Sous Vide Italian Sausages Recipes

HOMEMADE ITALIAN SAUSAGE SANDWICHES

Homemade Italian Sausage Sandwiches image

Perfect for the summer grilling season, this flavorful and hearty Italian sausage sandwich will be a picnic favorite for sure! -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 Italian sausage links (4 ounces each)
1 bottle (14.9 ounces) dark beer or nonalcoholic beer
2 cups julienned green peppers
1 cup sliced onion
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup chopped fresh tomato
3/4 teaspoon salt
1/2 teaspoon pepper
6 brat buns, split
6 slices provolone cheese, halved

Steps:

Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.

Nutrition Facts : Calories 555 calories, Fat 32g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 1469mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.

ITALIAN SAUSAGE - TUSCAN STYLE

Italian Sausage - Tuscan Style image

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

Provided by Len Poli

Categories World Cuisine Recipes European Italian

Time 2h

Yield 20

Number Of Ingredients 11

Ingredients

4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 ½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
¾ teaspoon ground mace
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ cup ice water
80 inches sausage casing, 1 1/2 inches wide

Steps:

Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g

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