Easy Sausage Patty Supper

Easy Sausage Patty Supper on a plate
Easy Sausage Patty Supper

My Easy Sausage Patty Supper is a quick way to get dinner on the table without sacrificing quality or flavour. Sometimes we all get busy and need to speed up preparing meals but don’t always have the time to shop for the needed ingredients. At such times, we all pretty much do the same thing: we look in the fridge and freezer and try to find something that will do the trick.

If you’ve tried or made my simple sausage patty recipe before, you already know that they are terrific in a breakfast sandwich and even make a great pork burger for lunch. So, I decided to try making them for supper with onions and mushrooms and a nice wine sauce and I’m glad I did!

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Making a batch of these patties and freezing them for later use is a great way to be prepared for breakfast, lunch or dinner—who knew? LOL! In any event, that’s how I thought of dealing with supper one day when we did not have much in the fridge or freezer to prepare. Let me know if you give this a try and what you thought of it. Personally, I enjoyed it so much that I might even freeze more sausage patties the next time we decide to make a batch.

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Makes 2 servings

INGREDIENTS:

  • 5 to 6 sausage patties (click here for recipe)
  • 2 to 3 tbsp extra virgin olive oil
  • 1 small onion, sliced
  • 6 large button mushrooms, sliced
  • Pinch of salt
  • 1/4 cup red wine
  • 3/4 cup unsalted (or low sodium) chicken stock
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire sauce
  • S & P to taste
  • 1 stalk of green onion, chopped, or fresh chopped parsley to garnish
Sliced Mushrooms and Onions on cutting board
Sliced Mushrooms and Onions

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INSTRUCTIONS:

  • In a medium skillet, heat the olive oil on medium high.
  • Add the sausage patties and brown on both sides (about 2 to 3 minutes per side).

  • Transfer patties to a plate and add the onion and a pinch of salt to the skillet and fry for about 5 minutes.
  • Add the mushrooms, Dijon mustard and Worcestershire sauce blending them into the sauce and cook until the mushrooms are nicely browned.

  • Deglaze skillet with the red wine and chicken stock stirring to remove any fond from the bottom of the pan.

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  • Return the patties to the pan with their juices and continue cooking until the sauce is reduced by 50%.
  • Salt and pepper to taste, garnish and serve.

Optional: For a richer, creamier sauce, stir in a 1/4 cup of cream or even cream cheese.

Served with Mac & Cheese and Steamed Broccoli

Serve with Mac and Cheese, steamed broccoli or any of your favourite sides.

Note: I used KD Mac & Cheese with this dinner–it’s something that I’d not eaten in many years, so I thought I’d try their latest version which claims to have no artificial flavours or colour. All I can say is I was very disappointed–did you experience the same thing? I found it to be bland and lacking in cheesy flavour–I’ll have to post a scratch recipe soon!

 

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Easy Sausage Patty Supper

My Easy Sausage Patty Supper is a quick way to get dinner on the table without sacrificing quality or flavour. Too busy and need to speed up preparing meals but didn’t have the time to shop for the needed ingredients? Well, this recipe might help with that.

Makes 2 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 5 to 6 sausage patties (click here for recipe)
  • 2 to 3 tbsp extra virgin olive oil
  • 1 small onion, sliced
  • 6 large button mushrooms, sliced
  • Pinch of salt
  • 1/4 cup red wine
  • 3/4 cup unsalted (or low sodium) chicken stock
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire sauce
  • S & P to taste
  • 1 stalk of green onion, chopped, or fresh chopped parsley to garnish

Instructions

  • In a medium skillet, heat the olive oil on medium high.
  • Add the sausage patties and brown on both sides (about 2 to 3 minutes per side).
  • Transfer patties to a plate and add the onion and a pinch of salt to the skillet and fry for about 5 minutes.
  • Add the mushrooms, Dijon mustard and Worcestershire sauce blending them into the sauce and cook until the mushrooms are nicely browned.
  • Deglaze skillet with the red wine and chicken stock stirring to remove any fond from the bottom of the pan.
  • Return the patties to the pan with their juices and continue cooking until the sauce is reduced by 50%.
  • Salt and pepper to taste, garnish and serve.

