menu icon
search icon

Italian Chicken Sausage And Lentils

By 4 Comments

Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. Savory Sausage, tender lentils and aromatic herbs, this is a simple recipe that’s rustic in an elegant sort of way.

Italian sausage and lentils on a serving platter.

What You Can Expect From This Recipe

This recipe for sausage and lentils delivers an unexpected blast of flavor.

Lentils are known for easily absorbing flavors and spices. For this sausage and lentils recipe, we begin with a classic blend of Mirepoix (onion, celery and carrots).

Add rosemary, thyme and smoked paprika. Tangy Dijon Mustard and red wine vinegar are secret weapons to add a little zing.

So if you think lentils are bland? You’re in for a treat with this recipe.

I have taken this sausage and lentils recipe a bit healthier by switching out Italian pork sausage for Italian chicken sausage. And oven roasting the sausage separately rather than cooking it with the lentils results in a less greasy experience.

About The Lentils

In Culinary School, we dedicated one full to day to lentils. Not just any lentil, but French Puy Lentils.

Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. Due to the soil, they carry a unique peppery flavor and with undertones of flint. They are also known for retaining their shape during cooking.

I’ve used Puy Lentils for this recipe, but you can use any type of lentils, green, brown or even red, keeping in mind to follow the instructions on the package for cooking times to avoid mushy lentils. Example, red lentils cook quicker than others.

Lentils are a nutritional powerhouse loaded with protein, fiber and key vitamins, making them an excellent choice for a “feel healthy” meal. And especially when paired with leaner chicken sausage. For more information on lentil nutrition, I like this article from Healthline;

Eating healthy doesn’t need to exclude comfort food. Let’s take a look.

Ingredients You’ll Need

Ingredients to make sausage and lentils.
  • Italian Chicken Sausage is readily available at large supermarkets and reliably for purchase at the Whole Foods Meat counter.
  • Green Lentils: If you can find French Puy Green Lentils, grab them. Grown in a specific area in France, they carry a more earthy and peppery flavor. Brown lentils are also a good choice here.
  • Onions, Celery, Carrot: Will be used to make the Mirepoix. The flavor base that takes so many dishes like this over the top with flavor.
  • Seasonings: Kosher salt, thyme, rosemary, garlic, bay leaf and smoked paprika.
  • Red Wine Vinegar and Dijon Mustard: Adding a dollop of Dijon mustard and red wine vinegar elevates the flavor in this dish. Do not skip these ingredients.

Ingredient Substitutions

  • Sausage: You can use any type of sausage for this recipe. Try it with Andouille, or Kielbasa. Simply choose fresh sausage rather than smoked or cooked varieties.
  • Broth Choices: Substitute vegetable or beef broth for the chicken broth.

How To Make Italian Sausage and Lentils … Step by Step

Making mirepoix to make sausage and lentils.
Adding spices to make sausage and lentils.
  1. Step 1: Heat a Dutch oven or large deep skillet over medium high heat. Add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about five minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
  2. Step 2: Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils. Give it a good stir.
Adding broth to make sausage and lentils.
Chicken Italian Sausages on a sheet pan ready to roast.
  1. Step 3: Add the chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. 
  2. Step 4: Baking Chicken Sausage: Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray. Roast the chicken sausages for about 20 minutes, turning the sausages after 10 minutes of cooking. Cook until the sausage is golden, crispy and cooked through.

To Serve

Sliced chicken italian sausages served on lentils.

Scoop the lentils on a serving platter and top with cooked sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish. Slice the sausages for ease in serving. Serve sausage and lentils with a loaf of crusty rustic bread.

Do You Need To Rinse Lentils Before Cooking?

Yes. The reason is to filter out any dirt or debris that could be hiding in the package. Rinse them in a fine mesh sieve then pick through them to remove any shriveled lentils or pieces of debris. There is no reason to soak lentils before cooking.

Can I Use Canned Lentils Instead of Dried?

Yes, but adjust the cooking time, as canned lentils are already cooked.

Is This Recipe For Sausage and Lentils Gluten Free?

Check with your butcher to see if the Italian Chicken Sausage is gluten free. If it is, then this recipe is a gluten free recipe.

Can I Make This Recipe Spicier?

Yes, use a spicy version of Italian Sausage, or add a couple pinches of red pepper flakes.

Tips For Success

  • If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
  • No need to remove the casing from the chicken sausage. If you do, it will fall apart.
  • Bake chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.

Variations

  • Tuscan Style: Even though this is an Italian themed Sausage and Lentils recipe, give it a Tuscan boost by adding some chopped Lacinato Kale.
  • Cajun: If substituting Andouille sausage for the Italian Sausage, switch up the herbs and spices and use equal amounts of smoked paprika, garlic powder, oregano, onion powder and cayenne.
  • Vegetarian: Use plant based sausage and vegetable broth.

Serving Suggestions

Storage

Store any leftovers in the refrigerator for up to 5 days. To reheat, the 50% power function on your microwave is your best friend. Reheat individual servings in 30-second increments.

