Drunk Sausages Recipes

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ITALIAN "DRUNKEN" NOODLES WITH SPICY ITALIAN SAUSAGE



Italian

Make and share this Italian "Drunken" Noodles With Spicy Italian Sausage recipe from Food.com.

Provided by eleno5485

Categories     European

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

olive oil
1 lb Italian chicken sausage
1 large onion, quartered and sliced thinly
1 1/2 teaspoons salt
1 teaspoon italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 garlic cloves, pressed through garlic press
1/2 cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat leaf parsley, chopped
1/4 cup fresh basil leaf, julienned, divided use
1/2 lb pappardelle pasta

Steps:

  • -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
  • -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
  • -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

DRUNK SAUSAGES



Drunk Sausages image

Make and share this Drunk Sausages recipe from Food.com.

Provided by Darlene Summers

Categories     Potluck

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 5

1/2 cup Bourbon
3/4 cup catsup
2 teaspoons sugar
2 teaspoons chopped onions
1 (16 ounce) package Little Smokies sausages

Steps:

  • Combine all but smokies in a small saucepan; add sausages and simmer for 45 minutes.
  • Serve with toothpicks or fancy picks.

Nutrition Facts : Calories 95.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 14.5, Sodium 332.1, Carbohydrate 3.1, Sugar 2.8, Protein 3

DRUNKEN SAILORS



Drunken Sailors image

This easy appetizer is perfect for your pre-game football tailgating parties or other special occasions.

Provided by Travelbug

Categories     Appetizers and Snacks     Spicy

Time 6h15m

Yield 6

Number Of Ingredients 6

1 (14 ounce) bottle ketchup
1 (12 ounce) bottle barbeque sauce
½ cup brown sugar
½ cup whiskey
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 box toothpicks

Steps:

  • Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.1 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 0.5 g, Protein 10.4 g, SaturatedFat 7 g, Sodium 2054 mg, Sugar 48.7 g

DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS



Drunken Sausages and Peppers with Hero Rolls image

Provided by Dave Lieberman

Categories     Beer     Garlic     Onion     Bake     Sauté     Sausage     Bell Pepper     Fall     Tailgating

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 pounds Italian sausage (I like them with fennel seeds)
6 small garlic cloves, pressed
1 each red, yellow, and green bell peppers, cored, seeded, and cut into thin strips
Salt
3 or 4 pinches crushed red pepper
3/4 cup (half a can) beer of your choice

Steps:

  • Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
  • Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
  • Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

DRUNKEN PASTA RECIPE BY TASTY



Drunken Pasta Recipe by Tasty image

We're drunk in love with this quick and easy dish! Buttery, wine-soaked pasta topped with crunchy garlic breadcrumbs is the pasta party dreams are made of.

Provided by Betsy Carter

Categories     Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon olive oil
½ cup panko breadcrumbs
1 clove garlic, grated
½ bunch fresh parsley, chopped
½ lemon zest
¼ teaspoon kosher salt
1 pinch kosher salt, plus more for cooking pasta
½ lb spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
6 tablespoons unsalted butter, divided
1 ¼ cups red wine, such as cabernet sauvignon
freshly ground black pepper, to taste

Steps:

  • Bring a large pot of heavily salted water to a boil.
  • Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
  • Add the parsley, lemon zest, and salt and stir to combine. Set aside.
  • Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
  • While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
  • Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
  • Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
  • Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
  • Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1085 calories, Carbohydrate 119 grams, Fat 56 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams

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