SWEET ITALIAN SAUSAGE
This sausage is really best with some sort of pig, whether it's domesticated pork or wild hogs. I've tried it with other meats and it's not as good. Black bear comes close, but it's a little too red to look right. Keep in mind my recipe is what I like, and it's representative of the typical sweet Italian sausages you will get all over the country. You can vary the seasonings to your taste. If you can get fennel pollen, it really adds a lot to the flavor. All butcher shops carry hog casings, and some supermarkets will sell them to you, too. Or you can buy sausage casings online.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course
Time 2h
Number Of Ingredients 12
Steps:
- Get out about 15 to 20 feet of hog casings and soak them in warm water.
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. Put in the freezer until the meat and fat are between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the remaining fennel seeds, white wine and parsley. Mix well with your (very clean) hands for 2 to 3 minutes -- a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
- You now have Italian sausage. You can leave it loose, form it into patties, or link it. I link mine most of the time. Put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
- To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (Here's a quick video on making the links) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
- Hang your links on a wooden clothes drying rack for at least an hour, or up to overnight if you can hang them in a place that doesn't get any warmer than 40°F or so. This lets the links cure a little, filling their casings and developing flavor. Once you've taken the links off the hanger, they can be refrigerated for up to 3 or 4 days, or frozen for up to a year.
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 742 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ITALIAN SAUSAGE SOUP
This full-bodied soup will satisfy every size of appetite.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1391mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 14g protein.
HOMEMADE ITALIAN SAUSAGE
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT9h30m
Yield 8
Number Of Ingredients 16
Steps:
- Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
- Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
- Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
- Process the cold pork through a meat grinder on the slowest speed.
- Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
- Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g
ITALIAN SAUSAGE SOUP
This is a wonderful, easy soup that is quick to put together for a nice weekend lunch or supper. You will probably have all the ingredients on hand, so why not make it tonight? I found this recipe on the internet.
Provided by Bev I Am
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch Oven, brown sausage with garlic.
- Stir in broth, tomatoes and carrots, season with salt and pepper.
- Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
- Stir in beans with their liquid and zucchini.
- Cover and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, stir in spinach.
- Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
- Serves 6.
Nutrition Facts : Calories 371.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 43.1, Sodium 1699.5, Carbohydrate 23.2, Fiber 5.8, Sugar 5.4, Protein 22.1
ITALIAN SAUSAGE
Provided by Alton Brown
Time 5h5m
Yield 2 pounds or 10 to 12 (4-inch) sausage links
Number Of Ingredients 7
Steps:
- Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
ITALIAN SAUSAGE RECIPE
This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!
Provided by Kimberly Killebrew
Categories Ingredient
Time 15m
Number Of Ingredients 16
Steps:
- Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.
Nutrition Facts : ServingSize 2 ounces, Calories 85 kcal, Carbohydrate 2 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
ITALIAN SAUSAGE AND ONIONS
No peppers here, unless you want to add them. This is a delicious thick mixture of sausage onions and tomatoes. It is perfect for serving in sandwich rolls.
Provided by Recipe Reader
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large heavy skillet. Add the sausages and cook over medium heat until browned on both sides, about 10 minutes.
- Remove sausages from pan onto papertowel.
- In same pan, add onions, salt, and pepper. Cook until golden brown and softened, about 5 minutes.
- Add Italian seasoning, basil, and garlic. Cook 2 or 3 minutes.
- Add the tomato paste, stirring to coat the onions, then add the Marsala, tomatoes, and chili flakes. Stir to combine, scaping the bottom of the pan to loosen all the browned bits. Bring to a simmer.
- Cut the sausages into 1 inch pieces and add to the onion tomato mixture. Stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.
CREAMY SAUSAGE AND SHELLS
This ultra-easy pasta dish is perfect for any weeknight! Filled with sausage, cream, spinach, and a touch of white wine, this dish will soon become a staple in your cooking repertoire!