Notes

Optional: For a richer, creamier sauce, stir in a 1/4 cup of cream or even cream cheese.

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Quinoa Shrimp and Veggies

Quinoa Shrimp $ Veggies in a bowl
Quinoa Shrimp & Veggies

Quinoa Shrimp and Veggies: a perfect and highly nutritious meal rich in flavour and protein. My wife Vicki and I enjoy meals cooked in a skillet or a wok as they are usually quick and easy to prepare. As a bonus, these type of meals are often low in calories and fat but will fuel you up nicely so that you’ll have the energy you need to tackle anything.

If you’re a very active person, this is just the type of dinner you need to give yourself a boost without making you feel bloated or weighing you down. If you have not tried Quinoa yet, this might be just the opportunity you’ve been waiting for to try something new. Any food described as a “superfood” is worth trying and discovering!

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Makes 2 servings

INGREDIENTS:

  • 3/4 cup chicken broth
  • 1/2 cup uncooked quinoa
  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/4 each green and red bell peppers, chopped
  • 1/2 cup sliced fresh mushrooms
  • 6 fresh asparagus spears, trimmed & chopped
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • salt and pepper to taste
  • 1/2 lb (31 /40 sized) medium shrimp – peeled and deveined
  • Juice of 1/2 fresh lime
  • 1/4 cup parsley, chopped

Ingredients on cutting board

DIRECTIONS:

  • In a small pot, heat the chicken broth to a boil, and stir in the quinoa.

  • Cover, set heat to low, & simmer for 15 minutes.
  • Remove from heat, and let quinoa rest for 10 minutes, or until all liquid has been absorbed.
  • In a skillet, heat 2 tablespoons olive oil on medium high heat, and sauté the onion and green and red bell pepper until softened. 

  • Add the mushrooms, asparagus, garlic, and ginger, and cook until asparagus is tender.
  • Season with salt and pepper to taste, mix in the shrimp, and cook for about  4 to 5 minutes, until shrimp are opaque.

  • In a medium-sized bowl, combine the quinoa with the lime juice and remaining 1 tablespoon olive oil and add to the skillet.

  • Combine all the ingredients and top with the parsley when serving.

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Quinoa Shrimp and Veggies

Quinoa Shrimp and Veggies: a perfect and highly nutritious meal rich in flavour and protein. If you have not tried Quinoa yet, this might be just the opportunity you’ve been waiting for to try something new. Any food described as a “superfood” is worth trying and discovering!

Makes 2 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 3/4 cup chicken broth
  • 1/2 cup uncooked quinoa
  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/4 each green and red bell peppers, chopped
  • 1/2 cup sliced fresh mushrooms
  • 6 fresh asparagus spears, trimmed & chopped
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • salt and pepper to taste
  • 1/2 lb (31 /40 sized) medium shrimp – peeled and deveined
  • Juice of 1/2 fresh lime
  • 1/4 cup parsley, chopped

Instructions

  • In a small pot, heat the chicken broth to a boil, and stir in the quinoa.
  • Cover, set heat to low, & simmer for 15 minutes.
  • Remove from heat, and let quinoa rest for 10 minutes, or until all liquid has been absorbed.
  • In a skillet, heat 2 tablespoons olive oil on medium high heat, and sauté the onion and green and red bell pepper until softened.
  • Add the mushrooms, asparagus, garlic, and ginger, and cook until asparagus is tender.
  • Season with salt and pepper to taste, mix in the shrimp, and cook for about  4 to 5 minutes, until shrimp are opaque.
  • In a medium-sized bowl, combine the quinoa with the lime juice and remaining 1 tablespoon olive oil and add to the skillet.
  • Combine all the ingredients and top with the parsley when serving.
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