ITALIAN SAUSAGE STUFFED ONIONS
Cook these Italian Sausage Stuffed Onions for your family get-together. These cup-size tender sweet onions will make an impressive side dish at your table.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
- Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
- Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
- Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
- Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
- Serve with remaining pasta sauce.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHEESY SAUSAGE-STUFFED SHELLS
I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. , Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells. , Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired. , Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts : Calories 459 calories, Fat 20g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 1265mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 4g fiber), Protein 30g protein.
CHEESE AND ONION STUFFED SAUSAGES
Nice quick way to spriten up some plain beef sausages. I'd personally always go with natural cheese rather than processed for something like this but other pizza style cheeses like mozzarella would be good for a variation.
Provided by Peter J
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Par-boil sausages for around 10 minutes in boiling water, drain and allow to cool just a little.
- Finely grate cheese and onion together in a small bowl.
- Cut a slit down the middle of each sausage for around 2/3 of the length that goes half-way through.
- Press equal amounts of the mixture well down into the sausage.
- Transfer to a hot BBQ / grill and cook around 10-15 minutes over a fairly moderate heat (without turning for obvious reasons).
Nutrition Facts : Calories 197.3, Fat 14.8, SaturatedFat 6, Cholesterol 41, Sodium 961.6, Carbohydrate 2.5, Fiber 0.1, Sugar 1.9, Protein 12.8
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
SPICY SAUSAGE STUFFED ONIONS
I concocted this out of ingredients in the kitchen that needed to be used. It turned out to be pretty tasty.
Provided by Sheynath
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
- Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
- Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
- Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
- Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
- Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
- Remove from heat and add the cheese, stir through.
- Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
- Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.
Nutrition Facts : Calories 561, Fat 40.6, SaturatedFat 17, Cholesterol 94.4, Sodium 1553.3, Carbohydrate 18.2, Fiber 2.8, Sugar 7.7, Protein 30.6
LANCASHIRE CHEESE SAUSAGES WITH ONION GRAVY
The joy of a good sausage is that fried, fatty quality and a strong mystery seasoning. Veggie sausages are tricky, but after years of trying I think this is a pretty good version. Any crumbly sharp cheese can be used as a sub for the lancashire.
Provided by English_Rose
Categories Lunch/Snacks
Time 2h5m
Yield 12 sausages
Number Of Ingredients 17
Steps:
- Place all the sausage ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.
- Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.
- Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage.
- You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.
- This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.
Nutrition Facts : Calories 155.1, Fat 3.5, SaturatedFat 1.1, Cholesterol 100.8, Sodium 153.6, Carbohydrate 24.7, Fiber 1.8, Sugar 4.1, Protein 6
SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS
These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)
Provided by Aroostook
Categories Vegetable
Time 1h
Yield 42 serving(s)
Number Of Ingredients 20
Steps:
- Divide stuffing into three bowls.
- In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
- Sauté a cup of minced onion in butter or cooking spray.
- Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
- Preheat oven to 350°F.
- Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
- Add 1 (8-ounce) package cream cheese, softened.
- Mix well and stuff pepper halves.
- Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
- Stuffed Onions: Brush onions with olive oil.
- Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
- Top onion slices with a mound of stuffing and place on a baking sheet.
- Drizzle a bit of butter on top and sprinkle w/ grated cheese.
- Bake 20-25 minutes.
- Stuffed mushrooms: Remove stems from mushrooms.
- Chop stems fine.
- Coat mushroom caps with oil and set aside.
- Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
- Stuff caps with mixture.
- Place mushrooms on baking sheet.
- Drizzle tops with a bit of butter and a sprinkle of grated cheese.
- Bake 20-25 minutes.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1
CHEESE & SAUSAGE STUFFED SHELLS
I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
More about "cheese and onion stuffed sausages recipes"
CHEESE-STUFFED SAUSAGES | FOOD TO LOVE
From foodtolove.co.nz
Servings 4Total Time 35 minsCategory Midweek Dinner
- Place sausages in a saucepan; cover with cold water. Bring to the boil. Remove from heat; stand for 5 minutes. Drain; cool. Slice a pocket, lengthwise, part way through each sausage. Place 2 wedges of camembert in each pocket.
- Melt butter in a medium frying pan over moderately low heat. Add onion; cook and stir for 2 minutes or until softened. Add cabbage; cook and stir for 10-12 minutes or until softened. Add vinegar and sugar; cook for 5-6 minutes or until reduced slightly. Transfer to a heatproof bowl. Cover to keep warm. Wipe pan clean.
- Add oil to pan; heat over moderate heat. Add sausages; cook and turn for 6-8 minutes or until browned and cheese is melted. Serve sprinkled with parsley.
