RECIPES FAR AND WIDE

Hot italian sausage recipes?

i’m looking for recipes using the sausage, not recipes for the sausage itself. i’ve been using it in pasta recipes…any other ideas???

try one of these? ^_^

Crockpot Italian Sausage Soup

1 pound Italian Sausage (hot or mild, your preference)
1 med. onion coarsely chopped
1 green bell pepper, cut into 1/2 slices
1 can (14.5 oz) diced tomatoes with juice
1 can (15 oz) great northern beans
2 cans (14 oz each) beef broth

Brown the sausage, onion, and green pepper; drain. Pour into crockpot along with remaining ingredients. Cover and cook on low 7 to 8 hours. Makes 7 cups.

Sausage Stuffed Mushrooms

24-32 large mushrooms,wiped clean
1 pound Italian sausage, hot or mild
1 small onion, minced
1/2 cup parmesan cheese
1/4 cup seasoned bread crumbs
1 tsp. minced fresh garlic
1 tsp. fresh chopped parsley
Preheat oven to 350 degrees. With a tsp. hollow out mushrooms, carefully scraping out the inside. Be careful not to break the mushrooms. Reserve scrapings. In a medium skillet, brown sausage,onion and mushroom scrapings. Drain, and return to skillet. Add cheese, crumbs, garlic and parsley to pan and mix well. Remove from heat. Stuff mushrooms with mixture, mounding slightly. Place on sheet pan and bake about 15 minutes. Sprinkle with extra parmesan cheese.

Spicy Sausage Soup with Cilantro
Servings: 8

Ingredients:
2 pounds hot beef Italian sausage links, casings removed, and sliced
4 cloves garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15.5 ounce) can white hominy
1 cup sliced carrots
1 (14.5 ounce) can Great Northern beans, undrained
2 small zucchini, cubed
2 cups chopped fresh cilantro
1 teaspoon ground black pepper
1 teaspoon salt

Directions:
1. In a large skillet over medium heat, combine Italian sausage and garlic.
Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage
in a strainer to remove grease.
2. In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed
tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat,
and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer
for 15 minutes, or until carrots and zucchini are tender. Season with salt and
pepper.

Italian Sausage Sandwiches
Prep: 10 min, Cook: 25 min.

* 5 ounces lean ground beef
* 5 ounces hot Italian sausage, removed from casing and crumbled
* 1/4 small onion, chopped
* 1/4 small green bell pepper, chopped
* 1 ounce fresh mushrooms, sliced
* 1 clove garlic, minced
* 1/3 cup tomato sauce
* 1/8 tsp. oregano
* 1/8 tsp. sugar
* 1-3/4 Tbs. water
* 1 Tbs. plus 1 tsp. grated Parmesan cheese
* 4 submarine rolls, toasted

Place a large skillet or flameproof casserole over medium heat. Sauté first 6 ingredients 6-7 minutes, stirring often to break up lumps of meat, until browned. Stir in tomato sauce, oregano, sugar, and water. Bring to a boil. Reduce heat to low, partially cover, and simmer 20-25 minutes, stirring often until thickened. Stir in Parmesan cheese and serve on rolls.

Meatballs & Gravy

Makes: 8-10 servings

3 tablespoons olive oil
4 cloves garlic (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning

—MEATBALLS—
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
2 eggs, beaten
2 cloves garlic (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
—SAUSAGE—
1 lb Beef or Turkey Link Hot Sausage