To freeze: Just place any leftover sausage and lentils in an airtight freezer friendly container. Freeze for up to three months. Thaw in the refrigerator overnight and gently reheat in an oven safe container in the oven or in the microwave.

Recipe for Italian Sausage and Lentils

This recipe for Italian sausage and lentils is one of my favorite to prepare. It’s easy, it’s so incredible with flavor and it’s a healthy way to enjoy an Italian style meal.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests at your next gathering, Italian sausage and lentils is a crowd pleaser. If you’re liking the vibe of this recipe take a look at this recipe for Italian sausage stuffed Frying Peppers … amazing.

A recipe I adapted from Culinary School. My Sausage and Lentils recipe was featured in Colorado Country Life Magazine.

You Might Also Like

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Italian Sausage and Lentils served on a platter.
Print Recipe
5 from 2 votes

Italian Chicken Sausage and Lentils

Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. A simple recipe that's rustic in an elegant sort of way.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course Chicken
Cuisine: Mediterranean
Servings: 4
Calories: 651kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil canola or vegetable work well here.
  • 1 large Sweet onion chopped, about 1 ½ cups
  • 2 large Carrots chopped, about 1 cup
  • 1 large Stalk of celery chopped, about 1 cup
  • 2 cloves Garlic minced
  • 2 teaspoons Fresh rosemary diced, or 1 teaspoon dried
  • 1 teaspoon Dried thyme
  • 1 Bay leaf
  • ½ teaspoon Smoked paparika
  • ½ teaspoon Kosher salt
  • 1 ½ cups Dried Green Lentils preferably French Puy Lentils
  • 4 Cups Chicken broth
  • 1 generous teaspoon Dijon Mustard
  • 1 Tablespooon Red Wine Vinegar
  • ½ Cup Parmesan Cheese Grated
  • 1 pound Chicken Italian Sausage Links Hot or mild

Instructions

  • Preheat oven to 425 degrees.
  • Heat a Dutch oven or large deep skillet over medium high heat. Once the pan is hot, add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about 5 minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
  • Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils and chicken broth.
  • Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. During this cooking time you can start roasting the chicken sausages.
  • Once the liquid is mostly absorbed, stir in the Dijon mustard and red wine vinegar. Remove from heat and let stand for about 5 minutes.
  • In the meantime, Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray.
  • Roast the chicken sausages for about 20 minutes. Turn the sausages after 10 minutes of cooking. Cook until the sausage is golden and crispy.
  • To serve, scoop the lentils on a serving platter and top with the sliced sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish. 

Notes

What Kind Of Lentils Are Best for Sausage and Lentils?
You can use any type of lentils, aside from red lentils, to make this recipe. I prefer French green lentils, lentilles du puy. Prized by chefs for their earthy peppery flavor and their sturdy texture, these lentils will hold their shape once cooked. I have found them at Whole Foods and have ordered them from Amazon. They work beautifully in Lentil Soup. You can also use regular green or brown lentils, but watch them as they cook, they may get mushy.
Tips for Success
  • If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
  • No need to remove the casing from the chicken sausage. If you do, it will fall apart.
  • Roast chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.

Nutrition

Calories: 651kcal | Carbohydrates: 61g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 2563mg | Potassium: 972mg | Fiber: 24g | Sugar: 10g | Vitamin A: 6686IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 7mg

Italian Chicken Sausage and Lentils … It’s What’s for Dinner

Slow Cooker Beef Tips with Gravy

By 2 Comments

This recipe for Slow Cooker Beef Tips with Gravy is based on a simple and not terribly expensive cut of lean round steak. Simple seasonings, beef consomme and red wine makes for a rich, luscious gravy and an unforgettable meal. And we take advantage of the slow cooker to impart tenderness.

Slow cooker beef tips with gravy served with mashed potatoes and broccoli.

What Are Beef Tips?

In asking more than a handful of guys at the butcher counter, the answers were varied. They can be labeled as Beef Tips if they are smaller cuts of meat, or odds and ends that are left over from breaking down larger pieces of meat, such as tenderloins, or roasts. For this recipe I used a round steak and cut it into “tips”.

Using beef tips from a trimmed tenderloin and you’ll pay more, but the meat will be exquisitely tender. Using beef tips from a sirloin or brisket will be less expensive, but beefy and richer in flavor.

I’ve used top round steak beef tips and took advantage of my slow cooker to insure a fall apart tender experience.

What You Can Expect From This Recipe

Slow cooker beef and gravy is one of those recipes that will keep you feeling warm and cozy even when the snow is falling. And here in Colorado, we know a thing or two about cold snowy Winter nights.

This recipe for Slow Cooker Beef Tips with Gravy is one of my go-to comfort food recipes. It’s easy enough for a weeknight dinner and special enough for Sunday dinner. This recipe is at the top of our slow cooker list along with my Beef Stew with Mushrooms.

Why The Slow Cooker Works Perfectly

  • It offers a delicious and convenient way to enjoy a hearty meal with minimal effort.
  • This is one of those meals that takes advantage of the crockpot’s ability to cook an inexpensive cut of meat into a state of sheer tenderness. And it uses that long cooking time to build layers of unforgettable flavor.
  • That long-low cook time also works wonders for breaking down collagen for fall apart tender steak.
  • While tender beef tips are slow simmering in it’s rich and savory gravy, this aromas that fill your house while it cooks is pure comfort.

