Cheese And Parsley Sausage Recipes

CHEESE AND PARSLEY SAUSAGE

Steps:

• Debone and Trim Shoulder cutting into large chunks leaving 20% fat
• Place into large Restaurant Tin
• Combine next 4 ingredients and pour over meat
• Place tray in freezer for 30-45 minutes along with all grinder parts
• Soak casings in water for 30 minutes and then rinse running water through the entire casing several times
• Stir meat mixture and add provolone and sprinkle romano cheese
• Assemble grinder with cutting blade and sausage plate making sure the plastic gasket is inside the food chamber
• Coat Sausage tube with olive oil and load up the first casing
• Place meat mixture onto tray and begin stuffing
• Tie off ends and twist sausage into 6-8 inch links. Use Sausage pick to allow excess air to escape

HOMEMADE ITALIAN SAUSAGE

Steps:

• Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.;

POTATOES AND SAUSAGE WITH PARSLEY

Steps:

• Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
• Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.

RIGATONI WITH SAUSAGE AND PARSLEY

Steps:

• In a large nonstick skillet over medium-high heat, cook sausage until browned, breaking apart large pieces with a wooden spoon, about 5 minutes. Reduce heat to medium. Add onions; cook, stirring occasionally, until onions are caramelized and sausage is cooked through, 10 to 12 minutes. Add broth; cook until heated through, 3 to 5 minutes.
• Meanwhile, in a large pot of boiling salted water, cook 1 pound rigatoni (or other short tubular pasta) until al dente, according to package instructions. Drain; return to pot.
• Add sausage mixture, parsley, and Parmesan to pasta; toss to combine. Season with coarse salt and ground pepper.

GRILLED SAUSAGE RING WITH PARSLEY AND PROVOLONE OVER PEPPERONATA RECIPE - (3.8/5)

Steps:

• Core the peppers, cut them in half, and cut them into 1/8 inch thick slices In a large saute pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the peppers. Cook them for 2 minutes without stirring. Stir them well and cook them for 2 more minutes without stirring. Repeat this procedure 2 or 3 times until peppers start to brown and wilt. Add the garlic and saute the mixture for 2 minutes. With a slotted spoon, transfer the peppers to a large bowl. Add the remaining 2 tablespoons olive oil to the pan. When the oil is hot, add the onions. Saute them for about 3 minutes or until they are lightly browned. Return the peppers to the pan. Add the tomatoes, fresh and dried oregano, and the bay leaf. Season the sauce to taste with salt and pepper. Reduce the heat to medium and cook the sauce partially covered, stirring occasionally , for 10 to 13 minutes until the peppers have softened completely. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium hot and the other side has a low heat; first lightly spray the grilling rack with vegetable spray to prevent sticking; or preheat broiler. Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until it is browned. Turn it over and grill the other side for 2 to 3 minutes or until it is browned. Transfer it to the lower heat and grill it for 7 to 8 minutes. Check for doneness by cutting into the sausage. Return it to high heat and grill it for about 1 minute on each side to complete the cooking. Spread the pepperonata on a large platter. Lay the sausage ring on top. Serve with crusty bread.

SOMERSET STEW WITH CHEDDAR & PARSLEY MASH

Steps:

• Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
• Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

HEARTY SAUSAGE AND CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan., Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf., Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full)., Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.