This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it hot from the oven, but it can also be made a ahead of time for easy entertaining.
Visit your local butcher, or the sausage maker at your local farmer’s market, and select your favorite mix of sausages. Grill ’em up and serve ’em with sauerkraut and Homemade Mustard.
Stone ground grits are the perfect vehicle for quickly sauteed grits and sausage napped in a rich butter sauce. Wonderful either for brunch or dinner.
If you are only cooking for two, this recipe is easily cut in half, and just as delicious.
My dad, Mr. John, used to make this when I was a kid. A layer of chorizo sausage nestled into the center of this meatloaf is what makes it special.
These traditional English breakfast popovers have chunks of flavorful smoked sausage hidden inside a super-simple batter. Kids will love 'em!
Kick up your mac and cheese with Italian sausage. This is an easy weeknight meal or a great side for company.
This hearty breakfast dish from Mexico combines eggs, salsa, chorizo sausage and corn tortillas for a fortifying start to any day.
This tomato cream sauce is kicked up with a healthy measure of vodka which adds a little spice to the sauce. You can use any kind of sausage in this dish but I like spicy Italian for an added kick.
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
Catch Emeril as he travels throughout Florida. Thursdays at 9:30 AM ET