What can you do with Italian Sausage besides pasta?

caflowerluverMay 1, 2009

I bought some on sale on a whim. I have never cooked with it before. I did a search and all I come up with is pasta dishes. If that is all you do with it, OK that is what I will make with it. But I am not a big pasta fan, so was hoping there was something else.

Any suggestions?



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My sister and her family love this recipe.

Sausage with Potatoes, and Vegetables

2 lbs. Italian sausage, cut into 1 inch pieces
4-5 potatoes, cut into small wedges
2-3 green peppers, cut into 1 inch pieces
2-3 onions cut into wedges
whole or sliced mushrooms,as much as you like
minced fresh garlic (to taste)
pinch of red pepper flakes (optional)
drizzle of olive oil
salt & black pepper to taste

Put everything in a roasting pan, drizzle with olive oil and toss. Bake at 375 degrees tossing the ingredients occasionally until sausage is nicely browned and starting to crisp on the edges.

Serve with a nice tossed salad and crusty bread.

    Bookmark   May 1, 2009 at 6:45PM
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I'm surprized !!!
What kind of talian are you ???

Non Italian dish , Quickie !!!

Take the skin off, Cut it up in 3/4 inch pieces, simmer
a little.
In the meantime , Nuke a Potatoe 2 minutes or until almost cooked.
Cut potatoe into 3/4 inch cubes.

Drain the fat from the skillet and put the potatoes in and mix a little.
Add some Garlic Powder, Onion Powder and parmesan
Beat some eggs an make an Omelet.

Bean Soup . Make your favorite bean soup Add pieces of simmered Sausage.

Sausauge, Peppers and Onions:
Simmer Sliced Red or Green Peppers , along with cut up Onions.
Brown, Sausage pieces, 3 inches long and add them to the simmered Peppers and Onions.
Put in spices that you like Garlic , Black pepper , salt, etc.
Add 1/2 cup of Spaghetti Sauce.
Simmer til veggies are softened.

You can eat this on a Hard Roll, or on a Platter, with Bread for dipping !!!!!
Make Calzones or Stromboli

I'll think of more later.


    Bookmark   May 1, 2009 at 6:50PM
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Italian sausage is our favorite pizza topping, especially combined with onions and mushrooms.

    Bookmark   May 1, 2009 at 6:56PM
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I use Italian sausage for pizza & calzones. We also like it browned & crumbled with scrambled eggs/potatoes topped with a little cheese/green onion. I also use Italian sausage in dressing/stuffing. It's very good in a variety of soups especially those with beans & some type tomato product. Italian sausage is a nice change from hamburger for that old standby...macaroni, hamburger, sloppy Joe sauce (some call it American Chop Suey, I think?).

And, of course, Italian sausage sub sandwiches with all the fixings are always great!


    Bookmark   May 1, 2009 at 6:57PM
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I thought of something I make a lot.

Italian Hamburgers:

Take the skin of the Sausage and chop it up with a Chef's knife.
Mix in the same amount of Ground Beef. I use Sirloin.

Add some spices that you like. I use Garlic and Onion powder and salt.
Sprinkle on some Parmesan Cheese and a bit of Ketchup.

Mix this lightly to blend everything

Make Hamburger Patties

Good Barbecued or cook in the Skillet.


    Bookmark   May 1, 2009 at 7:10PM
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Baked Scalloped Potatoes with Sausage !!!!!!
Good bye I'm gonna eat

    Bookmark   May 1, 2009 at 7:18PM
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Bumblebeez SC Zone 7

The only thing I use it for is pizza and calzones.

    Bookmark   May 1, 2009 at 7:28PM
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Grill it with or with out peppers and onions, get a good Italian roll and have sandwiches.

    Bookmark   May 1, 2009 at 7:33PM
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Thanks everyone. Good suggestions all. I was thinking main course. I am tired of the same-old same-old so thought I would try something different, then didn't know what to so with it. LOL

Lou - Sorry no Italian, just French and Irish. I like the hamburger idea. I think the rest of the crowd would like that too.

