Italian Sausage Recipes
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.
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.
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.
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’
The Turboforce comes standard with a
3-Speed Push Button Control Panel. Easily select SLOW, which is used for stuffing Sausage, HIGH which is used for normal meat grinding, or REVERSE, then the need arises.
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!
Sausage, Peppers, Onions, and Potato Bake
Sausage and Mushroom Ragu
(Makes 3-1/2 cups)
Serve this wonderful sauce over cavatelli or gnocchi
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