Italian Sausage Broils Recipes

ITALIAN SAUSAGE

Provided by Alton Brown

Time 5h5m

Yield 2 pounds or 10 to 12 (4-inch) sausage links

Number Of Ingredients 7

Italian Sausage image

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.

Ingredients

1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer

ITALIAN SAUSAGE, SICILIAN STYLE

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Amanda2

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Italian Sausage, Sicilian Style image

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Mix all the ingredients and let stand for 1 hour.
Mix again and then stuff into casings.
Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

Nutrition Facts : Calories 2120.3, Fat 229.8, SaturatedFat 87.2, Cholesterol 160.3, Sodium 611, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 7.1

Ingredients

2 lbs lean pork butt, coarse ground
1/4 lb pork fat, coarse ground
1 tablespoon fennel seed, Coarsely Ground
2 bay leaves, crushed
1 1/2 tablespoons dried parsley
3 garlic cloves, crushed
1/8 teaspoon hot pepper flakes
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons dry white wine

ITALIAN SAUSAGE AND SAUERKRAUT

I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want.

Provided by AuntWoofieWoof

Categories One Dish Meal

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

Italian Sausage and Sauerkraut image

Steps:

Cover the bottom of a large skillet with the oil.
Add the sausages and brown them.
Drain and rinse the sauerkraut (optional).
Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
Add pears and stir into the sauerkraut.
Add the beer and stir again.
Bring the mixture to a boil.
Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
Simmer the mixture for 30 minutes.
You may cook it longer if you want to.

Ingredients

2 tablespoons cooking oil
4 Italian sausages (I use Isernios brand)
16 ounces sauerkraut
1 cup beer (I use American beer)
1 cup diced canned pears

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Toast the fennel seed in a 10-inch cast-iron skillet over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool in a small bowl. Once cool, grind seeds. Combine with salt, pepper, and chopped parsley in medium mixing bowl. Add the pork and blend thoroughly.
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