I found this recipe online. Anyone ever make anything like it? I have TONS of Swiss chard in the garden to sub for savoy cabbage.

This hearty Italian dish may be served as the main course and needs little else to provide a satisfying and tasty meal. In small portions it may be served as a soup or a side dish to enhance most any meal.

2 lbs. Italian sausage (6 to 8 links). Use the mild sausage without anise
1/2 c. finely chopped Spanish onion
2 tbsp. cooking oil (olive oil)
2 tbsp. butter
1 1/2 c. dry red wine (Italian red)
1 toe garlic, mashed
1 lg. savoy cabbage (curley leaf) with some dark green leaves, about 3 lbs. (or 2 sm. ones)
2 tbsp. bacon, finely chopped
1 (16 oz.) can stewed tomatoes
Salt and pepper

Prick sausages in several places with a fork, place in a deep dish, cover with wine to which the mashed garlic has been added. Cover and set aside to marinate for 30 minutes or longer.
Separate the cabbage leaves, wash thoroughly in salt water then rinse. Cut off the fibrous center core of the heavy leaves. Set aside to drain. Put the olive oil, butter and finely chopped bacon in a 6 quart kettle. Place over moderate heat, add onions and brown to transparency. Drain the sausage and save the wine marinade. Add sausage to kettle and saute until lightly browned. Add wine marinade. Simmer until partly absorbed. Add stewed tomatoes, cabbage and an additional 1/2 cup of wine. Cover and stir occasionally. Cabbage will wilt and form additional liquid.
Cook on low heat until cabbage is tender, about 40 minutes. DO NOT OVERCOOK. Salt and pepper to taste. Serve in soup bowls with Italian hard bread.
Serves 4.

    Bookmark   May 1, 2009 at 7:44PM
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You can do anything with Italian sausage that you can do with any other kind of sausage.
Depending on how hot it is...with eggs for breakfast, in meatballs, in a meat loaf, in stuffing for chicken roast pork, mushrooms, artichokes, cabbage....whatever.
Linda C

    Bookmark   May 1, 2009 at 8:13PM
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We grill them and serve with Newman's sauce. Yum! The local small market makes their own sausage.

    Bookmark   May 1, 2009 at 8:15PM
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red beans and rice in lieu of andouille

    Bookmark   May 1, 2009 at 8:23PM
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Our current favorite is French bread pizza: Cut a nice loaf of sourdough into quarters. Top with a couple of spoonfuls of pizza sauce, mozzarella cheese and whatever other toppings you like - we like pepperoni, cooked Italian sauasge, chopped mushrooms and caramelized onions. Top with another slice of cheese if you like and bake at 400F for 12-15 minutes. Yummy :-)

    Bookmark   May 1, 2009 at 8:48PM
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Didn't you know French and Irish is Italian. If there was some German, it would be Southern Italy.

Maybe Calabrese, They are hardheads ?

How could I have forgotten the Sausage and Cabbage ?????
It's one of my favorites but don't cook it too often ?

Try all of them . what the H3LL !!!


    Bookmark   May 1, 2009 at 10:05PM
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Oooooh I used to make this Italian Dish, Sausage and Rice Casserole, it had sausage, onions, mozzarella cheese, eggs and white rice...... then baked. If you realllllly want the recipe, let me know and I'll type it out.
And now I hope I remember to come back here and check to see if you want the recipe!!

    Bookmark   May 1, 2009 at 10:06PM
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Sausage Cacciatore -- Like chicken cacciatore, with peppers, onions, tomatoes, etc. but made with sausage instead of chicken.

Greens and Beans with Sausage -- Cannellini or other white beans cooked with escarole, garlic, olive oil, chicken broth and cut up sausage. Serve over pasta. I like medium shells for this because the beans and shells are of a similar size and mingle nicely.

Gina has the most classic preparation IMO.

Clare's recipe with Savoy cabbage is a must try.


    Bookmark   May 1, 2009 at 11:20PM
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Are you OK ?????