So, grab your ingredients, set your slow cooker, and get ready to enjoy in a satisfying meal that will have everyone asking for more.

This recipe comes from my neighbor Lilly who makes this for her father for his birthday every year.

Let’s take a look.

Ingredients You’ll Need

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make slow cooker beef tips with gravy.
  • Two Cans Beef Consomme Soup: You can also use can of beef broth, but the flavor won’t be as quite as rich.
  • Red Wine: Use a dry full bodied red wine such as Caberbet Sauvignon or Merlot. Woodbridge makes small bottles that are sold in a pack of four. I always keep those on hand for cooking wine.
  • Mushrooms: I like to use baby bellas for their rustic dark color. Regular white button mushrooms will also work fine.
  • Oil: We use oil to sear the meat to add a layer of Maillard Reaction for flavor. Choose a neutral oil such as vegetable or canola oil. Olive oil has flavor and a lower smoking point, which won’t sear the meat as quickly or efficiently.
  • Seasonings: Garlic Powder, Onion Powder and Fresh Ground Black Pepper. What? No Salt? The Beef Consomme Soup and Soy Sauce provide plenty of salty flavors.
  • Top Round Steak: Cut into cubes.
  • Note: Adding a bay leaf to the crockpot at the beginning of cook time certainly won’t hurt. Just remember to remove it before serving.

Step By Step Instructions, It’s Easy!

Browning round steak to make slow cooker beef tips with gravy.
Browning mushroos to make slow cooker beef tips with gravy.
  1. Step 1: Heat oil in a large heavy skillet over medium high heat and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove beef chunks to a plate once they’re seared.
  2. Step 2: Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan, until starting to brown, stirring frequently.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Making slow cooker beef tips with gravy.
  1. Step 3: Add all ingredients other than the flour and butter to the crock pot. Cook on low for six hours.
  2. Step 4: Build The Gravy: Two hours before cooking time is complete, melt the butter in a small fry pan or sauce pan. Add the flour and stir until the flour starts to turn to a caramel colored roux. Add to the crockpot and continue cooking for two hours. This will make the gravy.
Beef Tips with Gravy served over mashed potatoes and a side dish of broccoli.

Tips For Success

  • Don’t skip searing the meat. And don’t crowd the pan when doing so. Getting a good sear on the beef adds an incredible layer of flavor. Chefs call this Maillard Reaction.
  • What no salt? The ingredient list does not contain adding salt. The reason for this is that the consomme and the soy sauce add a salty flavor.
  • When choosing a round steak, ask your butcher for a Top Round which has been cut for London Broil, which is a thick steak for roasting or grilling. Or look for a large Top Sirloin Steak.

How To Serve It

For that stick-to-your-ribs goodness, serve Beef Tips and Gravy over mashed potatoes or egg noodles. Don’t forget a bright colored vegetable, like steamed broccoli or roasted carrots to complete the meal.

Storage, Reheating and Meal Planning

Leftovers: This is one of those recipes that is bound to taste better the next day.

  • Keep refrigerated for up to five days in an airtight container.
  • Reheat in a saucepan stovetop, or in the microwave.
  • When using the microwave, the 50% power feature is your best friend. Gently reheating will not compromise the texture of the steak. Place individual servings in a microwave safe bowl and heat in 30 second increments until nice and steamy.

Freezing:

  • I like freezing beef tips and gravy in a zip-lock style freezer bag. Just squeeze the air out and lay flat in the freezer to maximize storage space.
  • Beef Tips will keep in the freezer for up to three months.
  • Thaw the Beef Tips in the refrigerator overnight and then re-heat.

Meal Prep Tips:

  • If your crockpot is large enough, this is an easy meal for making a double batch. And easy for meal prep plans. You an store smaller servings in meal prep containers for easy lunch or dinners.

Variations:

  • Gluten Free: To make gluten beef tips, just swap out a gluten free flour mix for all purpose flour. Use Tamari sauce instead of soy sauce.

FAQ’s

Are Beef Tips and Stew Meat the Same Thing?

No, and they shouldn’t be. Stew meat is packaged from beef cuts that have lots of tough connective tissue, such as chuck. If you can’t find meat labeled as Beef Tips, don’t purchase stew meat. A better choice is a lean top round sirloin steak.

What’s The Difference Between A Roux And A Slurry?

For this recipe we’re using flour and butter to make a roux to build the gravy. A slurry is a thin starchy paste used to thicken sauces, gravies and soups. It’s commonly made with cornstarch or potato starch. A slurry is added to the liquid after it’s cooked to help thicken.

Can I Freeze Cooked Beef Tips and Gravy Without Reducing Quality?

Yes. The sauce ingredient combination of Beef Consomme, soy sauce and red wine freeze very well. As opposed to cream sauces that tend to separate or break down during the freezing process. You’re safe to freeze Beef Tips and Gravy without compromising the meal.

