Italian Sausages With Provolone Recipes

ITALIAN SAUSAGES WITH PROVOLONE

Steps:

• In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.

ITALIAN LASAGNA

Steps:

• Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
• Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
• Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
• Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

HOMEMADE ITALIAN SAUSAGE

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.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
• When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
• When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
• Remove sausages from pan, and set on paper towels to drain.
• Drain all grease from skillet, but do not wash or rinse it.
• Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
• Add onions, and garlic, and season to taste with salt and pepper.
• Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
• Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
• Continue cooking and tossing until onions are almost translucent.
• Add peppers, and toss to combine with onions.
• Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
• Bury the sausage in the vegetables to reheat if necessary.
• I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
• Either one is better than your typical hoagie roll.
• I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
• If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.