    Bookmark   May 1, 2009 at 11:21PM
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Saute it with some spinach and garlic and then add it to risotto, with a handful of parm cheese.


    Bookmark   May 1, 2009 at 11:41PM
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More good suggestions. Thanks again everyone.

Shaun - If you can find the recipe, please post. Sounds yummy.


    Bookmark   May 2, 2009 at 12:35AM
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Fry and stick it in a hotdog bun with some cheese on top. I get hot italian sausage and they are a favorite sandwich to pack for work... they reheat well. I just use plain american cheese slices.

: )

    Bookmark   May 2, 2009 at 1:06AM
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When Wayne and I were first married we had a veggie garden. We both loved spinach so we grew that the most.
One quickie recipe we loved was sliced Italian hot sausage, peppers and onions fried in a skillet. Mounded up with our home grown spinach. It would wilt down and then we would heap the mixture in sub rolls. Sometimes we would add a slice of cheese but mostly just the sausage mixture. Delish! NancyLouise

    Bookmark   May 2, 2009 at 7:10AM
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I'm good. You good?

    Bookmark   May 2, 2009 at 8:50AM
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When our girls were still at home, I used to slit and remove the skin from Italian sausage, fry it up like ground beef, and store it in the fridge for school morning breakfasts.

I would put scrambled eggs, sausage and cheese on flour tortillas, roll them up and microwave for breakfast burritos.

The sausage crumbles could be mixed in with scrambled eggs or rolled into crescent roll dough and baked.

I'd also put some of the sausage meat into a custard cup, top with a whole egg, add s&p and a little butter and/or cream and bake at 350 for about 10 minutes.

    Bookmark   May 2, 2009 at 9:34AM
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I haven't made this one yet, its been in my files for a few years, but its FYI -

Texas Meatloaf with Spicy Ketchup (based on Rachel Rays Texas Hold-Ums Burgers)
1 ½# ground beef
½# sweet sausage
1 medium onion, grated and divided in half
¼ C oatmeal
¼ C egg beater
1T Worcestershire sauce
2 finely chopped chipotles in adobo and 2 tablespoons of adobo sauce
2 tsp grill seasoning
Mix together and bake at 350 for 1 hour
To make the ketchup:
In a small saucepan, sauté
2 cloves garlic, finely chopped and
the other ½ of the onion
add in and cook for a couple more minutes
3 tablespoons brown sugar
1/4 cup vinegar
add in and allow to reduce for 5 or 6 minutes
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups

Posted by: culpeper (My Page) on Wed, Aug 28, 02 at 1:11
OK guys, here's the meatloaf with the wonderful sauce. Please note, the cooking time once the sauce is added is important - if cooked too long it separates - but still tastes good! I don't use wine the way I make it, sometimes I use onion, sometimes not. I always double to sauce ingredients, as I said above.

l lb. minced beef
l lb. sausage mince
1 cup breadcrumbs
2 onions, diced
1 tablespoon curry powder
1/2 cup water
salt and pepper to taste
1 tablespoon parsley, chopped
1 egg, beaten
1 garlic clove, crushed (optional)
1/2 cup milk

Combine all meatloaf ingredients and mix until well combined. Shape into a loaf and put into greased baking pan. Bake 30 minutes at 350*.


1 onion, chopped very fine (optional)
1/4 cup water
1/2 cup tomato sauce
1/4 cup dry red wine or beef stock
1/4 cup Worcestershire sauce
2 tablespoons vinegar
1 teaspoon instant coffee
1/4 cup brown sugar
1 oz. butter
2 teaspoons lemon juice

Saute onions until golden and add all other ingredients. Bring slowly to the boil, lower heat and simmer about 5 minutes. After loaf has cooked for 30 minutes, pour the sauce over the meat, return to oven and bake 45 minutes more, basting often. The sauce goes well with ribs or chicken.

