Italian Sausage And Mustard Greens Food

SAUSAGE AND GREENS SHEET-PAN DINNER

Steps:

• Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
• Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
• Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
• Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

ITALIAN SAUSAGE AND MUSTARD GREENS

Steps:

• * Chop the mustard greens, rinse thorougly and set aside. * Brown Italian Sausage in a large fry pan on medium high. Keep turning the sausage so that they have a nice, brownish color. Don't worry that they are not cooking all the way through because they will cook some more in the next few steps. * With the pan still hot and the sausage browned, just dump the greens on top of the sausage. They will probably fill up the pan, but just start pushing them down and around. They will start to reduce immediately. If you want to add garlic do it after the sausage is browned and before you add the greens. Just toss the garlic in for about 30 seconds before the greens are added. * Now pour about a cup (start with a 1/2 cup) of water into the pan (it should sizzle as it starts to pick up all the flavors at the bottom of the pan). * Now cover the pan and reduce the heat. * Cook for about 20 minutes until the sausages are cooked thoroughly and the greens have softened and picked up the flavors and juices in the pan. If you want to make sure the greens are cooked only slightly, just cook the sausage longer before you add the greens. * While everything's still steeping hot, sprinkle lemon and the Parmesan cheese over the top.

SPICY ITALIAN SAUSAGES WITH PASTA, BASIL AND MUSTARD

Steps:

• Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly 'al dente' (it will finish cooking in step 9).
• Drain, and set the pasta aside.
• Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
• Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
• Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
• Add the chili flakes, if using, and the basil and mix through.
• Next, add the mustard and then the cream.
• Bring slowly to a simmer, stirring now and again.
• Add the cooked pasta, and allow to simmer a few more minutes until it becomes 'al dente'.
• Taste for seasoning and add a little salt or a touch more mustard, if desired.
• Serve hot, garnished with a few basil leaves.

ORECCHIETTE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of water to boil.
• Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
• In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
• Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
• Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
• Repeat with the remaining greens and transfer the greens to the bowl.
• Don't wash the pan yet.
• Cook the pasta in salted water. Reserve a cup of the pasta water.
• In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
• Add the pasta to the large bowl with the sausage and greens.
• Pour the cooking liquid-butter mixture over top.
• Add the cheese and stir with a large spoon.
• Add more cooking liquid if necessary.
• Dish out the pasta topping with pepper and more parmesan cheese.