Italian Sausage Roasted Pork Recipes

NENNI'S ITALIAN PORK SAUSAGE

Nenni's Italian Pork Sausage image

This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.

Provided by Paul Nenni

Categories World Cuisine Recipes European Italian

Time 10h

Yield 36

Number Of Ingredients 9

Ingredients

9 pounds pork shoulder, cut into cubes
3 tablespoons garlic powder
¼ cup fennel seed
2 tablespoons crushed red pepper flakes
4 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons dried parsley
½ cup dry white wine
15 feet 1 1/2 inch diameter hog casings, rinsed

Steps:

Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 1.2 g, Cholesterol 44.7 mg, Fat 10.8 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 293.5 mg, Sugar 0.2 g

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Homemade Sweet Italian Sausage (Mild or Hot) image

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Provided by Michelle Leigh Gossman

Categories World Cuisine Recipes European Italian

Time 12h20m

Yield 12

Number Of Ingredients 14

Ingredients

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

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.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g

SLOW-ROASTED BEEF POT ROAST WITH ITALIAN SAUSAGE

Slow-Roasted Beef Pot Roast With Italian Sausage image

The pan juices from this pizza-inspired pot roast just might be the best part of the dish. Maybe oven roasted (covered) for 2 1/2 - 3 hours at 325 degrees. With adaptations from Bruce Aidell's, "The Great Meat Cookbook". Note: I added to the recipe garlic in the sauce and inserted into the roast. With a small pointed knife, stuff roast prior to cooking with slivers of garlic. Also, instead of fennel and oregano, I subbed 1 tablespoon dried Italian seasoning plus 1 tablespoon sugar.

Provided by gailanng

Categories Roast Beef

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 1/2-3 lb) trimmed boneless beef chuck roast or 1 (2 1/2-3 lb) trimmed boneless pork shoulder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
10 -12 ounces Italian sausage, removed from casing (hot or mild or a combination of both)
1 large red onions or 1 large yellow onion, cut into 1/2-inch pieces
1 (28 ounce) can crushed tomatoes with basil
1/2 cup red wine
2 poblano peppers or 1 large green bell pepper, cored and cut into 1/2-inch pieces
1 cup thickly sliced mushroom, such as cremini (optional)
1/2 teaspoon oregano
1/4 teaspoon fennel seed (optional)
cooked pasta, for serving
flat leaf parsley

Steps:

Pat beef dry. Season on all sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown beef (or pork) in the oil until well browned on both sides, 10-12 minutes total. Transfer meat to the slow cooker.
Add sausage and onion to skillet. Cook, breaking up sausage with a spoon, until browned, about 10 minutes. Drain off excess fat. Stir in tomatoes, peppers, wine, chilies, mushrooms, oregano and fennel. Pour over beef in slow cooker. Cook on low until beef is fork-tender, about 8 hours. (You can use the high setting for 4 hours, but the beef won't be quite as tender). (If working in advance, the cooked dish can be refrigerate covered up to 2 days. Skim off solidified fat; reheat gently in a large saucepan on low heat.).
Carefully remove roast to a serving platter; tent with foil. Skim off fat from pan juices. Taste and season with salt, if necessary. Serve roast thinly sliced over the pasta. Top beef slices and pasta with tomato mixture. Garnish with parsley sprigs.

Nutrition Facts : Calories 500.1, Fat 28.9, SaturatedFat 10.4, Cholesterol 151.7, Sodium 920.2, Carbohydrate 7, Fiber 0.8, Sugar 2.4, Protein 49.6