Italian Sausage Stuffed Onions Food

STUFFED SAUSAGE RECIPE

Steps:

• Preheat oven to 400.
• Use kitchen scissors to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put it casing side down in an 8 x 10-inch baking pan. Repeat with the remaining sausage.
• Pour the marinara sauce over the sausage.
• Bake for 30-40 minutes until the sausage is 160 when checked with a meat thermometer.

SAUSAGE-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

SAUSAGE-STUFFED RED ONIONS

Steps:

• Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.
• Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.
• Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool.
• Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

SPICY SAUSAGE STUFFED ONIONS

Steps:

• Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
• Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
• Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
• Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
• Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
• Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
• Remove from heat and add the cheese, stir through.
• Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
• Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.

ITALIAN SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a small nonstick skillet coated with cooking spray, cook mushroom stems and sausage until meat is no longer pink; drain. Cool to room temperature. , In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle with bacon. Bake 3-5 minutes longer or until heated through. Serve warm. Refrigerate leftovers.

SHEET PAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Preheat oven to 425°F: Arrange a rack in the middle of the oven.

SAUSAGE STUFFED ONION

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

STUFFED ITALIAN SAUSAGE

Steps:

• Preheat an oven to 400 degrees Fahrenheit and position the oven rack to the center.
• Carefully cut the Italian sausage links lengthwise, making sure to only cut about halfway down into the sausage.
• Insert a piece of string cheese into each sausage and then pinch the top of the raw sausage closed over the top of the cheese. Place the stuffed sausages into the bottom of a 9x9 baking dish.
• Drizzle the cup of marinara sauce over the top of the sausages.
• Bake the stuffed sausage recipe for 30+ minutes or until the sausages are cooked through and reach an internal temperature of 160 degrees Fahrenheit.

25 WAYS TO COOK ITALIAN SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian sausage recipe in 30 minutes or less!

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Heat oven to 375ºF.
• Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Chop removed pulp; reserve for later use. Place shells in single layer in shallow microwaveable dish; cover with waxed paper. Microwave on HIGH 4 min. Place, cut sides up, in 13x9-inch pan sprayed with cooking spray.
• Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add onions and reserved zucchini pulp; cook 5 min., stirring frequently. Stir in tomatoes and bread crumbs; cool 5 min.
• Add egg product to sausage mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
• Bake 10 min. or until heated through.

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
• Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
• Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
• Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
• Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
• Pour the marinara into the baking dish.
• One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
• Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
• Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
• Serve warm, with marinara and a sprinkling of chopped parsley