    Bookmark   May 2, 2009 at 9:40AM
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There are some great ideas here! I'm going to have to start "idea" lists for ingredients. That's usually my problem...coming up with something different than the sane old thing. I know you said no pasta...but, for other folks, I sometimes crumble it up and toss it in fettucini alfredo....not the "usual" red sauce pasta you think of with sausage.

    Bookmark   May 2, 2009 at 9:44AM
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In my suggestion for Beans and Greens with Sausage, I should have mentioned that it can be served with or without pasta. I realize you are looking for alternatives to pasta. Beans and Greens are good by themselves or with sausage added, as well as with pasta.


    Bookmark   May 2, 2009 at 10:17AM
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Here's an easy soup to make with it too.


1/2 pound sweet Italian sausage, casings removed, crumbled
1 Tbs. chopped garlic
1 pound Swiss chard, trimmed and coarsely chopped
4 to 5 cups chicken stock or 3 cans (14 1/2 oz. each) chicken broth
1/2 cup broken (1 inch) pieces capellini or vermicelli pasta
4 slices crusty French or Italian bread, 1/2 inch thick
4 tsp. olive oil
4 tsp. freshly grated Parmesan cheese

Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done.

Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan.

Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4

    Bookmark   May 2, 2009 at 11:31AM
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Bubble and Squeak
Brown the sausage in a pan then remove. I then slice up a potato and onion fry it in the pan, add a LOT of cabbage after a few minutes add a small amount of chicken broth and then eat it.
My husband is more of a tradionalist (We make this dish separately) He does not use potato or chicken broth and he cooks the cabbage a lot longer than I do until it is brown - I like mine more crunchy. He then puts a large amount of vinegar on his. One of our favorite meals.

    Bookmark   May 2, 2009 at 1:08PM
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I put two giant fry pans on med-low and add oil. When the oil is warm, fill one fry pan with thinly sliced bell peppers (red, orange & yellow), and the other with thinly sliced onions. (I don't have a single fry pan big enough for all the veg, and they do cook down considerably.) I let these simmer med-low-ish and slowly, stirring every few minutes until they're beautifully carmelized. I probably add dried thyme to both since I think it tastes so yummy in onions and peppers.

Then I heat up my griddle (a grill would also be fine) and cook the sausage. When they're cooked, I slice them on the bias into bite sized chunks (we're trying to eat less meat), and serve the pieces over the onions and peppers, (and maybe over bow-ties, or even mashed potatoes) with a bit of grated parm on top. This would also be yummy on a roll with some sort of melted white cheese.

Totally not fancy, but my husband loves it.

    Bookmark   May 2, 2009 at 2:49PM
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Shaun - Thanks. I will copy and print it to try later.

Lots of great ideas. I will have to make sure I copy and paste all of them into my recipe file.

Thanks everyone.

    Bookmark   May 2, 2009 at 4:21PM
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My favorite is to make Italian Sausage Sandwiches

    Bookmark   May 3, 2009 at 2:40AM
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We simmer them in beer and garlic on the grill side burner for a few minutes--then grill. We like them better than brats.


    Bookmark   May 3, 2009 at 9:19AM
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I was watching Lidia Basitainich's cooking show this Sat. and she made italian sausages with fennel and green olives. She just cooked the sausages in a little olive oil, then added a bulb of diced fennel and some pitted and sliced big green olives. I think she sauteed two cloves of garlic and a pinch of pepperoncini in there too. Very simple and looked yummy. Almost made me want to give up being a vegetarian!

I get fake italian sausages and use them in baked ziti and also minestrone and tuscan bean soup. And on pizza.

    Bookmark   May 3, 2009 at 11:07AM
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Great appetizer/first course.

Home Cookin Chapter: Recipes From Thibeault's Table

Roasted Peppers And Italian Sausage Antipasti
Red pepper
Green peppers
yellow peppers

4 Italian Sausage (hot or sweet)

Kalamata olives

Olive oil


Hot red pepper flakes (Optional)

Regianno Parmesan Cheese

Good Italian Bread or pita bread cut into wedges.

Roast peppers, peel and cut into 1/2 inch to 1 inch strips.

