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This might not be a traditional cassoulet (classic poor man’s meal)!  It’s beans slowly cooked with sausage so that the rendered fat has time to soak in and give everything the most amazing flavor.  This recipe adds kale instead of Italian parsley, which isn’t traditional in cassoulet – but adds a new dimension in flavor and of course for color!  This dish has deep, rich flavor with just a few simple ingredients, but tastes like a million bucks.

INGREDIENTS

• 2 tbsp olive oil
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 small onion, chopped
• Salt & pepper to taste
• 1 pound basque chorizo sausage, sliced on a bias
• 2 15oz cans of organic great northern beans, drained and rised
• 2 cups organic vegetable broth
• 1 bunch of kale, torn into bite size pieces, ( about 4 cups )
• 2 tbsp of ghee
• 1/2 cup pork panko crumbs
• 2 tbsp chopped fresh parsley
  

PREPARATION

• In a large heavy pot add oil over medium heat, add celery, carrot, onion salt & pepper cook until lightly browned and tender.
• Stir in sausage, beans and broth and let simmer until sausage is heated through.
• Stir in kale and parsley cooking for a few minutes until wilted.
• In small skillet melt ghee and add panko and toast until golden brown.
• Sprinkle each serving bowl of cassoulet with toasted panko.

Recipe by Chef Stacy Petty, Brand Ambassador for Flocchini Sausages

INGREDIENTS

• 6 small red potatoes, quartered
• 3 medium carrots, cut into 1/4-inch slices
• 1 medium onion, cut into thin wedges
• 1 jar ( 14oz) sauerkraut, rinsed & well drained
• 1 tablespoon italian seasoning
• 1 tablespoon brown sugar
• 1 tablespoon spicy brown mustard
• 1 teaspoon caraway seeds
• 1 package Flocchini Mild Italian sausage, sliced
• 1 (32oz) carton of chicken broth

PREPARATION

• In a slow cooker, combine the potatoes, carrots and onion.
• Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables.
• Top with sausage and broth.
• Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.

Recipe by Chef Stacy Petty, Brand Ambassador for Flocchini Sausages

Billy McCullough | Tahoe Food Hub

Ingredients

Slider Patty

• 1 lb. Basque Chorizo
• 3 lbs. Durham Ranch Ground Beef
• 1 Tbsp. Garlic, chopped
• 2/3 Cup- Worchester Sauce
• 2 Tbsp Smoked Paprika
• 1/2 Cup Extra Virgin Olive Oil
• 1 Tbsp. Sea Salt
• 2 tsp. Black Pepper
• 12 Slider Buns

Spicy Green Cabbage Slaw

• 1 lb. Green Cabbage, thinly cut
• 3/4 Cup Apple Cider Vinegar
• 1/3 Cup Sugar
• 1 tsp. Paprika
• 1 tsp. Cayenne Pepper
• 2 Tbsp. Cilantro- chopped
• 2 tsp. Sea Salt

Smoked Paprika Aioli

• 2 Egg Yolks
• 1 Tbsp. Lemon Juice
• 1/2 tsp. Smoked Paprika
• 1 Tbsp. Chopped Garlic
• 1 . Cup Canola Oil
• 1 tsp. Sea Salt

Grilled Avocado Guacamole

• 4 ea. Avocados
• 1/2 Cup Sour Cream
• 4 Tbsp. Cilantro, chopped
• 4 Tbsp. Red Onion, small diced
• 1/2 ea. Jalapeno, seeded, small diced
• 1 oz. Lime Juice
• 1 tsp. Sea Salt

Bacon Chorizo

• 2 ea. Chorizo Links, slice rounds on a bias

Instructions

Slider Patty

1. Remove basque chorizo from casing. Small diced, then coarsely pulsed in food processor
2. Mix All ingredients except the buns, together in bowl. Cover with plastic and refrigerate for 1 hour.
3. Form into 3 ounce patties.

Spicy Green Cabbage Slaw

1. Mix all ingredients in a bowl. Set aside

Smoked Paprika Aioli

1. In a food processor add yolks and lemon juice. Slowly puree in oil. When emulsified, add paprika, garlic and salt.

Grilled Avocado Guacamole

1. Skin and coat avocados with oil and salt. Grill each side for 2 minutes.
2. Mash all ingredients together in bowl

Bacon Chorizo

1. Add chorizo to boiling water. Cook for 5 minutes. Remove from water and cool.
2.  Cut slices of chorizo on a bias. In sauteŽ pan, cook on both sides until caramel in color.

Assembly

1. Toast buns
2. In large sautŽ pan over medium high heat, sear burger to desired temperature.
3. Place slider on bun and top with guacamole, then bacon, then slaw, then aioli! Enjoy!

