What can I say about this recipe? I was actually speechless after I took my first bite and I’m kind of still speechless about it now. Jack’s Gourmet introduced two new delicious sausage flavors for Passover and I knew I was going to have to do something extraordinary with them! So here it goes…Beef Kielbasa and Spicy Southwestern Style sausages stuffed with quinoa and wrapped in bacon made from beef belly. I mean, really?!? And completely Kosher for Passover! If you’re wondering where I got my beef-bacon, the owners of Jack’s Gourmet love to experiment with new recipes all the time and in this case, it was dry cured and smoked beef belly (which is not yet available commercially but I’m praying they start selling it soon). So thanks to Alan Broner, co-owner of Jack’s Gourmet, for sharing the results of your latest culinary experiment with me. I’m told the taste is the closest thing to real bacon so I’m a very happy Kosher foodie. Just as a side note, if you’re wondering why I have no idea what real bacon tastes like, I keep Kosher and I don’t eat pig. Don’t shed a tear from me! If you don’t keep Kosher, just eat bacon for me! So back to the bacon and sausage…my brain went in a million directions with what I could do with my new favorite Jack’s Gourmet products and this beautiful stuffed sausage was right up my alley! And hey, if you can’t get your hands on any beef bacon or beef fry, you can definitely use pastrami.

Stuffed Passover Sausage

6-8 Jack’s Gourmet Passover sausages, your choice of beef kielbasa or spicy southwestern style (or both)
1 onion, finely diced or grated
1 Tbsp olive oil
1 cup cooked quinoa
1/2 cup chicken stock
salt, pepper and dried parsley to taste
6-8 thin slices beef bacon, beef fry or pastrami

This recipe is so simple and you won’t believe how quickly everything comes together. I started with the quinoa so it would have a chance to cool a bit before assembling the sausages. I made 1 cup of quinoa following the package directions then set it aside. You can use any type of quinoa you want. Next, I grated the onion right in to my saucepan and cooked for a few minutes in the olive oil on medium heat. You can also finely chop the onion if you want chunkier pieces in the stuffing.

Once the onion cooked for a bit, I added the quinoa, salt, pepper and parsley and stirred to combine.  Then I added the chicken stock and cooked for a few minutes until the liquid was mostly absorbed.

I set aside the quinoa stuffing and moved on to the delicious sausages. With a sharp knife, I slit right down the center of the sausages, leaving a little bit of room on each end. I made some room in the center for the stuffing.

I spooned as much quinoa as I could inside each sausage. A little overflow isn’t a bad thing!

And the best part? Wrapping the beef bacon around the sausages.

I wrapped each sausage and placed on a parchment lined cookie sheet.

I cooked the sausages at 350 degrees for 20-30 minutes, until the beef bacon was sizzling.

What can I say about this to make you understand how good it tastes??? Maybe I’ll just leave it up to your imagination…

Beef-Bacon Wrapped, Stuffed Passover Sausage
 
Author:

Ingredients
  • 6-8 Jack’s Gourmet Passover sausages, your choice of beef kielbasa or spicy southwestern style (or both)
  • 1 onion, finely diced or grated
  • 1 Tbsp olive oil
  • 1 cup cooked quinoa
  • ½ cup chicken stock
  • salt, pepper and dried parsley to taste
  • 6-8 thin slices beef bacon, beef fry or pastrami

Instructions
  1. Make 1 cup of quinoa following the package directions then set it aside. You can use any type of quinoa you want.
  2. Grate the onion right in to your saucepan and cook for a few minutes in the olive oil on medium heat. You can also finely chop the onion if you want chunkier pieces in the stuffing.
  3. Once the onion cooks for a bit, added the quinoa, salt, pepper and parsley and stir to combine.
  4. Add the chicken stock and cook for a few minutes until the liquid is mostly absorbed. Set aside the quinoa stuffing.
  5. With a sharp knife, make a slit right down the center of the sausages, leaving a little bit of room on each end. Make some room in the center for the stuffing.
  6. Spoon as much quinoa as you can inside each sausage. A little overflow isn’t a bad thing!
  7. Wrap each sausage in beef bacon and placed on a parchment lined cookie sheet.
  8. Cook the sausages at 350 degrees F. for 20-30 minutes, until the beef bacon is sizzling.