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 RECIPE
Italian-style sausage made with ground pork shoulder, white wine, fennel, fennel pollen, and other spices.
Provided by Victor
Categories Appetizer dinner lunch Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Grind the meat through ⅜" (10 mm) plate.
- Add the spices, wine or water, and mix well, until the mixture becomes sticky.
- Stuff into 28 - 36 mm hog casings and tie into 5" (12 cm) links.
- If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
- Cook before serving. Best pan-fried, grilled or air-fried.
Nutrition Facts : Calories 164 kcal, Carbohydrate 1 g, Protein 20 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 918 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MILD ITALIAN SAUSAGE
Make and share this Mild Italian Sausage recipe from Food.com.
Provided by Food.com
Categories European
Time 45m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Trim pork shoulder butts.
- Grind meat.
- Make spice mix (salt, pepper, fennel seed, roxan) and mix into meat.
- Stuff into hog casing.
- Hang on rack and place in cooler.
- Grill and place on bread with peppers.
Nutrition Facts : Calories 911.2, Fat 41.8, SaturatedFat 14, Cholesterol 380.8, Sodium 249.3, Protein 124.7
MILD ITALIAN SAUSAGE, TOMATO & ZUCCHINI STEW
Make and share this Mild Italian Sausage, Tomato & Zucchini Stew recipe from Food.com.
Provided by pipman
Categories Stew
Time 1h
Yield 1 pot
Number Of Ingredients 11
Steps:
- Brown sausage in large, deep saucepan.
- Add sliced celery and cook for 15 minute.
- Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings.
- Simmer, covered for 20 minute.
- Add green peppers, summer an additional 15 minute.
- Garnish with cheese. Serve with French bread.
- Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).
Nutrition Facts : Calories 2338, Fat 158.5, SaturatedFat 54.9, Cholesterol 323.5, Sodium 12713.8, Carbohydrate 110.5, Fiber 24.6, Sugar 61.3, Protein 129
SAUSAGE AND RICE CASSEROLE
Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
- With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.
Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g
ITALIAN SAUSAGE AND POTATOES
This Italian sausage & Potatoes recipe is made all in one skillet for an easy dinner with little to clean up! Serve this sausage and peppers recipe on sub rolls or over pasta!
Provided by Dan
Number Of Ingredients 13
Steps:
- Add 1 tablespoon of olive oil to a large skillet over medium heat. Add the sausages and brown on both sides, cooking through most of the way but not completely. Remove the sausages from the skillet to a plate and cover with foil.
- Add the other tablespoon of olive oil to the skillet. Add the peppers, onions and diced potatoes and season with the salt, pepper, garlic powder, oregano and paprika. Cook for 10 minutes, stirring often.
- Stir in the tomato paste and then pour in the marsala wine. Stir and then cover the skillet and cook for another 10 minutes until the potatoes have softened.
- Slice the Italian sausage into thick rounds and then add them to the skillet along with any juices from the plate.
- Remove the cover and add the sausages back to the skillet along with the beef broth. Cook, uncovered for another 7-8 minutes until the sausage and potatoes are cooked through.
- Serve on sub rolls, with or without cheese or on top of your favorite pasta.
HOMEMADE MILD ITALIAN SAUSAGE
Provided by Food Network
Categories side-dish
Time 8h45m
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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- Place a large non stick skillet over medium-high heat; add 1 tbsp of olive oil, and the sliced Italian sausage into the pan, allowing it to brown in the oil for a few moments on each side. Remove and set aside.
- Add the sliced onion and allow it to caramelize and become golden, about 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); Once the onion starts to brown, add the salt, fresh herbs and cracked black pepper, and stir to combine. Stir in the sliced bell peppers, and allow them to saute with the onion for about 2 minutes until slightly tender and golden.
- Next, add in the garlic, cook for a minute or so and add in the white wine and allow it to reduce for a couple of minutes. Stir in the diced tomatoes with their juice, and return the sausages back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes so that the flavors blend well.
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