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  </channel><item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/07/20-best-italian-recipes-part-2-ofm-risotto-gnochetti-elizabeth-david-claudia-roden">
    <title>The 20 best Italian recipes: part 2 | Life and style | The Guardian</title>
    <dc:date>2015-07-07T09:59:56+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/07/20-best-italian-recipes-part-2-ofm-risotto-gnochetti-elizabeth-david-claudia-roden</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One of the most warming dishes you can get high up in the mountains, especially of the Aosta Valley, is polenta concia, which sustains even the strongest worker. It is usually accompanied by a stew of chicken or venison. With pork sausages, however, it blends to a perfect marriage.

I like to use traditional polenta but if you use quick-cook polenta the cooking time is only 5 minutes. The Bramata polenta is by far the tastiest.]]></description>
<dc:subject>recipes cheese polenta sausages</dc:subject>
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<item rdf:about="https://notes.pinboard.in/u:mlednor/c7964520916c98239ffd">
    <title>Cumberland sausage, shallot and cheddar roast potato mash</title>
    <dc:date>2015-04-19T07:58:40+00:00</dc:date>
    <link>https://notes.pinboard.in/u:mlednor/c7964520916c98239ffd</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[![Cumberland sausage, shallot and cheddar roast potato mash][1]

Serves 3

floury potatoes 900g
banana shallots 2, large
olive or groundnut oil 50ml
Cumberland sausage 500g, held together by skewers
cheddar, such as Montgomery’s or Keen’s 75g
parsley a s...]]></description>
<dc:subject>recipes sausages potatoes cheese</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jan/30/lincolnshire-sausage-potato-curry-recipe-meera-sodha">
    <title>The Lincs link: sausage and potato curry | Cook Residency | Life and style | The Guardian</title>
    <dc:date>2015-01-31T12:27:55+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jan/30/lincolnshire-sausage-potato-curry-recipe-meera-sodha</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Not only a Sodha family classic but a cheap and (mostly) store cupboard-based recipe and one-pot dish, which makes for the perfect dinner on a cold winter’s night.]]></description>
<dc:subject>recipes sausages potatoes curry</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/aug/05/nigel-slater-mograbia-with-tomato-chorizo">
    <title>Nigel Slater’s mograbia with tomato and chorizo | Life and style | The Observer</title>
    <dc:date>2014-08-05T12:32:37+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/aug/05/nigel-slater-mograbia-with-tomato-chorizo</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Large, pearled couscous with sizzled chorizo sausages and tomatoes make up a thick and slushy treat]]></description>
<dc:subject>recipes sausages couscous</dc:subject>
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<item rdf:about="http://www.homesicktexan.com/2014/02/peppery-pinto-beans-and-sausage_8825.html">
    <title>Peppery pinto beans with sausage | Homesick Texan</title>
    <dc:date>2014-03-01T07:39:10+00:00</dc:date>
    <link>http://www.homesicktexan.com/2014/02/peppery-pinto-beans-and-sausage_8825.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love beans. Soupy beans, refried beans, beans in a dip, or beans in a salad—it doesn’t matter how you serve them, I will eat beans and be happy. Like most Texans, they’ve long been a staple on my family’s table and I make a pot at least once a week. Matter of fact, I love them so much that I once preferred a side dish of pinto beans over some world-famous barbecue. 

It happened last year. I was at the annual Foodways Texas symposium and renowned pitmaster Aaron Franklin served us dinner one night. Yes, his brisket was indeed exceptional, but it was his peppery pinto beans that I wanted to brave the line for yet another round. I know this may sound strange but I couldn’t stop eating them! And actually, I wasn’t alone in this opinion as others agreed his beans were superb. For me, it was the beans that were worth the long wait. 

Without access to a smoker or an outdoor space, I knew that I couldn’t even begin to replicate Aaron’s barbecue, but I figured his beans were probably more doable. So after dinner, I went up to Aaron and asked him how he made his addictive beans. He shrugged and said it wasn’t anything complicated—he just threw into a pot some pinto beans along with some chopped brisket and a few shakes of pinto bean spice and let it simmer for a long time. 

peppery pinto  beans and sausage

Well, I decided it was probably his smoked meat that took his beans over the top. Yet there was certainly no reason why I couldn’t at least try to make a similar pot, especially since most of his ingredients—save for the brisket—I always have on hand in my kitchen. 

