Try out Canter Hill's recipes (and cooking instructions) to make the most of your pasture-raised meats and savor their flavor!
Looking for a way to use all that Zucchini in your garden? Pair Canter Hill sausage with your bounty and please the whole family with a tasty dinner!
Sausage-Stuffed Zucchini with homemade Tomato Sauce
Looking for a great way to use all the zuchinni from your garden? Look no further. Hollowed out zucchinis provide the perfect baking dish to feature Canter Hill Sausage.
2 Large or 3 Medium Zucchinis, halved and with the seeds scooped out to form "boats" for the sausage mixture
1 package (approx 1.25 - 1.5 lbs) of Canter HIll Sausage, such as Sweet Italian Pork or Chicken Garlic & Wine
6 cloves of Garlic
1/2 cup of breadcrumbs
1/2 cup Parmesan cheese, plus another 1/4 cup for the top
3 whole, large tomatoes
1 Tbsp Olive Oil
Salt, Pepper and spices to taste
Prep the Zucchini:
Preheat oven to 375 degrees. Hollow out the zucchinis (scoop out seeds) and chop these "innards" to saute later. Sprinkle zucchini shells with olive oil and salt and bake for 20 minutes until tender.
Homemade Tomato Sauce:
Meanwhile, in saute pan, heat 1 Tbsp of olive oil and saute:
2 1/2 chopped onions (about 2 cups) until tender. Add 3 minced garlic cloves and stir until garlic softens - about 3 minutes. Add in 3 chopped tomatoes (no need to peel or seed) and simmer on low for 20 - 30 minutes until sauce reduces. We like to add 2 Tbsp of South African chutney (Mrs' Balls) or another sweet jelly like Peach to sweeten the sauce. This makes up your homemade Tomato Sauce.
Chop 1/2 onion and 3 garlic cloves, and saute in pan along with your zucchini "innards" (chop the innards so they will cook at the same rate as the onions) until softened (about 5 minutes). Remove from heat and spoon into a bowl. In the now vacant pan you just used, fry your sausage (REMOVE from casing) until sausage is lightly cooked but not fully cooked. It will fully cook later in the oven, but this helps to get the process started. Mix sausage with cooked onion mixture in the bowl. Break in 1 to 2 Canter Hill eggs to provide some liquid to the sausage stuffing and then add 1/2 cup breadcrumbs and 1/2 cup of Parmesan cheese. Blend well. Throw in other spices (basil, oregano) if you like.
Assemble the Zucchini:
Spoon the sausage mixture into the softened zucchini shells. Pour tomato sauce over the top of the stuffed zucchinis and sprinkle remaining parmesan cheese over the sauce. Cover with pan with tin foil and bake for approximately 30 minutes.
Even the kids will eat this!!