1. Heat oil in very large Dutch oven.
2. Add garlic and onions and saute until soft.
3. Add tomato paste and stir to combine.
4. Add crushed tomatoes and spices.
5. Stir bring to boil, lower heat to low–cover and simmer.
6. Meanwhile combine all meatball ingredients (except for flour and oil).
7. Form into balls about 2.
8. 5 inches in diameter.
9. Dredge meatballs in flour.
10. Fry meatballs in oil in skillet a few at a time until browned on all sides
(not necessary to cook through they will cook in the sauce) Add fried meatballs
from skillet directly to simmering sauce.
11. Stir and bring sauce back to a simmer.
12. Cover.
13. Place sausage in pot and cover with water.
14. Bring to a boil and boil about 5 minutes to remove some of the fat.
15. Brown boiled sausage in skillet.
16. Place browned sausage in simmering sauce.
17. Bring sauce back to simmer—cover and continue simmering for 2 hours over
low heat—stir occassioanlly.
18. Remove meatballs and sausage from pot and place on serving dish.
19. Toss sauce with cooked pasta–There should be enough sauce to coat two
pounds of cooked pasta.
20. This freezes very well!

Fried Ravioli with Hot Sausage Ragu
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live Episode: Tracing the Mississippi
Yield: 4 servings
1/2 cup fresh ricotta
1/4 cup grated mozzarella
1/4 cup grated provolone
1 egg yolk
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 fresh pasta sheet, about 11 by 14-inches, cut into 2-inch squares (to make
32 squares)
1 large egg
2 tablespoons water
1/2 cup dry bread crumbs
1 1/2 teaspoons Essence, recipe follows
2 cups vegetable oil, for frying
Hot Sausage Ragu, recipe follows
In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper
and mix well.
Place 16 of the pasta squares on a lightly floured surface. Place about 1
tablespoon of the cheese mixture into the center of each square. Lightly wet
the edges with water with a fingertip, and top with a plain pasta square.
Press to seal the edges.
Heat the oil in a pot over medium-high heat.
Beat the egg with the water. In a separate bowl, combine the bread crumbs
with the Essence. Dip the ravioli in the egg wash and then into the bread
crumbs, one at a time. Add in batches to the hot oil and fry until golden
brown, about 2 minutes. Remove with a slotted spoon and drain on paper
towels. Repeat with the remaining ingredients and serve hot with the Hot
Sausage Ragu.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Hot Sausage Ragu:
2 teaspoons olive oil
1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet
sausage
1/2 cup chopped yellow onions
3/4 teaspoon minced garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 bay leaf
1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
1 (8-ounce) can tomato sauce
1 tablespoon tomato paste
1/4 cup dry red wine
1/4 cup heavy cream
Pinch sugar
In a medium pot, heat the olive oil over medium heat. Add sausage and cook,
stirring, until brown and the fat is rendered, about 4 minutes. Add the
onions, garlic, crushed red pepper salt, basil, oregano and black pepper,
and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes
and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and
stir well. Bring to a simmer and cook, uncovered, stirring occasionally,
until thick and the flavors are blended, about 30 minutes, adding water as
necessary to keep from getting too thick.
Remove from the heat, and cover until needed.
Yield: about 2 1/2 cups

Sausage & Apple Chowder
Copyright 2000, Amanda Formaro

http://familycorner.com

This spicy sweet chowder is perfect for a chilly winter evening. Warm up to a
pot of this delicious and hearty soup after shoveling the driveway. Your family
will thank you!
Sausage & Apple Chowder
1 pkg. hot Italian sausage links (about 5 links)
4-5 large potatoes, peeled and cubed
1 tbsp each dried oregano, parsley, and basil
2 cloves garlic, minced
3 15-oz. cans of chicken broth
1 15-oz. can diced tomatoes
water
2 15-oz. cans sweet corn
3/4 cup milk
3 small Red Delicious apples, cored and cubed
croutons
In a Dutch oven over medium high heat, brown sausage links. Drain off fat. Add
potatoes, oregano, basil, parsley, and garlic. Toss to coat. Add chicken broth,
tomatoes and enough water to cover all ingredients in the pot. Bring to a boil;
then reduce heat and simmer for 1 hour.

Add corn and milk and continue cooking, over medium heat, for 15 minutes. Add
apples and cook for 5-10 minutes more, until apples are tender, but not mushy.

Top with croutons and serve with warm bread.

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