As I was beginning to make my pot of beans, I recalled my mom used to make pinto beans with smoky kielbasa sausage. It wasn’t sweet like beanie wienies but was instead more like a Texan take on that Cajun favorite, red beans and rice. The heartiness of the sausage coupled with the spicy, rich beans made for a mighty fine meal. It was then I realized that my mom's beans were what Aaron’s beans had reminded me of, and explained why I loved his so much. It was time to bring this old family favorite back into my regular rotation.

Now, some people think that beans are complicated, but they're not as long as you let them slowly do their thing. This pot was no different, and after stirring together pintos with sausage, jalapeños, aromatics, and a handful of spices, I then let them hang out on the stove for a few hours they until they gently came to life. When the beans were tender and the broth rich and savory, I then finished with a few dashes of smoked paprika for a final burst of smoke. It was a perfect pot of beans.

peppery pinto  beans and sausage

A bowl of beans is Texas-style comfort food at its best, and these peppery beans with sausage are no different. You can present them as a side dish and they will be the hit of your barbecue, or you can ladle them into big bowls and serve with wedges of warm cornbread for a satisfying supper. And yes, you must be patient while beans slowly reveal their true nature. But it's okay because like all good things, beans are well worth the wait. ]]></description>
<dc:subject>recipes beans sausages</dc:subject>
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<item rdf:about="http://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night">
    <title>Lentil and Sausage Soup for a Cold Winter's Night recipe on Food52.com</title>
    <dc:date>2014-02-22T18:56:06+00:00</dc:date>
    <link>http://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!!]]></description>
<dc:subject>recipes soup bacon lentils sausages</dc:subject>
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<item rdf:about="http://food52.com/recipes/9438-linguine-with-sausage-and-broccoli">
    <title>Linguine with Sausage and Broccoli recipe on Food52.com</title>
    <dc:date>2014-02-21T20:36:49+00:00</dc:date>
    <link>http://food52.com/recipes/9438-linguine-with-sausage-and-broccoli</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The night before Christmas, my sister, Abs (who’d just had a baby a month earlier, mind you), insisted on whipping up a home cooked meal for the rest of the family. Forget the fact that she was planning to roast two ducks and a ham the next day! 

She said we were having pasta, vowing that she had a tried-and-true recipe that was even easier than going through the "hassle of picking something up." I was convinced she was just being a good hostess. But then I watched her prepare the pasta -- linguine and sweet Italian sausage enveloped in a savory, unctuous sauce of garlic, stock and white wine, finished with a little butter -- and was impressed not only by how deftly and speedily she pulled it all together, but by the flavor punch packed by this simple dish. 

A few weeks ago, I had a go at it myself, subbing in hot sausage for some of the sweet and adding a handful of fresh broccoli for color and crunch. My husband and I gobbled it up, and now I have my sister to thank for what's definitely earned a regular spot in our dinner rotation.]]></description>
<dc:subject>recipes sausages pasta</dc:subject>
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<item rdf:about="http://food52.com/recipes/25869-roasted-sausage-with-broccoli-and-fennel">
    <title>Roasted Sausage with Broccoli and Fennel recipe on Food52.com</title>
    <dc:date>2014-02-21T20:35:23+00:00</dc:date>
    <link>http://food52.com/recipes/25869-roasted-sausage-with-broccoli-and-fennel</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This year, one of my main resolutions in the kitchen is to find or come up with more weeknight recipes that are truly manageable and satisfying. I'm still trying to learn how to keep things simple during the week. Many of the recipes out there labeled as “Quick! Easy! Delicious!” don’t come close to meeting those expectations. We all know that feeling of walking in the door after a long day and not knowing what to make -- or being overwhelmed by a lot of dinner prep. I came up with this recipe with these things in mind. It requires just a few minutes of hands-on time (with the oven doing the rest of the work), and the combination of roasted sausage, broccoli, and fennel is pretty hard to beat. A few details make this dish really good: nestling small pieces of sausage among the broccoli and fennel ensures that everything is done at the same time, and tossing everything with a tangy, lemony mustard sauce ups the flavor substantially. Though no sides are needed, some crusty bread, polenta, or a leafy green salad would make fine accompaniments. Avocado is also a swell companion.]]></description>
<dc:subject>recipes sausages</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/01/cassoulet-style-sausage-n-beans-recipe.html">
    <title>Cassoulet-Style Sausage 'n' Beans | Serious Eats : Recipes</title>
    <dc:date>2013-11-05T14:19:01+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/01/cassoulet-style-sausage-n-beans-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Cassoulet was my inspiration for this sausage and bean dish that takes a fraction of the time: garlicky white beans cooked with herbs, bacon, wine, and sausage drippings, crowned with crispy sausages and flavor-packed breadcrumbs. Reminiscent of Toulouse, but also a perfect upscale option for the coming weeks of football.]]></description>
<dc:subject>recipes sausages beans</dc:subject>
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<item rdf:about="https://witness.guardian.co.uk/assignment/51efea46e4b0d77fe643672b/445504">
    <title>the perfect outdoors sandwich - honey mustard bbq sausages and onions! - Guardian Witness</title>
    <dc:date>2013-07-31T08:00:38+00:00</dc:date>
    <link>https://witness.guardian.co.uk/assignment/51efea46e4b0d77fe643672b/445504</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While it may be too hot to think of roasting sausages right now, bung them on the BBQ and you have the perfect outdoors sandwich - there are few things I love more than the sweet, tangy flavour of sausages cooked with honey and mustard. Caramelised onions with honey and mustard are a bonus.

