ITALIAN SAUSAGE QUICHE
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
ITALIAN SAUSAGE CRUSTLESS QUICHE
In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Mix the eggs and milk together and whisk well.
- Sesaon the egg mixture with salt, pepper, and herbs.
- Spray the oil into a deep pie dish.
- Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
- Pop into the oven and bake until middle is firm, about 40-45 minutes.
- Serve with hot Italian bread.
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.
SAUSAGE QUICHE CUPS
Make and share this Sausage Quiche Cups recipe from Food.com.
Provided by iluvmythomas
Categories Savory Pies
Time 50m
Yield 18 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Coat muffin tins with cooking spray. Unroll pie crusts and cut out circles with 3-inch cookie cutter. Place each round in bottom of tin; push dough down and against sides and prick with a fork. Bake 10 minutes, until crusts are slightly golden.
- Meanwhile, cook sausage over medium heat, breaking apart meat until no longer pick, about 10 minutes.
- In a mixing bowl, whisk eggs slightly, then add cooked sausage and cheese and stir well.
- Scoop 1/4 cup egg mixture into each pie crust. Bake 25 minutes.
Nutrition Facts : Calories 669.5, Fat 48.7, SaturatedFat 18.6, Cholesterol 463.1, Sodium 993.3, Carbohydrate 21.8, Fiber 0.4, Sugar 2.6, Protein 34
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 CUPS
Here's a delicious sausage cups recipe made using Original Bisquick® mix and Italian sausage that's ready in 50 minutes - perfect appetizer for Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
- In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
- Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 0 g, TransFat 0 g
ZESTY ITALIAN SAUSAGE PASTA
Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
- In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.
Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g
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- Cover pastry with parchment (baking) paper, then fill with raw rice or dried beans to weigh it down.
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