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.
br>add sugar to sauce mixture.
Cut sausage into halves and
ot of water to boil while you make your sauce so
s tender.
Add the sausage and garlic and stir-fry
First you make a roux.
When the
Cook and stir Italian sausage in a large skillet over
Preheat oven to 400 degrees F.
ITALIAN SAUSAGE SAUCE:
Remove casings from the sausage and crumble meat into a
Preheat the oven to 350\u00b0F or 180\u00b0C.<
ook pasta according to package directions. This
b>to 375 degrees F (190 degrees C).
Sprinkle pork chops with
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.
ver medium high heat. Add sausage and cook until browned (5
Saute 1 lb. sweet italian sausage until light pink, almost done.<
Preheat the oven to 350\u00b0.
In a
aste (rinse can with water and add to pot).
Add basil
Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
Repeat, and bake 25 minutes.
Let stand 10 minutes before serving.
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.
he lentils in boiling water to cover for about 20-25
large skillet, brown sausage over medium-high heat