HOMEMADE ITALIAN SAUSAGE
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT9h30m
Yield 8
Number Of Ingredients 16
Steps:
- Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
- Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
- Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
- Process the cold pork through a meat grinder on the slowest speed.
- Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
- Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g
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.
CREAMY ITALIAN SAUSAGE PASTA
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts :
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
ITALIAN SAUSAGE AND RICE
I picked this up from the Stater Bros Menu Butler program. I only tried it once but with white rice and it turned out very mushy but tasty.
Provided by kimemeki
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the rice according to package directions.
- In a large skillet saute the turkey sausage.
- Add the tomoatoes, broth and pepper.
- Stir in the rice, cover and cook on low heat for 5-8 minutes.
- Stir the Rice until all liquid is absorbed.
Nutrition Facts : Calories 519.5, Fat 13.5, SaturatedFat 5.1, Cholesterol 33.6, Sodium 793.7, Carbohydrate 80.8, Fiber 5.2, Sugar 6.3, Protein 18.9
ITALIAN SAUSAGE SOUP
This is a wonderful, easy soup that is quick to put together for a nice weekend lunch or supper. You will probably have all the ingredients on hand, so why not make it tonight? I found this recipe on the internet.
Provided by Bev I Am
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch Oven, brown sausage with garlic.
- Stir in broth, tomatoes and carrots, season with salt and pepper.
- Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
- Stir in beans with their liquid and zucchini.
- Cover and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, stir in spinach.
- Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
- Serves 6.
Nutrition Facts : Calories 371.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 43.1, Sodium 1699.5, Carbohydrate 23.2, Fiber 5.8, Sugar 5.4, Protein 22.1
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