Provided by Amie
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Bring a pot of well-salted water to a boil and add shells. Cook according to box instructions, around 6-8 minutes. Reserve 1 cup of pasta water.
- Meanwhile, in a large pan over medium heat, heat 1/2 tbsp of olive oil. When oil is hot, add in sausage and shallots. Season with Italian seasoning. Cook, breaking up the pieces of meat into small bits, until the meat is cooked through and the shallots are tender. Add garlic, and cook for an additional minute.
- Add in white wine, and allow the wine to reduce by about half (approx. 2-3 minutes). Then, add heavy cream to pan, and stir to combine with meat and oil. Allow the cream to bubble slightly, then add the spinach. Cook until the spinach is wilted down. (Sauce time = 13-15 minutes)
- Add in the hot shells, toss to combine. Season with freshly ground pepper, as much or as little as you like, then season with salt to your preferred taste. Add pecorino, and toss to combine. Then slowly add pasta water, bit by bit, just until you are left with a creamy uniform sauce (I used about ½ cup).
ITALIAN SAUSAGE SEASONING
Homemade spicy Italian sausage in 5 minutes? It may seem out of reach, but it's possible with this endlessly flavorful and authentic Italian Sausage Seasoning ready to go in your pantry!
Provided by Caitlin Self, MS, CNS, LDN
Time 2m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a jar or small dish and stir well. Store in an airtight container. (Refrigeration not necessary.)
- To use: Stir 1 Tablespoons seasoning into 1 pound ground meat. Mix well and use immediately, or let rest for 30 minutes (up to overnight (in the fridge). Form into patties, or cook as you would any regular crumbled sausage. Alternatively, you can brown beef and sauté vegetables as usual, and add the seasoning during cooking.
FETTUCCINI ALFREDO WITH SAUSAGE
This SAUSAGE ALFREDO recipe is a tasty mix of classic Fettuccine Alfredo and spicy Italian Sausage. A lot of fettuccine recipes feature chicken or seafood, but there just aren't enough Sausage Pasta Recipes out there. This Italian Sausage Pasta recipe is the perfect pasta dish for your next dinner!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Cook fettuccine per package directions al dente.
- While the fettuccine cooks, heat a large skillet and add the oil. Heat the oil until it shimmers and fry the sage leaves (it only takes a few seconds), in batches, until all are fried. Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
- Separate the sausage into bite-size chunks and sauté them in the oil just until cooked through (don't overcook or sear). Add the minced garlic and cook 15-30 seconds or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.
- Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add the cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt & pepper, to taste. Remove from the heat.
- Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently and sprinkle on the fried sage leaves.
- Garnish with grated Parmigiana.
- Enjoy!
Nutrition Facts : Calories 1138 kcal, Carbohydrate 85 g, Protein 26 g, Fat 77 g, SaturatedFat 36 g, Cholesterol 301 mg, Sodium 484 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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!
Nutrition Facts :
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SPICY ITALIAN SAUSAGE RECIPE - HOT ITALIAN SAUSAGE RECIPE
From honest-food.net
4.5/5 (11)Total Time 1 hr 30 minsCategory Cured MeatCalories 348 per serving
- Cut the meat and fat into chunks that will fit into your grinder. Mix this with the salt and sugar and refrigerate overnight, or up to 2 days. You can skip this step, but your sausage will not bind as well.
- Get out about 15 feet of hog casings and soak them in warm water. If you want, flush them with water; this helps the stuffing process and will let you know if you have any leaks.
- Mix the minced garlic, pepper, coriander, hot paprika and oregano with the meat and fat and grind through a medium (6.5 mm) die. Chill the mixture in the freezer until it is about 33 degrees Fahrenheit.
- When the mixture is cold enough, add the fennel seeds, red wine and ice water and mix well with your (very clean) hands for 60 to 90 seconds. Your hands will ache with cold. You'll know the sausage is ready when it coheres in one mass. You'll also start to see whitish streaks form on the side of the container you're mixing in. You can also do this mixing in a stand mixer on low.
