Sausage Cacciatore Food

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"

Steps:

• Preheat the oven to 350 degrees F.
• Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
• Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
• In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
• Serve the cacciatore on a large serving platter, garnished with parsley.

INSTANT POT RECIPE: SAUSAGE CACCIATORE

Steps:

• Cook the pasta according to the package.
• Toss onions, green peppers, celery and mushrooms into the InstaPot. Add Olive Oil and seasonings. Close the lid and hit the Saute button. (this takes about 10 minutes)
• Slice the Johnsonville Fully Cooked Sausage
• Once the veggies are done, add the diced tomatoes, the can of stewed diced tomatoes and sausage into the InstaPot. Add additional seasoning for taste.
• Hit the stew button on the InstaPot (this cooks for about 25 minutes)
• Once you hear the chime on the InstaPot, your meal is complete.
• Add the pasta to your InstaPot and mix thoroughly.
• Serve.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

SAUSAGE CACCIATORE

Steps:

• If using link sausage, remove casings and cut into small chunks. Heat large skillet over medium; fry sausage meat until just browned, about 5 minutes, turning to brown evenly; drain off fat. Add all vegetable and garlic; cover and cook over medium-low heat until tender, about 15 minutes. Add the seasonings and tomato sauce; cover and heat through, about 5 minutes. Serve over hot cooked pasta.

SAUSAGE CACCIATORE

Steps:

• Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
• Add garlic, reduce heat to medium low and cook for 5 minutes more.
• Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
• Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
• Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
• Remove from heat and let stand 5 minutes before serving.
• Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!

SAUSAGE CACCIATORE

Steps:

• Preheat the oven to 375 degree F.
• In a large bowl, combine the sausages, potatoes, mushrooms, onion, garlic and olive oil. Season with salt and pepper. Stir to combine.
• Transfer the mixture to a baking pan. Cook for 30 minutes, stirring every 10 minutes. Remove the pan from the oven and then slice the sausages into 1-inch pieces. Place the sliced sausages back on the pan with the vegetables.
• Add the diced tomatoes (plus juice) to the sausage and vegetable mixture. Stir to coat. Arrange the mixture in a n even layer and continue cooking for another 30 minutes. Sprinkle with a few drops of liquid seasoning, if using.
• Garnish with chopped parsley and serve.

SAUSAGE CACCIATORE

Steps:

• Heat the oil in a large skillet. When oil is hot, brown the sausage all around. Remove. Set aside. To the pan, add the onion and bell pepper. Saute for 3 minutes. Add sausages. Add parsley, tomato sauce, white wine, if used, garlic, oregano and bay leaf. Cover. Simmer over low heat for about 30 minutes or until the sausages are cooked. Salt and pepper to taste.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

SAUSAGE CACCIATORE

Steps:

• Start by browning the sausage: Heat large skillet over medium heat, add sausage links, 3 T water and 1 T olive oil. Cover and cook about 7 minutes, remove cover, turn sausages and cook an additional 5 minutes or so with cover off, until sausage is browned and water evaporated. NOTE: Sausage does not need to be cooked all the way through at this point. Remove sausage from pan and set aside on cutting board.
• Return the skillet to medium/high heat add onion, garlic, and pepper (add an additional T olive oil if pan seems dry). Cook until onion is soft. Season with salt and pepper.
• Add the wine and continue to cook until it is reduced by half. While wine is cooking out, slice your sausage into bite size slices.
• Add tomatoes, broth, capers, oregano and sausage. Stir everything together. Bring just to a boil and then simmer about 30 minutes until sausage is cooked through and sauce is thickened up to liking.
• While simmering, prepare pasta of your choice, according to package, serve over prepared pasta.

ITALIAN CACCIATORE SALAMI

Steps:

