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Archive for the ‘Gluten-Free Recipes’ Category

Today’s winner in the 12 Days of Sausage giveaway is Leann O. of Edmond, OK  – Congratulations Leann!  She has shared this recipe for Dairy Free, Gluten Free Creamy Tomato Soup. 

Did you know that all of Isernio’s sausage varieties (except British Bangers) are completely gluten free?  As Leann’s recipe shows, our sausage can fit into many different types of diets!

And, don’t forget, send us YOUR favorite recipe using our sausage, and we’ll enter you to win FREE sausage delivered right to your door!  What could be easier?  Think of it as our holiday gift to you!  Just email us at info@isernio.com.  We’re drawing one winner each weekday until Dec. 24th.

Homemade Dairy Free Gluten Free Creamy Tomato Soup

1 quart chicken stock
1/2 cup unsweetened almond milk
1 cup diced tomatoes
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1 12 oz can diced tomatoes
1 6 oz can tomato paste
1/2 package Isernio’s chicken sausage, cooked and crumbled
1 tsp basil
1/2 tsp marjoram
1/2 tsp salt

Pour stock and milk in sauce pan.  Add diced and canned veggies and cook for 15 minutes for medium heat.  Add cooked sausage, salt and herbs.  Cook until warm.  Serve with garlic Udi’s Bread toast.

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This recipe comes to us from Eric Rivera, creator of the blog, Eric Rivera Cooks.

It may sound like a complicated recipe, but it’s actually quite easy to pull off. It’s also gluten-free! The result is a delicious tapa (pincho).

Grilled Isernio’s Chorizo Wrapped with Mangalitsa Jowl Bacon

Serves 4

Equipment:

  • Grill
  • Bamboo Skewers, soaked in water for a few hours

Ingredients:

  • Isernio’s Chorizo cut into 4 equal sections
  • Mangalitsa Jowl Bacon
  • Green Bell Pepper, seeds removed, cut into 3 inch by 2 inch sections
  • 4 Garlic cloves
  • 1 cup Olive Oil
  • ¼ cup White Wine Vinegar
  • 2 tbsp. lemon juice
  • 6 saffron strands
  • 1 tsp. smoked paprika
  • Black pepper and kosher salt, to taste

Procedure:

Wrap chorizo with bacon then place on skewer with green bell pepper and garlic

Combine vinegar, lemon juice, saffron strands, and smoked paprika in a bowl. Quickly whisk in olive oil in a slow and steady stream.

Place pincho on grill on at around 350-400F and cook until internal temperature of 160F is reached.

Serve with vinaigrette. Enjoy!

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In honor of National Celiac Awareness Month, we are proud to post one-of-a-kind recipes created by Seattle chefs and bloggers.

To cap off our celebration of gluten-free, we are honored to post an original recipe from  The Gluten-Free Girl and the Chef (aka Shauna and Dan Ahern). Enjoy!

Isernio’s Breakfast Sausage with Spring Onion Potato Hash

for the hash

  • 3 large Yukon gold potatoes, cut into 3/4-inch cubes
  • 1 bunch spring onions, sliced thin
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon garlic, peeled and smashed
  • 2 tablespoons high-quality extra-virgin olive oil
  • Kosher salt and cracked black pepper

Preheat the oven to 425°.

Toss all the ingredients together in a large bowl. Transfer to a 9 x 12 baking dish. Cover the baking dish with tin foil. Bake in the oven until the potatoes are tender to the fork, about 45 minutes to 1 hour. Take out of the oven and remove the tin foil.

(This could be made the day before, then re-heated, which might make the taste even fuller.)

for the sausages

  • 4 Isernio’s breakfast links

Preheat the oven to 450°

Blanch the sausages in a pot of boiling water for 2 to 3 minutes. Drain the water from the sausages. Take the hash out of the refrigerator. Pour a little bit of olive oil over the top of the hash. Put the sausages on top of the hash.  Slide it into the oven and cook, tossing occasionally, until the sausages have browned and the hash is hot, about 10 to 15 minutes.

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In honor of National Celiac Awareness Month, we are proud to post one-of-a-kind recipes created by Seattle chefs and bloggers.

Today’s recipe comes from former Seattle P-I restaurant critic-turned-cook, Leslie Kelly, who also blogged about her Isernio’s gluten-free adventure for Serious Eats. Enjoy!

Grilled Sausage & Peppers with Gluten-Free Polenta

  • 8 Hot Italian Iserno’s Sausages
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1 sweet onion, sliced
  • 1 tube of gluten-free polenta (you can find some at Trader Joe’s)
  • 2 cups marinara

Method:

Sear the sausages over hot coals, then move to the cooler side of the grill so they can finish cooking slowly, about 10 minutes. Then cook the peppers and onions on a grill pan on the hot side of the grill. Season with salt and pepper. When they start to brown, move to one side of the grill pan and add the polenta, which have been brushed with olive oil and seasoned with salt and pepper.

To serve, add warm marinara to flat-bottomed bowl. Add sausage, peppers and polenta.

Serves 4.

For more photos of this recipe, check out our photo album!


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In honor of National Celiac Awareness Month (you can read more about that here), we are proud to post one-of-a-kind recipes created by Seattle chefs as and bloggers.

To kick things off, chef Josh Nebe of Unicorn created a gluten-free corn dog that was inspired by his love of Curry Wurst.

Enjoy!

Curry Wurst Corn Dog

For the batter:

  • 4 1/2 c. Cornmeal
  • 1/3 c. brown sugar
  • 1/4 lb. butter
  • 6 eggs
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 Tbsp. cornstarch
  • 2 1/2 c. corn kernels
  • 1 c. firm tofu
  • 2 1/4 c. buttermilk
  • Whatever sausage you want to make a corndog out of! Josh likes to use Isernio’s bratwurst
  • skewers to skewer the dogs

Method:

1. Dry roast corn in the oven at 500o until browned
2. Sift the dry ingredients together.
3. Melt your butter
4. Combine, roasted corn, eggs, tofu and butter milk and puree in batches in a blender. No lumps.
5. Combine the wet and the dry, finishing with the butter. Whisk together until smooth.
6. The consistency should be that of a thick batter, you can add more cornmeal or cornstarch to thicken, or more buttermilk to     thin. Its fun to play with!

To fry:

1. Crank fryer up to 350-degrees
2. Dip a skewered dog into the batter, its easier to get a good coating if you twist the stick when pulling the dog out of the batter.
3. Lightly float the battered dog in the hot oil, until the outside begins to cook. Then go ahead and drop it in.
4. Cover the dog with your 2nd basket, if you have one.  If you dont have a 2nd basket, keep turning it to ensure its cooked equally through-out.
5. After about 5 min it should be a nice dark brown color.

Its ready!

Serve with Ketchup, Mustard, Mayonnaise.

For more photos of this recipe, check out our photo album!

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