he edges.
Add the spicy Italian sausage in small bits about the
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
il is hot, crumble the spicy Italian sausage into the pan in small
ntil rich and creamy. Add sausage, blanched peas, and Parmigiano-Reggiano
Remove skin from sausage and break up the meat.
Heat the oil in a large cast-iron skillet.
Add the meat, onion and potatoes and cook, covered, over low heat for 30 minutes.
Uncover, increase the heat and saute the potatoes until brown, stirring. Season with salt and pepper and serve.
Serves 6.
Bring a large pot of water to a boil, add salt.
Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.
Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.
hopped.
Combine mushrooms, kale, Italian sausage, and harissa in a bowl
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.
Cook sausage and onion in 10-inch
icing vegetables and brown Italian sausage.
Once sausage is browned add in
hrimp turn pink. Add the Italian sausage and cook for 2 minutes
ver medium heat. Cook the Italian sausages in the hot oil
Remove the skin from the sausages and break up the meat. Heat the oil in a large cast-iron skillet.
Add the meat, onion and potatoes.
Cook, covered, over low heat for 30 minutes.
ver moderate heat. Crumble in Italian sausage, add garlic and cook until
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.
Preheat the oven to 375 degrees F (190 degrees C).
Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan.
Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.
an over medium heat. Add sausage, crumbling well. Cook through.
rowned, about 5 minutes. Add sausage links to the pot; cook
ntil cooked and browned. Drain sausage on paper towels, but save
Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10.
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