More Recipes You Might Like

And if you’re looking for more recipes for beef for dinner, don’t miss my category for Beef Recipes, you’ll find lots of great recipes including the most popular on my site for Beef Tagliata, an Italian steak recipe that’s easy and crowd pleasing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow cooker beef tips with gravy plated with mashed potatoes and broccoli.
Print Recipe
5 from 3 votes

Slow Cooker Beef Tips With Gravy

This recipe for Slow Cooker Beef Tips with Gravy is based on a simple and not terribly expensive cut of lean round steak. And we take advantage of the slow cooker to impart tenderness.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 8
Calories: 272kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil vegetable or Canola oil works well here
  • 2 pounds Choice Beef Top Round Steak Can be labeled as London Broil.
  • 16 ounces Button Mushrooms Baby Bella, wiped clean and quartered
  • 21 ounces Beef Consomme Soup concentrated, 2-10.5 ounce cans
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ cup Red Wine Cabernet or Merlot
  • ½ can Water use the water to swirl around in the cans to get the most flavor from the consomme
  • 2 Tablespoons Soy Sauce
  • 3 Tablespoons Flour
  • 3 Tablespoons Butter

Instructions

  • Heat oil in a large heavy skillet and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove the beef tips to a plate once seared.
  • Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan as the beef. Sear until starting to brown, stirring frequently.
  • Place the beef tips and the mushrooms in the crock pot. Add the remaining ingredients except for the flour and butter. They'll be used later to make the gravy. Cook on low for 6 hours.
  • Two hours before the cooking time is complete. Melt butter in a small fry pan over medium heat. Once the butter is melted, add the flour. Cook, stirring constantly until the mixture starts to turn a caramel color. Scrape the roux into the crock pot. Continue to cook for two hours. The butter and flour will thicken to a gravy texture.
  • Serve over mashed potatoes or cooked egg noodles.

Notes

Tips For Success: 
  • Don’t skip searing the meat. And don’t crowd the pan when doing so. Getting a good sear on the beef adds an incredible layer of flavor. Chefs call this Maillard Reaction.
  • What no salt? The ingredient list does not contain adding salt. The reason for this is that the consomme and the soy sauce add a salty flavor.

Nutrition

Calories: 272kcal | Carbohydrates: 5g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 630mg | Potassium: 656mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

Slow Cooker Beef Tips with Gravy … It’s What’s for Dinner

Ham Hash with Mustard Cream Sauce

By 3 Comments

Classic Ham Hash becomes an impressive breakfast drizzled with a Dijon Mustard Cream Sauce. A hearty breakfast that will WOW your crowd and a fantastic way to use up leftover ham.

If you’re a fan of hash recipes, don’t miss this one for Chicken Hash, with a Southwestern flair.

Ham Hash topped with mushroom cream sauce and topped with sliced hard boiled eggs.

If I’ve said it once, I’ve said it a hundred times, if a recipe comes from a bed and breakfast, it’s pretty much guaranteed to be a winner. And who can argue with chopped potatoes, chopped ham, eggs and mustard cream sauce.

Use Yukon Gold potatoes for this recipe. They’re less starchy than Russet, and will hold up for a par-boil, and then fried with ham. Their creamy texture and sweet taste really compliment salty ham and sweet onion. 

This recipe for Ham Hash is a great excuse to enjoy a hearty country-style breakfast on a lazy Sunday morning. Let’s take a look.

Ingredients You’ll Need

Ingredients to make ham hash.
  • Yukon Gold Potatoes: Yukon gold potatoes are a low starch potato. They’ll hold up better while frying than using Russet Potatoes.
  • Diced Ham: Use either a fully cooked ham steak, or leftover ham.
  • Milk: Whole milk will make a creamier mustard sauce than low fat milk.
  • Onion
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, use a Poblano Pepper or a Green Bell Pepper.
  • Dijon Mustard
  • Butter and Neutral Oil. Canola or Vegetable oil work well here.
  • Flour
  • Hard Boiled Egg: Sliced
  • Cilantro: For garnish.
Ham hash made with left over ham.
  • Step 1: In large skillet, heat butter butter until melted. Add par-boiled potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
  • Step 2: While hash is cooking, make the mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce has thickened.
Ham Hash with mustard cream sauce topped with sliced hard boiled eggs.
  • Step 3: When hash is finished cooking, place in serving bowl. Pour mustard cream sauce over the hash and garnish with sliced hard-boiled eggs.
  • Step 4: Serve at once. Nice with toast or try this with Fried Biscuits.

Variations

Top this ham hash with fried eggs instead of sliced hard-boiled eggs.

Tips For Success:

  • Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
  • Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
  • Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.

If you’re looking for leftover ham recipes, I hope you give this one a try. It was a hit on our table. The dijon mustard cream sauce alone is worth its weight in gold. Serve this Ham hash with toast or Fried Biscuits for a hearty country style breakfast.

More Recipes To Use Left Over Ham

  • Baked Eggs and Avocado with Ham, Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven.
  • Ham Salad Sandwich, I can't imagine a better way to use leftover ham than to make ham salad spread. A beautiful balance of salty ham, sweet pickle relish, enhanced with creamy mayo and crunchy onion and celery. 
  • Skillet Country Potatoes with Ham, Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.

