Manly food for manly men or for teenagers that eat like manly men.

[big brown horse]

Easy Itallian Sausage
(Not too costly either, mama like!)


First off, ingredients:

1 pack of Italian sausage
1 large onion, chopped in half and then diced
3 cloves of garlic, use garlic press, if that's not available simply dice it up (or smash with a brick of granite )
2 teaspoons of sage (dried)
approx. 1/4 cup olive oil
1/4 cup of butter

To start out, you want to drizzle the olive oil on the bottom of the pan, you want enough so that it's touching the entire bottom of the pan, and has a little bit of depth to it (add more oil if there is barely enough to coat the pan). Once the pan is oiled up, add the butter, and turn the burner on high. Make sure you mix the butter and oil up a bit. This part is mainly to keep the onions from burning, but it also keeps things from sticking.

Next, add the onions, garlic, and sage to the pan, and mix them up until they all settle around evenly. Put a top over the pan, and switch the heat to medium. Cook until the onions start to become soft. Mix this up every 2 minutes or so, so that the juices start to come out.

Once the onions are done, it's time to cook the sausage. Place each sausage in the pan individually, and make sure you nestle each one to the bottom of the pan, so that it gets browned. Turn the burners back to high, and cook the sausages covered for about 15-20 minutes, depending on how much oil you put in. Make sure to flip the sausages every 3/4 minutes, so both sides get nice and brown. You'll know the sausages are close to done when they become hard to the touch.

When you're done, not only will you have delicious Italian sausage, but caramelized onions to boot! Can be served on a bun, but are just as delicious by themselves. Don't you dare put any condiments on these, unless it's the aforementioned onions you just made.

Note: If you plan on making more than one pack of sausage, you don't have to double your ingredients, the onions should last through a second batch, but you will need to drizzle a little more oil, and the onions will probably be burnt at the end. For the best results, start fresh with each pack.


Now do you have a manly-man type of recipe? I'm going broke trying to feed my teen.

 

[big brown horse]

I made these last week, minus the bun still yummy though:

Classic Beer and Brats
(aka a little taste of summer to come!)

Ingredients

6 bratwursts
1 (12 ounce) can lager beer
1 medium onion, chopped
10 whole black peppercorns
4 whole cloves
3 garlic cloves (optional)
6 Italian bread (I made a ton of sauteed onions instead)
sweet dark mustard (or your choice)
pickled hot peppers (or other relish or chutney)

Directions

1 Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer.
2 Bring to a boil and simmer the brats 15 minutes.
3 Drain (you can do this early in the day and then just have the BBQ step to do before serving).
4 BBQ the brats about 10 minutes.
5 Spray with water while BBQing to form a crisp skin.
6 Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.

 

[modern_pioneer]

looks good...

 

[sylvie]

Just had to log in to say : with funny pic!

 

[freemotion]

That you, MP?

 

[big brown horse]

Eww!!

Beef and Guinness Beer Stew

(I can't wait to try this one!!)

The Guinness stout beer not only helps tenderize the beef, it also gives a rich malty flavor to this chunky stew. It is also flavored with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or oven.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
2 pounds lean stewing beef
3 Tablespoons oil
2 Tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 Tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Preparation:
Trim the beef of any gristle etc, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings

Recipe Source: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA)