SAUSAGE CHOWDER
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
ITALIAN SAUSAGE CHOWDER
Make and share this Italian Sausage Chowder recipe from Food.com.
Provided by Lorac
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink.
- Drain, add onion and cook until soft.
- Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender.
- Add spinach and cook until wilted.
- Stir in cream, season with salt and pepper and serve.
ITALIAN SAUCY SAUSAGE SUB
Make and share this Italian Saucy Sausage Sub recipe from Food.com.
Provided by lynda clark
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fry, boil or grill your sausage.
- Sauté onion and bell pepper with a dash of pepper flakes.
- ASSEMBLY----------.
- Place sausage on bun.
- Place sauté mixture on top.
- Place warm sauce on top. (warm for twenty seconds in microwave).
- Enjoy!
Nutrition Facts : Calories 554.7, Fat 27.4, SaturatedFat 8.9, Cholesterol 48.9, Sodium 1637.2, Carbohydrate 52.3, Fiber 5.1, Sugar 12.3, Protein 23.9
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 MELT
A GREAT MEAL for a BUSY DAY! Add this to your 30 minute meals. Wonderful melting, gooey cheese over a tomato sauce with Italian flavored sausage on a roll. WOW! This is good stuff especially for Italian food lovers or hungry teenagers.
Provided by Seasoned Cook
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove casings from sausage. Crumble and brown in a large skillet. Drain and set aside.
- Sautee onion in same skillet. Add tomato pasta sauce, garlic powder, Italian seasoning, worcestershire sauce, salt and pepper. Add sausage. Cover and cook for 10 minutes.
- Place split hoagie rolls each on a plate. Spoon sausage-tomato mixture over roll halves. Sprinkle with mozzarella cheese. Place under hot broiler until cheese melts (approximately 1 minutes).
- Enjoy!
Nutrition Facts : Calories 702, Fat 42.6, SaturatedFat 15.2, Cholesterol 86.8, Sodium 2679.3, Carbohydrate 44.1, Fiber 2, Sugar 18.7, Protein 34.5
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
Make and share this Italian Sausage Soup recipe from Food.com.
Provided by Nancy Van Ess
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
- Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
- To deglaze pan, stir in 3 tablespoons water to release browned bits.
- Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
- Repeat deglazing step 3 more times until mixture is richly browned.
- Add sausage and 1/2 cup more water.
- Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
- Add remaining 4 cups broth.
- Stir to loosen browned bits.
- Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
- Cover and bring to boil over high heat.
- Simmer until pasta is just tender to bite, about 15 minutes.
- Serve hot, with chopped parsley, salt and pepper.
- (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).
Nutrition Facts : Calories 506.7, Fat 22.2, SaturatedFat 7.4, Cholesterol 43.8, Sodium 1698.5, Carbohydrate 44.8, Fiber 4.2, Sugar 13.2, Protein 22.6
ITALIAN SAUSAGE CHARLOTTE
This is a Pampered Chef recipe. I've tried it once, many years ago at a show, but only got the recipe recently. From what I remember it's a really delicious casserole, although a bit different. I have listed a green pepper, but a red one can be used also. The top of the ingredient list is for the meat mixture, the lower part is for the topping.
Provided by Kayne
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Spray oven proof casserole dish with non stick spray.
- Remove sausage links from casings, the casings are not used, so throw them out.
- Cut sausage into 1/2" pieces and cook over medium high heat in skillet, until well browned. Make sure there is NO pink left in the meat.
- Slice zucchini and mushrooms.
- Cut pepper into 1/4" strips.
- Remove meat from skillet, drain. Before adding 1 cup of the Alfredo Sauce wipe the pan out thoroughly with paper towels, it should be dry, then bring the Alfredo Sauce to a boil. Stir in sausage and vegetables.
- Pour mixture into large casserole dish, mounding a bit in the center.
- TOPPING.
- In a bowl whisk remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon of the Italian seasoning mix, and salt.
- Cut crusts off the bread, and dip bread into egg mixture, coating lightly.
- Place the bread, slightly overlapped around the edge of the casserole dish on top of the meat mixture, leaving the middle open.
- Place drained tomatoes into a bowl, add remaining Italian seasoning. Carefully, spoon mixture into opening of casserole, sprinkle with Parmesan cheese.
- Bake for 25 - 30 minutes, or till edges of the bread are deep golden brown.
Nutrition Facts : Calories 448.5, Fat 26.5, SaturatedFat 9.4, Cholesterol 75, Sodium 1339.3, Carbohydrate 28.9, Fiber 2.6, Sugar 4, Protein 23.3
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
ITALIAN SAUSAGE AND PASTA SOUP
A pasta soup that is filling, quick, and easy to put together. Serve with a side salad and some crusty bread for a complete meal.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
- Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
- Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 23.7 g, Fiber 2.6 g, Protein 27.4 g, SaturatedFat 9.5 g, Sodium 3111.4 mg, Sugar 7.3 g
ITALIAN SAUSAGE WITH TOMATOES AND PENNE
Make and share this Italian Sausage with Tomatoes and Penne recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Spray a large skillet with non-stick cooking spray.
- Over medium heat, cook sausage for 4-6 minutes or until browned.
- Add in broth and stir; cover and cook 5 minutes.
- Add in squash, tomatoes, and 2 tablespoons of the basil.
- Bring to a boil, lower heat, cover and simmer 5 minutes, stir occasionally.
- Add in onions; simmer uncovered for 1 minute.
- Check seasoning to taste, add salt/pepper if desired.
- In a big mixing bowl, add cooked penne, oil, and remaining basil; toss to coat.
- Spoon pasta into individual serving plates or bowls; top with sausage mixture.
- Sprinkle with Parmesan cheese if desired.
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
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