SPICY ITALIAN SAUSAGE MUFFINS
Make and share this Spicy Italian Sausage Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausages from casings, break into small pieces and fry in a skillet until cooked and browned. Drain sausage on paper towels, but save grease in skillet.
- Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
- Mix flour, Parmesan cheese, baking powder, salt, pepper and oregano in a large bowl. Break egg into another bowl and beat. Add pizza sauce and mix well. Add 3 T. fat, start with the remaining fat in the skillet and make up the difference with olive oil. Add sausage and mix well. Pour the mixture over the dry ingredients and mix just until blended. Scoop the very thick batter into muffin cups. Bake 20 to 25 minutes or until firm on top. Cool 30 minutes before serving.
SPICY LOW-CARB EGG AND SAUSAGE MUFFINS
My husband is constantly on-again/off-again a low-carb diet. These are an easy breakfast for him to grab and go in the mornings. They freeze well and are easily re-heated by wrapping in a paper towel and microwaving for a minute. You can lower the cholesterol by using egg whites, or a combination of whites and whole eggs if you'd like. A 16 oz. carton of egg whites is equal to 10 eggs, 1 cup of whites is equal to 5 eggs, and 3 tbsp. whites equals one egg for those who would like to substitute.
Provided by Raquel Grinnell
Categories Breakfast
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Brown and crumble sausage until no pink is left, use slotted spoon to put on a plate to cool.
- Add olive oil to pan and saute onions and jalapenos until softened, about 3-4 minutes. Set aside to cool.
- Beat eggs in a large bowl. Add cooled meat and veggies, and the rest of the ingredients except cooking spray. Stir well.
- Spray muffin pans very well with cooking spray (these stick a lot!). Fill each well about 3/4 full.
- Bake for 30 minutes. To remove from pan, run a sharp knife around the edges of each muffin and pop out while they're still hot so that they don't stick.
- Enjoy hot, or cool and freeze on a sheet pan, then pop into a freezer-safe ziplock bag. Can be reheated in the microwave wrapped in a paper towel for a minute or two on high heat. Enjoy!
Nutrition Facts : Calories 161.1, Fat 12.3, SaturatedFat 5.2, Cholesterol 150, Sodium 245.2, Carbohydrate 2, Fiber 0.3, Sugar 0.9, Protein 10.2
SPICY ITALIAN SAUSAGE SANDWICHES
"There's no need for other condiments when you jazz up sausages with zippy peppers," promises Bonnie Jost of Manitowoc, Wisconsin. Leftover links are handy to use in the two recipes that follow.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches plus 8 extra sausages.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausages over medium heat until no longer pink. Meanwhile, in another large skillet, saute peppers and onion in oil. Drain sausages; place a sausage in each bun. Top each with about 1/3 cup pepper mixture. Refrigerate remaining sausages.
Nutrition Facts : Calories 713 calories, Fat 38g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1417mg sodium, Carbohydrate 61g carbohydrate (17g sugars, Fiber 8g fiber), Protein 34g protein.
MUSSELS WITH SPICY ITALIAN SAUSAGE
Provided by Eric Ripert
Categories Pork Shellfish Quick & Easy Dinner Sausage Mussel Fall Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
- Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
- Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.
SPICY SAUSAGE MUFFINS
Ready for a change of pace? This muffin has a terrific spicy flavor with a good blend of herbs, sausage and cheese. It's very different from other savory muffins.
Provided by Allrecipes Member
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- In a skillet, cook sausage, onions and red pepper over medium heat until meat is no longer pink; drain and set aside. In a large bowl, combine the flour, cornmeal, cilantro, baking soda, salt and thyme. In another bowl, combine egg and buttermilk. Stir into dry ingredients just until moistened. Fold in cheese and sausage mixture. Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 11.5 g, Cholesterol 38.2 mg, Fat 11.3 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 395.5 mg, Sugar 1.3 g
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- Chill all grinder parts, including die with ¼" holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
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- 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.
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