1 pound Italian sausages, hot, sweet, or mixed
4 sweet potatoes, chopped into chunks
2 large carrots, chopped into chunks
3 red onions, quartered
1 garlic bulb, top sliced off
1/2 cup chicken broth
1 tablespoon Coleman mustard powder
1 tablespoon honey
2 teaspoons dried oregano
Salt and freshly ground black pepper
A small handful of fresh sage leaves
Preheat the oven to 425 degrees. Arrange the sausages in a roasting pan with the sweet potatoes, carrots, red onions and garlic.
In a bowl, mix together the chicken stock, mustard powder, honey and oregano. Pour the mixture over the sausages and vegetables, tossing to make sure everything is coated. Season with salt and pepper and toss again. Scatter the sage leaves over the top.
Roast in the oven for 45 to 55 minutes. Serve from the roasting pan. Spoon pan juice over each serving.
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup Parmesan cheese, grated
1/4 cup milk
1/4 cup onion, finely chopped
1 1/4 pounds hot or mild Italian sausage
Preheat oven to 350 degrees.
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Remove sausage from casings. Add sausage to the bread crumb mixture and mix well.
Shape into 20 meatballs; arrange on a shallow baking pan.
Bake for 20 minutes or until meatballs are cooked through.
Serve with your favorite sauce and spaghetti.
1 pound sweet or hot Italian S\sausage; casing discarded
3 tablespoons olive oil
1 pound small or medium white or Cremini mushrooms
1 clove garlic, finely chopped
1 teaspoon dried red pepper flakes, to taste
Salt and freshly ground black pepper, to taste
Juice of 1/2 lemon
1 (16-ounce) package bowtie pasta
Small handful of grated Parmesan cheese
1 handful fresh flat-leaf parsley, roughly chopped
2 tablespoons unsalted butter, room temperature
Freshly grated Parmesan, to taste
Put the oil in a large skillet and heat over medium-high heat. Add sausage and cook, breaking up clumps, until no more pink shows. Transfer with a slotted spoon. Drain all but 2 tablespoons fat from skillet and return to heat.
Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Cut mushrooms into quarters and add to the remaining hot oil in the skillet. Let them fry fast, tossing once only after the edges are browned.
Add the garlic and pepper flakes with a pinch of salt. Return sausage to skillet and continue to fry fast, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss, taste and adjust seasoning.
Meranwhile cook pasta as directed on package just until al dente. Drain and add to the sausage and mushrooms with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the skillet, and sprinkle with freshly grated Parmesan.
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 to 3 teaspoons Cajun seasoning
2 teaspoons minced garlic
5 cups chicken broth
3 pounds Italian sausage, cut in 1/4-inch-thick slices
Hot cooked rice
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn.)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20-30 minutes.
Serve gumbo over rice. Sprinkle with parsley.
1 1/2 cups Sweet Peppers & Garlic pasta sauce, divided
1 pound hot or sweet Italian bulk pork sausage
1 pound lean ground beef
3/4 cup fresh bread crumbs
3/4 cup finely chopped onion
1/4 cup shredded Romano or Parmesan cheese
1 large egg
2 teaspoons minced garlic
2 teaspoons fennel seeds
1/2 teaspoon each salt and pepper
Preheat oven to 400 degrees.
Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1/2 x 4 1/2 x 2 1/2-in. loaf. Place in baking pan coated with cooking spray.
Bake in 400 degree oven for one hour.
Heat rest of sauce; serve with meat loaf.
1 1/2 tablespoons olive oil, divided
8 ounces hot Italian sausage
1/2 cup chopped onion
1 pound cremini mushrooms, sliced
2 large garlic cloves, minced
1/4 teaspoon kosher salt, divided
1 (14.5-ounce) can diced tomatoes, undrained
2 1/2 cups chicken broth
1 1/2 cups water
1 cup uncooked polenta
4 ounces cream cheese
1 tablespoon butter
Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.
Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cream cheese, and butter. Serve with sausage mixture.
1 (13.8-ounce) can refrigerated pizza crust dough
1 tablespoon olive oil
1/4 cup chopped onion
4 ounces bulk sausage
2 large eggs plus 1 large egg yolk, lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
Preheat oven to 425 degrees.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 degrees for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
12 ounces bulk sausage
2 cups milk
11 large eggs
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded extrasharp cheddar cheese
1/4 teaspoon paprika
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
Combine milk, eggs, mustard, salt, black pepper, and red pepper in a large bowl, stirring with a whisk.
Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees.
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350 degrees 45 minutes or until set and lightly browned. Let stand 10 minutes before serving.
1 1/3 cups milk
1/4 teaspoon dry mustard
1/8 teaspoon salt
3 large eggs
8 (1-ounce) slices day-old French or Italian bread, cut into 1-inch cubes
1 tablespoon butter
2 cups chopped onion
1/4 cup chicken broth
8 ounces Italian sausage
1 cup shredded sharp cheddar cheese, divided
Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.
Preheat oven to 350 degrees.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add butter and onion to pan; cook 10 minutes, stirring occasionally. Add broth; cook 5 minutes, stirring occasionally. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.
Add sausage mixture and cheese to bread mixture; stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.
1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve
Preheat the oven to 500 degrees.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
1 pound sausage, preferably hot
1/2 cup flour
1 1/4 cups milk
1/2 teaspoon Accent
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Crumble sausage in a 10-inch skillet or saute pan over medium heat. Cook until done, about 8 minutes. Remove from heat and drain on paper towels, reserving 8 tablespoons of drippings.
Put drippings back into skillet, increase heat to high and whisk in flour, salt and pepper. Stir until flour is golden brown, then add milk. Stir until gravy is thickened. Stir in Accent and drained sausage, stirring until heated through. Serve hot with biscuits.