Grill Italian sausages. Mix olive oil with finely minced garlic (add red pepper flakes if using). Place roasted peppers strips decoratively on a nice platter. Slice sausages on the diagonal and place between the pepper strips. Decorate with olives. Drizzle olive oil and garlic over everything and shave some Parmesan cheese over top.

Serve as an appetizer with bread and a good Italian Red Wine.

    Bookmark   May 3, 2009 at 11:34AM
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All the pictures looks good! And the recipes sound even better. You all have opened up a new world for me. Makes me want to run out to the kitchen and cook one for lunch.

    Bookmark   May 3, 2009 at 2:05PM
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I use Italian sausage when I made Jambalaya - I tend to use it instead of Andouille sausage because I can easily find turkey Italian sausage, but not so easily the Andouille always has pork, which DB won't eat.

I haven't written down my Jambalaya, but essentially, I sauté celery, onion, garlic, red bell pepper, Serrano (or Jalapeño) chili, and add one cup of rice, which I may or may not sauté as well. Then I add two cups of chicken stock and simmer until the rice is almost done - 15 minutes for white rice and 40 minutes for brown rice (if I use white rice, I use less chicken stock). I add thinly sliced cooked Italian sausage near the end and simmer 5 minutes more covered and turn off the heat to let it rest 5 or 10 minutes more before stirring everything together.


    Bookmark   May 3, 2009 at 2:34PM
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How could I forget ???

Chile Con Carne !!!
Half Beef and Half Sausage.
There are so many recipes for this, if you think you would like it, I'll post one .
It can be served over rice.


    Bookmark   May 3, 2009 at 7:01PM
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Sausages with peppers and onions, dripping olive oil on a roll! Fuggedaboutit!!! lol!!

Sausages with potato & egg (especially vinegar peppers!)

Sausages in gravy (spaghetti sauce)

Sausage pizza, calzone.

Sausage crumbled in between the layers of your eggplant parm.

Same with lasagna.

Boiled in a little beer, then sauteed with lots of onion.

Cook them first, then add slices to chicken soup with escarole and cannelini beans.

They're great on the grill too, but that just takes us back to the peppers and onions on a roll!


    Bookmark   May 4, 2009 at 9:52AM
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I forgot about this family favorite when I posted earlier:
Bowtie Pasta and Sausage

5 Johnsonville Italian sausage links
1 16 ounce package farfalle (bow tie) pasta
3 Tbsp. olive oil
3 cloves garlic, minced
1 onion, sliced into small wedges
1 green, red and yellow pepper cut in strips
15 cherry tomatoes, halved
Salt & pepper to taste

Place five Johnsonville Italian links into a large skillet and cook according to the package directions. While sausage is cooking, start pasta. When sausage is done, remove links from the pan and cool until they can be handled, then slice into 1/2 inch coins. Keep remaining drippings from the sausage, and add the olive oil and minced garlic to the skillet. Heat on low until the garlic releases its flavor, but not browned. Add sliced vegetables and sauté for two minutes, or until tender. Mix the sliced sausage with the vegetables in the skillet, and cook until sausage is heated through. Add cooked and drained pasta to skillet and toss with the sausage and vegetables. Add salt and pepper to taste. Serve warm.

Optional Special Touches:
* Add 1/2 cup of red wine to the vegetables while sautéing.
* Add 1/4 cup chopped green onion.
* Top with shredded Asiago cheese.
* Substitute zucchini for one of the vegetable selections

    Bookmark   May 4, 2009 at 10:09AM
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So many great copy and paste recipes!
Clare, thanks for asking the question!!

Lou, I am now inspired... the next weekend I'm home I'm taking those dry beans my sister-in-law gave me before she moved (that her mother brought from New Mexico) and the sausage in the freezer and making some bean soup with sausage. YUM!!!

    Bookmark   May 4, 2009 at 10:12AM
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Thanks everyone for all the great ideas, suggestions and recipes.

bizzo - You're welcome. And you're right, so many recipes that I am inspired too!

