ITALIAN SAUSAGE WITH FUSILLI
This is one of my favorite pasta dishes & one I think you will enjoy. I like to use Whole Wheat pasta as I feel it gives more of a bite and is healthier. :-)
Provided by - Carla -
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
- Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
- While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
- Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
- Cook the fusilli according to package instructions.
- Drain well and place into bowls, cover with sauce.
- Top with freshly chopped parsley and/or freshly grated cheese.
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
PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE
This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
- In medium skillet over medium-low heat, cook sausage until well done.
- Remove from pan and set aside.
- Melt butter in a skillet over medium heat.
- Add garlic and shallots, and cook for 5 minutes, or until tender.
- Add mushrooms and black olives and cook for 10 minutes.
- Remove from heat and set aside.
- In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
- Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
- Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
- Repeat layers, ending with cheese.
- Bake for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5
ITALIAN SAUSAGE FUSILLI
A quick evening meal that has a bit of kick!
Provided by dickonlangdon
Time 20m
Yield Serves 3
Number Of Ingredients 6
Steps:
- Grill the sausages
- remove the skins from the grilled sausages and empty the meat into a large frying pan with a little olive oil
- add the crushed chillis, squeeze half the lemon and x1 large table spoon of red pesto into the pan and heat
- gently, stirring occasionally
- cook the pasta
- serve and sprinkle the fresh parmasan cheese ontop
- enjoy!
PROPER BLOKES' SAUSAGE FUSILLI
Provided by Jamie Oliver
Categories Pasta Christmas Parmesan Sausage Hot Pepper White Wine Fall Winter
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bash up the fennel seeds and chillies in a pestle and mortar or Flavor Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
- Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the package instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavors then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
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