ITALIAN SAUSAGE - TUSCAN STYLE
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Provided by Len Poli
Categories World Cuisine Recipes European Italian
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g
ZESTY ITALIAN SAUSAGE PASTA
Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
- In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.
Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
ITALIAN SAUSAGE ETOUFFEE
Make and share this Italian Sausage Etouffee recipe from Food.com.
Provided by WeazelChef
Categories Gumbo
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil around a small pan and saute sausage with garlic.
- When the sausage is brown, add the relish and bring to a simmer.
- In a big pot, melt the butter, garlic, and a little olive oil.
- Add the flour and whisk together.
- Add the rest of the ingredients except for the rice and simmer for 30 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 341.7, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 851.3, Carbohydrate 34.5, Fiber 2.6, Sugar 13.6, Protein 2.5
CHICKEN AND SMOKED SAUSAGE ETOUFFEE
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
- With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
- In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
- Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.
SAUSAGE AND BLACK-EYED PEA ETOUFFEE
Make and share this Sausage and Black-Eyed Pea Etouffee recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place large Dutch oven over med-high heat for 1 minute; add sausage; cook/stir often, for about 10 minutes or until most of the drippings cook out.
- Pour off all but about 2 tablespoons drippings.
- Add in onion, bell pepper, scallions, celery, and garlic; cook/stir often, over med-high heat for 15-20 minutes or until limp and touched with brown.
- Add in the black-eye peas, chicken broth, bay leaves, salt, thyme, black pepper, and cayenne; bring to a boil.
- Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, for 45 minutes or until the peas are tender.
- Mix in the tomatoes, cover, and simmer for 15-20 minutes or until the flavors mellow.
- Taste for salt, black pepper, and cayenne and adjust as needed.
- Remove and discard bay leaves; stir in parsley and cook uncovered for 5 minutes more.
- Add a scoop of rice into soup bowl; ladle etouffee on top.
Nutrition Facts : Calories 593.9, Fat 17.2, SaturatedFat 5.6, Cholesterol 40.9, Sodium 1073.8, Carbohydrate 83.1, Fiber 8.7, Sugar 4, Protein 26.4
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