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ITALIAN SAUSAGE RECIPES

A 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.

RECIPES

More Sausage Recipes Available on our Website Baked Peppers stuffed with Sausage Sausage Lentil Soup Sausage Tarts Sausage-stuffed Eggplant Sausage and Lentils Beef and Sausage Meatballs Sausage and Radicchio Lasagna Sausage, Tomato, and Artichoke Pizza

Sausage, Peppers, Onions, and Potato Bake

Sausage and Pepper Omelet

Sausage and Mushroom Ragu

Sausage and Zucchini Pasta

Orecchiette with Sausage and Broccoli Rabe

Sausage Portobello Pizzas

Sausage Stuffed Chicken Breasts

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Serves 6 - 8

2 pounds Italian sausage, cut into 2-inch pieces

Olive oil

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

Sausage, Peppers, Onions, and Potato Bake

1 teaspoon Italian seasoning blend

This is a good recipe for a party.  You can prepare all the ingredients ahead of time and then bake it before serving.  This mixture can also be used as a filling for Italian sausage and pepper sandwiches; just omit the potatoes.

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 the oven to 400 degrees F.

Bake for 20-25 minutes.  Serve.

SAUSAGE AND PEPPER OMELET

Use leftovers from the above recipe

Coarsely chop the sausages and vegetables.

Warm the ingredients in a microwave or skillet.

Make an omelet and fill with the sausage mixture.

Transfer to serving dish and top with a little marinara sauce.

Sweet Italian Sausage

Serve with Italian bread toast.

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

1/2 cup white wine

Dried Porcini Mushrooms

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.

Remove the sausage from the casings.

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.

San Marzano Tomatoes

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 AND ZUCCHINI PASTA

Serves 4

1-1/2 pounds Italian sausage

1 tablespoon olive oil

1 (15 ounce) can diced tomatoes, undrained

1-1/2 cups beef broth

2 cups uncooked bow tie pasta

2 cups sliced zucchini, 1/4 ?inch thick

3/4 cup grated Parmesan cheese

Remove sausage from casings and break into small pieces.

Put olive oil in a large skillet over medium heat.

Cook the sausage until browned, about 5 minutes.

Transfer the cooked sausage to a paper towel-lined plate.

Pour the drippings out of the skillet.

Add the tomatoes, broth, and pasta to the skillet.

Bring to a boil and then reduce the heat to medium.

Cook, uncovered, 15 minutes, stirring frequently.

Stir in zucchini; cook another 5 minutes or until pasta is tender.

Add the sausage to the skillet.

Stir in 1/2 cup of Parmesan and heat through.

Transfer to a serving dish.

Sprinkle with remaining cheese.  Serve.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Serves 4 - 6

1 pound broccoli rabe

1 pound orecchiette

1-2 tablespoons olive oil

4 garlic cloves, thinly sliced

5-6 ounces Italian sausage, cut into 1/4-inch slices

Pinch red pepper flakes

Salt and pepper

Remove and discard stems from broccoli rabe.

Chop the remaining into about 3-inch pieces.

Place in a stockpot and cover with water.

Turn heat to high and bring to a simmer.

Immediately turn off heat and remove the pot.

Reserve 1 cup of the cooking liquid and then drain.

Rinse broccoli rabe under cold water and set aside.

Cook orecchiette  in salted boiling water until al dente.

Put 1-2 tablespoons oil in a skillet over medium heat.

Add the garlic and sausage.

Sauté, stirring occasionally, 5 minutes.

Add broccoli rabe and pepper flakes to the skillet.

Sauté another 2 minutes.

Garlic should be golden and sausage cooked through.

Add reserved broccoli water to the skillet.

Drain orecchiette and add to the skillet.

Season with salt and pepper.

Cook just to heat through.  Serve.

SAUSAGE PORTOBELLO PIZZAS

Makes 3 pizzas

Serve these pizzas with a small green salad for a light lunch.

3 large Portobello mushrooms, stems removed

Olive oil

2 links Italian sausage, removed from casings

1/3 cup chopped canned artichoke hearts

8-10 black olives, sliced

1/2 cup marinara sauce

Dried oregano

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.

Add the sausage mixture and sprinkle with oregano.

Top each pizza with some mozzarella cheese.

Return to the oven and bake for 3-4 minutes.

Serve.

SAUSAGE STUFFED CHICKEN BREASTS

Serves 8

1 (10 ounce) bag fresh spinach

1 small onion, finely chopped

2 garlic cloves, minced

2-3 tablespoons olive oil

3 links Italian sausage, removed from casings

1-1/2 cups ricotta cheese

1/2 cup grated Parmesan

Salt and pepper

Sausage-Stuffed Chicken Breasts

8 boneless, skinless chicken breasts

This is our version of a dish that is called Involtini di Pollo that is served at Carrabba's Italian Grill.  The chicken breasts need to be stuffed and refrigerated  for 2-3 hours before cooking, so allow yourself the extra time.

To Cook:

1/4 cup olive oil

Flour for dredging

3/4 cup dry Marsala wine

3/4 cup chicken broth

3 tablespoons butter, room temperature

2 tablespoons flour

Place spinach, by handfuls, into a large skillet.

Cook until wilted, adding more spinach as it cooks down.

Drain and rinse under cold water.

Squeeze out as much water as possible.

Coarsely chop and set aside.

Add the olive oil to the skillet.

Sauté the onion and garlic in the oil over medium heat.

When the onions are translucent, add the sausage.

Stir well to break up the sausage and cook under brown.

Add the chopped spinach.  Season with salt and pepper.

Transfer the mixture to a bowl and allow to cool.

Stir in the ricotta and Parmesan cheese.

Cut each chicken breast almost in half horizontally.

Open the breast like a book.

Pound between sheets of plastic wrap to flatten.

Season each breast with salt and pepper.

Place about 1/3 cup of the filling in the center of each breast.

Roll up tightly to enclose the filling.

Place the chicken rolls in the refrigerator to chill 2-3 hours.

This will help the breasts to hold their shape while cooking.

Heat the oil in a large skillet over medium heat.

Dredge the chicken rolls in flour, shaking off excess.

Sauté the chicken 12-15 minutes or until lightly browned on all sides.

Transfer to a plate and cover to keep warm.

Add Marsala and chicken broth to the skillet, scraping the skillet to deglaze.

Allow the liquid to reduce by half.

Reduce the heat to low.

Blend together the butter and flour; stir into the sauce.

Stir until the sauce gets thickened and creamy.

Place chicken breasts on a serving platter.

Pour sauce over and serve.

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