20 BEST ITALIAN SAUSAGE RECIPES - EASY DINNERS WITH ...
From thekitchn.com
Estimated Reading Time 5 mins
- Italian Sausage and Peppers Baked Ziti. Think of this baked ziti as an easier version of lasagna. Throw in some Italian sausage and sweet peppers, and the smell of this baked casserole will lure everybody into the kitchen even though the sun’s still up.
- Sheet Pan Italian Sausage and Veggies. This sheet pan dinner pairs Italian-style smoked chicken sausage with a colorful mix of chopped veggies for a satisfying 30-minute meal.
- Sausage Meatball Soup. This homemade meatball soup is pure comfort, with a brothy tomato base that’s filled with al dente pasta, wilted spinach, and bite-sized meatballs.
- Deep-Dish Chicago-Style Sausage and Mushroom Skillet Pizza. Chicago deep-dish pizza is a uniquely American dish that has proven challenging to replicate at home.
- Italian Sausage and Tortellini Soup. Unlike a chili or gumbo, which really need a lot of time on the stove, this soup tastes great in just 30 minutes or so.
- Stuffed Zucchini Boats with Sausage. Packed with a lemony sausage stuffing and sprinkled with Parmesan breadcrumbs, these are the most delicious zucchini boats you'll make.
- Black-Eyed Pea Stew. The texture of these beans is delightful— smooth and plump outside, but creamy inside, endowing their broth with a richness even though each pea holds its shape, distinctly marked with that elegant eye.
- Pasta with Cauliflower, Sausage & Breadcrumbs. This is a straightforward pasta — our favorite kind — with mostly basic pantry ingredients and a couple of things to wow it up.
- Chile and Sausage Oven Frittata. Egg dishes are the busy cook’s best friend — especially when you can store a few in the freezer. Not only are they an inexpensive (and protein-packed) breakfast dish, but they can also be dressed up in all kinds of flavor profiles from French to Italian to this Southwest-themed oven frittata.
- Sausage Stuffed Mushrooms. There are a million and one versions of stuffed mushrooms out there, but this is the one that we consider to be the holy grail.
21 ITALIAN SAUSAGE RECIPES - THE SPRUCE EATS
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- Beef and Italian Sausage Meatloaf. If you're just making meatloaf with ground beef, are you ever missing out. Blending Italian sausage and beef together gives it a slightly spicier, more interesting flavor and a richer texture.
- Italian Sausage and Lentils. Herbed Italian sausage and lentils is an easy and filling stew that's a unique way to highlight the anise and fennel flavors often present in the sausage.
- Creamy Ziti with Sausage and Peppers. Italian sausage pasta is often made with red sauce, but this creamy baked ziti makes a nice change of pace. Plenty of melted cheese and butter makes it lusciously rich.
- Italian Sausage and Peppers Sandwich. One of the most classic ways to prepare Italian sausage in the Northeast is to sautée up some bell peppers and onions and grill the sausage until the whole mess is sizzling.
- Corn Chowder with Sausage. Try this warming corn chowder with sausage and potatoes for a filling weekend lunch or a light dinner. Made with both frozen and creamed corn, it's chock full of tasty corn flavor.
- Slow-Cooker Cornbread Sausage Dressing. This simple cornbread dressing is made in the slow cooker, so you can toss it together and let it cook while you do other things.
- Sausage-stuffed Mushrooms. If you need a tasty and impressive-looking appetizer that's a lot easier than it looks, these sausage-stuffed mushrooms are just the ticket.
- Potato Soup with Sausage and Kale. This filling soup is packed with veggies and savory sausage, and it's a great way to use up extra kale, spinach, or escarole.
- Cheesy Sausage Bread. You'll want to make this hearty and homey cheesy sausage bread as an appetizer for every get-together once you try it once. Either use the included recipe to make your own dough or make the recipe even quicker and easier by going with store-bought pizza dough.
