sausage recipe?

Question

does anyone have a quick but tasty sausage recipe? much appreciated!

Answer 1

Hot Italian Sausage

2 pounds pork butt, cubed
1 ounce salt
1/4 ounce black pepper
1/4 ounce fennel seed
1/2 ounce garlic powder
1/4 ounce paprika
1/2 ounce dried parsley
1/2 ounce crushed red pepper flakes
1/4 orange bell pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 ounce cheese of choice
1 to 2 ounces wine, grappa, or brandy

1 yard pork or lamb casings

Preheat the oven to 350 degrees F.

Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.

Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.

Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

Answer 2

My favorite one is Sausage, Pepper and Onion sandwiches.....

1 lb. Sweet or Hot Italian Sausages
2 medium onions, sliced
3 medium sweet red peppers (can sub out green bell peppers, I just don't like the green ones, so I use red, yellow or orange peppers, whatever's available) sliced
Salt and Pepper

Saute Peppers in a tablespoon of oil (any) and when browned on all sides, add the pepper and onion slices, turn up heat to medium high and add 1/2 cup of liquid (white wine, broth, stock, whatever you have on hand, water will do!)

Bring to a boil, reduce heat and cover for about 20-30 minutes, until there is very little liquid in the pan.......Split open some hard rolls and add some peppers and onions then a sausage to it......cover in foil and bake 375 F for 15 minutes.......open and enjoy!!!

Answer 3

quick and easy
4 cups rigatoni pasta (8 oz.), uncooked
1 lb. Italian sausage, cut into chunks
1 medium red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 cup KRAFT 100% Grated Parmesan Cheese



COOK pasta as directed on package.
MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through (170°F), stirring occasionally. Stir in dressing.
TOSS sausage mixture with pasta. Sprinkle with parsley and cheese.

Answer 4

easist way to make sasage: ingrediants: one dude, pepper one really sharp knife
directions: preheat oven to 400 degrees grab your knife chop off the dudes sausage put pepper on it bake in over for 10 minuets and enjoi

Answer 5

Here's 4 different recipes

Spicy Sausage & Peppers Penne
Ingredients:
8 ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links)
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves, pressed

1 can (14 1/2 ounces) diced tomatoes in sauce, undrained
1 can (8 ounces) tomato sauce
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
1.Cook pasta according to package directions in Professional (4-qt.) Casserole; drain and keep warm.
2.Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef’s Knife. Coarsely chop onion using Food Chopper.
3.In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.
4.Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
Yield: 6 servings

Nutrients per serving: Calories 330 (27% from fat), Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 40 g, Protein 21 g, Sodium 980 mg, Fiber 3 g Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, 1 vegetable (2 carb)

Cook’s Tips: We’ve chosen penne for this recipe, which are straight tubes of macaroni that are cut on the diagonal. Other sturdy shapes such as mostaccioli (short tubes), ziti (curved tubes) or rotini (spirals) can be used in this recipe. Perfectly cooked pasta should be al dente—tender but still firm to the bite. Test pasta for doneness before the time stated on the package. Get a head start on tomorrow’s dinner by cooking extra pasta. Drain the pasta thoroughly, then toss it with 1 teaspoon of oil to prevent the pasta from sticking together. Place in an airtight container or resealable plastic food storage bag and refrigerate up to 3 days. Use it in salads or soups, or toss it with your favorite sauce. Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.


Sausage 'N Sauerkraut Skillet
Ingredients:
1 package (16 ounces) smoked sausage such as kielbasa, turkey, pork or beef Polish sausage
1 jar (32 ounces) Polish-style sauerkraut, undrained
1 pound red potatoes, cut into 1/2-inch cubes (2-3 medium)
Rye bread (optional)

Directions:
1.Cook sausage in Family Skillet over medium-high heat 8 minutes, turning once using Nylon Fork. Slice sausage into 1-inch chunks using Nylon Knife.
2.Add sauerkraut and cubed potatoes; bring to a boil. Cover; reduce heat and simmer 25-30 minutes or until potatoes are tender when pierced with Nylon Fork. Serve with fresh rye bread, if desired.
Yield: 6 servings

Italian Sausage Charlotte
Ingredients:
Meat Mixture
1 1/2 pounds mild Italian sausage links
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 medium red or green bell pepper
1 jar (16 ounces) white Alfredo pasta sauce, divided

Topping
1/2 cup milk
2 eggs

1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix, divided
1/8 teaspoon salt
16 slices firm white bread
1 can (14 1/2 ounces) diced tomatoes, drained
2 tablespoons fresh Parmesan cheese, grated


Directions:
1.Preheat oven to 400°F. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in Stir-Fry Skillet over medium heat until well browned and no longer pink, turning with Nylon Turner as meat browns.
2.Meanwhile, using Ultimate Slice & Grate, slice zucchini using v-shaped blade. Slice mushrooms with Egg Slicer Plus®. Cut red bell pepper into 1/4-inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out skillet with paper towels and add 1 cup of the Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into Oval Baker, mounding slightly in the center.
3.For topping, in Small Batter Bowl, whisk together remaining Alfredo sauce, milk and eggs using Stainless Steel Whisk. Add garlic pressed with Garlic Press, 1 teaspoon of the Seasoning Mix and salt. Cut crusts off bread using Serrated Bread Knife. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open.
4.Drain tomatoes in small Colander; transfer to small Colander Bowl. Add remaining 1 teaspoon Seasoning Mix; mix with Mix 'N Scraper®. Spoon tomato mixture into opening. Using Deluxe Cheese Grater, grate cheese over top. Bake 25-30 minutes or until edges are deep golden brown.
Yield: 8 servings

Grilled Italian Sausages with Confetti Vegetable Relish
(Celebrate! Cookbook, pg 79)
Your 4th of July will sizzle with these tasty sausages topped with a zesty Italian-style relish. Bratwurst sausages work equally well in these hearty sandwiches.

Prep time: 30 minutes Grill time: 4-6 minutes

2 bottles (12 ounces each) non-alcoholic beer
1 medium onion, cut into wedges
10-12 Italian sausages (about 2 pounds)
1 medium green bell pepper, cut into 4 wedges
10-12 submarine or bratwurst rolls, split
½ cup mild giardiniera relish in vegetable oil (found in Italian food section or deli)
¼ cup Dijon mustard

1. Prepare grill for cooking at medium temperature. Combine non-alcoholic beer and onion in Family (12-in.) Skillet. Prick sausages several times. Place sausages in beer; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until sausages are no longer pink. Remove sausages from beer. Strain onion using small Colander; discard beer. Reserve onion.
2. Place sausages and bell peppers on grid of grill. Grill, covered, 4-6 minutes or until sausages are evenly browned and bell peppers are tender, turning occasionally with Barbecue Tongs. Remove sausages and bell peppers from grill; keep sausages warm.
3. Place buns, cut side down, on grill. Grill 30-60 seconds or until lightly toasted; keep warm.
4. Chop reserved onion and bell peppers with Food Chopper. Combine onion, bell peppers and giardiniera relish in Small Batter Bowl; mix gently. Place sausages in buns. Top with vegetable relish and mustard.

Yield: 10-12 servings