Best 9 Herbed Bulgur With Sausage Recipes

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Indulge in a symphony of flavors with our tantalizing Herbed Bulgur with Sausage, guaranteed to elevate your taste buds to new heights. This delectable dish seamlessly blends the nutty flavor of bulgur wheat with the savory goodness of succulent sausage, creating a harmonious balance in every bite. With two enticing variations, including a hearty sausage and mushroom medley and a delightful roasted red pepper and spinach combination, this recipe caters to a wide range of preferences. Embark on a culinary journey as we guide you through the steps to create this delectable dish, promising a flavorful feast that will leave you craving for more.

Here are our top 9 tried and tested recipes!

BULGUR WITH HERBS



Bulgur with Herbs image

Provided by Lillian Chou

Categories     Side     Vegetarian     Quick & Easy     Dinner     Lunch     Mint     Almond     Healthy     Vegan     Cilantro     Bulgur     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 cup bulgur
2 cups boiling-hot water
2 tablespoon olive oil
1/4 cup sliced almonds
1 cup chopped scallions (from 1 bunch)
1/2 cup chopped cilantro
1/2 cup chopped mint
1 tablespoon store-bought roasted-almond oil or olive oil
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
  • Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
  • Drain bulgur in a medium-mesh sieve, then return to bowl and stir in scallions, herbs, store-bought roasted-almond oil (or additional olive oil), 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.

BULGUR JAMBALAYA



Bulgur Jambalaya image

I like making this dish because it allows me to stay on track for my weight loss without giving up foods I love. -Nicholas Monfre, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon Cajun seasoning
2 teaspoons olive oil
6 ounces smoked turkey sausage, sliced
1 medium sweet red pepper, diced
2 celery ribs, diced
1 small onion, chopped
1/2 cup no-salt-added tomato sauce
1 cup bulgur
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon cayenne pepper, optional

Steps:

  • Toss chicken with Cajun seasoning. In a large saucepan, heat oil over medium heat; saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute sausage until browned, 1-2 minutes. Add red pepper, celery and onion; cook and stir 2 minutes. Stir in tomato sauce; cook 30 seconds. Stir in bulgur, broth, water, chicken and, if desired, cayenne; bring to a boil. Reduce heat; simmer, covered, until bulgur is tender and liquid is almost absorbed, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 751mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.

Provided by Ina Garten

Categories     side-dish

Time 1h22m

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
  • Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
  • In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
  • Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

HERBED BULGUR WITH SAUSAGE



Herbed Bulgur With Sausage image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 cups bulgur wheat
A 1-pound can Italian peeled tomatoes
2 cups chicken stock or water (approximately)
1 teaspoon oregano
1 teaspoon minced fresh basil
1 teaspoon marjoram
1/2 teaspoon fennel seeds
Salt
1 pound Italian sweet sausage, or 1/2 pound sweet, 1/2 pound hot
1 cup sliced onion
1/2 cup chopped green pepper
1 tablespoon minced parsley
Freshly grated Parmesan cheese

Steps:

  • In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
  • Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
  • Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
  • While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
  • Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
  • When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
  • Serve with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 41 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1153 milligrams, Sugar 8 grams, TransFat 0 grams

BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE



Bulgur Lentil Pilaf with Tahini-herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 main course, or 6 side dishes

Number Of Ingredients 18

4 cups water
1 cup green lentils, picked over and washed
2 large onions, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
1 cup medium grind bulgur
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups grape tomatoes, halved
1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix
Tahini-herb sauce, recipe follows
1/2 cup flat-leaf parsley
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1 garlic clove, smashed
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
  • Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.

BULGUR BREAKFAST SAUSAGE (FOOD STORAGE)



Bulgur Breakfast Sausage (Food Storage) image

Make and share this Bulgur Breakfast Sausage (Food Storage) recipe from Food.com.

Provided by foodstoragerecipes

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup bulgur, made in broth
1/2-1 garlic clove, minced
2 teaspoons sage
1 tablespoon onion, dry minced
1 teaspoon black pepper
1 egg (or rehydreated powdered egg)
1/2 teaspoon parsley
1 teaspoon honey
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper or 1 dash hot sauce

Steps:

  • Mix together and fry in breakfast sized patties.

Nutrition Facts : Calories 98.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 31, Sodium 72, Carbohydrate 19.4, Fiber 4.5, Sugar 1.2, Protein 4.1

BULGUR PILAF WITH CHICKPEAS AND HERBS



Bulgur Pilaf With Chickpeas and Herbs image

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h35m

Yield Serves four to six

Number Of Ingredients 9

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

Steps:

  • Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
  • Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams

TOMATOES STUFFED WITH BULGUR AND HERBS



Tomatoes Stuffed With Bulgur and Herbs image

These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.

Provided by Martha Rose Shulman

Categories     appetizer

Time 45m

Yield Serves six

Number Of Ingredients 10

1/2 cup medium or coarse bulgur
Salt to taste
6 medium-size, ripe but firm tomatoes
1/2 cup mixed chopped fresh herbs, such as parsley, dill, mint, chives, chervil and basil
1/4 cup lightly toasted pine nuts
3/4 teaspoon cinnamon
2 tablespoons extra virgin olive oil
1 cup thickened yogurt or thick Greek yogurt
1 or 2 cloves garlic (to taste)
1 tablespoon chopped fresh mint

Steps:

  • Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
  • Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
  • Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
  • Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams

HERBED BULGUR



Herbed Bulgur image

Categories     Salad     Side     Picnic     Summer     Tarragon     Chive     Dill     Bulgur     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3/4 cup bulgur
1 cup boiling-hot water
1/4 cup chopped fresh dill
2 tablespoons chopped fresh tarragon
2 tablespoons thinly sliced fresh chives
1 tablespoon olive oil

Steps:

  • Combine bulgur and boiling-hot water in a large bowl and let stand 20 minutes. Fluff with a fork and stir in herbs, oil, and salt and pepper to taste.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the final dish will be. Look for fresh, seasonal vegetables, and high-quality sausage and bulgur.
  • Don't be afraid to experiment with different herbs and spices. The recipe provided is a starting point, but you can easily customize it to your own taste. Try adding different herbs, such as thyme, oregano, or rosemary, or spices, such as cumin, coriander, or paprika.
  • Cook the bulgur according to the package directions. Different brands of bulgur may have different cooking times, so be sure to read the package directions carefully.
  • Don't overcook the sausage. Overcooked sausage will be tough and dry. Cook it just until it is browned and cooked through.
  • Serve the dish immediately. Herbed bulgur with sausage is best served hot, so be sure to serve it as soon as it is finished cooking.

Conclusion:

Herbed bulgur with sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be customized to your own taste. So next time you are looking for a quick and easy meal, give this recipe a try.

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