We’ve nearly reached the end of Super Bowl Recipe Month here at KSK, so hopefully by now you’ve come up with some semblance of a plan for this Sunday’s game. No? Don’t feel bad. I haven’t either.
A friend of mine asked me the other day if I was going to post a gumbo recipe for since New Orleans was hosting the Super Bowl. I sent her in the direction of the gumbo recipe I posted a couple of years ago when the Saints played the Colts in the Super Bowl in battle of New Orleans gumbo versus Indianapolis sugar pie, so if you’re looking for Cajun-style gumbo go here. (And if you’re looking for a sugar pie recipe, bless you and your diabetes.) You can also check out this recipe for both a traditional and a New Orleans-style Pimm’s Cup click here. I personally love Pimm’s Cups and their Italian cousins the Americano made with Campari, so if you’re looking for lower-alcohol drinks for your Super Bowl party, you’re much better off serving a drink that is a nod to the host city than say, oh, a Miller 64.
Still want to make something more traditional but want a hint of something Cajun? The same spices work in most meat dishes, like sausage rolls.
What does a deep dish pizza have to do with New Orleans? Nothing unless you want to get into the history of jazz music in America and make a tenuous connection through that route. But it’s the Super Bowl, you might want pizza you make at home and you might be having an intimate gathering or just your family around and this pizza is perfect for such occasions.
To the recipes!
Cajun Seasoned Sausage Rolls
Sausage rolls are a very British snack that can be quite good, but are often missing the special extra something that would make them, well, not British. By making your own Cajun-style seasoning mix, you heat up (sorry, cannot say “jazz up” and not hate myself in the morning) these savory bites. Not are these incredibly easy to make on game day, but you can prep these ahead of time and freeze anytime between now and Sunday and not miss a beat. (Sorry.)
You will need:
1 pound sausage, casing removed
1 small to medium sized onion, shredded
1-2 teaspoons Louisiana-style hot sauce
1/2 tablespoon sweet paprika
1/2 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil (optional)
1/2 teaspoon smoked paprika
1/ teaspoon ground cayenne powder
1 pound (two sheets) frozen puff pastry, thawed
Preheat oven to 375º.
In a large bowl, break up the sausage. Squeeze the excess water out of the shredded onion and add it to the sausage along with the hot sauce, paprika, garlic powder, dried oregano, dried basil, kosher salt, ground pepper and ground cayenne. Using your hands, work everything together until combined and then divide into four equal amounts of sausage mixture. Set aside to rest while you prepare the pastry.
Flour a cutting board or large bit of counter space and gently roll out both sheets of pastry into rectangles. Cut each sheet lengthwise so you have four rectangles of pastry dough. Take a quarter of the sausage mixture and evenly spread it down the center of one the puff pastry pieces. Wrap the sides of the pastry over the sausage to create a roll. Repeat with the remaining three pieces of pastry to create four rolls.
Using a pastry cutter or knife, slice each log into 1-inch to 1 1/2-inch sized pieces and place on a lined baking sheet. Beat the egg with 1 tablespoon water and brush each sausage roll with the glaze.
Bake at 375º for 20-30 minutes until golden brown and the meat is cooked. Serve hot out of the oven or refrigerate to serve cold.
You can make these sausage rolls ahead of time and freeze. Once you’ve cut the sausage rolls into bite-sized pieces, freeze on a baking sheet for thirty minutes and then transfer to a freezer safe bag or container. (Starting the freezing process separately helps prevent the sausage rolls from sticking together.) Glaze and bake directly from the freezer, adding about five additional minutes to the baking time.
Makes 36-40 sausage rolls.
Deep Dish Skillet Pizza
This doesn’t have the word “Chicago” in the title for a reason, so don’t come at me with how this recipe isn’t like Pizzeria Uno Chicago-based friends. I typically use less cheese than a typical deep dish pie because they’re already heavy and filling enough, and also because I like to let the sausage and tomato sauce really shine through. And as friend of the Football Foodie Thomas Holzerman says, deep dish pizza is more like an Italian pot pie, not so much a pizza, so don’t feel bad about using less cheese if any here.
You will need:
(1) 28 ounce can crushed tomatoes
1/4 cup chopped basil (8-9 large leaves)
2-3 gloves minced garlic
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cracked pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 pound Italian sausage, hot or sweet, casings removed
1 medium onion, thinly sliced
1 green pepper, seeds removed, thinly sliced
1-2 tablespoons olive oil
1 1/2 pounds pizza dough
6-8 ounces sliced mozzarella
6-8 ounces sliced pepperoni
1/4 cup shredded parmesan
If you want to make your own pizza dough, I recommend either the dough recipe I used here for a sfincione (Sicilian Christmas pizza) or the King Arthur Flour recipe. Each recipe yields about a pound of dough, so double the amount for this and use the leftover 1/2 a pound of dough to make garlic knots. If making your own dough sounds like too much hassle (and it can be!) use dough purchased from your local pizzeria or the grocery store, just be sure to let it rest on the counter for about twenty minutes to come to room temperature before handling. (I buy pizza dough from my favorite pizza shop all the time and have been doing so for years in each area I’ve lived in. They’ll happily sell it to you.)
In large skillet, bring the crushed tomatoes, garlic, basil, oregano, salt, sugar, cracked pepper and red pepper flakes to a low boil over medium heat, reduce heat slightly and simmer for 15-20 minutes to thicken the sauce. Once tightened up, remove from heat.
While the tomato sauce is cooking, in another large skillet, brown the sausage over medium heat until cooked throughly. Once cooked, drain the sausage on paper towels or a clean kitchen towel, leaving about a tablespoon of fat in the pan. Saute the onions and peppers in the remaining fat until soft, deglazing the pan once with a tablespoon of water to remove the browned bits from the bottom of the pan. Once the onions and peppers have been cooked, remove from heat.
Preheat oven to 375º.
Oil 10-12 inch cast iron skillet with olive oil and stretch the pizza dough out to cover the bottom of the pan and press until the dough evenly goes up to the top of the pan.
When you have your pan and dough ready, layer the mozzarella cheese on top of the dough. Spread on a thin layer of sauce and then the sausage, some more sauce and then the peppers and onions, a little more sauce and then the pepperoni and finally the rest of the sauce. Top with the parmesan.
Bake for 45-60 minutes, until the crust is golden brown and you cannot take it anymore, you’re ready to break through the oven door.
Let rest for a couple of minutes and then slice like a thick lasagna.
I want more like this!
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