And if you love a good weekend breakfast recipe, don’t miss my category for Breakfast Recipes. You’ll find lots of eye-opening recipes, including the most popular on my site for this Traditional Western Omelette. A breakfast recipe everyone should have in their back pocket.

Hash recipes are the original skillet breakfast ideas. So if you’re looking for more, take a look at this one for Southwestern Chicken Hash.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ham Hash with mustard cream sauce topped with sliced hard boiled eggs.
Print Recipe
5 from 2 votes

Ham Hash with Eggs With Mustard Cream Sauce

A beautiful and delicious way to use left over ham. 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons butter divided
  • 2 tablespoons neutral oil canola or vegetable oil work well here
  • 1 ½ pounds potatoes peeled, par-boiled and cubed. About 3 large potatoes.
  • 2 medium jalapeno seeded and chopped
  • ½ pound Cooked ham steak cubed
  • ½ whole sweet onion chopped
  • 1 tablespoon flour
  • 1 cup whole milk
  • 1 tablespoon Dijon mustard
  • 2 hard boiled eggs peeled and sliced
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Peel, cube and par-boil the potatoes. Cook until potatoes are about half-way cooked through. Drain.
  • In large skillet, heat 3 tablespoons of the butter and oil until butter is melted. Add potatoes, ham, jalapeno and onion. Cook over medium heat, using a wide spatula to scoop and turn the mixture over, until potatoes have browned.
  • While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux.
  • Once the roux is starting to turn color, add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick.
  • When hash is finished cooking, place in serving bowl. Spoon the mustard cream sauce sauce over the middle of the hash and top with the sliced eggs. Serve at once.
  • Nice with toast or Fried Biscuits.

Notes

Tips For Success: 
  • Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
  • Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
  • Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.

Nutrition

Calories: 455kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 258mg | Sodium: 904mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg

Ham Hash with Mustard Cream Sauce …It’s What’s For Sunday Breakfast.

Whiskey Butter (Compound Butter) For Steaks

By 2 Comments

Coarse ground country style mustard and whiskey make a delicious flavor combination for compound butter for steak. Whiskey butter is a perfect way to dine Western Style with a steakhouse finish.

Another favorite compound butter for steak is this recipe for Blue Cheese Butter. It’s great on this lean cut of meat, Merlot Steak.

Whiskey compound butter for steak served over steak with potatoes.

What Is Compound Butter?

It’s simple! Compound butter is butter that’s been softened to room temperature, then flavored with seasonings or fresh herbs. Then refrigerated to again to harden. Compound butters are most well known as a savory topping for grilled steaks, but there are also sweet compound butter recipes that are used for brunches. Compound butter is just a fancy way to say butter that’s flavored with add-ins.

Why Whiskey Butter Belongs on Steak

Flavored steak butters make dinners instantly taste better without breaking a sweat. Plus they’ll keep in the freezer for six months. For this Whiskey Butter recipe, we’re adding Country Mustard. The flavor combinations will WOW steak lovers.

  • It’s easy! Starting with softened butter, mixing in seasonings, roll and refrigerator.
  • If you’re looking for a perfect flavor addition to an already beefy grilled steak, this compound whiskey butter is it!
  • The vanilla-y caramel flavor is a perfect compliment to grilled steak.
  • Infused with whiskey, mustard and Worcestershire sauce, it’s decadent, yet rustic with flavor.
  • Not to mention e-a-s-y! This Whiskey Butter is so easy to make, but plan ahead, you do need a a 1 – 2 hour refrigeration time.

Culinary School…practically everything we learned to cook was dripping in butter. Does it get any better than that? You don’t hear me complaining. And I certainly didn’t need to attend culinary school to learn how to make compound butter for steak. It’s simply so very simple.

On the other hand, I certainly learned to appreciate compound butters during my time at school. We made so many flavors …the combinations seemed endless.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make compound butter for steak.

Ingredients You’ll Need

  • White Pepper: Considered milder in flavor than regular ground black pepper. Less forward, earthy and sometimes described as “grassy”, White Pepper is fun to experiment with. It adds an interesting layer of flavor to this steak butter.
  • Kosher Salt
  • Coarse Ground Mustard: For this steak butter recipe, I used Maille Country Rich Dijon. But any coarse brand of mustard will work well.
  • Unsalted Butter: Using unsalted butter is better for balancing salt factor after the steak has already be seasoned for cooking.
  • Whiskey or Bourbon
  • Worcestershire Sauce

The Process, It’s Easy

Ingredients to make steak butter in a bowl.
  1. Step 1: Place all ingredients in a bowl.
Using a fork to mix ingredients to make compound butter for steak.
  1. Step 2: Using a large sturdy fork to smash and blend the ingredients together until well combined.
Placing compound for steak on plastic wrap to form and chill the butter.
  1. Step 3: Place the Whiskey Butter on a sheet of plastic wrap.
Shaping compound butter for steak into a roll using plastic wrap.
  1. Step 4: Using your hands, roll the plastic wrap around the steak butter and compress and shape it into a 4 – 5″ log.
Chilled compound butter for steaks cut into round disks.
  1. Step 5: Refrigerate for about 1 – 2 hours until hard and easy to slice into rounds.
Can You Freeze Compound Butter?

