HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
HOMEMADE MILD ITALIAN SAUSAGE
To save time I'm using ground pork to make mine. From Emeril Lagasse Riverside Len, suggests leaving the cayenne pepper out all together.
Provided by Charlotte J
Categories Pork
Time 45m
Yield 3 pounds of sausage
Number Of Ingredients 12
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
- Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die.
- (Alternately, transfer to a food processor in 2 batches and process until finely ground.).
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
- Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
- Twist and tie off to make 4-inch sausages.
- Alternately, shape into patties.
- Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F.
- Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
Nutrition Facts : Calories 1048.7, Fat 71.9, SaturatedFat 24.8, Cholesterol 299.4, Sodium 2608.8, Carbohydrate 6.4, Fiber 2.4, Sugar 0.5, Protein 86.4
HOMEMADE MILD ITALIAN SAUSAGE
Provided by Food Network
Categories side-dish
Time 8h45m
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
ITALIAN SAUSAGE
Provided by Alton Brown
Time 5h5m
Yield 2 pounds or 10 to 12 (4-inch) sausage links
Number Of Ingredients 7
Steps:
- Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
- To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
- Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.
MILD ITALIAN SAUSAGE
Make and share this Mild Italian Sausage recipe from Food.com.
Provided by Food.com
Categories European
Time 45m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Trim pork shoulder butts.
- Grind meat.
- Make spice mix (salt, pepper, fennel seed, roxan) and mix into meat.
- Stuff into hog casing.
- Hang on rack and place in cooler.
- Grill and place on bread with peppers.
Nutrition Facts : Calories 911.2, Fat 41.8, SaturatedFat 14, Cholesterol 380.8, Sodium 249.3, Protein 124.7
HOMEMADE SWEET ITALIAN SAUSAGE RECIPE - (4.2/5)
Provided by sheilaolim
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking
SWEET & SOUR ITALIAN SAUSAGE WITH SAUCE
Make and share this Sweet & Sour Italian Sausage With Sauce recipe from Food.com.
Provided by Christine
Categories Lunch/Snacks
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage on both sides.
- Add all ingredients (except italian rolls) in crock pot and cook slowly for about 3 or 4 hours.
- If you do not have a crock pot just cook slowly on the stove until sausage is done to your taste.
- Slice a roll in half lenthwise (like a hot dog bun) and place on a plate, put a sausage inside. Spoon onions, peppers and some of the sauce on top.
- Enjoy!
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This Italian sausage recipe is easy and versatile. Follow directions for sausage patties, or use the meat mixture in spaghetti sauce or meatballs. You can take it from mild to hot by adjusting the spices, and can substitute ground turkey or ground chuck - just not ground beef! If using turkey, you'll have to coat your skillet with a little oil before cooking the sausage as turkey has very little fat and the sausage might stick to the skillet without it.
Provided by Michelle Leigh Gossman
Categories Pork Sausage
Time 12h35m
Yield 12
Number Of Ingredients 14
Steps:
- Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed throughout meat.
- Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
- When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
- Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
SWEET ITALIAN SAUSAGE WITH PENNE PASTA
We are Italian and if you go through my recipes you'll find alot of wonderful, quick and easy pasta dishes. We love our pasta and we love garlic, too! Serve this with garlic Texas toast. I can't eat pasta much anymore because I'm diabetic but my husband and daughter love it so I keep making it for them. I usually eat salmon (I have one or two good ones for salmon, too- check them out).
Provided by Realtor by day
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
- Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
- Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.
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Ratings 4Calories 319 per servingCategory Appetizer, Main Course, Sandwiches, Side Dish
- Mix together all the seasonings in a bowl (salt, pepper, sugar, fennel, onion powder, garlic powder, smoked paprika, thyme, and oregano).
- Combine the pork, seasonings, and optional red wine in bowl and make sure all spices are blended into the ground pork. If unsure of flavor, heat a small skillet over medium-high heat. Cook a small patty and then taste test. Adjust seasonings if needed.
- Divide into patties, or portions for what ever you want to cook it with. You can freeze the sausage too.
- Fill Casing: Rinse and soak casings in warm water for about 15 minutes. Slide a casing onto your sausage stuffer tube, leaving about 4 to 5-inches of casing off the end of the tube to allow room to tie off casing. Feed the sausage in the casing, keeping the sausage in one long coil and trying to keep the sausage a consistent width. Remember to leave some extra casing after the last sausage to tie off.
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4.7/5 (25)Total Time 2 hrsCategory Appetizer, Cured Meat, Main CourseCalories 98 per serving
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. Put in the freezer until the meat and fat are between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the remaining fennel seeds, white wine and parsley. Mix well with your (very clean) hands for 2 to 3 minutes -- a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
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