eat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of
Brown sausage in large, deep saucepan.
Add sliced celery and cook for 15 minute.
Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings.
Simmer, covered for 20 minute.
Add green peppers, summer an additional 15 minute.
Garnish with cheese. Serve with French bread.
Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).
ater. Set aside. Brown the mild Italian Sausage and rinse in the same
Crumble Italian sausage into a large skillet. Brown sausage until no longer pink and
and, mix the ground turkey, Italian sausage and steak seasoning together in
an, saute the Italian sausage over medium-high heat for a few minutes
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
Add undrained tomatoes, water, and onion soup.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
ranslucent and add the Italian sausage. Break apart the sausage with a spoon
oft.
Add both the Italian sausage and ground chuck and brown
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.
Brown Italian sausage over medium heat in a soup pot and drain.
Add olive oil, onion, garlic and carrots.
Cook over medium-low heat until vegetables are tender, about 10 minutes.
Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
Mash remaining white beans and add.
Simmer 10-20 minutes.
Add macaroni and cook until tender, usually about 10 minutes.
Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.
In large skillet or Dutch oven, put 1/4 cup oil, 1 medium onion (diced), green peppers, zucchini, salt, pepper, basil, oregano and garlic.
Simmer until all ingredients are fairly tender.
Add about 6 nice tomatoes (scaled and quartered) and 1 can mushroom pieces. Cook until it becomes a thick sauce.
Add more tomatoes as it cooks down.
Cut up Italian sausage.
Boil off in water and add to sauce. Cook about 10 to 15 minutes longer.
You can serve this as is or over rice or noodles.
it helps to preboil them for about 5 minutes; it cuts
nd discard casings from the sausage.
In a large Dutch
In large skillet or Dutch oven, cook sausage and onion until sausage is brown and onion is tender Drain fat, stir in apples, sauerkraut, water, sugar and caraway.
Put in a 21/2 quart covered baking dish and bake one hour.
(I sometimes put this in the slow cooker on low for 3 0r 4 hours).
ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and
Cook sausage and onion in 10-inch
eat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned
igh heat. Fry hot and mild Italian sausage pieces in the wok until
r until slightly soft. Add sausage links to pan; cook 12