Absolutely yes. This gives you the opportunity to make a double batch and keep it in the freezer to enjoy all Summer long. Keep it wrapped in plastic wrap and it will keep for several months.

Does the Alcohol In Whiskey Butter Cook Off?

No. As there is no pre-cooking for this butter. And the short amount of time the butter sits on the steak is simply a melting period. The butter doesn’t get hot enough for the alcohol to evaporate.

What’s the Difference Between Bourbon, Rye and Scotch in Compound Butters?

Bourbon will bring a vanilla caramel flavor to compound butter, great for ribeyes or New York Strips. A rye whisky has a spicy and dryer flavor. Rye butter is best suited for a lean cut like top sirloin. Scotch and it’s famous smoky and peaty flavors would be well suited for a big beefy Porterhouse Steak.

Tips For Success

  • Salted Butter: Using unsalted butter is common for chefs to use for any recipe. It allows them to control the salt level. You can most certainly use salted butter for this recipe savory steak butter recipe. But using unsalted butter is most important when making sweet compound butter recipes.
  • Kerrygold Butter: We didn’t use it in Culinary School, but if you have access to Kerrygold Butter, please choose this brand. Kerrygold is an Irish butter that has a higher butterfat percentage than most American butter brands. You’ll notice a brighter yellow color and a creamier more buttery flavor.

How To Serve It

  • Allow about one hour for the sliced butter to come to room temperature before serving compound butter.
  • Once your steaks are cooked, plate the steaks and then place a slice of Whiskey Butter on each steak. The butter will melt into the steak for a luscious buttery treat. You’re ready to eat.
  • To achieve a fluffier butter, blend with a mixer. You would use this method if you’re not going to form it into a roll, but rather chill and use a small scoop to to serve. However, using a fork and bowl works just fine for this recipe.

What Else Can I Put It On?

What is compound butter good for? It’s not just for steak.

  • For Chicken: Season chicken breasts with salt and pepper, once grilled or roasted, make a slice down the center of the chicken piece and add a round of whiskey butter.
  • Lamb Chops: We love whiskey butter on lamb chops. Again, simply seasoned with salt, freshly ground pepper and a little lemon zest. Either grilled or roasted, once cooked, just add a dollop of Whiskey butter on top and serve.
  • Grilled Pork Chops: Season pork chops with a sprinkle of Montreal Steak Seasoning. Grill or fry then top with whiskey butter before serving.
  • Salmon: Grilled, roasted or pan-seared top it with a round of Whiskey Butter before serving.
  • Vegetables: Compound butter is a natural for baked or fried potatoes, but next time you’re firing up that grill, slather a few ears of corn on the cob with a smear of mayonnaise and salt and pepper. Once the corn is charring in spots, remove it from the grill and add a round of Whiskey butter and let it melt over the cobs. It’s delicious.

More Steak Recipes You Might Like

And if you’re looking for more, don’t miss my category for Beef Recipes. You’ll find lots of great grilling and burger recipes and the most popular on my site for Beef Tagliata. An Italian flank steak recipe that easy and crazy delicious.

What to serve with steak with compound butter? We most certainly like traditional baked potatoes. Take a look at my recipe for Garlic Butter Slow Cooker Roasted Potatoes, or how about Scalloped Potatoes? One of my favorite sides to serve with steak is this simple Green Vegetable Medley.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Whiskey compound butter for steak served over steak with potatoes.
Print Recipe
5 from 1 vote

Whiskey Butter (Compound Butter) For Steak

A rustic flavored steak butter that's so easy to make. Flavored with country mustard and whiskey, you can't go wrong with Whiskey Butter.
Prep Time15 minutes
Refrigeration and resting time2 hours
Total Time2 hours 15 minutes
Course: Condiment
Cuisine: American
Servings: 12 slices
Calories: 139kcal
Author: Lea Ann Brown

Ingredients

  • 8 tablespoons unsalted butter softened to room temperature (1 stick)
  • ½ teaspoon Worcestershire sauce
  • 1 Tablespoon Country Style Mustard
  • 3 teaspoons Jack Daniels or other whiskey
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground white pepper

Instructions

  • Start making this compound butter for steak at least 3 hours in advance of dinner.
  • Combine room temperature butter, Worcestershire sauce, mustard, whiskey, salt, and white pepper. Using a fork, mix well.
  • Scoop the butter onto a piece of plastic wrap. Use your hands to roll and shape the butter to form a round log that's about 5 inches long. Refrigerate until hard enough to slice into rounds. At least one hour. I allow 2 hours.
  • When ready to use, let the rounds of steak butter sit at room temperature for about 30 minutes to an hour. You just don't want the butter ice cold, as it will melt better onto a sizzling hot steak. To serve, place a round immediately on a grilled steak.

