Your place for traditional Italian recipes
Custom Search
Recipes with Italian Sausage
Grilled Italian Sausage with Broccoli Rabe and Cannellini Beans
Grilled Italian Sausage with Broccoli Rabe and Cannellini Beans
Sausage, Peppers, Onions, and Potato Bake
Sausage and Mushroom Ragu
Sausage Portabello Pizzas
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
(Serves 4)


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
(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
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

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
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.  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.
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2016   Sandra Laux
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 thatmay 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
Print Friendly and PDF
You Might Also Like
Sausage Stuffed Chicken Breasts
Penne with Butternut Squash and Sausgae
Enameled cast iron cookware provides even
heat distribution and superior heat retention;
colorful exterior enamel resists chipping and
cracking.  The inner cooking surface features
a black enamel finish.  For use on all cook
tops including induction and oven safe.