I'm giving you the cooking times for roasting in the oven, but they do work really well on a grill, especially if you impale them on skewers to keep them together and baste liberally with the honey mustard dressing.]]></description>
<dc:subject>recipes sausages</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/06/one-pot-sausages-and-lentils-with-sweet-roasted-shallots-recipe.html">
    <title>One-Pot Sausages and Lentils with Sweet Roasted Shallots | Serious Eats : Recipes</title>
    <dc:date>2012-06-15T19:35:04+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/06/one-pot-sausages-and-lentils-with-sweet-roasted-shallots-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One of my favorite pastimes is reading French menus. Tantalizing. Always full of combinations that seem so obvious in retrospect, but that would never have occurred to me. Strawberries and thyme. Salmon and lentils. Pears and ham. They are where I get most of my cooking inspiration, even when I never try the dish I spy somewhere after Entrées and before Désserts.

One night last summer when I was in Nice with my family and Mr. English, I skittered between two restaurants half a block apart, reading their menus. "This one, this one!" I begged. I had spied something, a local specialty, that I just had to try: sausages and lentils. So humble, and yet I knew it would be elegant in its simplicity. Really good, firm French lentils that never lose their figure. Sausages full of smoky bacon, wine, and garlic that snapped under the point of a knife. Both the sausages and the lentils were listed next to their provenance. These were special sausages, special lentils, with a pedigree and a history. Who could resist?

Apparently, my entire family and Mr. English. They all wanted to go to the pasta place down the street. So I consoled myself, as I twirled my tagliatelle with pistou around the tines of my fork, that I would try sausages and lentils at home. And I have, in about ten different ways. This recipe is how to make sausages and lentils—one of those genius French combinations I stole from a French menu—in a jiffy.

I toss slivered shallots and Toulouse sausages—full of bacon, red wine, and garlic—with olive oil, and roast them until the sausages blister and the shallots caramelize. Then, I hit them with a splash of white wine and easy, organic canned du Puy lentils. After adding some torn herbs and giving it a few minutes under the broiler, the one-pot peasant dinner is done. I serve it with a greens and walnut salad tossed in a whole grain honey mustard dressing. It has all that French country charm with a distinctly American practicality that I love. Really French in a Flash.]]></description>
<dc:subject>recipes lentils sausages</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/09/currywurst-german-recipe.html">
    <title>Cook the Book: Currywurst | Serious Eats : Recipes</title>
    <dc:date>2010-09-02T12:50:37+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/09/currywurst-german-recipe.html</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes sausages curry</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html">
    <title>Dinner Tonight: Spicy Italian Sausage with Peppers Sandwich | Serious Eats : Recipes</title>
    <dc:date>2010-05-21T18:31:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Though a massive Italian sausage and pepper sandwich can look unwieldy and out of control, what actually makes it so mouthwatering is its balance. The sweetness of the peppers helps quell the spiciness of the sausage, and the bread perfectly soaks up all the juices. I say this even though I don't think I've ever actually experienced this ideal in real life. Most of the examples have come from state fairs and questionable street carts. The sausages were dry, the peppers greasy, and the bread stale. It made me wonder: can this classic ever actually taste good?
Turns out it can. The trick, at least with this recipe from A Good Appetite, is to brown the sausages first in the skillet, remove them, cook the peppers and onions with some fresh herbs, and then return them to the skillet with a little red wine. They essentially steam for the rest of the time. The result is perfectly cooked sausage, which picks up all the flavors of the onions and peppers.]]></description>
<dc:subject>recipes sausages</dc:subject>
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