Notes

Tips for Success
    • Salted Butter: Using unsalted butter is common for chefs to use for any recipe. It allows them to control the salt level. You can most certainly use salted butter for this recipe but using unsalted butter is most important when making sweet compound butter recipes.
    • Kerrygold Butter: We didn’t use it in Culinary School, but if you have access to Kerrygold Butter, please choose this brand. Kerrygold is an Irish butter that has a higher butterfat percentage than most American butter brands. You’ll notice a brighter yellow color and a creamier more buttery flavor.
    • Allow about one hour for butter to come to room temperature before making this steak butter recipe.
  •  

Nutrition

Calories: 139kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 472IU | Calcium: 5mg | Iron: 1mg

Whiskey Butter … It’s What’s for Steak

 

Instant Pot Pinto Beans with Chorizo

By 13 Comments

This is a recipe for Instant Pot Pinto Beans with Chorizo Sausage. Seasoned with New Mexico chile powder, onions and tomatoes, this is a meal in itself. Or a side dish for your Mexican themed dinner. Pressure Cooker Pinto Beans are no soak and easy!

Instant pot pinto beans with chorizo in a bowl garnished with cilantro.

Make Instant Pot Pinto Beans and Sausage on a Sunday and use them all week long. Sprinkle them in tacos, burritos, salads or even Huevos a la Mexicana (Mexican Scrambled Eggs).

I’m not big on kitchen “gadgets” but I must admit, I use my Instant Pot about once a week, and sometimes more. It’s worth it’s weight in gold to make hard boiled eggs, and performs some tasks better than stove top, oven or slow cooker.

A pressure cooker is a master when it comes to cooking starchy foods. It cooks pastas beautifully, case in point my recipe for Instant Pot Chicken Chipotle Mac and Cheese. I’ve read the science behind what a pressure cooker handles starch. It was complicated, but potatoes and pasta seem to thrive cooked under pressure.

Beans are a starchy food, and I’ve used my Instant Pot to cook several different kinds of beans. Dried black beans, red kidney beans and of course, pinto beans.

And for me, it settles the debate on whether to soak beans before cooking or not. Each variety needed no pre-soaking and cooked up beautifully in a pressure cooker situation.

6 quart instant pot and dried pinto beans

Surprisingly, every time we cooked dried beans at Culiinary School we used a pressure cooker.

This recipe comes from a day at school when we needed a last minute side dish for Albobdigas en Chipotle. The chef decided on beans, out came an old fashioned stove top pressure cooker and we had a side dish in pronto time and without fuss. Surprising, because Culinary school can be all about “fuss”

For this recipe we take advantage of the saute feature to cook the chorizo, then using the pressure cooker method for the pinto beans. This method builds layers of rich flavor.

You simply can’t beat the luxury of a quicker cook time for these Instant Pot Pinto Beans with Chorizo.

Let’s take a look at my recipe I call “chorizo beans”

Ingredients You’ll Need

  • Chicken Broth: To add more flavor, we’ll use chicken broth instead of water to cook the beans. You can use vegetable broth, beef broth or water.
  • Canned Tomatoes: I like Red Gold Petite Diced tomatoes. The tomatoes are cut smaller than other brands, which means they break down better and with smaller pieces, you’ll have a better consistent texture.
  • Dried Pinto Beans: You can use red kidney beans, Mayocoba Beans, or even dried black beans.
  • Mexican Chorizo: Don’t confuse Spanish Chorizo for Mexican Chorizo. Spanish chorizo is a completely different product that’s been cured. Choose bulk Mexican chorizo.
  • New Mexico Red Chile Powder: Chimayo preferred. Or you can substitute cayenne pepper. Use a single blend chile powder rather than chili powder seasoning.
  • Neutral Oil: Canola or vegetable oil will work well here.
  • Apple Cider Vinegar: Vinegar is an acid and it’s used here to brighten flavors.
  • Fresh Garlic: Chopped.
  • Bay Leaves: Remove before serving.

How To Make Chorizo and Beans In The Instant Pot, Step by Step

Cooking chorizo sausage in the instant pot.
Cooking pinto beans in the instant pot with chorizo sausage.
  1. Step 1: With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then adjust the temperature dial to medium. 
  2. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges, stirring often.
  3. Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Stir in the garlic and spices.
  4. Step 2: Add the unsoaked beans, broth and bay leaves to the pot. Cook on high for 35-40 minutes.
  5. Add the undrained tomatoes and stir to combine.
  6. Change the setting to Sauté, medium heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
Do Instant Pot Beans Need To Be Soaked?

No. The only reason I soak beans is to insure a shorter cooking time. And the Instant Pot has already taken care of that for us.

Can I Cook Pinto Beans and Chorizo Stove Top?

Yes. A good sized Dutch Oven will work very well. Here’s what I’d do. Cook chorizo in the Dutch Oven, when it’s almost browned, add onion and cook until softened, add garlic and cook until fragrant. Remove this mixture from Dutch oven and place in the refrigerator. Continue with the recipe simmering beans, bay leaf and broth for 3-4 hours (with lid slightly ajar), until beans are tender. Then finish the recipe by adding back in the chorizo mixture, tomatoes, and seasonings. Let it simmer for about 10 minutes to blend flavors. Remove bay leaf and serve.

