HOT ITALIAN SAUSAGE
Steps:
- Preheat the oven to 350 degrees F.
- Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
- Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
- Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.
SALSICCA (VEGETARIAN HOT ITALIAN SAUSAGE)
From the collection of Mr Falafel at the alt.food.vegan newsgroup... Times are guesses and do not include waiting for the gluten to cool.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h
Yield 14-20 links, 7-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the broth with the wine, tomato paste and sesame oil in a small bowl.
- Stir in the textured soy protein granules and allow to soak for about 5 minutes.
- Add the tofu and seasonings.
- The gluten powder should not be added until the mixture is cool (otherwise it creates'strings').
- To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.
- When the mixture is cool, add the gluten powder and mix well with your hands.
- Press firmly into 10 thin patties or 14-20 firm links.
- Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.
- These can now be browned right away or refrigerated/frozen for later.
- To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.
Nutrition Facts : Calories 30.2, Fat 1.5, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.4, Protein 1.5
HOT ITALIAN SAUSAGE
An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.
Provided by Jim Wyllie
Categories World Cuisine Recipes European Italian
Time P1DT30m
Yield 80
Number Of Ingredients 9
Steps:
- Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 0.7 g, Cholesterol 81.7 mg, Fat 26.9 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 335.8 mg, Sugar 0.1 g
TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)
Traditional Italian dish. Garnish with grated Parmigiano cheese.
Provided by rivera.abdo
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
- Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.
Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g
ITALIAN SAUSAGE VEGGIE SKILLET
We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. -Tina Howells, Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.
Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 417mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic exchanges
SALSICCIA E PEPERONI-- ITALIAN SAUSAGE WITH PEPPERS
Charred Italian sausage served with peppers sautéed in olive oil and garlic. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sausage.
- Preheat grill. Grill sausage to desired doneness and set aside, keeping warm.
- Peppers.
- Preheat sauté pan over medium-high heat. Add olive oil and peppers. Sauté for a couple of minutes until softened. Add garlic and sauté for another couple of minutes. Then add chicken stock and seasonings. Stir to incorporate all flavors and simmer over medium-high heat until stock is reduced by half, about five minutes.
- Assembly.
- For plate service, place sausage onto a large platter and spoon peppers on top.
- Suggested wine - 2000 Franco Fiorina Barbaresco.
Nutrition Facts : Calories 961, Fat 75.5, SaturatedFat 24.9, Cholesterol 143.2, Sodium 3069.2, Carbohydrate 19, Fiber 1.8, Sugar 4.8, Protein 49.8
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