Sausage?

I have sausage that i defrosted for dinner tonight, but i cant eat sausage and peppers, any other ideas on what to do with it?

Thanks!

Re: Sausage?

You can make sausage sauce with cavatelli. Take the sausage out of it's casing. Brown it along with onion and garlic. Add a can of crush tomatoes. Season with Basil, Parsley, Oregano, Salt and Pepper.


Stuff an Eggplant (or pepper) with garlic, sausage, mushrooms, breadcrumbs, parm cheese

Sautee bite size pieces of chicken and bite size pieces of sausage with garlic and onion. Add 2 oz vodka, whole peeled tomatoes (hand crushed), 1/2 cup heavy cream, season with salt and pepper and parm cheese. Serve with rigatoni.


Sausage and Broccoli Rabe

Sausage and Escarole

Message edited 1/16/2007 10:18:11 AM.

Re: Sausage?

I mdae this last week and it was DELICIOUS!!! I used sweet sausage instead of the hot one


Hungarian Hot Sausage and Lentil Stoup Recipe courtesy Rachael Ray


2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Re: Sausage?

I make sausage and potatoes

Re: Sausage?

is it mild or spicy??
we have a great one by rachel ray called pasta abbruzzi thats really easy!
start water boil for pasta in a big pot. in a frying pan, break up and brown 1 lb of the sausage ( so that its in little crumbles). when the sausage is done, put it on a plate. then, put an onion and some garlic in the frying pan, and cook till the onion is tender. add in a big can of crushed tomatoes, and add the sausage back in to simmer.... when the pasta is done cooking, drain it, and put it back in the bowl- add the sauce to it, and there ya go

Re: Sausage?

Posted by ml110

is it mild or spicy??
we have a great one by rachel ray called pasta abbruzzi thats really easy!
start water boil for pasta in a big pot. in a frying pan, break up and brown 1 lb of the sausage ( so that its in little crumbles). when the sausage is done, put it on a plate. then, put an onion and some garlic in the frying pan, and cook till the onion is tender. add in a big can of crushed tomatoes, and add the sausage back in to simmer.... when the pasta is done cooking, drain it, and put it back in the bowl- add the sauce to it, and there ya go

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Thanks. Everyone loves it.

Re: Sausage?

Love this recipe, easy and delicious

Farfalle with sausage, tomato and cream

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.

Re: Sausage?

Too late now, but we usually use this Sausage/Artichoke/Lemon recipe.

In order to speed up the recipe we used canned quartered artichokes instead of using fresh.

We usually serve this over some rice.

Artichokes with Pork Sausage, Lemon and Sage

Artichokes with Pork Sausage, Lemon and Sage Recipe courtesy Tyler Florence

Handful fresh parsley
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
1 lemon, halved
Kosher salt and freshly ground black pepper
8 whole artichokes, split in 1/2
Extra-virgin olive oil
2 large pork sausages, about 1 1/2 pounds total
4 fresh sage leaves
2 shallots, minced
4 garlic cloves, minced
1/2 lemon cut into paper-thin slices
1/2 cup homemade or store bought chicken stock
2 tablespoons unsalted butter
Chopped fresh parsley leaves, for garnish
Fried sage leaves, for garnish

First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.

Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.

Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few
minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.