Easy Italian Sausage Recipes
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
EASY ITALIAN SAUSAGE
This is a variation of Cousin Frank's Family Heirloom Polish Sausage that I came up with when my daughter saw an article about tree-trimming parties in BH & G and insisted we had to have one. (Don't ask ME why a four-year-old was looking at BH & G!) It's been a family favorite ever since. My husband really liked it with pasta, but when the kids were all here, I had to hide some in order to have any leftovers.
Provided by Nancy Jo
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put sausage in a pan and cover with cold water.
- Bring to a boil and simmer until no longer pink inside.
- While the sausage is cooking, seed the peppers and cut into one-inch chunks.
- Open the tomato sauce and stir in garlic and seasoning.
- (If you are using pizza or pasta sauce or a flavored tomato sauce, omit the garlic and seasoning.) Add the peppers to the sausage for a few minutes, just long enough to soften them.
- Drain.
- Remove casing from sausages and cut into bite-sized pieces.
- Place sausage and peppers in oven-proof dish and pour sauce over.
- Bake in 350 degree oven about 30 minutes.
- If desired, sprinkle with mozzarella and return to oven until cheese is melted.
- Can be serves as an appetizer.
- Or over pasta.
Nutrition Facts : Calories 404.1, Fat 31.1, SaturatedFat 11, Cholesterol 64.7, Sodium 1409.2, Carbohydrate 8, Fiber 1.2, Sugar 2.7, Protein 22.3
EASY ITALIAN SAUSAGE AND PEPPERS
My Mom made these often when I was growing up and I have always loved them! I think this is the most authentic and traditional way to make these.Traditional Sausage and Peppers do NOT have tomato sauce! We always ate them on Italian sub rolls with mustard but you could eat these alone with good crusty bread on the side. This serves 8 and can easily be scaled down or increased depending on how many you want to feed.
Provided by Little Bee
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, over medium heat.
- Add the sausages and cook, turning frequently.
- You want them browned all over and this takes about 10 minutes.
- Add the onions and stir up the browned bits on the bottom of the pan.
- Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
- After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.
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
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