Sweet Italian Sausage And Vidalia Onion Food

ONE POT ITALIAN SAUSAGE PASTA

Steps:

• To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
• Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
• Turn off the heat, add the sour cream, and stir to combine.
• Add the Parmesan cheese and stir to combine.
• Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

ROASTED ITALIAN SAUSAGE WITH VIDALIA ONIONS AND VEGETABLES

Steps:

• Preheat oven to 425°F.
• Place all chopped vegetables on rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and then place sausage on pan as well. (Note - you may need to divide the ingredients on to two trays if it's too crowded).
• Roast for 20 minutes, stir, return to oven and cook for an additional 15-20 minutes or until vegetables are tender and brown and sausage is cooked through.

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.

SWEET ITALIAN SAUSAGE AND VIDALIA ONION

Steps:

• Heat olive oil on medium high heat in a large fryig pan.
• Remove sausage from casing and cut into 1/2 inch slices.
• Peel onion and slice in 1/4 inch slices.
• After heating oil in large fryinng pan, add italian sausage.
• Once the italian sausage is browned, add the onions and garlic.
• Cook until onions are transluccent.
• Add tomatoes, undrained.
• Add all spices and mix thoroughly - taking care not to break up sausage.
• Bring to a boil and turn down to medium low.
• Cover tightly.
• Wash squash
• Slice squash into 1/4 inch slices.
• Remove cover.
• Add squash into sauce and stir lightly.
• Replace cover.
• Turn down burner to low.
• Simmer for approximately 30 minutes.
• Serve over jasmine rice or pasta.

GLADYS' SWEET ONION-SAUSAGE CASSEROLE

Steps:

• Put onions in bottom of 12" x 17" Pyrex dish.
• Add Ritz crackers, then sausage meat.
• Add a layer of onions, cream of mushroom soup, salt, and seasoning salt.
• Sprinkle layer of cheese and pimento.
• Bake in preheated oven at 400F for 1 hour.

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

ITALIAN SWEET & SOUR ONIONS

Steps:

• Heat the oil in a fry pan large enough to accomodate the onions in one layer.
• When the oil is hot saute the onions until they are lightly browned, shake the pan (8 minutes).
• Remove onions from the pan and add the vinegar& sugar, stir and cook for apprx 5 minutes.
• Return the onions to the pan, stir to coat and finish cooking for 2 minute add walnuts& raisins (if using) Serve hot or cold.

VIDALIA ONION SWEET TART

Steps:

• Place pie crust in 9-inch glass pie pan. Prick bottom and sides with fork and bake as directed for 5 minutes. Cool.
• Lightly saute onion in olive oil 2 to 3 minutes; salt and pepper as desired. Place onions in bottom of crust, top with cheeses; place tomatoes on cheese in circular pattern around edge and middle of dish. Cover with chopped green onion tops. Lightly sprinkle bread crumbs and drizzle with melted margarine.
• Bake 20 minutes at 400 degrees. Allow to cool before slicing and serving.

ITALIAN SAUSAGE AND ONIONS

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.

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.

PASTA, EGGPLANT AND SAUSAGE CASSEROLE

Steps:

• Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
• While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
• Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
• Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
• Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.