Lou - Thanks for the recipe and you can post it, but I have a chili recipe I have been making for 31 years that is a hit. I never thought about using half sausage. Good tip. It seems like any recipe that uses hamburger you can use half sausage.


    Bookmark   May 4, 2009 at 10:33AM
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Here are 3 recipes I have in my files. Have not tried any of them yet.

Sausage Not Quite en Brioche

(From French Food At Home on Food Network Canada)

4 pork sausages
1/2 cup wine (or beer)
Pizza dough
4 teaspoons whole grain mustard
1 egg, lightly beaten with a teaspoon of water (for egg-wash glaze)

Prick the sausages with the tines of a fork. Brown them in a frying pan, 2 minutes per side. Pour in the wine, cover, and cook the sausages until done, approx. 10 minutes longer. Remove the lid and continue cooking until the wine has evaporated.

Roll out 4 pieces of pizza dough, or stretch it with your fingers, into rectangles large enough to roll the sausages in. Smear the mustard over the pastry. Set the sausage on top, then roll up and seal. (You can hide the sausage completely in the pastry, or let the ends of the sausage poke out the sides, which looks even better.) Brush the pastry with egg wash, and bake on a baking sheet at 400°F/200ºC for 20 minutes until the dough is cooked.


Sausage Stuffed Bell Peppers

(Can't remember where I got this recipe.)

1/2 lb. ground pork sausage
1 c. chopped onions
1/2 c. chopped green bell peppers
1/2 c. chopped celery
freshly ground black pepper
1-1/2 c. cooked long-grain rice
1/4 c. chopped green onions, green part only
4 medium bell peppers, sliced in half lengthwise, seed removed
4 tbsp. dried fine bread crumbs
4 tbsp. grated Parmesan Reggiano cheese
Creole Seasoning

Preheat oven to 400 degrees F. In large skillet, over medium heat, brown sausage, about 3 minutes. Add onions, peppers, and celery. Season with salt and pepper. Sauté for 4 to 5 minutes, or until vegetables are soft. Add rice and mix well. Season with salt and pepper. Cook for about 3 minutes.

Remove from heat and stir in green onions and parsley. Season bell peppers with salt and pepper. Spoon mixture into the bell peppers.

In mixing bowl, combine breadcrumbs and cheese. Season with Creole Seasoning and mix well. Sprinkle the crust over each pepper. Place peppers in shallow pan and add just enough water to cover bottom. Bake for 30 minutes, or until tops are crusty and brown. Serve hot.

Yield: 4 servings


Sausage, Peppers, and Onions

(Giada from Everyday Italian - see recipe reviews at end of recipe)

¼ cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
¼ teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

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.

Reviews from people:

5 STARS Turkey sausage too dry. Used as a pizza topping with buffalo mozza cheese. Very delicious. Serve on bun with cheese. Can be served with pasta or over rice. Remember to reduce amount for DRIED basil. Must use Marsala wine (sweet).

    Bookmark   May 4, 2009 at 12:22PM
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I just made some of that and put in some small
Elbow Macaroni and
some pieces of Picknic Ham . " Pasta Fasulli "

Thank You , I don't have an exact Chile recipe, Just wing it and add Spices to taste.

I assume everyone has their own, that they like.

You can give me your Recipe.


Here is one more tip for Swedish Style Meatballs in Brown Gravy.
Add 1/2 and 1/2 Ground Beef and Sausage. A lot of Recipes call for Pork.


    Bookmark   May 4, 2009 at 12:38PM
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This recipe is in this month's Bon Appetit. Sounds delish!

Sausage, Fontina, and Bell Pepper Strata

6 large eggs
2 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grate Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 lb hot Italian sausages, casings removed
1 large red bell pepper, cut into 1/2 inch wide strips (cleaned and deseeded)
1 1-pound loaf of rustic French bread, cut into 1/2 inch thick slices
2 cups loosely packed coarsely grated Fontina cheese

Preheat oven to 350°. Butter a 13x9x2 inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in a large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

    Bookmark   May 4, 2009 at 12:46PM
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Sausage Bread..