Tips For Success:

  • The age of dried beans will dictate how quickly they cook. Old beans may take longer to soften. Seek out dried beans from a bulk section of a reputable grocer or better yet, locally grown beans.
  • Purchase bulk chorizo that is sold in a package resembling ground beef. Chorizo in a tube will cook much differently and result in much less volume and texture.
  • Don’t skip rinsing the beans and sorting out the misfits.
  • Try adding a 4-ounce can of roasted, chopped green chile peppers.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

Serving Suggestions:

  • Serve pinto beans with chorizo with tortilla chips and scoop them up like a dip.
  • Serve the beans over a bowl of rice or with warmed flour tortillas, with optional toppings like cheese, cilantro, green onions, or a finely diced red onion.
  • Sprinkle them in salads, tacos, burritos or even scrambled eggs.

Pinto Beans and Chorizo As a Side Dish:

Storage

Store any leftover chorizo and beans in an air-tight container in the refrigerator for up to five days. I like to use the microwave, reheating in 30 second increments for leftovers.

This recipe will also freeze well. Just store in a freezer safe container for up to three months. Defrost in the refrigerator overnight and slowly reheat stovetop or oven.

Recipe for Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo. garnished with cilantro.

These Instant Pot pinto beans and chorizo are super flavorful and creamy, soaking up savory goodness from the Mexican chorizo and the bay leaf. And some beautiful spice and warm heat from the New Mexico chile powder.

And the best part about it, it’s quick and easy.

These chorizo and beans could be considered a meal in itself, served with flour tortillas. Or a side dish to your favorite Southwestern main course like this Pollo Asado Recipe.

If you’re a fan of cooking with dried beans like we are, check out these recipes.

And the most popular dried bean dish on my site for 15-Bean Soup (Crockpot Recipe). And if you’re looking for another bean side dish, take a look at this recipe for Slow Cooker Cowboy Beans. Easy and delicious.

I hope you give this pinto beans with chorizo a try. It’s one of our go-to favorites.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Instant pot pinto beans with chorizo served in a white bowl garnished with cilantro.
Print Recipe
4.88 from 8 votes

Instant Pot Pinto Beans with Chorizo

This is a recipe for Pinto Beans with Mexican Chorizo made in the Instant Pot. Flavored with New Mexico Chile Powder. onion, bay leaves and tomatoes. Chorizo and beans is a meal in itself, or a side dish for your Mexican themed meal
Prep Time15 minutes
Cook Time35 minutes
Resting Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Southwestern
Servings: 8
Calories: 313kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Vegetable oil
  • ½ pound Mexican Chorizo bulk
  • 1 Sweet onion Rough chopped
  • 3 cloves Garlic pressed in a garlic press
  • 2 cups Dry pinto beans
  • 2 Bay leaves
  • 3 cups Chicken Broth
  • 1 teaspoon New Mexico Chimayo Chile Powder or Ancho
  • 15 ounce can Diced tomatoes
  • ½ teaspoon cider vinegar

Instructions

  • With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then adjust the temperature dial to medium. 
  • Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges, stirring often.
  • Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Stir in the garlic.
  • Add the beans and bay leaves to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
  • Add the New Mexico Chimayo Chile Powder and stir.
  • Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Select high pressure and set the time button to 40 minutes.
  • After the beans have cooked 40 minutes, let the pressure natural release for 5 minutes.
  • Press the steam release to quick release and remove the remaining steam. Once the pressure valve has fallen, remove the lid. Discard the bay leaf. Add the undrained tomatoes and stir to combine.
  • Change the setting to Sauté, medium heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
  • Stir in the cider vinegar and remove to a serving bowl.
  • Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Notes

Tips For Success:
    • The age of dried beans will dictate how quickly they cook. Old beans may take longer to soften. Seek out dried beans from a bulk section of a reputable grocer or better yet, locally grown beans.
    • Purchase bulk chorizo that is sold in a package resembling ground beef. Chorizo in a tube will cook much differently and result in much less volume and texture.
    • Don’t skip rinsing the beans and sorting out the misfits.
    • Try adding a 4-ounce can of roasted, chopped green chile peppers. Just stir them in at the end.
 
On Making Pinto Beans With Chorizo Stove top.
A good sized Dutch Oven will work very well. Here’s what I’d do. Cook chorizo in the Dutch Oven, when it’s almost browned, add onion and cook until softened, add garlic and cook until fragrant. Remove this mixture from Dutch oven and place in the refrigerator. Continue with the recipe simmering beans, bay leaf and broth for 3-4 hours (with lid slightly ajar), until beans are tender. Then finish the recipe by adding back in the chorizo mixture, tomatoes, and seasonings. Let it simmer for about 10 minutes to blend flavors. Remove bay leaf and serve.

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 610mg | Potassium: 1764mg | Fiber: 12g | Sugar: 21g | Vitamin A: 1128IU | Vitamin C: 81mg | Calcium: 274mg | Iron: 9mg

Instant Pot Pinto Beans … It’s What’s for dinner.

This recipe for chorizo and beans was first published June of 2018 and updated January of 2024 with step by step instructions.