SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.
ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE
A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
Provided by Bakerette87
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
- When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 35.9 g, Cholesterol 43.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 8.9 g, Sodium 707.4 mg, Sugar 2.2 g
SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE
Provided by Sunny Anderson
Time 2h9m
Yield 8 patties
Number Of Ingredients 9
Steps:
- In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
- Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
- Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
- In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.
FARFALLE WITH HOT ITALIAN SAUSAGE, TOMATOES AND BASIL
Hot Italian sausage, sweet tomatoes and fresh basil are tossed with bowtie pasta in this easy, flavor-packed summer dinner. Try this recipe with classic Italian pork sausage or leaner chicken or turkey sausage if you prefer. DELICIOUS!
Provided by ElvisPresley99
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
- Squeeze sausage from casing into pan, crumbling it into small pieces.
- Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
- Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 539.7, Fat 25.8, SaturatedFat 9, Cholesterol 47.9, Sodium 1034.3, Carbohydrate 50.5, Fiber 2.9, Sugar 4.3, Protein 25.4
FARFALLE WITH SPICY SAUSAGE AND KALE
Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
- Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
- While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.
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