Sausage Recipes Articles

Recipe: Sausage Bread Stuffing

Recipe: Sausage Bread Stuffing

From Martha Stewart’s Website Ingredients 1 tablespoon extra-virgin olive oil 1 pound sweet Italian sausage, casing removed 2 tablespoons unsalted butter 1 onion, chopped 3 celery stalks, sliced on the bias 2 garlic cloves, minced 1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage 1 cup white wine 1 whole loaf bread, crusts removed, cubed (5 to 6 cups) 1 cup chicken broth 1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage) Instructions Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate. Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon. Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage,... Read the rest of this article »

Recipe: Baked Ziti with Spinach and Tomatoes

Recipe: Baked Ziti with Spinach and Tomatoes

Ingredients 3/4 pound hot Italian sausages, casings removed 1 medium onion, chopped 3 large garlic cloves, chopped 1 28-ounce can diced peeled tomatoes 1/4 cup purchased pesto sauce 10 ounces ziti or penne pasta (about 3 cups), freshly cooked 8 c. fresh, washed spinach leaves (about 2/3 of 10-ounce pkg) 6 ounces mozzarella cheese, cubed 1 cup grated Parmesan cheese (about 3 ounces) Instructions Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot... Read the rest of this article »

Recipe: Calzone

Recipe: Calzone

Ingredients Filling: Shredded mozzarella cheese Pineapple & ham, cut up Pepperoni Diced onions peppers tomatoes (Any combination or other fillings you like ie. olives, artichokes, sausage, etc.) Dough: 2 pkg (2 Tb.) yeast 2 Tb. sugar 2 cups warm water 5 cups flour 2 tsp. salt Instructions Combine yeast, sugar, and warm water. Allow a few minutes for the yeast to proof (double and bubble.) Add flour and salt. Knead dough with more flour to form a firm dough. Divide into four balls and roll each ball into a circle. Put filling on half of a circle. Fold in half and seal edges. Let raise 10 minutes. Put on a cookie sheet sprayed with cooking oil. (I usually let them raise on the cooking sheet for 10 min or longer, covered with Saran Wrap sprayed with cooking oil.) Bake at 350 for 20 minutes. Serve with warmed pizza or spaghetti sauce for dipping. Makes four calzones. Cooking time (duration): 60 Number of servings (yield): 4 VN:F [1.9.22_1171]please... Read the rest of this article »

Recipe: Bratwurst Cooked in Apple Juice

Recipe: Bratwurst Cooked in Apple Juice

These brats are wonderful–crispy on the outside, and pop in your mouth with you bite into them. The easiest way to cook brats are to braise them first in a liquid and then brown them on the grill. Most recipes call for beer, but I think they are just as good braised in apple juice, and it’s a lot cheaper. Ingredients 12 fresh bratwurst (Colosimo brand at Costco are my favorite) 32 ounce apple juice 1 onion, quartered Brat buns (large croissant rolls from Costco are my favorite–they’re shaped perfectly for a brat) Instructions Preheat grill On stove top, add apple juice and onions to a large sauce pan. Turn heat to high until liquid begins to boil. Turn heat down to medium and place the brats in the liquid. Do not let the liquid boil while the brats are in it. Ensure that the brats are completely covered in liquid. Add water if necessary. Cook brats for 10 minutes at medium heat.  Turn heat down to low until you are ready to grill. Once grill is hot, turn... Read the rest of this article »

Recipe: BBQ Baked Beans with Sausage

Recipe: BBQ Baked Beans with Sausage

Quick and easy Baked Beans with a slight twist. Most recipes I’ve come across call for bacon and ketchup. I’ve swap those ingredients with sausage and barbecue sauce to give a unique approach on an old favorite. Ingredients 2 tubes of sausage 1/4 cup dried onions 1 (29 ounce) can baked beans 1 (15 ounce) can black beans 1/2 cup bbq sauce 1 tablespoon Worcestershire sauce 1/2 cup packed brown sugar (optional) 1 green pepper (optional) Instructions In a frying pan, cook the sausage meat in a frying pan. Break the meat up into small pieces as it is cooking. Once sausage is cooked through, drain and pat dry with paper towel to remove excess fat. Add sausage and remaining ingredients to a large pan. Do not drain the baked or black beans.  Warm at a medium heat for around 20 minutes. Stir occasionally.  Serve hot. Optional: After cooking and draining the sausage, add all ingredients to a crock pot to warm. Cooking time (duration): 30 Number of servings (yield): 6 My... Read the rest of this article »

Recipe: Stuffed Pasta Shells with Sausage

Recipe: Stuffed Pasta Shells with Sausage

Delicious stuffed pasta shells never fail to make a big impression. This is a unique dish that will be a big hit with kids of all ages. Ingredients Pasta: 1 1/2 boxes (about 20 oz.) Jumbo/Super Shells Macaroni 1 1/2 Tbsp. salt 2 Tbsp. oil Cheese Mix: 4 lbs cottage cheese (low fat or non-fat) 3 lbs white cheese (I use half mozzarella and half Colby Jack) 5 eggs, slightly beaten 1 tsp. salt 1/2 tsp. pepper 1 Tbsp. oregano, dried 1 Tbsp. basil, dried 1 Tbsp. chopped parsley, dried Sauce Topping: 4 bottles spaghetti sauce 2 lbs. Italian flavor sausage Instructions Pasta: Bring 8 qts water and salt to boil. Add shells and cook about 14 minutes. Add oil during boil to prevent shells from sticking. Drain and rinse in cold water. Pat dry. Cheese Mix: Cut most (2 1/2 lbs) of the cheese into small, 1/2 inch cubes. Grate the remainder and put aside. Mix all of the cheese mixture together (except for the cheese you grated–this will go on top when it’s all done.) Sauce... Read the rest of this article »

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