• Chop the meat and fat into 1-inch chunks. Remove as much silverskin and gristle as you can from the pork. Mix the meat and fat with the salt and the Instacure No. 2 and grind through a coarse die; I use 10 mm. Put in the fridge in a covered container overnight.
• The next day, put about 10 feet of hog casings into some warm water and set aside.
• Mix all the spices and sugar with the meat and fat. Chill for 1 hour in the freezer, then grind through a medium die, about 6 mm. Note, if you've already ground the meat through a die this small, grind only half of it. Check the temperature of the meat: If it's 35°F or colder, grind half of the mixture through a fine die; I use a 4.5 mm die here. If the meat mixture is warmer, freeze it until it hits the right temperature and then grind. Either way, put the meat into the freezer while you clean up and get ready to stuff the links.
• Run warm water through your hog casings while the meat is chilling. This flushes them, and will show you any leaks in the casings. Set them back in the warm water when you're done.
• Also while you are waiting for the meat to chill, get your starter culture ready. Gently mix the starter culture with the distilled water and let it sit for at least 15 minutes.
• Once the meat is 32°F or colder, put it in a large bin. Add the wine and starter culture and mix everything well with your (very clean) hands for a solid 2 minutes. Your hands should ache with cold as you do this. Alternately, put the mixture into the bowl of a stand mixer fitted with the heavy paddle attachment. Mix everything on the lowest setting for 60 to 90 seconds. Either way. you will see the meat change texture: it will bind together and stick to itself.
• Put the meat into your sausage stuffer and stuff it into the hog casings. Twist off into links of about 8 inches. Twist off your links (Here's a quick video on making the links) or tie off each link with kitchen twine. As you do this, use a needle or sausage pricker (Heat the tip of the needle over a flame until it glows; this sterilizes it.) and prick out any air pockets in the links. Do this gradually and gently or you will rupture the casing. This takes some practice.
• Hang the links on a drying rack - a wooden clothes drying rack is excellent for this. Now you need to ferment the sausage. You will want to tent the hanging sausages with black plastic from some garbage bags, or some other plastic sheeting. If you have one, put a humidifier under the sausages. You really want them to stay moist. Let the sausages hang for at least 36 hours, and up to 48 hours. Every 6 to 8 hours, spritz them with a spray mister to keep them moist. This is the fermentation stage, the stage where the starter culture you are using defeats any bad bacteria in the sausage.
• When the sausages are ready, hang them in your drying chamber. I use an old fridge with a temperature regulator and a humidifier in it. Hang the links at about 70 to 80 percent humidity for at least 2 weeks before eating. You can let them go as long as 6 weeks. Store in the fridge, or vacuum sealed in the freezer.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

HOW TO MAKE CACCIATORE SAUSAGE AT HOME

Steps:

• Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight. When you're ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes. Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing. Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.

SAUSAGE CACCIATORE ZITI

Steps:

• 1. In lg skillet brown your sausage on all sides, add peppers and onion, slightly saute. continue to add rest of ingredients. Remove sausage cut in bite sizes return to pan bring back to boil. Turn on low and simmer for about half hour.
• 2. Boil ziti according to directions. Strain, I always save a cup of pasta water in case u need to add to sauce add ziti to sauce mixture simmer another few minutes add fresh basil and serve with fresh italian bread and parm.

CACCIATORE SALAMI

Steps:

• Soak the casings in a large bowl of warm water for at least an hour while you prepare the filling. Put the sausage-making machine in the fridge so it's cold when ready to use.
• Tip all the salami ingredients (bar the casings) into a large bowl and mix everything thoroughly with clean hands to ensure the small amount of curing salt is evenly distributed. When combined, cover the bowl and put in the freezer for 1 hour to firm up (this will prevent the mixture from smearing as it passes through the sausage machine - but be careful not to let it freeze solid).
• Open the back of the sausage machine and push in as much of the salami mixture as will fit. Reattach the handle, then wind slowly until the mixture fills the nozzle and just reaches the tip (this will prevent an air pocket forming inside the casing). Remove one of the casings from the water, squeeze out as much water as possible, then slide it onto the nozzle, pushing it back until just 2.5-5cm of casing is hanging off the end. Tie a knot on this end to seal using twine or butcher's string. While holding the casing in place (this is easier with two people), begin to wind the machine slowly, so that the mixture starts to fill the casing.
• It's important at this stage to ensure the casing is filled as evenly as possible. The sausages should be well filled so that the casing is stretched fairly taut. It is also important to remove any air pockets that appear inside the casing (otherwise the salami may warp and dry unevenly) - you can do this by pricking 5-10 small holes in the casing using a small needle or pin (sterilised over a flame until it glows), being careful not to tear the casings. Once the casings are full, tie off the ends using twine or butcher's string, and then divide into 8-10 individual salami (depending on how long you want them) by tying knots around the casings, again using twine or butcher's string. Don't slice into separate sausages at this stage or you risk the salami falling apart while they hang.
• Use some more twine or butcher's string to create hanging loops around the thick knot of the casing at either end of the line of salami. It is important at this stage to weigh all the salami together and make a note of their combined weight. Find a spot out of direct sunlight, that doesn't get too hot or too cold, and hang the salami (metal s-hooks will come in handy for this). It's important to find a spot with some moisture in the air (i.e away from air-conditioning or extractor fans), because the salami needs to dry out gradually, not quickly, otherwise they may go 'dusty' in the centre before the meat has had a chance to cure properly and the flavours will be underdeveloped.
• Weigh the salami after 3 days, and then a couple of times a week. The target is 30-35% weight loss, at which point the salami will be ready. There should be a loss of 10-15% weight in the first week, slowing down after that - if the weight loss is greater than 15% in the first week, then the air is too dry and the salami should be moved.
• Depending on the environment and the thickness of the salami, it could take anywhere between 1-3 months for the target weight to be achieved, but in general, the slower the better in terms of flavour. When ready, the salami should feel firm with a little give when pressed between your fingertips. It should also have that distinctive porky, peppery salami smell.

