KATHY PULLIN RECIPES

Sauspatot (Sausage Stew)

Sauspatot may have an unusual name, but is really just a flavorful stew made with sausage and potatoes.
Increase or decrease the number of peppers, depending on how spicy you like your dish.
This stew can easily be served as dinner or lunch. If you’re feeling really adventurous, serve it as breakfast with a fried egg on top.
Course Main Course
Cuisine American
Keyword meat, potato, sausage, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings 4 people
Author Kathy Pullin

Equipment

  • Oven

Ingredients

  • 2 Jalapeno Peppers
  • 1 Serrano Pepper optional
  • 1 green bell pepper
  • 1 yellow onion diced
  • 3 potatoes
  • 1 lb smoked sausage
  • olive oil
  • 3 garlic cloves
  • salt and pepper
  • 2 cups chicken broth
  • 2 cups tomato sauce
  • 1 cup water

Instructions

  • Remove the stems, seeds, and veins from the peppers and dice. Dice the onion. Peel the potatoes and chop into bite-size pieces. Cut the sausage into bite-size pieces.
  • Heat a small amount of oil in a sauté pan over medium heat. Add the peppers and onions and cook until translucent. Mix into the garlic, salt, and pepper and cook until fragrant.
  • Pour in the broth, tomato sauce, water, and potatoes. Simmer on low for 1 hour.
  • Add the sausage and continue to cook for 1 more hour, until the potatoes are tender and start to break down. Serve.

Roasted Poblano Pasta Salad

A quick and easy dinner, roasted poblano pasta salad, will impress your guests. Plenty of savory Italian flavors, with a bit of heat, are combined in one dish.
The heart of this pasta dish is the roasted peppers. If you don’t want to turn on the oven, you can char them over an open flame, either on a gas stovetop or a campfire.
This dish also makes for great leftovers the following day. Make sure to set a little aside for lunch or a snack.
Course Side Dish
Cuisine Italian
Keyword Bell Pepper, Pasta, seasoned
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Kathy Pullin

Equipment

  • Stove

Ingredients

Dressing

  • ¼ cup olive oil
  • cup roasted garlic vinegar
  • 1 lemon zested and juiced
  • 1 tbsp chopped fresh herbs thyme, basil, and oregano
  • salt and pepper to taste

Pasta

  • 2 poblano peppers
  • olive oil
  • salt and pepper to taste
  • 2 Roma tomatoes
  • 1 red onion chopped
  • 1 garlic clove minced
  • 1 tsp dried Italian herbs
  • 1 Box penne rigate (16oz)

Instructions

Dressing

  • Combine the olive oil, garlic vinegar, lemon, herbs, salt, and pepper. Set aside.

Pasta

  • Heat an oven to 425 degrees F (218 degrees C).
  • Drizzle the peppers with oil and sprinkle with salt and pepper. Roast on a baking sheet until the skin turns blackish brown. Place the peppers in a bowl and cover with plastic wrap. Let cool.
  • While the peppers are cooling, slice the tomatoes into wedges, remove the seeds, and chop into small dice. Dice the red onion.
  • Place 1/4 cup red onions and tomatoes in a large bowl; set aside. Mince the garlic and add to the mixture.
  • Bring a large pot of water to a boil and add the Italian seasoning and some salt. Add the pasta and cook until al dente. Drain.
  • Remove the charred skins, seeds, and stems from the peppers and roughly chop.
  • Toss the dressing, tomato mixture, and peppers with the warm pasta.

Candied Pork Belly Cubes

Candied Pork Belly Cubes are the perfect appetizer for your next game night, neighborhood gets together, or tailgating party. Sweet, salty, and spicy, everyone will love these pork bites.
Slowly smoked over oak and cherry briquettes, the pork belly becomes amazingly tender. The cubes are then crisped slightly and tossed in a sugar-salt mixture.
Serve these bites with toothpicks so your fingers don’t get sticky. Make sure to make extra – they’ll go fast!
Course Appetizer
Cuisine American
Keyword bbq smoker, Pork
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 14 people
Author Kathy Pullin

Equipment

  • B&B Oak Charcoal Briquettes
  • Cherry Wood Chips
  • Toothpicks

Ingredients

  • 1 (5-pound, 2.2kg) slab skinless pork belly
  • ¼ cup Your favorite BBQ rub, plus additional for rubbing
  • 1 cup Hot and Spicy BBQ Sauce
  • ¼ cup orange juice
  • ¼ cup cherry cola
  • 1 tsp salt
  • 1 tbsp raw sugar

Instructions

  • Slice pork belly into equal pieces, about 1 pound (1/2 kg) each.
  • Rub all sides of the belly with BBQ rub and place in a bag or wrap in plastic. Refrigerate for 2 to 72 hours.
  • Remove the pork belly from the refrigerator 1 hour before smoking.
  • Prepare a smoker for indirect heat with briquettes and wood chips at 200 to 225 degrees F (93 to 107 degrees C).
  • Smoke the pork belly, fat side up for 90 minutes.
  • Mix together BBQ sauce, orange juice, and cola. Liberally squirt the mixture over the pork belly three times every three minutes.
  • Remove the pork belly from the smoker and let rest for 1 hour. Increase the smoker temperature to 300 degrees F (149 degrees C).
  • Slice and cube into 1-inch (2.5cm) cubes. Place in a pan and toss lightly with additional sauce mixture over the smoker until the desired doneness is reached.
  • Mix 1/4 cup BBQ rub, salt, and sugar together. Sprinkle over pork belly cubes and serve with toothpicks.