Italian Sausage Sweet Or Hot Food

HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE

Steps:

• In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
• To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

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.

ITALIAN SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
• Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

SWEET ITALIAN SAUSAGE WITH PENNE PASTA

Steps:

• Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
• Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.

BAKED ZITI WITH SWEET AND HOT ITALIAN SAUSAGES

Steps:

• In stockpot, cook the pasta in salted boiling water until it just begins to soften; do not cook completely. It will finish cooking when it bakes in the oven. Drain the pasta and set aside.
• In a large saucepan, heat the olive oil; Add sausages. If desired, the sausage casings can be removed, but is not required.
• Cook the sausages until they are evenly browned.
• Remove the sausage from the pan and slice them thinly.
• Add garlic to pan and cook over medium heat just until the garlic begins to become golden brown in color.
• Add tomato sauce to the pan, as well as the sliced sausage, mushrooms, wine and fresh herbs; mix well and bring to a simmer.
• Cover and simmer for 15-20 minutes, stirring occasionally.
• Preheat oven to 350°F.
• In a 13X9-inch greased baking dish, alternate layers of the half-cooked pasta, the tomato sauce-sausage mixture, and ricotta cheese until all the ingredients are used.
• Sprinkle the grated Parmesan cheese over the top of the dish.
• Bake for 20-25 minutes or until the sauce is bubbly and the top is golden brown.
• Remove the baking dish from the oven.
• Allow to stand for 10 minutes before serving.

ITALIAN SAUSAGE (SWEET OR HOT)

Steps:

• Add 2 tsp crushed red peppers for HOT sausage.
• Combine all ingredients, mix well and stuff into hog casing or make patties.