Italian Sausage And Provolone Skewers Food

ITALIAN SAUSAGES WITH PROVOLONE

Steps:

• In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.

SAUSAGE-AND-PEPPER SKEWERS

Steps:

• Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
• Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
• Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
• Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
• Photography by Antonis Achilleos

ITALIAN STYLE SAUSAGE SKEWERS

Steps:

• Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
• Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

ITALIAN SAUSAGES SKEWERS

Steps:

• Put sausages in a plate going in the microwave and poke them. Cover with plastic wrap leaving an open corner to let escape the steam and cook at high power for about 5 minutes or until not pink inside. (you can do this step in advance, let cool and cover. They will be good until the next day in the fridge.). Cut in slices of 1 1/2 inches of thickness.
• Meanwhile, in a bowl, mix oil, garlic, salt and pepper. On metal skewers or wood skewers previously soaked in water, thread sausages alternating with bread cubes and onions squares. Baste the skewers with the mixture of oil.
• Set the barbecue to medium heat. Put the skewers on an oil grill. Close the cover and cook about 10 minutes or until sausages are grilled and onions are tender (flip the skewers 3 times during the cooking time).

HOMEMADE ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.

ITALIAN SAUSAGE AND PROVOLONE BALLS

Steps:

• Heat oven to 375F. Line a 15/10/1 inch baking pan with foil.
• Spray foil with nonstick cooking spray.
• In food processor bowl with the metal blade attached, combine sausage, biscuit mix and basil and process until just combined.
• Add cheese and onions.
• Pulse to blend.
• Shape mixture into 1-inch balls and place on foil-lined pan.
• Bake for 10-15 minutes or until meatballs are no longer pink.