Tuesday, March 9, 2010

Dutch Oven - Fried Cannelloni and Sausage Balls


This one was a half bust, half 5 star meal. The cannelloni burned into one mass of pasta, and the sausage balls were the best meatballs I've ever had. So you will know the rating at the end throws out the cannelloni, but the post is double tagged on the rating.

We had my in-laws over Sunday as well to finish the rube goldberg machine. We also cooked baked spaghetti since the cannelloni only was 14 pieces of pasta. The idea was, that I would stuff the precooked pasta and drizzle a basil parsley pesto over it. Well, pesto is 90 percent oil, so it turned the whole thing to a deep fryer, burning the bottom of the pasta together in one mass. Surprisingly, it did not burn to the bottom of the pan. The pasta was so crunchy it was like chewing glass bottles. However, the meatballs were so tasty, I wished I had done a whole pot of them. If you cook the cannelloni, make sure you don't let it burn, and I would in the future cook it in a cream sauce like Alfredo.

Recipe:
375 degrees
Baking
12" Dutch oven

1 box cannelloni
1 pound sausage, original
1/2 pound sausage, spicy
1/2 cup swiss cheese
1/4 cup parmesan cheese

Pesto:
1/4 cup oil
basil
parsley
sage
thyme

Meatballs:
Sausage, remaining from above
Pesto spices
bread crumbs

Mix sausage with both kinds of meat, all the spices, and cheese. Divide into two parts. Precook cannelloni in water with salt. Cool pasta and stuff with meat mixture. Layer in the greased 12" dutch oven. Form meatballs with remaining meat and coat in bread crumbs. Add meatballs to dutch oven and drizzle with pesto. Bake for 15-20 minutes until meat is fully cooked. Serve with garden salad.



5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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