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Kristoffer Miranda | Peppermill – Oceano

Ingredients

Ale Grilled Chorizo Dog

• 2-3 ea. Flocchini Basque Chorizo
• 2-3 ea. Brioche Hot Dog Buns
• 1 oz. Celery leaves
• Dash Olive oil
• Dash Lemon juice
• Salt and pepper to taste
• 2 oz. blue cheese

Poaching Liquid

• 16 oz. India Pale Ale
• 4 oz. yellow Onions, Sliced
• 1/4 oz Pepper, Black, Whole
• 1 ea. bay leaf
• 3 ea. garlic clove, peeled, smashed
• 1/2 oz. Worcestershire Sauce
• Salt and pepper to taste

Beer Mustard Sauce

• 4 oz. India Pale ale
• 2 oz. Whole Grain Mustard
• 1/2 oz. Honey
• Salt and Pepper to taste

Instructions

1. Prepare the mustard sauce by adding all ingredients in a small pot and let it come to a simmer then place in a container and set aside in the walk in until needed.
2. Prepare poaching liquid in a pot and bring to a boil. Add the chorizo and poach for 15 minutes then transfer in a container and let cool in the walk-in for at least 30
   minutes. Drain then set aside until needed.
3. Heat the grill and cook chorizo until hot. Meanwhile, prepare celery salad by adding celery leaves, blue cheese, oil, salt, and pepper in a mixing bowl then set aside until needed. Warm up bun on the grill then assemble with mustard sauce, chorizo, salad, and top it off with blue cheese.
4. Enjoy along with your favorite beer!

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Lara Ritchie | Nothing To It! Culinary Center

Ingredients

Chorizo Empanadas (20 ct.)

• 2 Tbsp. extra virgin olive oil
• 1 Medium yellow onion, minced
• 3 Cloves garlic, minced
• 1 Green bell peppers, seeded and finely chopped
• 8 oz. chorizo sausage, skin removed
• 1/4 Fennel bulb, finely chopped
• Large pinch of saffron threads
• 3/4 cup peeled, seeded, and chopped tomatoes, fresh or canned
• 1/4 cup finely chopped green olives with pimiento
• Salt and freshly ground black pepper
• 10 oz. package frozen puff pastry sheets, defrosted
• 1 eggs, whisked

Chorizo Croquettes (30 ct.)

• 2 Large russet potatoes, peeled and cut into 1Ó pieces
• 3 Tbsp. unsalted butter
• 1 Small onion, minced
• 1/4 Cup heavy cream
• Kosher salt and freshly ground
• black pepper, to taste
• 4 oz. Cooked chorizo, finely chopped
• 4 oz. white cheddar, grated
• 1/4 Cup finely chopped chives
• 1 Cup flour, plus more for dusting
• 2 eggs, beaten
• 2 cups panko bread crumbs
• Canola oil, for frying

Chorizo Stuffed Mini Peppers (30 ct.)

• 1 Tbsp. Olive oil
• 1/2 cup Small diced onions
• 4 oz. Cooked chorizo, chopped
• 1/3 cup Small diced roasted red peppers
• 1/3 cup Golden raisins
• 1/3 cup Toasted pine nuts
• 1.5 oz Manchego cheese, small dice
• 15 ea. Mini sweet peppers, cut in half
• 1 Cup flour, plus more for dusting
• 2 eggs, beaten
• 2 Cups panko bread crumbs
• Canola oil, for frying

Instructions

Chorizo Empanadas

1. Heat the oil in a frying pan over medium heat. Add the onions, garlic, and cook until soft. Then, add the green pepper and fennel and continue to cook, stirring occasionally, until soft. Increase the heat to medium and add the chorizo and cook, stirring occasionally, until the chorizo is no longer pink and cooked through. Add the saffron, tomatoes, olives to the meat mixture and simmer, covered, 10 minutes. Uncover and continue to cook until the moisture is gone, 4 to 5 minutes. Season with salt and pepper.
2. Preheat the oven to 350F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter, cut circles. Place a tablespoon of the
   filling to the side of the center of each circle. Combine the whisked egg with 1 tablespoon of water. Brush the edges of half the circle with the egg wash. Fold the circle over, enclosing the filling, and seal the edges by lightly pressing down with the tines of a fork. Place the empanadas on an ungreased baking sheet lined with parchment paper and bake until golden brown, 12 to 15 minutes.

Chorizo Croquettes

1. Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion;
   cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3 in.-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.
2. Heat 2″ oil in a 6-qt. saucepan to 375F. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

Chorizo Stuffed Mini Peppers

1.  In a small sautŽ pan, over medium heat, add the oil. When the oil is hot, add the onions and cook, stirring continually until golden brown. Remove the onions from the pan and cool.
2.  In a medium bowl, add the onions, peppers, chorizo, roasted red peppers, olden raisins, pine nuts, and cheese. Toss to evenly distribute the ingredients.
3.  Stuff each pepper with the chorizo mixture and place them on a baking sheet pan lined with aluminum foil. Bake for 15 minutes. Remove them from the oven and serve warm or at room temperature.

