Recipes with Italian Sausage
Grilled Italian Sausage with Broccoli Rabe
and Cannellini Beans
Sausage is a prepared food usually made from ground meat, animal fat, salt and spices and is generally packed in a casing. In Italy, sausage can refer to one of many distinct varieties such as cotechino, salami, mortadella, or sopressata. In the US, Italian sausage is a style of pork sausage usually with a fennel seasoning. It is not cured and is available in sweet/mild and hot styles.
Grilled Sausage with Broccoli Rabe and Cannellini Beans
1 pound Italian sausage links, sweet or hot
2 bunches broccoli rabe
3 tablespoons olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
Salt and pepper
1 (15 ounce) can cannellini beans, drained
Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Set aside.
Cut off and discard the tough ends of the broccoli rabe; cut the rest of into 2-inch pieces. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes. Saute, stirring occasionally, until the garlic begins to brown. Add the broccoli rabe to skillet; toss gently with the garlic.
Season with salt and pepper. Reduce the heat to medium-low. Cover and cook for 5 minutes, turning occasionally with tongs Add the cannellini beans and cook for another 3-5 minutes or until the broccoli rabe is tender.
Transfer to a platter and top with the grilled sausages.
Sausage, Peppers, Onions, and Potato Bake
2 pounds Italian sausage, cut into 2-inch pieces
4 large potatoes, peeled and cut into thick slices
2 large green peppers, cut into wedges
2 large red peppers, cut into wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning blend
Salt and pepper
Sauté sausage in a little olive oil in a large skillet until well browned.
Transfer the cooked sausage to a large baking dish.
Add about 1/4-inch of oil to the skillet . Sauté the potatoes until lightly browned on both sides. Transfer the potatoes to the baking dish with the sausages.
Add the peppers and onions to the skillet. Sauté the vegetables about 5 minutes so that they are still firm. Transfer the onions and peppers to the baking dish. Add the wine, chicken stock, and seasonings to the baking dish.
Gently stir the sausage and vegetables to distribute the seasonings.
Preheat oven to 400 degrees F. Bake for 20 to 25 minutes.
Sausage and Mushroom Ragu
(Makes 3-1/2 cups)
Serve this wonderful sauce over cavatelli or gnocchi
1 ounce dried porcini mushrooms
1 large onion, chopped
2 medium carrots, chopped
1 celery stalk, chopped
1/4 cup olive oil
1 pound Italian sausage, removed from casings
1/2 cup white wine
8 ounces white mushrooms, chopped
1 (28 ounce) can Italian tomatoes, pureed
Put the porcini mushrooms in a small bowl. Cover the mushrooms with hot water. Let soak 30 minutes. Drain the mushrooms. Save the liquid. Chop the mushrooms and strain the liquid. Set aside.
Put the olive oil in a large skillet over medium heat. Sauté the onions, carrots, and celery until tender, about 5 minutes. Breaking the sausage into small pieces, add it to the skillet. Cook until lightly browned, breaking up any lumps. Add the wine and bring to a simmer. Cook until most of the wine is evaporated. Add the porcini, white mushrooms, mushroom liquid, and tomato puree. Bring to a simmer over low heat. Cook, stirring occasionally, for 1 hour. Add a little water if the sauce gets too thick. Serve over your favorite pasta.
Sausage Portabello Pizzas
(Makes 3 pizzas)
Serve these pizzas with a green salad or rice salad for a light lunch.
3 large Portabello mushrooms, stems removed
2 links Italian sausage, removed from casings
1/3 cup chopped canned artichoke hearts
8-10 black olives, sliced
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
Preheat oven to 450 degrees F. Place the mushroom caps, stem side up, on a baking sheet. Drizzle with olive oil. Bake for 10 minutes.
Heat a small skillet over medium heat. Add a little olive oil and the sausage.
Break up and brown the sausage, about 5 minutes. Transfer to a small bowl.
Add the artichokes and olives. Stir to combine.
Remove the mushrooms from the oven. Top each with a layer of marinara sauce. Divide the sausage mixture among the 3 mushrooms and sprinkle with oregano. Top each pizza with some mozzarella cheese. Return to the oven and bake for 3-4 minutes.
Fresh Italian sausages are almost always made of pork. The sausages are pink and meaty, with just enough fat to make them moist and delicious. Although there are many variations, most Italian sausages aren't flavored with much more than salt and pepper. Exceptions include sweet sausage that may be flavored with fennel seed and hot sausage that contains ground red chille. A southern Italian specialty, called cervellata, is flavored with parsley and cheese and is coiled into a large wheel held together with wooden pegs. These are not usually cooked in sauce, but are great grilled. Northern Italians prefer luganega, a mild pork sausage, that is stuffed into a long casing and either tied into long narrow links or coiled into a spiral. Sometimes Parmigiano-Reggiano and nutmeg are added.
MAKING YOUR OWN SAUSAGE
Harvested from North America Hogs ONLY. Makes between 20 to 30 lbs. Sausage (depending on links/rope size) Instructions for use, storage and a simple, delicious recipe is on the label. Lengths vary from 2’ to 8’, total length of 1 pack is 50’
ITALIAN MEAT RECIPES > RECIPES WITH ITALIAN SAUSAGE
Dry-cured and lightly smoked - Cured for about 6 months. Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar Product of Italy - Ships from NY
Meat is tender and smaller than traditional Scungilli. Wild harvested in the Coastal Waters of the United States in the Atlantic Ocean. Just Drain and Rinse. Ready to Eat! Great for Seafood Salad, Fantastic with Pasta!
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DISHWASHER-SAFE COOKWARE BY ONE OF THE MOST TRUSTED NAMES IN THE KITCHEN
The set includes:1-qt. saucepan with cover, 2-qt. saucepan with cover, 3-qt. saucepan with cover, 3-qt. saute pan with helper handle and cover, 8-qt. stockpot with cover, 8-inch non-stick skillet, 10-inch skillet with cover, and steamer insert. Cast stainless steel Cool Grip stick handles are contoured for a secure grip and designed to stay cool on the stovetop.