FOUR CHEESE & SAUSAGE STUFFED SHELLS - EMILY BITES
From emilybites.com
SAUSAGES STUFFED WITH CHEESE AND BACON - EAT SMARTER …
From eatsmarter.com
CHEESE STUFFED ITALIAN SAUSAGE RECIPE - GENIUS DINNER …
From hip2keto.com
STUFFED SAUSAGE RECIPE - LOW CARB, KETO, GLUTEN-FREE
From joyfilledeats.com
CHEESY STUFFED SAUSAGES RECIPE - TODAY.COM
From today.com
BAKED SAUSAGE STUFFED ONIONS | READY SET EAT
From readyseteat.com
ITALIAN SAUSAGE STUFFED ONIONS RECIPE - DIETHOOD
From diethood.com
STUFFED SAUSAGES {LOW CARB MAIN DISH} - THE BUSY BAKER
From thebusybaker.ca
Servings 8Total Time 40 minsCategory Main Course, Main DishCalories 526 per serving
STUFFED ITALIAN SAUSAGE WITH CHEESE INSIDE - WHOLE LOTTA …
From wholelottayum.com
4.7/5 (13)Total Time 35 minsCategory SausageCalories 431 per serving
STUFFED ITALIAN SAUSAGE - 12 TOMATOES
From 12tomatoes.com
STUFFED SAUSAGES RECIPE - STAY AT HOME MUM
From stayathomemum.com.au
SHEET PAN SAUSAGE, PEPPERS, AND ONIONS - SIMPLY RECIPES
From simplyrecipes.com
STUFFED ITALIAN SAUSAGE - RECIPE DIARIES
From recipe-diaries.com
SAUSAGE AND CHEDDAR STUFFED ONIONS RECIPE | REAL SIMPLE
From realsimple.com
CHEESE STUFFED SAUSAGES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAUSAGE STUFFED ONIONS RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
SAUSAGE PEPPER AND ONION STROMBOLI (STUFFED SAUSAGE BREAD)
From wellnessvoice.com
KATIE LEE'S SAUSAGE STUFFED ONION | THE KITCHEN | FOOD NETWORK
From cfood.org
CHEESE AND ONION SAUSAGES – NOURISH MAGAZINE
From nourishmagazine.co.nz
CHEESE STUFFED ITALIAN SAUSAGE RECIPE – GENIUS DINNER IDEA
From justalittlebite.com
STUFFED ONIONS, PEPPERS, AND TOMATOES WITH SAUSAGE AND RICE
From amateurgourmet.com
ITALIAN SAUSAGE STUFFED ONIONS RECIPE | DIETHOOD - PINTEREST
From pinterest.com
SAUSAGE STUFFED ONION ARCHIVES - ITALIAN FOOD
From cfood.org
SAUSAGE STUFFING BAKED IN ONIONS - THE ENDLESS MEAL®
From theendlessmeal.com
CHEESE STUFFED ITALIAN SAUSAGES - QUICK & EASY KETO RECIPE
From cheekykitchen.com
SAUSAGE STUFFED ONIONS | FOOD.COM
From food.com
STUFFED ITALIAN SAUSAGES - RECIPES - BAKE IT WITH LOVE
From bakeitwithlove.com
CHEESE STUFFED SAUSAGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED SAUSAGE STUFFED ONIONS | RECIPE | RECIPES, ONION RECIPES, …
From pinterest.com
CHEESE AND ONION STUFFED SAUSAGES RECIPE - WEBETUTORIAL
From webetutorial.com
STUFFED SAUSAGE AND PEPPERS - ALDENTEDIVA.COM
From aldentediva.com
STUFFED SAUSAGE - NIBBLE AND DINE
From nibbleanddine.com
HOMEMADE CHEESE SAUSAGES | CASTELLO
From castellocheese.com
BEST COOKING CHEESE RECIPES: CHEESE AND ONION STUFFED SAUSAGES
From worldbestcheeserecipes.blogspot.com
CHEESE AND ONION STUFFED SAUSAGES - DOLCEVERRE.COM
From dolceverre.com
CLASSIC CHEESE AND ONION SANDWICH - SOMETHING ABOUT SANDWICHES
From somethingaboutsandwiches.com
CHEESE AND ONION STUFFED SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #5-ingredients-or-less #very-low-carbs #lunch #main-dish #beef #australian #barbecue #easy #beginner-cook #kid-friendly #dietary #high-protein #low-carb #inexpensive #high-in-something #low-in-something #meat #beef-sausage #equipment #grilling
You'll also love