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Nina Pucillo | Italian Hearts

Ingredients

• Shrimp Shells from 1 lb. Shrimp
• 1 Tbsp. Olive Oil
• 2 Medium Carrots, Chopped
• 1 Medium Onion, Chopped
• 2 Celery Stalks, Chopped
• 1 Cup Clam Juice
• 3 Cups Cream Sherry
• 2 Cups Organic Vegetable Broth
• 1 tsp. Sea Salt
• 1/2 Cup White Wine
• Juice of 1 Orange
• Zest of 1 Orange
• Large Pinch of Saffron
• 3 Tbsp. Olive Oil
• 6 Links Basque Chorizo, Sliced
• 1 Cup Carrots, Thickly Sliced
• 1 Large Onion, Diced
• 1 Large Shallot, Diced
• 1 Fennel Bulb, Diced plus the Fronds, Chopped
• 1 Yellow Pepper, Roughly Chopped
• 1 Orange Pepper, Roughly Chopped
• 1 Green Pepper, Roughly Chopped
• 2 Cups Fresh Roma Tomatoes, Chopped
• 1 Jar Italian Hearts Three Meat Sauce
• 1 1/2 lbs. Clams
• 1 lb. Mussels
• 1 lb. Shrimp, Shelled
• 1 1/2 lbs. Scallops
• 1/2 Cup Parsley, Chopped

Instructions

1. Make the seafood stock: Preheat a stock pot over medium high heat. Add the olive oil; swirl it around the pan. To the pot, add the celery, onion and carrots; sauteŽ until almost opaque. Next, add the shrimp shells and sautŽ until they turn color. Stir in the clam juice, sherry and vegetable broth; cover the pot and simmer the stock for about a half hour.
2. Turn the stove off; remove the pot from the heat. Place a large enough bowl to hold the stock in the sink; place a colander in the bowl. Pouring away from yourself, dispense the stock into the colander to strain the solids. Carefully lift the colander out of the bowl; discard the solids. Set the stock aside for now.
3. Preheat a braising or paella pan over medium high heat. Add the olive oil; swirl it around the pan. To the pan, add the chorizo; sautŽe until golden and transfer to a plate for now. Add the carrots and sautŽ for about 3 minutes Add the peppers, onion, fennel and shallot and sautŽe until almost opaque. Stir in the Italian Hearts Three Meat Sauce, chopped tomatoes, white wine and about half of the seafood stock (you will add more later), orange juice orange zest and saffron. Give the pot a good stir; cover and simmer for about 10 -12 minutes to allow the flavors to marry.
4. Remove the cover; nestle the seafood into the sauce starting with the clams, then the mussels, scallops and finally the shrimp. Add a little more stock as needed and give the seafood a careful stir; the pan will be FULL. Cover the pan for 5 – 7 minutes or until all of the clams and mussels have opened. Sprinkle with fresh parsley.
5. Serve and enjoy!

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By: Chelsie Rose | Instagrammys

Ingredients

Chorizo Hoagies

• 6 Durham Ranch Basque chorizo sausages
• 6 French rolls for hoagies
• 1 Tbsp. avocado oil
• 1 Onion, sliced
• 4 Assorted color bell peppers, julienned
• Cotija, crumbled
• Avocado, sliced or diced
• Cilantro, for garnish

Mole Aioli

• 1 Large egg yolk
• 1 Garlic clove, minced
• Dash of salt to taste
• 1/4 Cup EVOO
• 1/4 Cup grapeseed oil
• 1/2 lemon, juiced
• 1 Tbsp. mole negro paste
• Fresh ground black peppercorns

Preparation

Chorizo Hoagies Instructions

1. Prep grill by preheating with all burners on high for 10 to 15 minutes and clean grate with grill brush. Turn off 2 to 3 of the burners so leaving 1/3 of burners on to ensure indirect heat for grilling chorizo sausages.
2. Place the sausages on the grill over indirect heat. Cook with closed lid for 15 minutes. Flip the sausages, and check their temperature. Cook for another 5 to 10 minutes or until the internal temperature is 160 degrees. Once fully cooked and browned on all sides, set aside to cool for 5 minutes.
3. While sausages are grilling, heat avocado oil in a pan over medium heat. Add onions and saute for 10 minutes. Add the bell peppers, garlic, salt and chili flakes. Continue cooking for additional 10 minutes.
4. Once sausages are removed from the grill, turn off heat and add the french rolls- close lid. Toast for 2 to 3 minutes. Smear mole Aioli onto rolls and add chorizo sausages 1 tp 2 per roll. Top with grilled onions, peppers, avocado and cotija. Garnish with cilantro.
5. Serve with a Negro Modelo. Watch the game.

Mole Aioli Instructions

1. In a bowl, whisk egg yolk, garlic, salt and a couple teaspoons of water. Add mole negro paste and mix into egg mixture making sure it is fully dissolved.
2. Whisking constantly, drizzle grapeseed oil (very slowly), until sauce is emulsified. Continue whisking, add olive oil in a slow stream. Add salt and pepper to taste.

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