    Bookmark   May 4, 2009 at 5:45PM
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Lots of great ideas here. I tried Shaun's rice and sausage casserole last night. Very easy, very nice simple dish. Thanks Shaun and Linda the Italian Lady!

One question - does anyone else find breaking up "de-casinged" sausage meat while sauteing to be a PITA? I always have. Seems to take two spatulas and more effort than would seem necessary. Any tips?

    Bookmark   May 5, 2009 at 10:30AM
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Sometimes Sausage has a lot of Grissle, which makes it hard to pull apart when Sauteeing.

I flatten it on a Cutting Board and slice it two ways,then put it into a hot Skillet to Saute.

Clare: I thought of another use for Italian Sausage.

Italian Easter Cheese Cake, made with Ricotta and Sausage

I don't have a Recipe handy but if anyone wants it,
I'll Post it.

    Bookmark   May 5, 2009 at 12:19PM
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Yes, I have the same issue with breaking up sausage while sauteeing. I've quit struggling with it. Now, I just break it into pieces, cook until no longer pink & then remove it from the pan with a slotted spoon & put in the FP. Two or three quick pulses & it's perfect. Yes, I then have to put the FP in the D/W but the sausage is always uniform. Well worth the extra bowl in the D/W.


    Bookmark   May 5, 2009 at 1:38PM
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Another trick I learned.
Everyone said when making Meat balls or Meatloaf don't mix the meat too much.
I did this for 100 years.

Well, you know I'm sort of a Rebel.
One time I mixed all the dry ingredients together and
threw all the meat and
Bread Crumb mix in the KA Mixer Bowl and used the Paddle
Beater on it for about 2 minutes.

I said to myself this is going to make tough Meatballs.

The Gristle was all collected on the Paddle, it pulled it out of the meat.

The Meatballs were the best I ever made.
Now,I use the KA to make Meatloaf, also.

    Bookmark   May 5, 2009 at 2:47PM
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I love chard and sausage soup similar to the one Ruthanna posted, I make it every year when the swiss chard is ready. Jim's Beans, Greens and Sausage sound really good to me too.

Elery and I make our own Italian sausage, because Elery used to work in a little Italian grocery in Monroe, owned by a guy named Castilicci or something similar, LOL. Our version has Moscato wine, Asiago cheese and lots of fennel, but it's mild and sweet, not at all spicy. My favorite use for it is to make lentil soup. I like this recipe, which originally called for broccoli rabe but can never find broccoli rabe so I substitute whatever greens are available.

Sausage and Lentil Stew
(Eating Well)

Vegetable cooking spray
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 large carrots, sliced (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 1/2 cups chicken broth
2 teaspoons dried oregano leaves
1 bay leaf
2 cups cubed red potatoes
1/2 cup uncooked dry lentils
2 cups coarsely chopped greens or broccoli rabe

Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the sausage and cook until it's well browned, stirring often. Pour off any fat.

Add the carrots, onion, and garlic to the saucepot and cook until the vegetables are tender.

Stir in the broth, oregano, bay leaf, potatoes and lentils and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the lentils are tender.

Stir in the greens. Cook for 5 minutes or until the greens become tender. Discard the bay leaf.

Calories 197, Total Fat 8g, Saturated Fat 3g, Cholesterol 15mg, Sodium 769mg, Total Carbohydrate 21g, Dietary Fiber 7g, Protein 11g, Vitamin A 99%DV, Vitamin C 15%DV, Calcium 10%DV, Iron 17%DV


    Bookmark   May 5, 2009 at 4:29PM
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I cook the sausage in a very old, very seasoned cast iron skillet, using a slotted potato masher to squish it down, then scrape it with a wooden flat beveled spoon - spatula. I continue doing this while it cooks over med high heat. It breaks up nicely and you can easily get it to the size crumbles you want quickly with very little clean up.

