baked Pork Apple Honey Sausage and chopped almonds. Sprinkled with powdered sugar.
Cattaneo Bros. Pork Apple Honey Sausage -
Order online, at our factory, or in the grocery store.
Here are some ways to prepare our delicious Pork Apple Honey Sausage.
On the Grill: Cut the casing to separate into individual links. Place the sausage in a pan or tray and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional). After you have let the sausage sit in the apple juice, you can place and cook on the grill. You can also use a spray bottle to add apple juice while bbqing. Cooking time will vary based on your grill and heat. Should take approximately 10-20 minutes. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.
On the Stove: Cut the casing to separate into individual links. Place the sausage in a pan and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional) . Put sausage in a pan and add a 1/4 cup of apple juice. Cover pan and let simmer for about 5 minutes. The apple juice will brown the sausage. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.
In the Oven: Cut the casing to separate into individual links. Place the sausage in a pan or tray and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional) . Put sausage in a baking pan or sheet and add a 1/4 cup of apple juice. Cover pan and bake in over at 350 degrees for about 10-20 minutes or until brown. The apple juice will brown the sausage. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.
3 cups self-rising flour
3 tbsps. sugar
1 12oz. domestic beer
2 links Cattaneo Bros. Linguica cooked (fried in frying pan)
1/4-1/2 cup cheese (optional)
Preheat oven to 350F
Fry linguica in frying pan and then cool in refrigerator on a paper towel-covered plate. Next, mix together flour, sugar and beer in large mixing bowl. (You can add 1/4-1/2 cup of cheese before adding beer to the mixture for an added taste.) Add the diced linguica to dough. Bake for 60 minutes. Let the bread cool before serving. This tastes great toasted!
8 medium potatoes, quartered
1- 10 3/4oz can cheddar cheese soup
1/2lb. broccoli, chopped
3/4lb. Cattaneo Bros. Swiss Brand Sausage (casing removed)
1 small onion
Preheat oven to 350F
Cook potatoes in water for 10-15 minutes, or until tender. Drain and remove skins. Brown sausage in skillet with onions. Drain. Combine potatoes, sausage, onion, broccoli and soup; mix thoroughly. Sprinkle with pepper. Bake at 350F for 15-20 minutes. Serves Six.
¼ cup blanched almonds, toasted lightly and cooled ¼ pound (about 2/3 cup) B&R Farms Dried Apricots 8 ounces cream cheese, softened ½ cup sour cream ½ teaspoon freshly grated lemon rind 2 tablespoons honey
In a food processor grind fine the almonds, add the apricots, and blend the mixture until it forms a paste. Add the cream cheese, sour cream, the rind, and honey. Blend the mixture, scraping down the sides with a rubber spatula, until it is smooth. Use the spread as a topping for sliced apples or pears, English muffins, or crackers. The spread keeps, covered and chilled, for about 1 week and makes about 2 cups. The PERFECT snack or appetizer for after school, football games and holiday parties with celery sticks and crackers.
Serve warm with Apricot Jam for a delicious snack with tea for breakfast.
3/4 cup Cattaneo Bros. Dried Apricots, snipped 12 oz. Apricot nectar 1/2 cup Raisins 1 cup All-purpose flour 1 cup Whole wheat flour 1 cup Sugar 1 Tbsp. Baking Powder 1 Egg, beaten 1/3 cup Milk 2 Tbsp. Oil 1/2 cup Chopped almonds 1/2 tsp. Allspice
Combine 1 cup apricot nectar, apricots and raisins; bring to boil. Cool. Stir together flours, sugar, and baking powder. Make a well in center of dry ingredients. Combine egg, milk, oil, allspice and remaining apricot nectar. Add to dry mixture, stir until smooth. Fold in raisin/apricot mixture and nuts. Turn into a greased and floured 9" x 5" x 3" pan. Bake one hour at 350oF. Cool on rack.