- Quiche with Cheese and Sausage. Made with Italian sausage and two kinds of cheese, this filling quiche also has hard-boiled eggs layered right in, for an extra dose of protein.
PENNE WITH ITALIAN SAUSAGE - RICARDO CUISINE
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Main ingredients pork, fennelRegion or state BasilicataPlace of origin ItalyAlternative names salsiccia, sasitsa
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Cuisine ItalianTotal Time 40 minsCategory Main CoursePublished 2021-12-05
- Italian Sausage White Bean Soup. This recipe is the best! It’s healthy, hearty, and delicious. The addition of some tasty links in the mix gives it an extra boost that will leave you feeling satisfied with just one bowlful – despite how filling this tastes like something much more substantial than what it actually contains nutritionally speaking (I bet even your favorite vegan would enjoy a dish made from this).
- One Pan Creamy Italian Sausage Pasta. I love this recipe because it’s easy to make, packed with flavor, and a great dish for busy weeknights. You can assemble the sauce in one pan then bake it!
- Keto Italian Sausage and Cauliflower Rice Soup. This is another recipe that makes me happy because it’s one of those recipes that I know I can make at any given moment, and yet I don’t even have to go online to find out how to make it since it’s a dish I grew up with!
- Sausage Orzo and Spinach Soup. This recipe is one of those dishes you can either make ahead of time or assemble while your guests are still here and let it sit on the stove so it can warm up all those yummy flavors in the meantime.
- Tortellini Soup with Italian Sausage & Spinach. If you like tomato soup but don’t like how heavy it is or how much it can mess with your stomach then I recommend this recipe because I’m convinced it’s going to change your life.
- Creamy Tomato Pasta with Sausage. This is another favorite of mine for a reason! I’m a sucker for comfort food so whenever I make this I’m always reminded of all the times my family would sit down together in the evening around the kitchen table and share a meal.
- Crustless Sausage and Spinach Quiche. This recipe is great for a family night or for anyone looking for a quick, easy, and satisfying meal. I love the taste of sausage and spinach together so I made sure to include both in this recipe.
- Cheesy One-Pot Gnocchi with Italian Sausage & Spinach. One of my favorite dishes that I learned to make from one of my favorite Italian women. The combination of savory flavors makes this an exceptional one-pot meal and the fact that it can be made in advance and kept in the fridge for up to a week or two means that it’s not just for lazy nights.
- Trader Joe’s Mac & Cheese with Italian Sausage and Spinach. I love using Trader Joe’s products because they are so convenient and affordable for my family but if you don’t have them around, you can substitute whatever you have on hand.
- Italian Sausage and Spinach with Ziti. When I think of a dish that can easily be made with ingredients you have on hand this is one that’s always on my radar.
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Servings 4Total Time 40 minsCategory Sausage
- Preheat a grill pan. In a very large bowl, whisk the vinegar, oil, oregano, sugar, garlic powder, red pepper and a pinch each of salt and black pepper. Stir in the carrots and cucumber and let stand for at least 30 minutes.
- Meanwhile, grill the sausages over moderately low heat for about 30 minutes, until charred and cooked through. Transfer to a cutting board and cut into 1-inch chunks.
- Toss the sausage with the marinated vegetables, lettuce and peperoncini. Season with salt and black pepper and serve.
ITALIAN SAUSAGE RECIPE (HOMEMADE) - COPYKAT RECIPES
From copykat.com
Ratings 2Calories 203 per servingCategory Main Course
- In the bowl add dry red wine, salt, cayenne pepper, fennel seed, paprika, crushed red pepper, garlic, chopped parsley, and cracked black pepper.
- Stir the mixture to combine, and coat the meat evenly. If desired covered with plastic and allow the meat to marinate for a few hours before grinding.
- Pass the meat with a meat grinder fitted with the medium-sized die. Or place the meat into a food processor in small batches and process until finely ground.
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