SAUSAGE CACCIATORE

Steps:

• Instructions SAUCE: Heat the olive oil in a large skillet over medium low heat, Add the sausage to the pan and cook until it is browned. This will take about 4-5 minutes. While it is cooking use a fork and knife to break it up into small chunks. Add the green peppers, onions and garlic to the skillet. Cook for 3 minutes, stirring occasionally. Add the diced tomatoes, tomato paste, sherry wine and oregano to the skillet. Bring the heat up to high until the sauce comes to a boil. Turn the heat back down to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally. Stir the marinated mushrooms into the sauce and let it simmer for an additional 5 minutes. PASTA: While the sauce is simmering, bring a large pot of water to a boil over high heat. Cook the gemelli according to the directions on the package for the doneness that you prefer. Drain the pasta and place it in a large bowl or serving platter. Spoon the sauce over the top. Sausage Cacciatore was last modified: September 27th, 2021 by Sue O'Connell

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

SAUSAGE CACCIATORE

Steps:

• Cook sausage on outdoor grille on medium light being careful not to burn. You want them to be temperature cooked to 160 degrees F, but only have a slight char on them. You can also cook in a skillet on top of the stove. Either way make sure they are cooked to 160 degrees F. Remove from grille. Cool slightly and slice sausage into bite sized slices.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the bell pepper, mushrooms, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
• Add the sausage slices to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the flavors meld, about 30 minutes.
• Serve with pasta or mashed potatoes.

SLOW COOKER SAUSAGE CACCIATORE

Steps:

• Place Italian sausage in frying pan or bake in oven to brown. Place in slow cooker. Add all other ingredients. Slow cook on low for at least 3-1/2 hours (or bake at 350 degrees F for one hour). Serves over cooked pasta.

SAUSAGE CACCIATORE WITH GRANDMA'S PEPPERS

Steps:

• 1. Prepare mock sauce & peppers if you do not have the canned peppers. The mock sauce isn't exactly the same, but will do in a pinch. NOTE: If preparing the mock sauce, you will omit the additional 14 oz. tomato puree. Place tomato puree, sauce, sugar, salt, cider vinegar, garlic & onion powder in saucepan. Bring to a simmer boil. Add cut up peppers and allow to cook for 10 minutes. Remove from heat, & cover until ready to use with sausage. (Covering will allow pepper flavoring to soak into sauce while preparing remainder of dish).
• 2. In a large skillet, add sausage, casings removed, and onions. Cook on low-medium heat until cooked through.
• 3. Add 2 pints of "Grandma Vinion's Canned peppers in Red Sauce" and tomato puree. If you are using mock sauce & peppers, add at this point. Add Italian seasoning. (photo is before adding tomato puree) Cover, simmer for 30-40 minutes, stirring occasionally.
• 4. In the meantime, prepare fettuccine- al dente, according to package directions. Drain & toss with a bit of EVOO to prevent sticking.
• 5. To serve, we serve fettuccine, then top with preferred amount of Sausage Cacciatore & top with Ramona cheese. Goes well with prepared fresh vegetables, broccoli, squash etc.
• 6. Can also serve up as a "Sausage Cacciatore Sloppy Joe" on fresh Italian Sausage rolls. My husband Loves this dish, and if we have any left overs, he takes the Sausage Sloppy Joe's for lunch.