For the pie crust: 1 1/2 cups all-purpose flour 1/2 tsp salt 1/2 cup lard, chilled and cut into small pieces
For the filling: 2 cups Cattaneo Bros. Dried Apricots 1/2 cup sugar 1 Tbsp lemon juice 1 Tbsp unsalted butter, chilled and diced 1 tsp freshly grated nutmeg 1/4 tsp allspice 1 egg white
1. For the pie crust: Sift flour and salt together into a large mixing bowl. Cut in lard using a pastry cutter or two knives. Be careful not to over mix-you want to leave some lumps-but work until you have what looks like a bowl of small white peas. Drizzle in 4 tablespoon ice water. As the lumps of dough get wet, gently move them aside so that the water can reach remaining dry ingredients. Mix just until dough holds together. Form into a ball, wrap in waxed paper, and refrigerate. 2. Preheat oven to 450F. For the filling: Snip dried apricots into quarters with scissors, then place them in a saucepan, and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until apricots absorb most of the water, about 20 minutes. Remove from heat and stir in the sugar, flour and lemon juice. 3. Press About 60 percent of the dough into a flat round, place between two sheets of lightly floured waxed paper, then roll into a 12" round. Ease into an 8" pie pan and trim edges, allowing a 1/2" overhang. Add filling; dot with butter and sprinkle with nutmeg and allspice. 4. Flatten remaining dough, place between two sheets of waxed paper, lightly floured and roll into a 9" round (making it as thin as possible without tearing). Place it on top of filling, crimp edges, and cut 3 or 4 slits. Mix egg white with 1 tbsp. water in a small bowl, then brush on crust. Bake for 10 minutes at 450F, then reduce heat to 425F and continue baking for 30 minutes. Serve warm or cool to room temperature. Best with vanilla ice cream!
ON CAMPING TRIPS THIS SUMMER, CHARGE UP WITH THIS SIMPLE DISH:
8 oz. Cattaneo Bros. Beef Jerky
3 Tbsp. vegetable oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tomato, peeled and chopped
2 cups long-grain rice
1 bay leaf
4 1/2 cups water
3 Tbsp chopped parsley
Salt and freshly ground black pepper to taste
1. Soak the jerky for several hours - 1 hour, at the very least - to rehydrate. Cover entirely with water. Changing the water once or twice will help reduce the saltiness.
2. Remove the jerky from the water, then dice into fine cubes. Heat the oil over medium heat in a medium-size pot or Dutch oven, then add the onion. Saute, stirring frequently, until the onion is translucent and limp, about 5 minutes. Add the garlic and cook for a minute, stirring, then add the jerky and tomato, raise the heat to high, and continue to cook, stirring, for about another minute. Add some freshly ground pepper. Add the rice and bay leaf and stir to coat the rice with oil, then add the water and bring to boil. Reduce the heat to low, cover, and cook until nearly all the water is absorbed, about 16 minutes, then turn off the heat and let sit for about 5 minutes.
3. When the rice is ready, gently stir in the parsley. Taste for salt; the jerky should provide enough saltiness, but add more if desired. In Brazil, this is often spiked with a generous does of hot sauce; try it with a dose of Tabasco or your favorite hot sauce!
1 cup dried pinto beans 2 teaspoons olive oil ½ cup red onion 1 clove garlic, minced 3 cans (10 ounces each) no-salt-added whole tomatoes, un-drained, chopped 1 medium potato, cut into ½ inch cubes 1 cup coarsely chopped carrots 1 cup thinly sliced zucchini 1 to 1 ¼ cups coarsely shredded cabbage 2/3 cups coarsely chopped leek ½ cup coarsely chopped celery 2 cups no-salt-added vegetable juice cocktail 2 cups water 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh sage 2 bay leaves ¼ teaspoon black pepper 1 cup uncooked small shell pasta ¼ cup freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 ½ lbs of Cattaneo Bros. Portuguese Linguica Sausage
1. Place pinto Beans in large glass bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.
2. Heat oil in large heavy saucepan or Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is tender. Drain tomatoes, reserving liquid. Add tomatoes to saucepan; mix well. Add pinto beans and vegetables. Stir in vegetable juice, water and reserved tomato liquid. Add basil, sage, bay leaves and black pepper. Bring to boil over high heat; reduce heat. Cover; simmer 2 hours, stirring occasionally.
3. Slice Linguica sausage into bite size pieces. Add into soup to cook. Add pasta 15 minutes before serving. Cook, uncovered, until soup thickens. Remove bay leaves; discard. Top with Parmesan and parsley.
Makes 10 (1 1/2 cup) servings
Do you have a recipe that you would like to share? Click here to submit your family favorite as recipe of the month!