>ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage
ven over moderate heat. Crumble in Italian sausage, add garlic and cook until
Brown sausage in olive oil (about half cook
ticking together. Meanwhile, cook ground italian sausage in a large, deep skillet or
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.
Cook and stir Italian sausage in a large skillet over medium-
Cut Italian sausage into 2-inch lengths.
Brown sausage off in olive oil (about
Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
Serve over your favorite pasta.
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.
eat in a large dutch oven.
Add half of italian sausage and
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
Cook Italian sausage in oven under broiler, being careful not to overcook.
Slice into bite size rounds, place into Pyrex dish and coat with barbecue sauce.
Serve with toothpicks.
o 350 degrees.
Brown sausage in sauce pan and drain.
Spread
In a skillet over medium heat,
Brown sausage in olive oil about 10 minutes, turning frequently.
Remove sausage and set aside.
Saute onions lightly for 2 to 3 minutes in same pot.
Add garlic and rest of ingredients to pot.
Stir to blend.
Return sausage to pot.
Simmer at least 45 minutes.
Serve with your favorite pasta!
Delicioso!
For 4 to 6 servings, saute Italian sausage in olive oil until meat is no longer pink.
Add onions and garlic; saute until onions are soft.
Add tomato paste, tomatoes, Veg-All and seasonings; simmer 15 minutes with sausage mixture.
Add red wine to tomato-sausage mixture and place in casserole dish.
Sprinkle cheese over top and bake at 350\u00b0 for 20 minutes.
In large skillet
heat
oil.
Place
Italian sausage in skillet and brown on
medium high heat for 10 minutes, turning often.
Add white wine to pan and cover with lid.
Cook for 30 minutes on low heat.
Serve with Italian bread, if desired.
Cook penne pasta according to package directions.
While waiting for pasta to cook, cook crumbled Italian sausage in large skillet, about 7 to 8 minutes. (If sausage is in casings, remove and cook.) After sausage is browned add onions and saute, about 8 to 10 minutes, until golden. Add garlic, salt and pepper and saute for 30 seconds.
Drain the cooked pasta and combine with sausage mixture. Add extra-virgin olive oil and fresh basil and toss gently to combine.
Serve garnished with Parmesan cheese.
Put sausage in large pot.
Cover with water at least 1 inch over top of sausage.
Boil about 30 minutes.
Remove sausage from broth; put into a bowl and refrigerate 3 to 4 hours or overnight. Strain through a tea strainer to remove all of the fat.
Put broth in pot.
Add cabbage, cut into wedges.
Place sausage on top and cook until done.
Season to taste.
Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl, mix together sausage, tomatoes, green bell peppers, onions, green chile peppers, sour cream and cream cheese.
Transfer mixture to a slow cooker. Cook on high heat approximately 1 hour, or until vegetables are soft. Reduce heat and simmer until serving.