iam tired of cooking it with pasta is there any other recipe out there that is quick and easy , thanks
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theobromacrunch - said
November 30 2010 @ 10:54
Stuffed Mushrooms with Sausage
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Wood-Fired Fare
1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated pecorino
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed
Prepare your wooden burning brick oven according to manufacturer’s directions or preheat a conventional oven to 400 degrees F.
To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the pecorino; season with salt and pepper.
Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap-side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.
Dirty Risotto
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Southern Comfort
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
Sugar Pie - said
November 30 2010 @ 10:54
I don’t have a formal recipe, but it is good grilled on a bbq pit, along w/ onion slices and bellpepper rings. Bring the onions and BP inside after charred a bit to finish cooking until soft…. then serve sausage and veggies on a bun w/ spicy mustard.
glendon.borg - said
November 30 2010 @ 10:54
pizza,omelette
Christine B - said
November 30 2010 @ 10:54
The dynamic duo of pork sausage and peppers gets even heartier when earthy red potatoes are added. Try out this Italian sausage and potatoes dish.
Helpfulhannah - said
November 30 2010 @ 10:54
I love Sausage & Peppers a crusty roll, this recipe has a lot of taste and is simple to make..
Italian Sausage and Peppers Recipe
Ingredients
2 Tbs olive oil
10-12 mild (sweet) Italian sausages
1 onion sliced
3 cloves garlic, minced
1 red bell pepper, seeded and sliced into 1" strips
2 green bell peppers, seeded and sliced into 1" strips
14 ounce can diced tomatos
1/2 cup dry white wine
1 tsp fennel seeds(omit if sausage contains fennel)
1/4 tsp salt
1/4 tsp black pepper, freshly ground
Directions
In a large skillet or pot heat the olive oil over medium heat.
Cook the sausage for 1-2 minutes on each side.
Add the onions, garlic, peppers, tomatoes, wine, fennel seeds, salt, and pepper.
Cover and cook over low heat for 30-35 minutes.
Uncover and let cool. Skim the fat from the top of the of the pan.
Reheat and serve with crusty bread or rolls
yellrbird - said
November 30 2010 @ 10:54
Reader’s Digest had this great recipe… hope you like it.
Italian Sausage Bean Soup
1-1/2 pounds bulk Italian sausage
4 medium carrots, thinly sliced
2 celery ribs, chopped
1 small onion, chopped
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Italian seasoning
3 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 cup water
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
Grated Parmesan cheese, optional
What to Do
1. Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink; drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes. Add tomatoes and Italian seasoning; cook 10 minutes longer.
2. Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered, until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired.
Serves 16 (4 quarts)
prof610 - said
November 30 2010 @ 10:54
Slow Cooked Italian Sausage with Potatoes and Peppers
1 Tbsp. olive oil
1 lb. Italian sausage, cut into 2" pieces
4 medium potatoes, peeled and quartered
1 can crushed or diced tomatoes
1 cup of water
1 tsp. basil or Italian seasoning
1 large onion, cut into wedges
½ cup red bell pepper, sliced
½ cup green bell pepper, sliced
½ cup yellow bell pepper, sliced
Cooking spray
1.Heat oil in a large skillet over medium heat.
2.Brown sausage in heated oil.
3.Meanwhile, lightly coat the interior of crock pot with cooking spray and turn heat setting to HIGH.
4.Place potatoes, water, seasoning, and tomatoes in crock pot, then add cooked sausage.
5.Sauté onions, red and green peppers in remaining heated oil until tender but not browned; remove and add to crock pot.
6.Cover, reduce heat setting to LOW and cook for 6 to 8 hours or until potatoes are tender; stir occasionally.
Makes 6 servings
Slow Cooker Italian Sausage Subs
1 lb. Italian Sausage
1 red pepper, sliced
1 green pepper, sliced
1 small onion, sliced
1 jar (26 oz.) tomato pasta sauce
5 sub buns
5 slices provolone cheese
1. In a non-stick skillet over medium heat, cook sausage until brown. 2. Place in crock pot.
3. Add peppers and onion.
4. Top with pasta sauce.
5. Cover and cook on low 4-6 hours until sausage is fully cooked.
6. Place sausage in warmed buns.
7. Top with peppers, onions, pasta sauce and cheese.
Italian Sausage Stew
1 lb. Italian Sausage, casings removed
2 cans diced tomatoes
5 cups water
4 beef flavored bouillon cubes
2 can kidney beans, drained and rinsed
1 can mixed vegetables, drained
1 small onion, chopped
1 tsp. garlic powder
½ tsp. basil or Italian seasoning
1 pkg. (16 oz.) egg noodles, uncooked
1.In a skillet over medium heat, crumble and cook sausage until browned.
2.Add onions and continue to cook until onions are translucent but not brown; drain well.
3.Transfer sausage and onions to a large Dutch oven.
4. Add tomatoes, beans, mixed vegetables, water, bouillon cubes, garlic powder and basil.
5.Bring all to a boil over medium heat.
6.Add egg noodles, stir and reduce heat to low.
7.Cook for 10 minutes or until vegetables and noodles are tender; stirring occasionally.
M ♥ C - said
November 30 2010 @ 10:54
sausage and peppers…
make pizza or pizza rolls with the leftovers
stuff bell peppers with mixture of cooked ground sausage, white rice and mozzerella
sausage burgers
TX2step - said
November 30 2010 @ 10:54
You can marinate them in beer, then grill on the BBQ …..either eat alone, or on big rolls with grilled onions & peppers……
Floridian~`` - said
November 30 2010 @ 10:54
Simmer in a little water, then allow to brown. Serve in steak rolls with fried peppers, onions and ketchup. Small pieces are good in a bean soup, Italian style.