One of my memories growing up was that whenever we visited my grandparents’ house, at some point my grandfather would bring out a plate of sliced smoked sausage speared with colored toothpicks. It was such a treat.
I’m not sure whether this was really his personal snack and I was honing in on it like a vulture or whether it was intended to share, but whatever the intent, I certainly probably ate the lion’s share and felt like it was a special thing.
I still love smoked sausage. Whenever my kids want hot dogs, I grill smoked sausage for myself.
I made this recipe at first with leftover grilled smoked sausage, but you can certainly do it the way the recipe directions call for as well.
Eckrich Smoked Sausage is on sale this week at Brookshire’s, so pick up a few packages: one to grill now and another for this delicious dish.
Creamy Sausage and Tortellini
1 lb Eckrich Smoked Sausage
1 Tbs butter
1/2 cup onions, diced
20 oz pkg refrigerated or frozen cheese tortellini
28 oz can whole tomatoes, cut in the can with kitchen scissors
1 cup fresh spinach
1 cup chicken stock
pinch of sea salt
pinch of freshly ground black pepper
pinch of red pepper flakes
2 Tbs cream cheese
2 cups shredded jack and cheddar cheeses
Sauté onions in butter over medium-high heat until translucent. Add sliced sausage; cook through until the sauce is browned.
Add chicken stock to deglaze the pan. Add tortellini, spinach, tomatoes, salt, pepper and red pepper. Bring to a boil, stirring frequently.
Lower heat to a simmer, and cook for 15 minutes or until the pasta is al dente.
Remove from heat and add cheeses, reserving about 1/2 cup for the topping. Cover and let stand for 5 to 10 minutes.
Sprinkle with remaining cheese and serve immediately.
Nutritional Information: Calories Per Serving: 763, Calories from Fat: 385, Fat: 43 g (17 g Saturated Fat), Cholesterol: 131 mg, Sodium: 1526 mg, Carbohydrates: 58 g, Fiber: 3 g, Sugar: 5 g, Protein: 37 g.
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