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Posted on Nov 24, 2010 under Italian Cooking Recipes
I have to cook a special dinner tonight and I want to use italian sausage, I really need help..
November 24 2010
Here are two really good Italian sausage recipes: The first one is Italian Sausage with lentils:
3-4 tablespoons olive oil (not extra virgin) 1 onion, finely chopped sprinkling of salt 500g puy lentils 1 fat clove garlic, squished with the side of a knife, and skin removed 8 Italian sausages 100ml red wine 50ml water flat-leaf parsley for sprinkling
Method: How to cook Italian sausages with lentils 1.To cook the lentils, put 2-3 tablespoons of the oil into a good-sized saucepan (and one which has a lid that fits) on the heat and when it’s warm add the chopped onion. Sprinkle with salt (which helps prevents it browning) and cook over a low to medium heat till soft (about 5 minutes). 2.Add the lentils, stir well and then cover generously with cold water. Bring to the boil then cover, and let simmer gently for half an hour or so until cooked and most, if not all, the liquid’s absorbed. I don’t add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance. 3.Anyway, when either the lentils are nearly ready or you’re about to reheat them, put a heavy based frying pan on the hob, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides – which won’t take more than five minutes or so – throw in the wine and water and let bubble up. Cover the pan, either with a lid or tin foil and cook for about 15 minutes. 4.Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it’s too strong. Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky winey gravy. Sprinkle over some flat-leaf parsley. Serves 4
The other recipe is Italian Sausage Stew:
1 1/2 to 2 lbs. Italian sausage 3 cans Italian Style Stewed Tomatoes 1 can or pkg. cut green beans 1 can or pkg. sweet corn 1 can or equivalent sliced carrots 1 zucchini or summer squash sliced (peeled if desired) Cut sausage into 1-inch pieces and place in oven. Add remaining ingredients. Season with:
1 tsp. oregano 1 tsp. parsley 1 tsp. onion powder 1 tsp. garlic powder 2 bay leaves 2 tbsp. brown sugar Bring to a boil and simmer for 45 minutes. Serve with Mozzarella and/or Parmesan cheese.
Sausage and Peppers over pasta.
Brown your sausage and than cut into bite size pieces. In a pan, heat a little olive oil and saute minced garlic, sliced peppers and sliced onions. Toss in the sausage and pour in a good quality pasta sauce. Stir and let simmer. Serve over angel hair pasta
I found this recipe at recipezaar.com and have made it MANY times in the last few months!
Pasta with Italian Sausage, Tomatoes, and Cream. It has 313 reviews!!!!! I use fresh tomatoes instead of canned. Also, it would be easy to add in other ingredients that your family likes, such as black olives, green pepper, etc.
Here is the link: http://www.recipezaar.com/recipe/Pasta-with-Sausage-Tomatoes-and-Cream-32844
Johnsonville has a good selection of recipes http://www.johnsonville.com/home/recipes/italian.html
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