This is a recipe I have cooked for years and adapted it to our ever changing tastes. It came from a magazine that adapted it from "The New Chili Cuisine" by Nancy S. Hughes. I am cooking this for dinner tonite as the rain, chill and gloom just won't seem to leave. ~* My changes (almost the entire recipe, but I do not want to take credit for the original ~ which I have included)


1 lb mild Italian sausages, casings removed ~* Hot Italian
2 14.5 oz cans diced tomatoes, undrained ~* Del Monte Petite diced tomatoes w/ jalapenos
~* Onion - coarsely chopped
14 oz chicken broth ~*32 oz homemade chicken or turkey broth
4 oz chopped green chilis, rinsed & grained ~* 1/2 c(?) chopped sliced jalenpoes from jar I always have - amt - to taste so not to spicy
2 tsp paprika ~*omit
1/4 tsp cayenne pepper ~* Chipotle red pepper (McCormicks)
2 T ground cumin
~* Chipotle Tabasco sauce to taste
15 oz can Cannellie beans, rinsed & drained
2/3 cup tiny pasta, cooked - makes 1 1/3 cups ~* omit often

Cook sausage breaking it into small chunks until lightly brown. * Remove sausage and blot excess grease
Saute the chopped onion and chopped jalapenos in the same skillet until tender.
In a small dutch oven or heavy saucepan, add the tomatoes and their liquid, chicken broth, green chilis, and spices. Add the sausage & onion. Stir well to combine.
Bring to a boil, reduce heat & simmer, uncovered for 25 minutes.
Remove from the heat, stir in beans & pasta ~ * I add the pasta to the individual bowls.
Reheat & serve. ~ Top with fresh Parmesan.
Serve with cornbread and or tortilla chips.

This is very quick and easy. I hope all my changes don't intimate you. You can make this as spicy as you want - or not! It also freezes very well!

    Bookmark   May 5, 2009 at 5:08PM
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How come I forget the obvious and light bulbs keep lighting.
We make the Lentil Soup often and the exact same recipe.
My youngest Daughter loves it.
I have some in the freezer now.

    Bookmark   May 5, 2009 at 6:08PM
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LOL, Lou, there's never enough left here to freeze, I love the stuff!


    Bookmark   May 5, 2009 at 6:57PM
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Thanks everyone for the added recipes. We could make a cookbook out of all these recipes.

Kathleen li - that Sausage Bread really looks good!

Annie 1992 - Your Lentil Stew sounds good too. I have made a vegetarian one for over 35 years. Maybe I will try it with sausage next time. Love it with homemade bread on a rainy winter's day.

magothyrivergirl - I will have to try your chili recipe sometime.

Lou - Italian Easter Cheese Cake, made with Ricotta and Sausage ??? Sounds very interesting. When I think cheese cake I think dessert.
Here is my Chili recipe. I admit it, I use a mix that has a blend of spices. I will try it with the sausage next time. I have been using this blend since it came out.
BTW - where are you going?

Carroll Shelby's Original Texas Style Chili

2 pounds ground beef
1 8-ounce can tomato sauce
2 cups water
1 package Carroll Shelby's Chili Kit

Brown ground beef in large skillet. Drain fat. Add tomato sauce and water. Add Large Spice Packet and salt to taste. For spicier chili, add cayenne pepper (Small Red Packet). Cover and simmer for 45 minutes, stirring occasionally. Serve piping hot. Makes 5 servings.

The Chili spices are: chili peppers, garlic, cumin, oregano, onion and paprika. You can add the whole packet of cayenne pepper packet also if you like it really hot. The masa flour is used to thicken the chili. I don't use it because we like our chili on the thinner side. I do add a can of pinto beans and a can of red kidney beans.

    Bookmark   May 5, 2009 at 9:08PM
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Foodonastump........ so happy you tried that recipe and liked it!!

    Bookmark   May 6, 2009 at 12:51PM
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OH WOW! this are so great ideas and thanks for posting the question !!! My fiance is allegric to pountry so i have to find different things to make and i love these. thanks everyone.

    Bookmark   December 15, 2011 at 6:31AM
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