Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

what about one of these?

Thumb_18849_Sausage-Hazelnut Stuffing

Thumb_18849_Sausage-Hazelnut Stuffing

Savory lamb sausage makes the best pairing for the hazelnuts used in this stuffing, but pork, veal or even turkey sausage seasoned with sage works, too. Read more about this recipe at the Washington Post.

Thumb_20549_Smoky Black Bean And Ham Bone Soup

Thumb_20549_Smoky Black Bean And Ham Bone Soup

There is something dramatically appealing about the deep, inky color of black beans. Their rich, earthy flavor and velvety texture seems a perfect match for the salty smoke of ham in this black bean version of split pea soup.

Thumb_20340_Feijoada

Thumb_20340_Feijoada

Feijoada is a hearty Brazilian stew starring pork and black beans. Usually served with rice, stir-fried collard greens, a cassava flour dish called farofa and sliced oranges, it is the traditional Saturday meal. If using canned black beans, add them after the pork chops and vegetables have finished cooking.

Thumb_18967_Choucroute Garnie

Thumb_18967_Choucroute Garnie

Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.

Thumb_16147_Beer-Braised Sausages With Sauerkraut

Thumb_16147_Beer-Braised Sausages With Sauerkraut

This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17062_Bow-Tie Pasta With Sausage And Sauerkraut

Thumb_17062_Bow-Tie Pasta With Sausage And Sauerkraut

A great use of leftover beer-braised sausages and sauerkraut, this pasta includes extra cabbage for a fresher green touch. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_13897_White Bean Soup With Sausage

Thumb_13897_White Bean Soup With Sausage

This soup is creamy (without cream) and hearty, perfect comfort food for a chilly evening. It’s delicious with sausage, but just as lovely without, especially with a drizzle of truffle oil. Read more about this recipe at Cook & Eat.

Thumb_5028_Whole Wheat Linguine With Andouille, Carrots And Tarragon

Thumb_5028_Whole Wheat Linguine With Andouille, Carrots And Tarragon

In this simple pasta dish whole wheat noodles stand up well to smokey andouille sausage. Tomato sauce and carrots balance that richness, and fresh tarragon adds an aromatic note.

Thumb_13117_Jambalaya With Andouille And Shrimp

Thumb_13117_Jambalaya With Andouille And Shrimp

Don't let the fact that this is a simple, quick and straightforward version of the classic jambalya fool you -- it has tons of flavor. Andouille sausage is a typical Cajun addition, and plays well with the shrimp, but you could use any sausage you can find. Substitute fresh tomatoes for canned, too, if you like.

Thumb_7614_Chicken And Sausage Gumbo

Thumb_7614_Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.

Thumb_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Thumb_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Chorizo is so delicious and smoky - it adds cupfulls of flavor with only a little extra meat.  The cabbage helps fill out the dish.


Btn-next