Saute Italian sausage for a few minutes in olive oil, just long enough to seal it or firm it up.
Remove sausage and let cool.
Cut into bite-size pieces.
Mix the rest of the ingredients in the skillet.
Bring to a boil.
Add sausage and cook for 1 hour on low heat.
Serve as a hot appetizer.
You may wish to be cautious with the wine at first.
Some may find 1 cup too much.
Preheat oven to 375\u00b0F.
In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
Ladle the egg mixture over sausage and broccoli.
Sprinkle with Parmesan cheese.
Bake for 15-20 minutes.
Lay pizza dough on a lightly
nd translucent. Add the Italian sausage meat, breaking it up
efrigerator for 6 to 24 hours.
ASSEMBLING YOUR PIZZA AND
Cook sausage and onion in 10-inch
In a large saucepan, saute mushrooms, onion and Italian sausage for 2 to 3 minutes or until sausage is browned.
Add water, pizza sauce, pepperoni, RED GOLD(R) Petite Diced Tomatoes Mexican Fiesta and Italian seasoning.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Before serving, stir in Parmesan cheese and garnish with mozzarella cheese.
Put sausage in a pan and cover
Saute Italian sausage and fennel seeds in olive
In a frying pan fry up the Italian Sausage.
Add the minced green pepper,onion and garlic and brown til no longer pink. Drain.
Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
You can use this on pizza dough or on a plate of spaghetti.
NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.
Thaw bread dough according to package directions.
Brown Italian sausage in skillet and drain well.
Stir in onion, pizza sauce and mushrooms.
Set aside.
Divide bread dough into 12 equal pieces (or use 12 frozen bread dough rolls).
Pat or roll each piece of dough flat and into a 6-inch circle.
Spoon heaping tablespoonful of meat mixture on each dough circle; top with Mozzarella cheese.
Fold dough over filling and pinch to seal well.
Bake at 350\u00b0 for 25 to 30 minutes on a well-greased cookie sheet.
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
read and cube.
Crumble sausage into a large skillet; saute
Allow dough to rise at room temperature for 3 hours.
Boil sausage for 15 minutes.
Cut and stretch dough into small rectangles, about 15-inches long.
After sausage cools, cut in pieces.
Dip in sauce (cold); place in middle of dough.
Fold over tightly.
Place on lightly greased cookie sheet.
Bake at 425\u00b0 about 20 to 25 minutes or until brown.
ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and
ver moderate heat. Crumble in Italian sausage, add garlic and cook until
Remove casing from sausage and brown in a large skillet, chopping up the meat as you brown it.
Some Italian sausage has very little fat, in which case you might need to use the olive oil. When browned, set aside.
When cool, stir in the egg.
edium-high heat cook the Italian sausage until it completely cooked through
Lower the heat, and simmer for 30 minutes, stirring occasionally.
Remove Italian Sausage from caseing. In an electric