SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
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.
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
- Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
- In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
- Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
- Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
- Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
- Simmer about 10 minutes.
- Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
- Serve with grated parmesan.
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
Provided by GIGI9801
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g
SAUSAGE AND PEPPER PENNE
This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.
Provided by Chelsey Carr
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
- Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
- Drain pasta and spoon onto plates and top with sauce mixture.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g
SAUSAGE SCALOPPINE
My family loves this dish on rolls as sandwiches or served over pasta. It is very easy and is also great for parties and potlucks.
Provided by Karen..
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
- Remove sausage from pan and add peppers and onions to the frying pan.
- While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
- Return sausage to pan and add the jar of sauce.
- Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
- Serve on Italian rolls or over pasta.
MOMMOM FAIELLA'S ITALIAN SAUSAGE SCALLOPINI
The aroma of the herbs and mushrooms cooking on the stove will be very pleasant to your senses. This is almost straight out of my grandmother's recipe book. The only changes my mother made to this recipe were to substitute canned mushrooms with fresh mushrooms and to add a bit more seasonings.
Provided by The Foodgitive
Categories One Dish Meal
Time 1h40m
Yield 4 Sausage & Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all of the above together except the last two ingredients.
- Bring the mixture to a boil.
- Add the 1 teaspoon of sugar and stir in it well.
- Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
- Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
- *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
- When finished cooking, serve it over the cooked rice.
SAUSAGE SCALLOPED POTATOES
"I adapted my mother's creamy entree recipe for the microwave," relates Erlene Crusoe of Litchfield, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside., Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes., Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 393 calories, Fat 27g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 1291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
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