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.
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
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
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
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
ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.
Provided by Chris Salicrup
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams
SPICY ITALIAN SAUSAGE PIE
Make and share this Spicy Italian Sausage Pie recipe from Food.com.
Provided by gailanng
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Place crust in 9-inch pie pan. Prick bottom of crust with fork. Line crust with foil. Bake 10 minutes. Remove from oven; remove foil. Return to oven until crust is golden brown, about 7 minutes. Cool slightly.
- Heat large saute pan over medium heat. Add sausage, crumbling well. Cook through.
- Add peppers, onions, herbs and pepper; cook until onions are translucent, stirring occasionally, about 10 minutes. Spoon sausage mixture into pie shell. Sprinkle with Mozzarella and Parmesan Cheeses.
- Whisk eggs and milk in bowl. Pour over sausage mixture. Bake until egg mixture is set, puffed and golden, about 25-30 minutes. Cool before slicing.
Nutrition Facts : Calories 607.9, Fat 45.6, SaturatedFat 18.7, Cholesterol 220.1, Sodium 1328.3, Carbohydrate 19.3, Fiber 1.3, Sugar 3.3, Protein 29
ITALIAN SAUSAGE
This is a spicy sausage mix that can be stuffed into casings, made into patties, or just fried and crumbled for use on pizza or in other dishes. It is for one pound of ground pork (I like the pork to have about 15% fat in it) and can be multiplied as you see fit.
Provided by Toadflax
Categories Meat
Time P1DT20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients together.
- Spread ground pork out in a shallow pan. Sprinkle with the spice mixture. Drizzle with water.
- Mix as thoroughly as possible (most important step).
- Cover and refrigerate 24 hours. Mix again.
- Stuff into casings, make into patties, cook or freeze. I like to just fry it up and use it for a topping on pizza. Use your imagination - it tastes great in lots of dishes. Cooking time is refrigeration time.
Nutrition Facts : Calories 613.8, Fat 48.5, SaturatedFat 17.9, Cholesterol 163.6, Sodium 1874.6, Carbohydrate 3.3, Fiber 1.3, Sugar 1.1, Protein 38.9
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SPICY ITALIAN SAUSAGE RECIPE - HOT ITALIAN SAUSAGE RECIPE
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- Cut the meat and fat into chunks that will fit into your grinder. Mix this with the salt and sugar and refrigerate overnight, or up to 2 days. You can skip this step, but your sausage will not bind as well.
- Get out about 15 feet of hog casings and soak them in warm water. If you want, flush them with water; this helps the stuffing process and will let you know if you have any leaks.
- Mix the minced garlic, pepper, coriander, hot paprika and oregano with the meat and fat and grind through a medium (6.5 mm) die. Chill the mixture in the freezer until it is about 33 degrees Fahrenheit.
- When the mixture is cold enough, add the fennel seeds, red wine and ice water and mix well with your (very clean) hands for 60 to 90 seconds. Your hands will ache with cold. You'll know the sausage is ready when it coheres in one mass. You'll also start to see whitish streaks form on the side of the container you're mixing in. You can also do this mixing in a stand mixer on low.
20 ITALIAN SAUSAGE RECIPES - THE SPRUCE EATS
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- Beef and Italian Sausage Meatloaf. If you're just making meatloaf with ground beef, are you ever missing out. Blending Italian sausage and beef together gives it a slightly spicier, more interesting flavor and a richer texture.
- Italian Sausage and Lentils. Herbed Italian sausage and lentils is an easy and filling stew that's a unique way to highlight the anise and fennel flavors often present in the sausage.
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- Italian Sausage and Peppers Sandwich. One of the most classic ways to prepare Italian sausage in the Northeast is to sautée up some bell peppers and onions and grill the sausage until the whole mess is sizzling.
- Corn Chowder with Sausage. Try this warming corn chowder with sausage and potatoes for a filling weekend lunch or a light dinner. Made with both frozen and creamed corn, it's chock full of tasty corn flavor.
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- Sausage-stuffed Mushrooms. If you need a tasty and impressive-looking appetizer that's a lot easier than it looks, these sausage-stuffed mushrooms are just the ticket.
- Potato Soup with Sausage and Kale. This filling soup is packed with veggies and savory sausage, and it's a great way to use up extra kale, spinach, or escarole.
- Cheesy Sausage Bread. You'll want to make this hearty and homey cheesy sausage bread as an appetizer for every get-together once you try it once. Either use the included recipe to make your own dough or make the recipe even quicker and easier by going with store-bought pizza dough.
- Quiche with Cheese and Sausage. Made with Italian sausage and two kinds of cheese, this filling quiche also has hard-boiled eggs layered right in, for an extra dose of protein.
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